Barbara's / Tuscan spin is for a very firm pasta so it is made with only enough water in the strong semolina flour to bring it to the driest dough we have made here in Italy.
May seem, well what's the big deal Pete, well its about the texture and the mouth feel of a very al dente pasta and this is the strongest that we have made and eaten.
It is just such a meaty pasta, so a big yes if you ask me.
Today we are getting down to more of the tiniest little nitty gritty bits and even talking about water here in Tuscany as verses the lower calcium water of the south. Talk about passion with Italian when it comes down to the water that will make or break a pasta!!
Loved the Cavatelli that we made with Rita in Puglia, but this Tuscan one was that bit better for me, I can see that this will be how I make it from now on at The Retreat.
Once you have tried so many Italian made pasta's you do become a pasta snob!!!
Here in Tuscan they use this timber tool what looks like a butter pat to roll the pasta off, wow did the sauce stick to the pasta in the finished dish.
Keep covered to maintain what little moisture the pasta has.
The sauce is pictorial
The Cavatelli pasta was cooked for only 6 minuets, this is how it would be served in Tuscany and for me it just has that great chew.
Very very al dente ...
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