BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PASTA RIBBONS-MALTAGLIATI

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Ingredients:

  • 3 1/2 cups all purpose flour

  • 1 teaspoon sea salt
  • 5 eggs

    1 gallon water with 3 Tablespoons salt, boiling for cooking

  • EVOO for after cooking to coat

Method:

Place flour in a large bowl with salt. Mix to combine. Create a well in the center and add eggs into well. Work eggs into flour to combine into a dough. Discard any dry pieces. Remove dough to floured clean surface and knead 10 minutes to create a finished dough that is elastic and slightly taky. Refrigerate 30-60 minutes to completely hydrate the dough. Using pasta machine, gradually flatten dough to the #4 setting on the machine rollers. Or roll by hand with rolling pin to 1/8th inch thick.

Finish by cutting into desired shape. Flour pieces of flattened dough and fold to about 4 inches and with sharp knife cut into 1 inch wied strips. Gently fluff and flour some more and set aside until needed. Use more flour if saving longer than 30 minutes to cook. If saving longer than 30 minutes to cook, hold in refrigerator.

At service, place 3 Tablespoons of salt into 1 gallon cold water; bring to rolling boil. Shake off excess flour from pasta ribbons and drop into water. Cook until tender about 5-7 minutes. It should stil be al dente.

Drain and add oil to coat. Serve immediately






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