400 g plain flour
1 or 2 whole eggs
3 egg yolks
1 tablespoon of extra virgin olive oil
a good pinch of salt
20 g corn flour

Make a volcano on the worktop of the flour and toss in the eggs, yolks, oil
and salt. Stir up then start to knead as the flour dampens and is absorbed
by the eggs. Work it until it is dense and smooth. Wrap in a damp towel
and leave it for 2 hours.

Cut into pieces and start to roll, fold and roll until it becomes very
light. You will need to lay it in flour once in a while to prevent
sticking. Once it feels like damp skin, start to thin it until number 6,
cutting into manageable pieces as you go on.

As the sheets are ready, lay them on a surface floured with cornflour.
Either cut with the smallest width cutter, or making sure both sides are
well cornfloured, roll the sheets up and with a sharp knife cut into very
narrow noodles.
Lift the finished noodles onto a tray covered with a clean kitchen towel and
allow to partially or fully dry.
These are particularly suited to light sauces that won't weigh them down,
but a little shaved truffle never hurt.

--
http://www.judithgreenwood.com/thinkonit/

"Giusi" > wrote in message
...

Thanks! Saved!

> but a little shaved truffle never hurt.
>
Except when you buy it!

boulanger wrote:

>> but a little shaved truffle never hurt.

> Except when you buy it!

Sadly true, IIRC that grating of truffle costed me 25 euros, added to the
price of the dish which was 7 or 8 euros.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" ha scritto nel messaggio > boulanger wrote:
>
>>> but a little shaved truffle never hurt.
>
>> Except when you buy it!
>
> Sadly true, IIRC that grating of truffle costed me 25 euros, added to the
> > price of the dish which was 7 or 8 euros.
> --
> Vilco

Make your own then get a small truffle from the local guy. People sneer at
the summer black truffle but I just use more of it and laugh at them. It's
like giving up wine because you can't afford the euro 700 bottles.
Take what there is, buy what you can afford and shrug off the opinions.

In your March 3rd entry.......

"Plese resubscribe."



:-)


Also........ the pic of the 'dry cured olives'..... did you do them??

If so, how?

I have a friend who has an overflowing olive tree I'm about to raid.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"..PL.." ha scritto nel messaggio > In your March 3rd entry.......
> :-)

> Also........ the pic of the 'dry cured olives'..... did you do them??
>
> If so, how?
>
No, I buy them.

"Giusi" > wrote in news:71p7luFf60qcU1
@mid.individual.net:

> "..PL.." ha scritto nel messaggio > In your March 3rd entry.......
>> :-)
>
>> Also........ the pic of the 'dry cured olives'..... did you do them??
>>
>> If so, how?
>>
> No, I buy them.
>
>


No worries. I have a friend who's tree is bursting, and I thought I might go
and relieve her of some :-)

I'll have to have a look and see if I can find a recipe to do them like that.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

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