Pasta wood drying frame

Pasta wood drying frame

Imagine you are sitting in Venice, at the foot of the Rialto Bridge in a small restaurant, watching the hustle and bustle on the bridge and on the Grand Canal. It is a warm summer evening and you are enjoying a glass of red wine. What goes best with it? Pasta, of course. But since you're sitting at home just imagining it, we have just the thing for you. With the wooden drying frame you can easily make your own pasta at home and let it dry. Take yourself mentally to Italy and bring Italy home.

Application

Your homemade tagliatelle (ribbon noodles) are ready. Now they only have to dry. For this purpose, a pasta dough with very little or even no salt is best suited, since salt attracts water and the tagliatelle can thus not dry properly. Loosely spread the finished pasta on the frame. During two days, keep turning the pasta so that it can dry evenly. After drying, you can put the pasta in airtight jars or tins and store it for up to three months.

Features

The drying frame is made of untreated fir wood. The quality wood comes from trees from European forests. The net to dry the pasta is made of food grade polyester. The frame is 40 cm long, 30 cm wide and 4.5 cm high. So that the frame does not slip away, small rubber feet were attached. So you can also stack several frames well.

Cleaning

The frame and the net are cleaned after use with a cloth soaked in lemon juice. Please do not immerse in water, wash off and also do not put in the dishwasher!

Tomatoes tagliatelle recipe

365 g white flour35
g tomato powder4
pcs. eggs4

tbsp.
olive oil1
tsp. salt1

. Put the flour on a clean work surface and make a well in the middle. 2.
Now add the four eggs and the olive oil to the well. 3.
Sprinkle the salt all around the flour. 4.
4. whisk the eggs with a fork, taking a little flour away from the edges.
5. as soon as the mixture starts to thicken, put the fork aside and start to knead everything carefully with your hands.
Be sure to work in all the flour.
The dough should be smooth and slightly leathery. If the dough is too dry and crumbly, you can add a little water.
8. wrap the dough in plastic wrap and refrigerate for one hour.
9. after the dough has been chilled, you can take it out of the fridge, cut it in half and put one half back into the fridge.
Dust your work surface with a little flour and roll out the dough lengthwise. Make sure that you do not roll it out wider than the pasta machine. 11.
Set the thickness of the pasta machine to level 0 and let the dough pass through once. 12.
Now set the thickness to level 1 and pass the dough through again. 13.
Repeat this process until you reach level 7. 14.
14. the dough should now be 1 mm thick.
15. finally, mount the tagliatelle attachment on the machine and it will become wonderful tomato tagliatelle.