La sfoglia con 40 tuorli – 40 yolk pasta dough (Piedmontese cooking)

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When making fresh egg pasta, the most common ratio is 1 egg for every 100 g flour. However,  the sfoglia (that is the name of the pasta dough in Italian) can be  as rich/lean as the cook wants. I was recently reminded of this whilst browsing a little book about traditional Piedmontese cooking , Ricette di Osterie di Langa,  published by Slowfood few years ago. Continue reading

‘Ndunderi di Minori, nella costiera amalfitana (ricotta gnocchi from Minori, on the Amalfi coast)

A rather difficult name for an easy peasy pasta: ‘ndunderi are ricotta and pecorino cheese gnocchi from Minori,  on the Amalfi coast. These cheesy morsels are firmer than potato gnocchi but positevly tender and are a cinch to make.  They go back centuries: in fact they are said to be deriving from the little pasta balls of farro flour (spelt) and soured milk that the ancient Romans used to make. Continue reading