ROLLING PIN FOR PAPPARDELLE.

Wood's product and made ??entirely in Italy. The quality of working allows allows precise cutting and a precise form of the paste.

The pack in recyclable cardboard box provides excellent protection for the shipment and for storage after use.

RECIPE

4 eggs
500 g white flour 00
1 tablespoon of olive oil
1 teaspoon of salt

Pour the flour on a white floor and with fingers create the classic fountain, you break the eggs making them remain at the center of the flour and you add a pinch of salt.

Take a fork and you begin to turn the eggs and breaking them intridendole with flour, Take the flour and you turn with a fork until you have kneaded the flour with eggs.

If it is too soft, add more flour, if it is too hard a few tablespoons of water.
Begin to knead and continue until the dough should be smooth, nor too soft but not too hard and must have the classic smell of homemade pasta.Put it to rest even 2 or 3 hours. You Take it back and arm yourself with a rolling pin. Divide into two parts and begin to roll it out with a rolling pin trying to give it a round shape. Spread it out more until you can .Let it dry the sheets and roll them up before they dry too and Let dry the sheets and before they dry make strips of 15 cm wide and pass the rolling pin making a correct pressure.
  Divide the pasta with your fingers which may have slightly united.

The pappardelle are now ready to be cooked in boiling salted water and drizzle with the sauce or the sauce you prefer.

STAMPISSE S.a.s. - PORTA DELLA CAVINA Rivenditore autorizzato a Montepulciano