Tag Archives: sharing

Twitter Tagliatelle Tutorial – almost as good as being in someone else’s kitchen

Tagliatelle making

For the full Tweety Conversation pulled together by Lynne using Storify click here :  Twitter Tagliatelle Tutorial

My abbreviated version with mainly Carla’s tweets and photos  – loads quicker or if you have a slow connection – click here) of the tutorial on Twitter that Carla gave us yesterday on making pasta with the Imperia pasta machine. I was given this wonderful gadget as a birthday present last year by my lovely sister and this was its first outing. I had borrowed one last year from Mitch who lives in Bristol but there was something lacking in our technique the one time we tried and we felt a bit out of our depth, so when Carla, expert chef,  (in Rome) offered to teach me yesterday, I jumped at the chance!

The Imperia

I could write it all out here as a post but that doesn’t give the feeling of the fun of doing this yesterday and this way you get to see all Carla’s wonderfully detailed photos and read her instructions. She is a fantastic tutor and I feel really confident now that I can do this again!

Freshly cut tagliatelle

Lynne, who tweets as @josordoni, another Twitter friend of Gibassier fame, has kindly spent some time to make the Storify story. I had a try at using Storify, but left out my own tweets.  Lynne joined in and made the noodles by hand, an act of great determination!

I served the tagliatelle with chestnut mushrooms, onion, parsley, and a sauce of Charvroux goats cheese and some Serrano ham

I served the tagliatelle with chestnut mushrooms, onion, parsley, and a sauce of Charvroux goats cheese and some Serrano ham

So thank you Carla and thank you Lynne so very much for the company and the joy of sharing.  You are both such kind and generous friends and I wonder daily at this world where one can be friends with people who one has never met in person and have such fun.

Have a lovely weekend!

Zeb Eats Tagliatelle and Dreams of Carla

My pasta was made with

  • 3 eggs weighing about 140g unshelled
  • 150 g of 00 Italian flour
  • 150g of Semonlina Rimacinata flour (the finely milled durum wheat, which has a fine slightly gritty feel)
  • 1 tbsp of water
  • and a lot of love from Carla