Hi, Eva here. Today I saw how pasta is made in a factory from scratch.
First they grind italian durum wheat and it turns into semolina flour which is mixed with water to make a dough. Then it is taken to a new room and shaped into types of pasta by a big machine. Then it is taken back into the first room and dried for about 50 hours. When you cut it, it goes in a loud machine and is, well… cut.
For dinner we also had Martelli pasta. So I decided to write the recipe from the bag. (this is exactly what the recipe says).
In saucepan or stockpot, Laura brings water to a rolling boil (at least 6 liters per 500 grams of pasta) and adds sea salt. She then adds the pasta to the boiling water, using a wooden spoon and covers the pot with a lid until the water begins to boil again. She removes the lid and cooks the pasta for about 8 minutes, stirring occasionally to obtain an “al dente “consistency. She then drains the pasta and tosses. When Laura drains her pasta, she keeps a little water in with the pasta. She then adds her sauce to the pasta and serves.
P.S. we also went here…
Merci pour toutes vos bonnes nouvelles variées ! Continuez comme ça ! Très intéressante la fabrication des spaghettis en Italie….attendez celle des chinois ,c est surprenant ! …Amitiés à tous les quatre .Paul et Perrine.
Envoyé de mon iPad
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I am really enjoying all the postings. It’s like a little morning trip to Europe. If you go to Tuscany, you mus eat some cinghiale with your pasta.
P.S. I hope you avoided the no-car zone traffic ticket cameras in Pisa. (I didn’t – ouch!)
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We actually have been staying at a farmhouse in Tuscany for a little down time. Spent yesterday poking around San Gimignano – it was great. I had heard about the no-car zones in Pisa and so was panicking when I was driving through there. Just checked the map and I think I am OK. Greetings to all!
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Thanks for the recipe Eva. I can’t wait to try it. Did you get dizzy looking at the Leaning Tower?
Cheers,
Daphne
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Good thing to know Eva. Maybe we can make pasta when you get home..G’ma.
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i love the pictures anyway thanks for the card i was so happy i almost fainted but send me your email cause i dont know it Love Marina : )
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Looks like when you come back, you’ll be a mini chef!!!
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its cool that your know in greece .I’m saying this cause i don’t know were else to put it but guess you could say that i’m doing well in school but i just wanted to say hi.huges mina
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