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Troubleshooting Tagliatelle

By • October 15, 2012 • 0 Comments

The River Cafe in London makes fresh pasta by hand to feed the entire restaurant, twice a day. They're kind of fantastic at it, and they've made this video to share their expertise with those of us who can't make it to London. It's positively stuffed with tips and troubleshooting advice for all of your tagliatelle-making adventures, and it's all delivered by the affable and encouraging Chef James Fincham.

Herewith, some valuable highlights: the secret to al dente perfection is a bit of semolina flour in the mix, the texture of the wet dough should feel similar to that of shortbread pastry, and be sure to knead the dough quite thoroughly (lots of kneading means dough can be made very thin). We think we'll let them tell you the rest. 

Hand Made Pasta, The River Cafe from The Urban Grocer

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