Semolina Taglierini
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- fine-grain semolina
- eggs
- extra dry semolina
Instructions
- Mix fine semolina with eggs several hours ahead; use no salt.
- If too soft when rolling, add dry semolina to firm the dough so it does not stick.
- Roll, cut into taglierini and cook in broth; they stay firm and leave the broth clear.