Potato flour (not potato starch) makes pasta with a delicious and distinctly potato-ey flavor. The dough will feel stiff when just mixed, but after resting it gets soft and easy to roll and cut.
Recipe information
Yield
for 1 pound of pasta
Ingredients
Dry
1 1/3 cups all-purpose flour
2/3 cup potato flour
Wet
2 large whole eggs, plus spoonfuls of beaten egg if needed
1/4 cup extra-virgin olive oil
3 tablespoons water, plus spoonfuls if needed
Preparation
Step 1
Food-processor mixing recommended, following the directions on page 160.
Suggested Shapes and Sauces
Step 2
Cut into tagliatelle or tagliolini.
Step 3
Dress simply with Butter and Fresh Sage Sauce (page 118).
Step 4
Also delicious dressed with Bolognese or other meat sauce.
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
