The other day I played do sfoglina (she who makes the dough by trade) ... I, that I never engage in the kitchen I prefer to eat because the food cooking, I decided to make the tortellini in the home ... well, to be fair, the filling was ready so I did "only" the dough ... but not with the machine you are good at all ... I used the good old wooden rolling pin ...
For someone like me, who not only avoids any sport, but also carefully avoids any activity involving physical exertion, it was real hard work ... and when mixed with an enthusiasm unknown to me or smattarellavo as if there were no tomorrow, I thought of an aunt of my mother who made pasta at home up to 90 years but then had to stop because ... he could not see so well (!?)... but then it is true that we young we are mollaccioni!? .. but I am an extreme case ...
However by this experience I have gained two important things, plus a nice feast: a renewed respect for the sfogline around the world (that I already had, but now of even more) and the knowledge that after all the trouble you feel less guilty eating 2 plates of tortellini, especially if, like me, prefer them with cream ...
Purists of tortello not wince, I know I should eat that tortellini in broth but hardly commanding the belly!
to the next.
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