November 30, 2012

Homemade Hand-rolled Bolognese Pasta: Taglietelle, Tortelloni & Tortellini: Review

Here is a great article by A Canadian Foodie. In this one she has put down in words what I can only demonstrate! Thanks Valerie!

The pasta made here are in order from beginning to end: farfalle (butterflies) or strichetti (pinch in Bolognese dialect); ricotta stuffed tortelloni. Also pictured are tortellini (much smaller than the tortelloni) and tagliatelle (the long noodles) and maltagliati (with the leftover pasta).

Warning: be careful when you fold the pasta sheet over the table...make sure it does not slip off, otherwise, you'll have to go out for dinner!

November 15, 2012

The Official and Authentic Bolognese Ragù: Review

ARTICLE: The Official and Authentic Bolognese Sauce by Valerie Lugonja, November 6, 2012.

Not only did Valerie make the pasta in Bologna, but she made it again back home in Alberta, Canada to the delight of her friends! Apparently the birds also appreciated Valerie's efforts to recreate the sauce!

Valerie IS a Canadian Foodie who is a passionate member of Slow Food Edmonton, is on the Slow Food Canada Board, the founder of Eat Alberta, and lots more. Read more about her HERE She has a great sense of humor and is great company. Hope to see you again soon Valerie, either in Italy or Canada!

By the way, Valerie... I love your t-shirt!