Fresh pasta is undoubtedly the emblem and pride of Bolognese cuisine and of the entire region. The historical traces of pasta date back to the 4th century BC; the first documented study on pasta can be found in the book De arte Coquinaria for Sicilian vermicelli and maccaroni written by Maestro Martino da Como. Following the high development of the population, a small technological revolution took place in Naples in the 17th century, which allowed pasta to be produced in large quantities and at a low price, in a dry version.
With the industrial revolution, pasta production also adapted to the times. Increasingly modern industrial machines are being created, up to the current food factories.
Although homemade pasta is common to many other Italian regions, the characteristics and qualities of the Emilia-Romagna pastry are unique. It is precisely here that fresh pasta prepared with eggs finds its maximum expression, thanks to the typical nature of the territory and a generous and fertile land that gives copious and precious harvests.
In every provincial capital we find traditions with ancient roots, handed down for generations. Since the rejection of the food industry was clear, everything was done at home, even prestigious restaurants had their own “puff pastry” with which to prepare tortellini and tagliatelle, as is done in a large family. The preparations were always careful, cared for, carried out with patience and with the awareness of doing something of great value. There is therefore a lot of richness in terms of cultural heritage, which exponentially characterizes the typical first courses based on fresh pasta from our region: in fact, we find 43 DOP and IGP certified products.
The famous tagliatelle, golden strings traditionally served with Bolognese ragù, bind diners to the table until the last forkful and which conveys the love with which they were prepared.
The name Tagliatella derives from the verb to cut and, when it comes to cuts, its measurements are very precise: already in 1972 the Bolognese delegation of the Accademia Italiana della Cucina deposited the measurement of the real Bologna tagliatella with the Bologna Chamber of Commerce and a sample of the gold tagliatella was displayed there.
E’ it has been established that the perfect size of the tagliatelle must correspond to the 12,270th part of the height of the Torre degli Asinelli, i.e. approximately 7 mm. raw. Once cooked it reaches approximately 8 mm. Instead, the thickness has not been precisely coded, but it is customary for it to be between 6 and 8 tenths of a millimetre.
The classic recipe includes 1 egg for every 100 g of flour, but may vary from region to region. For example, in Liguria it can even reach 1 egg for every 200 g of flour and the same goes for going down towards Lazio. Noodles can also be made by adding a small dose of cooked spinach, squeezed and blended to color them green: in this case you need to reduce the quantity of eggs used, to respect the ratio between the flour and the overall liquid part.
Come and discover the tasty preparations and craftsmanship of the San Giovanni in Persiceto puff pastries.
