Thread: hand-pulled pasta

[I posted this a month ago, but didn't see any response.]


In the 80's a UHF station in New York carried some RAI shows, including
Bugialli's cooking show in Italian. Once he did hand-pulled pasta starting
with eggs beaten in a flour well. The only references I find for this
technique are Chinese style, but they use water instead of eggs.

What is there to know about this method when using eggs?

Thanks.


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"Tom Del Rosso" <[email protected]> wrote in message
news:[email protected] ...
>
> [I posted this a month ago, but didn't see any response.]
>
>
> In the 80's a UHF station in New York carried some RAI shows, including
> Bugialli's cooking show in Italian. Once he did hand-pulled pasta
> starting
> with eggs beaten in a flour well. The only references I find for this
> technique are Chinese style, but they use water instead of eggs.
>
> What is there to know about this method when using eggs?
>
> Thanks.

I saw your post but don't have the answer. I have made pasta by hand using
eggs, but rolled it out. Didn't pull it.

"Tom Del Rosso" <[email protected]> wrote in
news:[email protected] :

>
> [I posted this a month ago, but didn't see any response.]
>
>
> In the 80's a UHF station in New York carried some RAI shows, including
> Bugialli's cooking show in Italian. Once he did hand-pulled pasta starting
> with eggs beaten in a flour well. The only references I find for this
> technique are Chinese style, but they use water instead of eggs.
>
> What is there to know about this method when using eggs?
>



Give it a try, and let us know the result.




--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

"Tom Del Rosso" <[email protected]> ha scritto nel messaggio

> In the 80's a UHF station in New York carried some RAI shows, including>
> Bugialli's cooking show in Italian. Once he did hand-pulled pasta
> starting> with eggs beaten in a flour well. The only references I find
> for this> technique are Chinese style, but they use water instead of eggs.
>
> What is there to know about this method when using eggs?

While it is something I have no knowledge of, I do know the difference
between egg and hot water pastas, and if anything, the egg is more elastic
than the water. If you can do the one, you can probably do the other, but I
know no one who can.

Il 14/11/2010 01:47, Tom Del Rosso ha scritto:

> [I posted this a month ago, but didn't see any response.]
>
>
> In the 80's a UHF station in New York carried some RAI shows, including
> Bugialli's cooking show in Italian. Once he did hand-pulled pasta starting
> with eggs beaten in a flour well. The only references I find for this
> technique are Chinese style, but they use water instead of eggs.
>
> What is there to know about this method when using eggs?

What do you mean with "pulled" exactly? Kind of pinch away pieces of
dough, as in "pizzicotti"? They can be both sweet or savory, tey
googling them out.
BTW, starting the dough by beating eggs in a flour well is the
traditional way to make sfoglia here in Emilia, but that gets rolled.
--
Vilco
And the Family Stone
So che faccio il tuo gioco rispondendo a questo post

Il 14/11/2010 08:05, Giusi ha scritto:

>> What is there to know about this method when using eggs?

> While it is something I have no knowledge of, I do know the difference
> between egg and hot water pastas, and if anything, the egg is more elastic
> than the water. If you can do the one, you can probably do the other, but I
> know no one who can.

I never tried with water pasta, I always use eggs and tender wheat
flour. In my mind, water pasta should be the one made with semola di
grano duro, a bronze trafila and slow driyng.
--
Vilco
And the Family Stone
Ovviamente so benissimo...

On Sun, 14 Nov 2010 11:56:59 +0100, ViLco <[email protected]> wrote:

> What do you mean with "pulled" exactly? Kind of pinch away pieces of
> dough, as in "pizzicotti"? They can be both sweet or savory, tey
> googling them out.

YouTube has lots of videos that demonstrate hand pulled noodles,
here's an example http://www.youtube.com/watch?v=iUIv3-p28uQ

--

Never trust a dog to watch your food.

ViLco wrote:
>
> What do you mean with "pulled" exactly? Kind of pinch away pieces of
> dough, as in "pizzicotti"? They can be both sweet or savory, tey
> googling them out.
> BTW, starting the dough by beating eggs in a flour well is the
> traditional way to make sfoglia here in Emilia, but that gets rolled.

I mean long pasta. Bugialli used the same method as the chinese video but I
don't remember if he twisted it, or what kind of flour, or what consistency
to look for before pulling. I think he dusted it with more four after each
pull.


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Il 14/11/2010 17:40, sf ha scritto:

>> What do you mean with "pulled" exactly? Kind of pinch away pieces of
>> dough, as in "pizzicotti"? They can be both sweet or savory, tey
>> googling them out.

> YouTube has lots of videos that demonstrate hand pulled noodles,
> here's an example http://www.youtube.com/watch?v=iUIv3-p28uQ

Wow! Another world!
I've never seen such a thing, really interesting, thanks!
--
Vilco
And the Family Stone
So che faccio il tuo gioco rispondendo a questo post

Il 14/11/2010 17:58, Tom Del Rosso ha scritto:

> I mean long pasta. Bugialli used the same method as the chinese video but I
> don't remember if he twisted it, or what kind of flour, or what consistency
> to look for before pulling. I think he dusted it with more four after each
> pull.

The man in sf's link do that, too: some dusting and let's go. Nice
technique, I guess where I can find it in Italy...
--
Vilco
And the Family Stone
So che faccio il tuo gioco rispondendo a questo post

ViLco wrote on Sun, 14 Nov 2010 21:37:07 +0100:

>>> What do you mean with "pulled" exactly? Kind of pinch away
>>> pieces of dough, as in "pizzicotti"? They can be both sweet or
>>> savory, tey googling them out.

>> YouTube has lots of videos that demonstrate hand pulled
>> noodles, here's an example
>> http://www.youtube.com/watch?v=iUIv3-p28uQ

> Wow! Another world!
> I've never seen such a thing, really interesting, thanks!

I've only seen hand-pulled noodles being made and that was in a Pho
restaurant. The chef came out frequently and demonstrated his skill in
the middle of the restaurant.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

ViLco wrote:
> Il 14/11/2010 17:40, sf ha scritto:
>
> > > What do you mean with "pulled" exactly? Kind of pinch away pieces
> > > of dough, as in "pizzicotti"? They can be both sweet or savory,
> > > tey googling them out.
>
> > YouTube has lots of videos that demonstrate hand pulled noodles,
> > here's an example http://www.youtube.com/watch?v=iUIv3-p28uQ
>
> Wow! Another world!
> I've never seen such a thing, really interesting, thanks!

Bugialli must be pretty extraordinary to do something like that and someone
in Italy has never seen it. If you know anyone who specializes in making
pasta and you can find out anything about the Italian version of this
technique then please share it.


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"ViLco" <[email protected]> ha scritto nel messaggio
> Il 14/11/2010 08:05, Giusi ha scritto:
>
>>> What is there to know about this method when using eggs?
>
>> While it is something I have no knowledge of, I do know the difference
>> between egg and hot water pastas, and if anything, the egg is more
>> elastic
>> than the water. If you can do the one, you can probably do the other,
>> but I
>> know no one who can.
>
> I never tried with water pasta, I always use eggs and tender wheat flour.
> In my mind, water pasta should be the one made with semola di grano duro,
> a bronze trafila and slow driyng.

But lots of southern pastas are homemade without eggs, like orecchiette,
cavatelli, etc. Pici in all its forms are made with hot water and no eggs.

"Tom Del Rosso" <[email protected]> ha scritto nel messaggio
> ViLco wrote:
>> Wow! Another world!
>> I've never seen such a thing, really interesting, thanks!
>
> Bugialli must be pretty extraordinary to do something like that and
> someone in Italy has never seen it. If you know anyone who specializes in
> making > pasta and you can find out anything about the Italian version of
> this technique then please share it.

I knew the technique from Asian demos, but I have never heard of it
happening in Italy. It certainly never came up in culinary school, and
there's nothing in Artusi about it. Is it possible that the presenter was
doing a fusion thing using Asian technique on an Italian dish?

On Tue, 16 Nov 2010 09:25:03 +0100, "Giusi" <[email protected]>
wrote:

>
> "ViLco" <[email protected]> ha scritto nel messaggio
> > Il 14/11/2010 08:05, Giusi ha scritto:
> >
> >>> What is there to know about this method when using eggs?
> >
> >> While it is something I have no knowledge of, I do know the difference
> >> between egg and hot water pastas, and if anything, the egg is more
> >> elastic
> >> than the water. If you can do the one, you can probably do the other,
> >> but I know no one who can.
> >
> > I never tried with water pasta, I always use eggs and tender wheat flour.
> > In my mind, water pasta should be the one made with semola di grano duro,
> > a bronze trafila and slow driyng.
>
> But lots of southern pastas are homemade without eggs, like orecchiette,
> cavatelli, etc. Pici in all its forms are made with hot water and no eggs.
>

One type of pasta is supposed to be harder to work with than the
other, I don't remember which is which. Does it depend on who you're
talking to - somebody who works with egg + flour or someone who works
with water + flour pasta?

Was pici the original spaghetti?

--

Never trust a dog to watch your food.

"sf" <[email protected]> ha scritto nel messaggio

> One type of pasta is supposed to be harder to work with than the> other, I
> don't remember which is which.

Hard wheat with water is hard to mix without a machine.

> Was pici the original spaghetti?

No, but it is something mom can do at home with 18th c tools. There is an
annual pici contest to see who can roll the longest continuous one.