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picture News March, 2 2021
image: The Pasta & Pasta night The Pasta & Pasta night

- It takes time to make pasta! Not because it's complicated, but the pasta needs time to get in shape for cooking. And, there is a second reason as well; we Italians like to talk, both when we cook and when we eat, said Daniele, Restaurant Nunne7's Proprietario di Ristorante, as SCCE gathered for this year's first After Business Hours event.

And Daniele was right. The clock had turned to midnight when the last participants left after a night of pasta making, pasta eating and enjoying a couple of glasses of Italian wines.

This is how Daniele makes real traditional Italian pasta:

 The basic ingredients are flour, eggs and water. Calculate with one egg per 100g of flour. As for the water Daniele used appr. 1,5 - 2 dl to one kilo of flour.

 Mix flour, eggs and water in a bowl and continue by placing the dough on the working space (dusted with flour) and work the dough thoroughly with your hands. You might have to add some additional flour during this process.

 When the dough doesn't glue on your hands, you should form it to a roll, cover it with plastic folie and let it rest in the refrigerator over night.

 Cut the pasta dough in smaller pieces, flatten it out by hand and flatten it out even more in the pasta making machine. When it is thin and nice, use the cutting function of the machine and voila - you get nice pasta, which now has to dry for some 24 hours (put the pasta on a flour dusted table, dust flour on top and cover it with a table cloth or kitchen towels).

 For the cooking: Boil up water and when the water is boiling, not before, add salt and let it continue to cook for a couple of minutes. Add the pasta and stir continuously until you feel that the pasta is al dente. Buon appetito!

On behalf of the SCCE Council I would like to thank Daniele and Eeva for a very nice and very Italian evening which turned to night without anybody really realizing it. My thanks also go to all SCCE members and their colleagues and friends who made our After Business Hours together real cozy and pleasant.


Kristiina Sikk
SCCE Ombudsman



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