Crinella Family Cookbook
Our Grandparents' Favorites
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Table of Contents
Crinella Winery
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Pasta
All-Purpose Pasta Dough
Simple Tomato Sauce
Tagliolini (Egg Noodles)
Noodle Scraps in Butter and
Cheese
Pasta Primavera
Spaghetti Alia E Olio
Abruzzi Spaghetti Sauce
Baked Lasagna
Linguini a la Vongole
Pasta with Pesto Sauce
Potato Gnocchi
Gorgonzola Cheese Sauce
Ravioli
Rotelli Pasta with
Pesto Clam Sauce
Farfalle with Italian Mushrooms
and Brown Sauce
Risotti
Mushroom Risotto
Lombardi Risotto
Risotto with Clams
Risotto Garibaldi
Italian Quiche
Roasted Pepper Rice
Polenta
Polenta Fritta
Gorgonzola Cheese Sauce
for Polenta Fritta
Meat Gravy for Polenta
2005 Sauvignon Blanc
2006 Pinot Noir
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All-Purpose Pasta Dough
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For pasta, we always use unbleached all-purpose flour.
Semolina is used in Southern Italy, and also for commercial pasta, but we never used it. The Italian rolling pin was
32 to 40 inches long and 1 1/2 inches in diameter.
We dried the pasta in soft bundles 8 to 12 minutes before cooking. It should be dried for 24 hours before storing.
Pasta will keep at room temperature for two weeks. Cooking, always use 4 to 5 quarts of water per pound. Never rinse pasta.
Remove it from the stove and drain it a trice before it is fully cooked. It will continue to cook a bit.
When stuffing pasta, make sure it is fresh so it cam be pressed together while moist, to make a tight seal.
12 cups, sifted all-purpose flour
3 cups water
12 large eggs
3 teaspoons, salt
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These ingredients were mixed on a heavy, smooth pasta board that measured 4 X 6 feet. However, a smaller bread board will suffice. We typically made the pasta in small batches, using 4 cups of flour, 4 eggs and a teaspoon of salt for each batch.
Sift the flour into a mound on the mixing board, make a hole in the middle of the flour, and add the eggs, water and salt to the flour.
Beat eggs with a fork, slowly mixing in about half the flour, then mix in remaining flour with the hands, adding a little water if necessary to give the dough the proper
consistency for rolling.
Let it rest while mixing the other batches, adding each batch to the original, kneading it into a large ball.
After the mixture has rested for 15 minutes or so, cut ball in half and place it on the floured bread board.
Using a 30" wooden rolling pin, roll dough until paper thin, sprinkling with flour to ensure that it does not stick or tear.
The key is to put very little pressure on the rolling pin, wrapping the dough around the pin and gently spreading it with the palms of the hands as it is being wrapped.
*You can tell if the dough is ready if you can hold it up by the corners with two hands and find that it is translucent.
This dough can be used for ravioli, tortellini, tagliatelle and linguini. The simplest way of preparing it is cut it to a width of 8 to 10 inches,
fold it over several times, and then cut 1/4 inch strips (tagliatelle) with a French cooking knife. Unfold, and hang the strips over dry cotton
dishtowels hung on a clothes line until ready for cooking. In this fashion, the noodles may simply be cooked by plunging them into salted boiling water.
Cooking time is much faster than for commercial dry pastas, the exact time depending on how long the noodles have been hanging and their moisture content.
The dryer the noodle, the longer it will take to cook. You can also cut the pasta into squares called canneloni onto which a stuffing is placed and then rolled up.
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