Vermicelli
shown cooked below is a thicker noodle made by the same recipe
Recipe to follow
From: The Art of Cooking composed by Maestro Martino of Como (14th/15th century)
Vermicelli:
Method:
- To a cup of flour, add 1 egg white (I did two cups worth) and enough rosewater (or plain water) to make a stiff dough
- Roll out the dough thin and cut it in thin strips, then take the strips and pull them apart.
- Cook in water and then finish it in almond milk or goats milk
I would have tried to make the strips as thin as possible (it says strings) for vermicelli as the noodles do puff up considerably on cooking. A pasta machine, if you have one, would work wonders here! To the left shows further attempt to roll out a thin pastry by hand.
notes from the dinner: I was pleasantly surprised with the noodles, I thought they were made too large for use with this recipe, but they were not as they are really a nice and light noodle.
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