Source in .scx format of Rich Tajarin Recipe
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="28633" locale="en"> <RecipeHeader> <RecipeTitle>Rich Tajarin Recipe</RecipeTitle> <Category></Category> <NbPersons>0</NbPersons> <PortionYield quantity="1.0" unit=""></PortionYield> <PrepTime hours="0.0"></PrepTime> <TotalTime hours="0.0"></TotalTime> <Source></Source> </RecipeHeader> <IngredientList> <IngredientText>By Kyle Phillips, About.com: Rich Tajarin, or Tajarin Ricchi: Every region of Italy has a type of pasta, and this is what one finds in the Langhe of Piemonte. The pasta are quite similar to tagliatelle but cut very finely -- the strands should be 1/12th of an inch, about 2 mm, wide. Cutting them this thin is a demonstration of skill on the part of the cook, and in the past one can be certain that every woman who frequented a kitchen (i.e. all but the wealthy) learned the art as a girl. Here's a "traditional" recipe: Ingredients:</IngredientText> <Ingredient id="-1" quantity="8.333333333333334" unit="cups" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="8.333333333333334" unit="cups">8 1/3 cups (1 k)</IngredientQuantity> <IngredientItem>fine white flour</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="2156" quantity="30.0" unit="" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="30.0" unit="">30</IngredientQuantity> <IngredientItem>egg yolks</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="702" quantity="1.0" unit="pinch" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.0" unit="pinch">A pinch</IngredientQuantity> <IngredientItem>salt</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> </IngredientList> <RecipeText>Preparation: Make a mound of the flour, scoop a well into it, and add the yolks and the salt. Knead the dough well for at least 15 minutes, until it is smooth and elastic. Then roll it out dime-thin with a rolling pin, dust it lightly with fine cornmeal, and roll it up. Using a long-bladed, sharp knife, cut the roll into tajarin. Shake them out, and cook them very briefly -- a minute, or two at the most -- in abundant salted water. </RecipeText> </Recipe> </RecipeList> </ShopNCook>