Taillerins

The recipe for taillerins traditionnels is a key or master recipe. In all those that follow, I shall use the same basic ingredients. Watch for variations in the pasta dough; if you see additional egg yolks, it is to give a better texture to pastas made with softer flours. When greens enter the composition of the dough, I shall reduce the amount of whole egg but add egg yolks to compensate for the water in the greens.