Saletine ribbon (tria) pasta | Homemade pasta recipes – SBS

This is a rustic thick ribbon pasta and is always made senza uova (without eggs) and is known as the tagliatelle of the Salento region.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hour
Recipe and images from A Vegan Summer in Southern Italy by Nadia Fragnito

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