Leo: technology and gadgets to stay comfortable

The great thing about being home-made pasta is that you create your own recipes and experiment with different flour mix or use unusual ingredients.
Browsing the net I found these two recipes that I find curious and certainly worthy of note.

Tagliatelle with chestnut flour:
Ingredients for the dough:
200 g of wheat flour
100 g of chestnut flour
3 eggs
a pinch of salt.

Ingredients for the sauce:
50 g of butter
150 g fresh ricotta
100 ml of milk
1 pinch of nutmeg
1 sprig of laurel
salt and pepper.

Preparing the dough:
Sift together the chestnut flour with wheat.
Disponetela on board and formed a fountain.
Break the eggs in the center of the fountain, add 1 pinch of salt and started to incorporate a bit of flour to the egg, working with a fork.
Knead vigorously with your hands and work the dough for at least 5 minutes, until dough is smooth and elastic.
Roll out the dough and roll into sheets.
Sheets obtained from the noodles, cut them with a spatula or a sharp kitchen knife, and spread the dough on a large plate with flour.

Preparation of the sauce and cooking:
In a large skillet melt the butter, add the ricotta, milk, nutmeg and 1 pinch of salt and pepper.
Mix everything and cook on low heat for 5 minutes.
Meanwhile, boil the noodles in salted water chestnuts and al dente.
Plunge the noodles into the pan of cream cheese and saute for 1 minute.
Serve, garnished the dish with a couple of bay leaves.

Note: You can vary the noodles instead of adding chestnut flour, the same amount, with the spelled flour, chickpea, or with that of buckwheat.
Source

For the pasta to beer, there are "few" signs because it is simply to replace water with beer!
Ingredients for the dough:
300g flour (I like that a lot of hard wheat semolina)
least 150 grams of beer (that favorite, maybe inziate with a taste not too strong)

Mix the flour, adding the beer gradually until the dough cosnsistenza desired.
Let the dough rest in refrigerator for about twenty minutes, after having covered with plastic wrap to keep it dry.

Prepare the noodles and let them dry for a while ', thirty minutes should suffice.

Bake as usual and toss with butter and pepper and grated Parmesan.
Source

Share on Facebook

Posted under Pasta Makers