Yesterday we had 4 course menu with mussle soup as a second starter.
This is just part of the garnish,
Inside is fresh meat of lobster claws and mussles steamed in stock of chilli fennel onion garlic and celery. Mixed with cream cheese and spring onion.
Pasta is classique recipe of 6 yolks 4 eggs on 500 grams of 450-type flour[the purest, least amount of ash], or doppio zero. Spoon of good olive and spoon of salt.
Kneading starts with mixing eggs and olive and salt in kenwood. Then adding flour gradually and when amalgamated, taking out and kneading by hand for few minutes until the perfect consistence. I like my pasta for ravioli or tortellini big more elastic and wet, then can easier get super thin rolls without it getting crusty too fast.
On a ring diameter 6cm you should manage 30 grams of filling. On each you place then top of dill and close it with other pasta ring. To seal, one can use eggwash or water or whatever works.
Then you take scissors and trim the pasta to nice round shape. The idea is to not have to chew on too much pasta after cooking.
Its really great pleasure working with fresh pasta,
This is just part of the garnish,
Inside is fresh meat of lobster claws and mussles steamed in stock of chilli fennel onion garlic and celery. Mixed with cream cheese and spring onion.
Pasta is classique recipe of 6 yolks 4 eggs on 500 grams of 450-type flour[the purest, least amount of ash], or doppio zero. Spoon of good olive and spoon of salt.
Kneading starts with mixing eggs and olive and salt in kenwood. Then adding flour gradually and when amalgamated, taking out and kneading by hand for few minutes until the perfect consistence. I like my pasta for ravioli or tortellini big more elastic and wet, then can easier get super thin rolls without it getting crusty too fast.
On a ring diameter 6cm you should manage 30 grams of filling. On each you place then top of dill and close it with other pasta ring. To seal, one can use eggwash or water or whatever works.
Then you take scissors and trim the pasta to nice round shape. The idea is to not have to chew on too much pasta after cooking.
Its really great pleasure working with fresh pasta,