New Update
| Main Ingredients | Refined flour (maida), Olive oil |
| Cuisine | Italian |
| Course | Noodles and Pastas |
| Prep Time | 16-20 minutes |
| Cook time | 1-1.30 hour |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 100 grams refined flour (maida)
- 2 tablespoons + 1 teaspoon olive oil
- Salt to taste
- 2 eggs
- 8-10 saffron strands, soaked in water
- 1/2 cup white sauce
- 2 tablespoons pesto sauce
- 3/4 cup milk
- Crushed black peppercorns to taste
- Parmesan shavings for garnish
- A sprig of basil for garnish
Method
- Separate egg white and yolk from one egg and set aside.
- In a bowl take flour, add salt and 1 teaspoon olive oil. Add one whole egg and knead to form dough.
- Add one more yolk and saffron water to the dough and knead again. Kling film the dough and rest for twenty to thirty minutes.
- Roll the dough nearly to 0.1 mm thickness. Trim the sides and cut the dough into two inch squares.
- Apply egg white to one corner of a square. Place a chopstick on the opposite side of the applied egg white and roll it tightly. Remove the chopstick. So acquired shape of pasta is garganelli. Similarly do the rest.
- Boil 6 cups of water with salt and 1 teaspoon olive oil, add pasta. When the pasta rises to the surface remove them with a slotted spoon and refresh in cold water. Drain and add 2 tablespoons of olive oil, mix well. Set aside
- In a non-stick pan add the white sauce and milk, mix well. Add pesto mix well again.
- Add the pasta toss. Add salt and pepper, toss again. Serve hot.
- Garnished with parmesan shavings and basil sprig.
Advertisment
