My favorite scents and colors

My favorite scents and colors

Wednesday, March 14, 2012

Fresh butterfly pasta

Ingredients for four people
600 grams of flour
6 egg yolks
A Tour of extra virgin olive oil
A pinch of salt
1 cup of cold water.


Knead by hand for 10 minutes until it’s homogeneous and soft but not wet. Prepare the pasta machine and start working it into pieces of 100 grams starting from widest thickness' up to number. five. If it should still stick or pulp flour again. Then roll out the sheets of dough on flour a last time.

With a pastry wheel cut the sheets into strips about three inches wide and four long.
Start now - with the thumb and forefinger - to fold half of the strips like a pair of pliers then bend the outer edges to give it the distinctive butterfly shape.

If you do not prepare them for noon then freeze them. Important is that once removed from the freezer throw it directly into boiling water!

I then prepared a sauce of fresh tomato sauce with hot pepper as you see in the picture below :)

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