8mm t=1.5m
1.2 X 90mm_dumpling/
0.8 X 90mm
1.6X1.6mm_spaghetti*
1.6X3.5mm_fettuccini*
1.2mm_angle hair*
2.5X2.5mm_udon*
2mm_ramen*
3mm_round thick
2mm_round thin
1.5X14mm_flat wide
1.5X7mm_flat thin
18
19
Spelt spaghetti
with cheese and
pepper
Fresh pasta
•
9 oz (250g) spelt flour
•
1 egg + water
Sauce
•
5.3 oz (150g) pecorino Romano, grated
•
Pepper to taste
Preparation
1.
Bring a pan of salted water to a boil.
2.
Cook the spaghetti until al dente (firm to
the bite).
3.
Meanwhile, put the pecorino in a large
bowl and add a few tablespoons of the
cooking water.
4.
Mix well until it forms a creamy sauce.
5.
Drain the spaghetti and put it in the bowl
with the pecorino sauce.
6.
Mix and add pepper to taste.
EN
Suggestion
Portion the pasta on individual plates and
add more grated pecorino cheese.
胡椒起司斯佩耳特
小麦意式细面条
生面
•
250
克斯佩耳特小麦粉
•
1
个鸡蛋 + 水
酱
•
150
克佩科里诺罗马诺干酪,搓碎
•
胡椒粉(酌量)
准备
1.
将一锅盐水煮沸。
2.
将意式细面条煮至“耐嚼”的程度(咬起来很
筋道)。
3.
同时,将佩科里诺干酪放入大碗中,并加入几
汤匙汤汁。
4.
混合均匀,直至形成奶油酱。
5.
沥干意式细面条,并同佩科里诺酱料一起放入
碗中。
6.
混合并加入胡椒粉调味。
SC
建议
将面条分放在单独的盘子中,再添加更多搓
碎的佩科里诺干酪。
Содержание HR2375/00
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