威廉安格斯第二十課：揉義大利麵，奶油培根義大利寬麵，蘑菇白醬起士義大利餃，青醬義大利蝴蝶餃

主廚示範：

我的廚房實作：

憑藉著廚師凡事都要做出來

今天我們揉起義大利麵來了！！！

半月型，蝴蝶狀

義大利有高達上百種形狀的義大利麵～～～

很不可思議花了大半堂課（因為只有四台切麵機給14個人用）

還有辦法做出這三個完整的料理

現揉的義大利麵可以灑上Semolina杜蘭麥粉 防止乾掉 然後冷藏 可以存放三天七天

或者是滾水煮過再入冰水殺清 灑點油 放入乾淨的密封容器 冷藏或冷凍

總之～我要好好想想是不是該敗台切麵機了

Egg pasta dough 含蛋麵團

Ingredients:

·       2&1/2 Eggs, 200g Bakers Flour, 10ml Oil

Method:

·       Sift flour salt in a bowl and make a well in the middle

·       Mix eggs and oil together and add to the flour

·       Work into a dough and knead until it becomes very smooth and elastic

·       Wrap in plastic and rest in the refrigerator for a minimum of 30 mins

*      麵團要揉到像嬰兒的屁股一樣地光滑就對了（不是我下流，這是主廚說的！）

Tagliatelle Carbonara 奶油培根義大利寬麵

Ingredients:

·       1 Bacon or pancetta slice, 1 Eggs, 80ml Cream, 15g Parmesan cheese, finely grated ,20g  Onion, finely diced, 1/2 tsp Parsley , finely chopped , 20ml Olive oil, 20ml White wine, 80g Uncooked pasta, pinch Salt and ground black pepper

Method:

·       Heat the oil in a pan, add bacon and fry until lightly brown, then add onion reduce heat and sweat for about 5 mins

·       Add white wine and boil until evaporated

·       Mix cream and parmesan in a bowl, add to the pan and bring to the boil

·       Drain the al dente cooked paste and place in the pan

·       Combine well over moderate heat for approx. 1 mins

·       Lightly beat the egg

·       Remove from the heat and pour in the egg, mixing well

·       The heat from the pasta will cook the egg. Season and place onto a warm serving dish 

·       Sprinkle with parsley, and serve immediately

*       這道義大利麵非常非常好吃阿！

Angnolotti with 3 cheese filling 蘑菇白醬起士義大利餃

Ingredients:

Filling

·       50g Potato puree( dry), 20g Parmesan cheese, finely grated, 20g Ricotta, 20g Pecorino, grated, 4 Mints leaves, chopped,5 olive oil, season

Sauce:

·       10g butter ,10g Onion, finely diced, 150ml Cream, 20ml white wine, 80ml chicken stock, 60g Mushroom, sliced, 1 Sage leaves , roughly chopped, season

Method:

·       Mix the potato puree,  Parmesan cheese, Ricotta, Pecorino, mint, salt and pepper and olive oil

·       Brush edges of the pasta circles with water and place an appropriate amount of filling on one side

·       Fold the pasta over the filling to form a semi circle and press the edges together firmly

·       Place on a tray sprinkled with semolina to prevent them sticking

·       Sweat the onions in a small saucepan, add the mushrooms and soften

·       Deglaze with wine, add the stock and reduce by half

·       Add cream then reduce until sauce thinly coats the back of a spoon

·       Cook agnolotti in boiling salted water until tender and drain well

·       Fold pasta and sage through the sauce

·       Serve on a hot plate and garnish

*      Cheese挺鹹的  小心調味

Farfalle walnut pesto 青醬義大利蝴蝶餃

Ingredients:

·       20 Spinach leaves, washed, 10 Basil leaves, large, 1/2 Garlic clove,25g Walnuts, pinch Sea salt, 25g Parmesan cheese, finely grated, 30ml olive oil, 50g cooked farfalle pasta

Method:

·       Place spinach, basil, garlic, walnut and cheese in a food processor and pulse

·       Add olive oil slowly through the processor lid to from a paste

·       Heat the pan with oil, put the farfalle cooked pasta into the pan, mixing well and serve 

*      用核桃取代松子，菠菜增加青醬體積  降低成本又不失健康的方法