Roll Cuisine Corner
Pass the Pasta
by Pierre-Luc Moeys, Owner/Chef Oriole 9
FETTUCCINI WITH A WHITE WINE CREAM SAUCE
SALMON CAVIAR & CHIVES
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Boil the pasta al dente (meaning don’t overcook!), strain and
add to the sauce. Mix together and warm up over low heat, then add
the chives and the salmon caviar. When plating, try to use a fork and
curl up the pasta so it becomes a little pyramid shape on each plate.
SO, YOU WANT TO MAKE YOUR OWN PASTA…
Here’s a good basic all–purpose homemade pasta
recipe. Feel free to personalize with spices, cheeses, whatever.
2 lbs. flour
4 eggs, beaten
1/2 tsp. salt
1 cup warm water
Make a “well” with 3/4 of the flour; add salt and
eggs to the well and mix together slowly, adding water and the
remaining flour as necessary to achieve consistency, not too
sticky or flaky. Knead about 10 minutes; cover and let dough
rest for 10 minutes, then knead again until very smooth. This
dough is now ready to use, shape it any way you like! Store in
refrigerator…it’s best consumed fresh, so don’t
let it sit in there too long!
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