Wednesday 22nd May 2019
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Serves 4
Preparation time: 25 minutes
Cooking Time: 35 minutes

Ingredients
Ingredients for the velouté:
200g blond roux (100g butter and 100g all-purpose flour)
1 litre hot chicken or vegetable stock
2 white onions
½ teaspoon of smoked paprika
The juice of 1 lemon
Salt and ground white pepper
to taste
200g sun-dried tomatoes, chopped
75g pine nuts

Ingredients for the pasta:
200g ‘OO’ flour
2 whole eggs
3 egg yolks
Salt to taste

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Recipe by Ivano De Serio, Head Chef of The Old Bakery

Method

To make the pasta, place the flour in a bowl and add the rest of the ingredients. Work for 5-8 minutes until soft and elastic, then wrap in plastic and let rest for 15 minutes.

Divide the dough in four and pass through the pasta machine to shape.

Cook in salted boiling water for 2-3 minutes. Drain and add to the sauce.

To make the sauce:

Heat up your white stock in a heavy bottom saucepan. In a separate pan, cook the sliced onions and the roux to a blond stage.

Allow roux to cool slightly before adding it to the gently simmering stock. Whisk stock and roux together and bring to a gentle simmer. Allow to simmer for about 25 minutes.

Season and add the lemon juice and smoked paprika.

Toss the pasta and add the pine nuts and sun-dried tomato.

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