Wine pairing: Carpineto Dogajolo white wine (SAQ)
FRESH PASTA
Portions : 6
Preparation time : 50 minutes
INGREDIENTS
- 1 l (4 cups) flour
- 4 whole eggs
- 60 ml (4 tablespoons) olive oil
- 60 ml (4 tablespoons) water
- 2 pinches salt, to taste
PREPARATION
- Place the flour on the work surface or in a bowl. Make a well, add the eggs, olive oil, water and salt, then mix with a fork.
- When the flour has absorbed the mixture, work the dough by hand for 3-4 minutes until it is compact, smooth and elastic (add water if it's dry, or flour if it's too sticky).
- Form into a ball and refrigerate for 30 minutes.
- Divide the ball into 3 pieces.
- Using a rolling pin, roll out the 3 balls of dough beforehand, then pass each piece of dough a 1st time between the rollers spaced as far apart as possible, then pass them a 2nd time with the rollers more tightly spaced, etc... 5 to 6 times in all, to obtain a thin strip of dough (you should be able to see your hand through it).
- NB: It's very important to lightly flour the dough each time it passes through the rolling machine, so that it doesn't stick.
- Using the rolling pin, cut the dough into tagliatelle shapes.
- Plunge the tagliatelle into a pan of boiling, salted water and cook for 3-4 minutes, until al dente.
ARUGULA PESTO
Portions : 6
Preparation : 10 minutes
Cooking : 5 minutes
INGREDIENTS
- 250 ml (1 cup) arugula
- 90 ml (6 tablespoons) walnuts
- 1 clove garlic, peeled
- 60 ml (1/4 cup) olive oil
- 60 ml (1/4 cup) water
- 60 ml (1/4 cup) Parmesan cheese
- salt and pepper to taste
PREPARATION
- In a blender, purée arugula, walnuts, garlic, olive oil and Parmesan cheese.
- Season to taste with antihadésive d'oêle, then heat the arugula pesto.
- Add your pasta and toss to coat well.
POCKET EGG
Portions : 6
Preparation : 5 minutes
Cooking : 4 to 5 minutes
INGREDIENTS
- 45 ml (3 tbsp.) white vinegar
- 15 ml (1 tablespoon) salt
- 6 eggs
PREPARATION
- In a small individual container, crack each egg.
- In a saucepan of simmering water, add the white vinegar and salt, then carefully pour each egg, one at a time, into the water to cook for 3 minutes.
- Using a skimmer, remove each egg one by one and set aside on absorbent paper.
