After making the many many batches of macarons we were left with many many egg yolks. We considered our options, creme brulee, pudding, flan, etc... We finally decided the best option was to make pasta. In two batches one plain and the other spinach, to make our lives easier we mixed the yolks, water and flour in the mixer and then kneaded it by hand very briefly before hand rolling and cutting it. To cut it more easily we flowered it well and then folded the dough over itself and cut it into somewhat even slices. You can see the end result in the photo. The pasta was complimented by a fresh sauce made with steamed spinach, sun dried tomatoes, roasted red peppers and garlic all put through the blender.
No comments:
Post a Comment