Pasta is one of Italy's most iconic foods and here we reinvent it into an innovative superfood enriched with our cricket flour.
This pasta is then paired with a classic combination of Italian flavors of mushrooms, garlic, shallots and olive oil. Simply delicious!
- Difficulty: Medium
- Servings: 4
INGREDIENTS
For the pasta:
- Durum wheat flour 285 g
- Cricket flour 45 g
- Water 190 g
- Salt A pinch
For the seasoning:
- Frozen mushrooms 200 g
- Shallot 1 pc
- EVO oil 1 tablespoon
- Garlic 1 clove
- Parsley To taste
Form a fountain with the flours in the center of the work surface and pour the water into the centre. Add the salt and start kneading the edges of the fountain with a fork. When a dough begins to form, knead everything until you obtain a homogeneous mixture. Leave to rest in the refrigerator for 30 minutes or even an hour.
Prepare the mushrooms: I recommend placing the frozen mushrooms in the refrigerator overnight, so that they defrost. Alternatively, if you are in a hurry, you can place them in a bowl under cold running water.
Preheat a pan, add the oil and garlic. While the garlic is on the heat, chop the shallot and add it to the garlic. When the garlic is golden, remove it from the pan.
Pour in the mushrooms and blanch them for a couple of minutes, being careful not to let them stick, then stir them often. Chop the parsley and keep it aside.
It's time to roll out the dough!
Take the rolling pin and dust the table with a little flour and start rolling out the dough. Try to roll it out as thin as possible, but don't handle it for too long.
In the meantime, boil some salted water in a pan.
When the dough is a few millimeters thick, roll it up on itself and cut it into 1 cm wide strips and create a "nest": each nest is a portion of pasta and weighs approximately 120 g per person.
Sprinkle plenty of flour to prevent the tagliatelle from sticking.
When the water boils, add the pasta and let it boil for 3-4 minutes.
Put the mushrooms back on the heat and add a little of the pasta water. When the pasta is ready, drain it and mix it with the mushrooms.
Before plating, add the reserved parsley.
Recipe by
DAVIDE RIZZOLI –
