Pasta is one of Italy’s most iconic foods, and here we reinvent it into an innovative super-food enriched with our cricket flour.
This cricket enriched pasta is then paired with a classic Italian flavour combination of mushrooms, garlic, shallot and olive oil. Simply delicious!
Make a mound with the flours in the middle of your work surface, then create a well in the middle of the mound (it will kind of look like a volcano) then pour the water in the centre. Add the salt and start kneading at the edges of the well with a fork. When it starts to form a ball knead everything until smooth. Let it rest in the fridge for 30 minutes or even an hour.
Prepare the mushrooms: I suggest you put the frozen mushrooms in the fridge for one night, so they defrost. Alternatively, if you are in a hurry you can put them in a bowl under cold running water.
Preheat a pan, add the oil and garlic. While garlic is on the heat, mince the shallot and add it to the garlic. When garlic is golden brown, remove it from the pan.
Pour the mushrooms and blanch them for a couple of minutes, be careful not to let them stick so stir them frequently. Chop some parsley and keep it aside for later.
Time to roll the pasta! Take your rolling pin and dust the table with some flour, place your pasta and start rolling. Try to roll it out as thin as possible but don’t handle it for too long.
Meanwhile, in a pan, boil some salted water. About 10 grams of salt for one litre of water.
When your pasta is about a few millimetres thick, roll it over itself and cut it into 1cm wide strips and create a“nest”: each nest is one portion of pasta and weighs about 120g per person. Dust generously with flour so the tagliatelle doesn’t stick.
When the water is boiling, put the pasta in and let it boil for 3-4 minutes. This is fresh pasta and 3-4 minutes is enough.
Put the mushrooms back on the heat and add some of the pasta water. When the pasta is ready, drain it and mix with your mushrooms. Before plating, add the parsley you set aside before.
Recipe created byDAVIDE RIZZOLI –