We really like pasta, and since I have a pasta machine, I prefer homemade ones. It is true, they are slightly meticulous, but the taste is much better.
This time, I chose to prepare tagliatelle, some wider noodles, I combined them with some flavored mushrooms from a homemade can, a gift from Simona, a friend dear to me. I bathed them in a cream sauce and the result was egg!
What I like most is that I prepared them in my miracle pan , Regis Stone , from Aloshop . It is really great, it has several qualities, but most of all I like the inner layer with a hot stone effect. Do you know how bacon sizzled? Something sensational! :)))
I really like that it is generous in diameter, mine is 28 cm, so I was able to easily prepare 4 portions.
The base, made of stainless steel, ensures efficient and uniform distribution of heat over the entire surface of the pans, so that everything cooks evenly, which is very important especially for me, I do not stress :)))
Even more interesting and ingenious, probably the best feature, is that it has a very smart lid, with a place where you put spices to taste, a little liquid (oil, soup), and let it cook, while it drips a little a little over the food, without having to keep lifting the lid to add different spices. Very loud, right?
And let me give you a tip, now there are great discounts on Regis Stone pans , so if I thought about it, now is the time to get them!
Going back to our pasta in the pan , I’ll just say that! Bis is required! :)))
- pasta dough
- 2 eggs + 2 egg whites
- 1/2 lgta salt
- 5 lg oil
- flour (approximately 230 gr I used)
- 150 gr thinly sliced bacon
- 2-3 lg dried mushrooms (yellowish)
- 200 gr small white mushrooms
- 3 garlic cloves
- 50 ml of semi-dry white wine
- 300 gr cooking cream
- 2-3 cubes of soft goat cheese
- 1 lg olive oil
- pepper sichuan
- black pepper
- green parsley
In a bowl, mix the two eggs and the two egg whites with a pinch of salt. Gradually add flour, a tablespoon of oil and knead until you get a soft but elastic dough. At this point, stop adding flour. I used the pasta machine. If you want to make them by hand, I recommend spreading the dough on a well-kneaded countertop, in a very thin layer, then cut them with a pizza roll if you have, if not, with a very sharp knife.
Leave to dry, while the other ingredients are prepared. I prepared the pasta an hour before, then boiled it in boiling salted water and a tablespoon of oil. Leave for 2-3 minutes, then drain and rinse with cold water. It must be cooked somewhat al dente because it will cook in the pan when it is added over the other ingredients. In the miracle pan , heat a tablespoon of olive oil. Don’t worry, it doesn’t heat up instantly like other pans, so you can quietly chop the mushrooms and garlic.
Drain the mushrooms from the canned oil or if you have dried them, they should be slightly hydrated before chopping them.
Peel a squash, grate it and chop finely. Put both ingredients to brown in the oil in the hot pan.
Add the slices of bacon (if it is very salty, do not add salt), a pinch of salt, leave until it starts to sizzle and wrinkle, then turn on the other side. Add the white mushrooms cut in half or left whole. Leave for a few minutes, then quench everything with white wine. Leave to evaporate, then add cream and a few cubes of goat cheese. Mix lightly with a wooden spoon to homogenize the sauce a little, then add the pasta, season with salt and pepper and leave on the fire for another 2-3 minutes. Shake the pan in a circular motion to mix the pasta with the mushroom sauce. Set aside and grate Parmesan cheese, sprinkle with pepper powder and a little green parsley.
They are served hot, they are great! May it be useful to you!
Photo source: Aloshop.tv