INGREDIENTS
- -500gr of 0000 Flour.
- -5 eggs.
- OR (Technical tip, weigh the eggs and double the quantity in grams of flour.)
- The dough doesn’t include salt or oil.
- For Parisian salsa:
- -2 tablespoons of olive oil.
- -15g of butter.
- -15g of flour.
- -200 cc of milk.
- -100 cc of milk cream.
- -1/2 onion finely chopped.
- -300g boneless hen lower into cubes.
- -100g of filleted mushrooms.
- -100gr of cooked ham sliced into strips.
1.On a counter, type a crown with the flour and add the eggs (overwhelmed slightly) into the hole middle. With the assistance of a fork, combine little by little till the dry product and the moist product are unified in such a manner that it may be kneaded together with your palms.
2.The vigorous kneading will final roughly 10′ till there’s a easy and homogeneous paste.
Let it relaxation for 20′. 3.You possibly can both stretch it with a stick or pasta machine till it’s laminated to lower than half a centimeter thick. Minimize with a knife or instrument itself to six or 7mm thick and 30c. lengthy.
4.To cook dinner the ample pasta: boiling water and a handful of coarse salt.
5.For the sauce: In a frying pan with oil, cook dinner the hen with out browning, take away and put aside. In the identical pan, do the identical with the mushroom, take away and put aside.
6.In the identical instrument that we’re cooking, add the onion, sauté slightly and add the butter and flour. Combine these substances and add the milk in such a manner that when it boils it kinds a bachamel flavored with the cooking inventory that was beforehand supplied by the poultry and mushrooms. Season the preparation and add the reserved merchandise (hen and mushroom) once more and this time add the ham and cream, cook dinner for five minutes over medium-high warmth. Regulate salt and pepper.
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Cook dinner’s Tip: The best is so as to add the cooked pasta to that very same pan.
If the sauce may be very thick, I can add poultry broth or slightly pasta cooking water.
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EAT NOW!.
