INGREDIENTS
- Carrot dough:
- – Flour 300 g.
- – Semolin 100 g.
- – Eggs 2 items.
- – Boiled carrots 2 items.
- – Oil.
- black mass:
- – Flour 200 g.
- – Eggs 1 unit.
- – Black vegetable dye.
- Stuffed:
- – Cooked breasts 2 items.
- – Leek 4 items.
- – Salt and pepper.
- – Rooster broth c/n.
- – Milk cream 100 cc.
- – Grated cheese 50 g.
- Salsa:
- – Butter.
- – Varied herbs.
- – Salt and pepper.
- – Lemon zest.
PRINTED PASTA FILLED WITH HERB SAUCE AND BUTTER, take pleasure in this scrumptious pasta dish with hen and leek
PROCEDURE:
1. For carrot dough, combine the carrot with the eggs.
2. Combine the flour with the semolin and add the puree, knead till all the pieces is mixed, if vital add a bit water.
3. Let it relaxation.
4. For the black dough, mix all the pieces till mixed and let it relaxation.
5. Stretch the carrot dough 0.5 mm and sow small balls of black dough.
6. Stretch with a stick and put it by way of the pasta machine and stretch. Reserve till used
7. For the filling, lower the leek and sauté with a bit oil till translucent.
8. Minimize the hen and course of with the leek, add the broth to emulsify it and eventually add the cream and grated cheese. Season.
9. To assemble, stretch the dough and fill, cowl with the opposite dough and lower squares or circles of roughly 10 cm.
10. Cook dinner in boiling water slowly so it does not begin to prepare dinner
11. For the sauce, place the butter with the herbs in a frying pan and sauté the pasta.
12. End with lemon zest, salt and pepper.
