BalmainLinguine

If you don’t have an aunt Teresa (from Emilia Romagna) who lives on your floor and pulls out all the secrets for a perfect dough, you can’t help but keep reading. For this recipe you need to be convinced of two things:

  • kneading by hand is more complicated to say than to do (TRUE)
  • you are brave and 4 eggs and a little flour won’t make you tremble (TRUE?). 

The fun is guaranteed and in addition to a great personal satisfaction that will make you feel invincible, you will have something (unusual) you can boast about with people.

Alternatively: buy ready-made linguine from the small artisan pasta factory “Marella”, which offers amazing things… Seeing is believing! 

 

Recipe. FOR 4 PEOPLE

LEMON LINGUINE. 200g (7 oz) wheat flour + 2 eggs at room temperature + the grated zest of one organic lemon + 1/2 teaspoon of salt.

SQUID INK LINGUINE. 200g (7 oz) wheat flour + 2 eggs + 1 packet of squid ink + 1/2 teaspoon salt. 

FOR THE SEASONING. 40g (1.4 oz) butter + 1 organic lemon + 1 teaspoon of fresh parsley.

PROCEDURE FOR THE LEMON LINGUINE. Sift the flour and put it in a heap on the work surface. Make a hole in the center, break the eggs one at a time, add the salt and the grated zest of one lemon (be careful not to grate the white part, which is very bitter and can ruin the flavor). Gently stir the eggs with a fork and then start to work the dough with your hands from the outside to the inside, in order to amalgamate all the flour to form a compact mixture (if it’s too hard. you can add 2 tablespoons of warm water and continue to knead until you obtain a smooth dough). Wrap with plastic wrap and let stand for 1 hour (out of the refrigerator but in a cool and dry place). After this time, the dough will be soft, doughy and ready to be laid out with a rolling pin on a floured work surface. How can you do that? It’s very simple: flatten the dough with your fingers and begin to roll it out with a rolling pin until you get a round sheet about 5 mm/ 1 inch thick. At this point, cut the dough in half, flour each part and roll it one at a time. With a sharp knife, cut into many slices about 5 millimeters / 1 inch wide. Once you have cut the slices, roll them out and place the dough on a floured working surface.

PROCEDURE FOR THE SQUID INK LINGUINE. The procedure is the same, but instead of adding the grated zest of one lemon, add the squid ink.

HOW TO COOK IT. Grate the peel of one organic lemon in a pan (being careful not to grate the white part, which is very bitter), add the butter and mix over low heat for a few minutes. Cook the linguine (both the lemon and the squid ink ones) in the same pot with salted water, drain when “al dente” and sauté in a pan with the lemon dressing. When ready, add a few drops of lemon juice, chopped parsley and mix well. Use a gripper and a pastry ring to serve your bicolor creation.

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