Using the long fermentation SD pasta we made in the last post, this is one of the simplest was to use it. The pasta share is made by forming a disk of the dough then using clean kitchen scissors to snip off bite-sized pieces directly into the hot salted water. The sauce is a delicious mushroom sauce that is not thickened with flour, but with fresh finely grated parmesan cheese.
Ingredients:
Half portion long ferment SD pasta
250g mushroom
25g butter
1 clove garlic, grated
1 cup cream
1/2 cup or more fresh grated parmesan
Method:
Prepare a pot of salted boiling water and using a pair of clean kitchen scissors, snip bite-sized pieces off the pasta dough directly into the water.
Meanwhile in another pot get the sauce going: saute the mushroom in the butter until browned, add the garlic and season with salt and pepper. After about a minute add the cream and finely grated parmesan cheese and stir to warm through but not boil.
The pasta is done when it floats. Using a slotted spoon, scoop the pasta into the sauce, swirl to cover in the sauce. If the sauce is too thick, you can thin it out with some pasts water. Serve immediately.
صحة و عافية
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