This is my first time sharing my handmade pasta! Today, I made Doppio with Two Flavors:
Ricotta, Walnut & Roquefort
Ricotta with Caramelized Pear Purée
The dough is made with 00 flour, 1 egg, and beetroot purée, giving it this beautiful color.
I'm excited to share more pasta creations! What do you think? Would you try these flavors?
by Fair_Maintenance_552
5 Comments
Great work! It looks delicious.
damn this shape for the first try, ggs dude looks great
The AutoModerator asked for a recipe, so here it is!
Recipe:
Dough:
175g 00 flour
1 egg
40g beetroot purée
Filling:
1. Ricotta, walnut & Roquefort
2. Ricotta with caramelized pear purée
Instructions:
1. Mix flour, egg, and beetroot purée until a dough forms. Knead for 10 min. Let it rest for 30 min.
2. Roll out the dough thinly.
3. Using a piping bag, place filling along both edges of the dough.
4. Fold towards the center, rolling it up like you’re Snoop Dogg handling business.
5. Cut into individual doppio and seal the edges.
6. Boil in salted water for 3-4 minutes. Serve with butter or sauce.
Love it, looking forward to seeing more of your handiwork.
Seriously?
Most people don’t manage tagliatelle on their first go!