I’m a professional cook and been making pasta for a while now. But I’m proud of this dish and felt like posting it.
The dough is 100% yolk and 100% semola rimacinata, no egg whites or flour.
Filling is prawn + mascarpone.
Sauce is butter, saffron bloomed in chicken jus, lemon zest and lemon juice.
by amarelo-manga
5 Comments
Sooo prettyyyy 😍
Simple and pretty!
That is gorgeous
I’ll take a hundred of these please, mate. Looks lush!
Do you cook the prawn before adding it as a filling or it’s it cooled when you boil the pasta?