Homemade bavette with venus shells ragout
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
1 2/3 cups Italian “00” flour or half Italian “00” flour and half Farina di Semola2 medium or large eggs
1 tablespoon olive oil
Pinch sea salt.
Make the homemade pasta dough
- Sift the flour onto a clean work surface and use your fist to make a well in the centre.
- Break the eggs into the well. Add the oil and a pinch of salt to the well. If you’re colouring your homemade pasta dough, you’ll want to add the ingredient now. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if the dough feels too wet, add a little more flour. Don’t worry, you’ll soon grow accustomed to how the dough should feel after you’ve made it a few times.) Kindly note that you don’t want to add too much flour or your pasta will be tough and taste floury.
- Knead the pasta dough until it’s smooth, 2 to 5 minutes. Lightly massage it with a touch of olive oil, tuck the dough in a resealable plastic bag, and let it rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting than it was before.
Clean the sea shell and take out all the meat, then mince it by knife. Take a pan, put olive oil, the shells meat, white wine, a bit of curry, salt and ginger powder. Let it smooth and put the cooked pasta in.
