Spinach Pappardelle with Rabbit Ragu
Автор: PrepCook PlateRepeat
Загружено: 2020-05-01
Просмотров: 609
Описание:
This week, on PCPR, Chef Joseph prepared Spinach Pappardelle with Rabbit Ragu!
Spinach Pappardelle:
500 grams AP Flour
175 gram Spinach
5 eggs
2 pinches of salt
• Measure out ingredients. Blanch spinach in a pot of boiling salted water for 1 minute.
• Take spinach out of the water and into the ice bath to shock and prevent further cooking.
• Remove spinach and squeeze out any excess water.
• Place spinach in a blender with the 5 eggs and pinch of salt. Blend on high for 15 seconds until smooth.
• Place the flour on a work surface, make a “well” using your fingers. Pour spinach mix into the well and start to incorporate the flour using a fork.
• Once everything is introduced start to knead dough for about 10 minutes until smooth. This will help develop gluten and elasticity.
• Let dough rest minimum one hour or up to 24 hours.
• At this point can use whatever setting you like on your pasta maker. The choice is yours! Enjoy.
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