Electrolux Ditomix 5 manual Tagliolini with Cuttlefish Ink, Meringues

10dito electrolux ditomix 5

Tagliolini with

Cuttlefish Ink

Serves 6-8

Ingredients

for pasta: 375 g flour “00”

375 g wheat flour

2 bags of cuttlefish ink, 8 eggs

for sauce: 400 g cuttlefish (cleaned with ink)

1 scallion (chopped), 1 clove of garlic

1 glass dry white wine

extra virgin olive oil, salt, red pepper

Accessories

flat hook, dough sheeter

pasta accessory for tagliolini

1Put flours in Ditomix bowl, add eggs, cuttlefish ink and mix with flat hook at speed 1 for 2 min. Increase to speed 2 for 3 min. Remove dough, cover with transparent paper and let rest in refrigerator for 2 hours

2In a bowl, add the contents of 2 bags of cuttlefish ink to wine. In a low pan brown scallion with garlic clove. Remove garlic, add red pepper, chopped cuttlefish and brown on low heat for 30 min., adding wine prepared above and water as needed

3Insert dough sheeter in accessory hub of Ditomix and pass dough through (200 g at a time) from position 1 to 6 at speed 2. Insert accessory for tagliolini and pass through dough sheet at speed 2

4Place pasta on towel covered with wheat flour (to avoid sticking). Boil pasta in salted water, drain and pan fry together with cuttlefish sauce

5Garnish with chopped carrots/zucchini

Meringues

12 pieces

Ingredients

2 large egg whites

½ cup granulated sugar

Accessories

whisk, baking tray grease-proof paper

1Preheat oven to 100°C

2Lay a piece of grease-proof paper on the baking tray

3Pour egg whites into Ditomix bowl. Add a little sugar and start to mix with whisk. While continuously whipping, gradually add the rest of the sugar until mixture becomes stiff and glossy

4Drop a teaspoonful of the mixture onto the baking tray. Repeat to create individual meringues. Place each approx. 2 cm apart

5Bake for 45 min., turn off the oven and leave meringues in the oven for another hour

6Remove and allow to cool completely before serving