10dito electrolux ditomix 5
Tagliolini with
Cuttlefish Ink
Serves
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
1Preheat oven to 100°C
2Lay a piece of
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
