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Recipe Fresh Pistachio Pasta

Doses for: 4 persone
realization time: 1 hours and 0 minutes


250 grams of regrind flour, 250 grams of flour 0.5-6 fresh eggs, 2 tablespoons of pistachio cream - or mince 20 grams of shelled pistachios for each egg used with flour, a pinch of salt


In a large bowl pour the re-ground flour, type 0 flour, a pinch of salt and mix everything well. In the center of the flours we form a cavity similar to a crater (a hole) where inside we pour the shelled eggs. We begin to beat the eggs with a fork for a few seconds, just enough time to mix the egg yolks with the egg whites. At this point we must add the pistachio cream to the dough. First mix the pistachio cream with the eggs then with the hand we begin to mix all the ingredients together. If while we are kneading everything we realize that the flour is very dry, that is, the two things do not mix well, we can add one more egg. At the dough it is a little grainy, so we continue to knead until this will get the right consistency and it will come off easily from the bowl. At this point, sprinkle the work surface with a little flour and continue to work the dough with your hands, pulling it back and forth, taking care to flour the dish often so as not to stick the dough. We continue to knead until we get a solid and homogeneous dough, at this point we form a ball, we wrap it in the film and let it rest for at least 30 minutes, without letting it take air otherwise it will dry up on the surface. After this time we take up the dough again and start working it again with your hands for a few minutes. Now we can proceed by spreading the dough a little at a time, about 2 millimeters thick, with a rolling pin or the machine to pull the dough. Once pulled before cutting it, we flour it on both sides so we will avoid sticking it later. We cut the dough to your liking, in this case we will use a wheel to make pappardelle: we cut strips about 1.5 centimeters wide and of length which we prefer. At this point we leave the floor to rest and the fresh pasta is ready to cost!

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