zakruti.com » Dish recipes » Adam Ragusea

No-roller fresh pasta Legate Ears

video description

Rating: 4.6; Vote: 3

Egg legate ears with fennel, feeds two: 1 cup (120g) all-purpose flour + more 2 eggs 1 fennel bulb half a head of garlic olive oil butter chili flakes parmesan or pecorino cheese salt On a big board or in a large bowl, mound up the flour and make a well in the center. Crack in the eggs, and put in half a teaspoon (3g) of salt (or you could just salt the pasta water a lot. Use a fork to beat the eggs together and then gradually start integrating the flour. When you've done all you can with the fork, flour your hands and knead the dough, adding more flour as you go. When the dough ball has absorbed as much flour as it will easily take, and it's reasonably smooth and elastic, cover it and let it rest in the fridge for a half hour. Cut the stalks off the fennel and pick all the fronds off the stalks. Roughly chop or tear the fronds and reserve. Discard the stalks. Thinly slice the bulb into semi-circles. Peel and chop the garlic. After the pasta dough has rested, role it out into a long snake. Dust the snake and your cutting board heavily with flour, then cut the snake into thin circles, kicking away each piece with the knife as you cut to make sure they have space and don't stick to each other. Toss the circles in flour, then smash each one with your fingers to turn it into a thin noodle with a raised lip around its edge. Bring a big pan of salted water to a boil (salt it extra-heavily if you didn't put salt in your dough, and boil the pasta until it floats forcefully to the surface (plus a minute or two longer if you like a firmer texture. Drain, then return the dry and empty pan to the heat. Cover the bottom with olive oil. When it starts to smoke, put in the fennel bulb and saut until it's about half-cooked (you might want to turn the heat down a bit. Push the fennel to the sides of the pan, and drop 1-2 tablespoons (15-30g) of butter in the center. When it's melted, return the drained pasta to the pan, and stir constantly. When the noodles are starting to brown a bit, put in the garlic and a pinch of chili flakes. Cook and stir for another minute, then turn off the heat. Grate in a little cheese, stir to combine, then transfer to plates. Top with more grated cheese and the fennel fronds. VEGAN LEGATE EARS WITH CHERRY TOMATOES, FEEDS TWO 1 cup (120g) all-purpose flour + more 1/2 lb (450g) cherry or other small tomatoes 1 bunch basil half a head of garlic, water, olive oil, pepper, salt On a big board or in a large bowl, mound up the flour and make a well in the center. Pour in half a cup of water, 1 tablespoon olive oil (15 ml, and put in half a teaspoon (3g) of salt (or you could just salt the pasta water a lot. Use a fork to beat the water and oil together and then gradually start integrating the flour. When you've done all you can with the fork, flour your hands and knead the dough, adding more flour as you go. When the dough ball has absorbed as much flour as it will easily take, and it's reasonably smooth and elastic, cover it and let it rest in the fridge for a half hour. Cut all the tomatoes in half, peel and chop the garlic, roughly chop the basil. After the pasta dough has rested, role it out into a long snake. Dust the snake and your cutting board heavily with flour, then cut the snake into thin circles, kicking away each piece with the knife as you cut to make sure they have space and don't stick to each other. Toss the circles in flour, then smash each one with your fingers to turn it into a thin noodle with a raised lip around its edge. Bring a big pan of salted water to a boil (salt it extra-heavily if you didn't put salt in your dough, and boil the pasta until it floats forcefully to the surface. Drain, then return the dry and empty pan to the heat. Cover the bottom with olive oil, then return the drained pasta to the pan and stir constantly (you might want to turn down the heat a bit. When the pasta is starting to brown a bit, put in the garlic and stir to combine. After another minute, stir in the tomatoes, some pepper and half the basil. Transfer to plates, top with the remaining basil, more pepper, and some raw olive oil
Date: 2020-03-20

← You don't need knife skills just walk, don't run

Does marinating do anything? →

Related videos

We cooked with these. No way this worked

• Sam the Cooking Guy

Gordon Ramsay vs Tilly Ramsay The ULTIMATE Battle (Feat. Fabio & Owen Han) - Idiot Sandwich

• Gordon Ramsay

Easy Cured Egg Yolks 3 Ways - Hot Honey - Chili Crisp - Garlic Butter - Food Wishes

• Food Wishes

The $25 Steak Frites That Became an NYC Obsession Most-Ordered

• Eater

I Ate Kurdish Street Food in Kurdistan! (7000 Years of History)

• Mark Wiens

If you have flour & a potato, you have a meal

• Simply Mama Cooks

Comments and reviews: 10

wright96d
Can you do a video about things you should and shouldn't skimp on in the kitchen? There's this idea among many people (perhaps not your audience but it doesn't hurt to expand) that the cheap version of something is going to be pretty much the same as the more expensive version of something. Last night I was buying supplies to make spaghetti from canned tomatoes (instead of my family's usual jarred sauce) and both my mother and grandmother insisted I didn't need to buy the fancy version of anything, that the cheapest would be just fine. Take olive oil for example. I was going to buy California Olive because that's what I buy at home. I didn't want to argue with anyone so I went ahead and bought the cheapest they had. When I got home I gave it a taste. Not Dan Souza style, but I just wanted a general idea of the flavor. It had none of the peppery bite I get from CO. That stuff will put some hair on your chest even in small quantities. None of that with the cheapo brand. You could also discuss spices, butter, etc.
reply

Beverly
I wonder if there's a Gluten Free option for this same easy pasta reipe? (Adam R I'd LOVE if you could make an instructional video for it) Does anyone out there maybe have some tips on how to make this (or a very similar) recipe gluten free? I have the 1 to 1 gluten free flour. but I'll buy whichever flour anyone advisesMy husband just tested positive for Celiac Disease & has already lost 30 pounds in the past month from JUST going Gluten Free: O it really shows you what this true allergy can do to you. but I am still learning how to cook 100% gluten free for him But I'm trying my best
reply

Guest
ADAM I NEED A CULINARY TIPI just made some banana bread and I tried to add some white wine, I think it turned out nice but I have literally no idea if it was placebo or not, I added about a quarter of a cup to a recipe with about 2. 5% of the content being wine, does it actually make a difference you think?
reply

MyCami95
Honest question: is the garlic you get in the USA different than the one we have in Europe? Because all the american recipes use a shitton of garlic and I can't wrap my head around that. Like, here I would have used maybe 1-2 cloves for 2 people. Maybe americans just like garlic: )
reply

tyrepair
Nice recipe I'll try this soon, as I have some AP flour I need to use up soonBit of a tangent. But whenever you open your fridge, I notice you have whole milk. Would you mind sharing your thoughts on whole milk vs reduced fat/skim milk? Thanks for all you do
reply

joekeny
Hope your renovations are going well. I love your videos and have had such a blast making your recipes. The first one I tried was the pork with pan sauce and it has been a huge hit with my family. Thanks for being an awesome content creator
reply

Jessica
Amazing Adam, your videos are my favorite Please keep them coming at this time of quarantine. I look forward to them Also, thank you for the Skill Share sponsor videos I signed up for 2 months and am learning all new things that I enjoy
reply

Clay
I've been thinking about trying fresh pasta for years, but even the simple recipes out there were a bit intimidating or needed equipment. Then, today, 5 minutes into your video I just got up and started making some
reply

Connor
Thank you for always making your dishes easy to understand, even when you make super complicated stuff it always feels like I can make it myself, in fact Im gonna make this for my girlfriends birthday
reply

Marc
As always. Great video. I was thinkin about why your videos are so different than other videos and I came to the conclusion that the overall tone of your content makes the difference: ) Thank you
reply

Add a review, comment