First courses are a staple in the kitchen, but you know sometimes it’s good to revisit them a bit. For this time, the task falls to Rice Flour Mix. Let’s see.
Ingredients for 4 people
For fresh pasta:
- 200 g Red Rice Mix
- 200 g Black Venus Mix
- 4 eggs
- 2 tablespoons of extra-virgin olive oil
- 2 tablespoon ofwater
- 1 pinch of salt
For the dressing:
- 250 g of black cabbage
- 8 prawns
- 100 g of cherry tomatoes
- 1 lemon
- 1 clove ofgarlic
- Fresh oregano
- Fresh thyme
- Parsley
- Extra-virgin olive oil
- salt and pepper
Proceedings
Wash the cherry tomatoes, split them in half and arrange them on a baking sheet lined with baking paper. Season with salt, pepper, oregano leaves and fresh thyme, and grate lemon zest on top.
Dry in a 100-degree oven for about 1 hour.
Transfer the cherry tomatoes to a small bowl or glass jar and cover withextra-virgin olive oil.
TO PREPARE FRESH PASTA
Place the Black Venus Flour Mix and a pinch of salt in a bowl.
Make a hole in the center and break the eggs into it, add the oil and water.
Beat the egg yolks with a fork, slowly incorporating the flour. Tip the dough onto a work surface and knead with your hands for a few minutes until it forms a smooth ball.
Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. Proceed in the same way with the Red Rice Flour Mix.
TO PREPARE THE DRESSING
Clean the kale, removing the center rib from the leaves.
Wash it under running water, then boil it in lightly salted boiling water. Drain it and transfer it to a bowl with cold water to maintain its bright color.
HOW TO MAKE NOODLES
Roll out the dough with a rolling pin on a lightly floured pastry board. Let it dry for about 10 to 15 minutes, then roll the resulting sheet of dough and cut the noodles to a thickness of half an inch.
Make a mince with the parsley and garlic. Heat the oil in a pan with the chopped parsley, then add the prawns, adjust the salt and pepper and cook them for about 5 minutes.
At the end of the cooking time, add the kale and confit tomatoes and let everything season.
Boil the pasta in boiling salted water and drain when al dente. Pour it into the pan with the sauce and toss briefly. Serve hot.
Thanks to Maddalena of Scacciapensieri Kitchen for the recipe
