Ingredients:
- 300 g flour ‘oo’ type
- 100 g butter
- ½ corn cob
- 2 eco eggs
- chili pepper
- 1-2 cloves of garlic
- a few slices of a yesterday’s baguette or a slice of sourdough bread, doesn’t have to be fresh
- ½ bunch of coriander
- salt and newly ground pepper
- We sieve flour on a chopping board. We prepare 120 g of lukewarm water. We add it gradually to the flour. We probably won’t pour everything – and, how much of it will be added depends on used quality flours and her humilities. Therefore let us be careful – the cake must be perfect … it should be elastic enough and much harder than the cake for dumplings. We precisely form it, so that it becomes uniform, we cover it with foil and we are put it aside for around 30 minutes. In my case, I perform the entire process using a planetary robot. That facilitates the entire work process and makes the whole work more accurate. After this time we roll up the cake to the 1,5 mm thickness and we cut it into thick ribbons. We lay it out on the chopping board, we sprinkle it profusely with flour, so the pasta won’t get dry*.
- We dissolve 20 g of butter on the frying pan. We fry the baguette grabbed to small pieces until it becomes gold.
- We blanche the corn cob in boiling, salted water, for around 3 minutes (we don’t pour out the water), next, when becomes cooler we peel it. On a separate frying pan we squander the rest of butter and we add the corn cob along with finely chopped clove of garlic and we add chili. We fry it for 3 minutes, then we water it the ladle coming from the boiling maize and we parry the majority of the liquid.
- The egg prepared for boiling should have a room temperature so that after putting it to the boiling water the shell doesn’t crack. We add it to the boiling water very cautiously. It takes 7 minutes to boil an egg. After boiling we put the egg in the cold iced water.
- In the big pot we boil the water and we add salt. We throw the pasta onto boiling water and we cook it al dente. The fresh pasta cooks quickly – my pasta cooks fewer than a minute. Right away, we transfer it from the pot into the frying pan and we mix it with the corn cob. We season it with the fresh chopped coriander, with salt and a bit of pepper.
- We serve it sprinkled with crunchy toast pieces with half hardboiled egg.
Notes:
*You can shorten this process and cook the fresh pasta, nonetheless we will get the best consistency when the part of water will evaporate.
The “doppio zero” flour which I used is excellent for pasta making, as well as for pizza making. Thanks to the fact that it is very finely ground, it has a velvet consistency. In case of having problems with getting it, you can replace it with better quality flour type 550.
We don’t grudge the butter.
With this dish I wanted to show my sympathy with the place in which I worked for 2 last months and I already miss my Boss and the rest of cooks. For the ‘Mąka i Woda’ restaurant’s information: nobody kneads as good as you, guys!
