Executive Chef of Amari Dhaka, Jed Archdeacon shares with us his secret to making the perfect pasta.
Ingredients
Pasta Dough
- 400gr – Flour
- 100gr – Semolina
- 4 Whole Eggs
- 17ml Olive Oil
- Salt
Pasta Finishing
- 40gr Dried Porcini Mushroom soaked (cut into strips)
- 150gr Unsalted Butter cut into cubes
- 1 tbsp Chopped Garlic
- 2 tbsp Walnut Chopped
- 6 Thyme fresh sprigs
- 1 tsp Black Truffle Oil
- 100gr Reggiano Parmesan
Method:
- Knead the dough until smooth then roll out to approx 2mm thick in sheets then slice into 1/12 cm thickness.
- Boil the pasta until it becomes soft but with slight crunch and remove and place into iced water, Remove once cooled the toss with olive oil.
- For the dish to prepare, soften unsalted butter in a frying until it just begins to brown.
- Add sprigs of fresh thyme and rosemary and then squeeze lemon juice into the mix to stop the butter from burning which is called “Buerre Noisette”, add the soaked porcini mushrooms and toss for a few seconds.
- Then add the three different flavored pastas and toss well and season with black pepper and salt flakes
- Remove the past and twist into shape in the past a bowl via flavors tomato / spinach and plain.
- On top of the past spoon the additional beurre noisette on top of that and then garnish with fine shaved parmesan and fresh herbs,
- Serve with a few drops of truffle oil on top at the last minute