Bean sprouts soba | Transcription of cooking researcher Ryuji's buzz recipe
Cooking expert Ryuji's buzz recipe Time required : 30minutes
#Italian
#pasta
#Complimented rice
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パスタ（ピーチのカレッティエーラ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
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- 15.3万人
- 再生回数
- 1,828.0万回
- 動画数
- 83本
材料
- (A) Flour : 360g
- (A) semolina flour : 120g
- (A) salt : 10g
- (A)水 : 200g
- (B) Garlic (chopped) : 1片
- (B) Olive oil : 適量
- (B) Chili pepper oil : 適量
- トマトソース : 適量
- イタリアンパセリ : 適量
所要時間
40分
手順
-
1)
make the dough
01:56
Put (A) in a bowl and mix with a spoon.
When lightly mixed, knead with your hands.
Knead once every 15-20 minutes until the surface becomes smooth. -
2)
make pasta
05:36
Cut 1 into thin strips and stretch.
-
3)
stir fry
09:59
Put (B) in a frying pan and fry while stirring.
When the garlic is colored, add the tomato sauce and stir-fry while stirring. -
4)
パスタを茹でる
11:40
鍋に水(分量外)、塩(分量外)を入れて沸騰させ、2を茹でる。
-
5)
ソースと絡める
12:47
Drain the water from step 4, add to step 3, and fry while stirring.
Add Italian parsley and mix.
Finished on a plate.
Point
・ Sieve the flour from step 1.
・Use 70g of dough for process 2.
・While stretching the dough, cover it with a wet towel to prevent it from drying out.
・The salt concentration for boiling pasta should be 1.5%.
・The pasta should be boiled to the point that when you pick it up with your chopsticks, the pasta will lean over.
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