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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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小倉知巳のイタリアンプロ養成講座

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Ingredients

(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

Time required

40minutes

Procedure

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.