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Bacon Cream Pasta｜Transcription of recipe by Koh Kentetsu Kitchen

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Green perilla : 20 sheets
水 : 80ml
薄力粉 : 100g
強力粉 : 100g
溶き卵 : 1/2個
塩 : 小さじ1/3
厚切りベーコン : 100g
オリーブオイル : 適量
生クリーム : 1カップ
塩 : 適量
ピンクペッパー : 適量
粗挽き黒胡椒 : 適量

Time required

60minutes

Procedure

1) Make green perilla paste 03:10
Put green perilla and water in a food processor to make a paste.
2) Make dough 03:39
Add flour, strong flour, green perilla paste, eggs and salt and mix.
3) Knead the dough 04:42
When the water is gone, knead it by hand to roll the dough.
4) 生地を寝かせる 05:08
After dusting and kneading the dough, cut it in half. Wrap it in plastic wrap and chill it in the refrigerator.
5) パスタを作る 07:28
打ち粉をして生地を伸ばし、端から折り畳む。包丁で1cm幅に切る。
6) パスタを茹でる 09:16
鍋にお湯を沸かしパスタを入れて茹でる。茹で上がったら冷水に入れて冷やす。
7) ベーコンを炒める 09:50
Cut thick-sliced bacon into pieces that are easy to eat. Add olive oil to a frying pan, add bacon and fry.
8) ソースを作る 10:20
フライパンに生クリームを入れて加熱し、塩を振る。
9) 仕上げる 11:10
Serve pasta on a plate, sprinkle with sauce, put bacon on it, and sprinkle with coarsely ground black pepper and pink pepper to complete.

Point

・ You may use your favorite herbs such as dill and basil instead of green perilla.
・ Immediately soak the pasta in cold water to prevent the noodles from hardening.
・ Stretch the dough well and make it as thin as possible.
・ If you cut the noodles and stretch them lightly, they will not harden easily.