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Fresh Pasta Bells with Kenwood
0 Fresh Pasta Bells with Kenwood
Leave your guests speechless with the beauty of this dish.
Ingredients
- 110 g fresh pasta flour
- 65 g of hot water
- 2 teaspoons of red turnip powder
For the Green Dough
- 110 g fresh pasta flour
- 65 g of hot water
- 1 teaspoon of spirulina
For the Yellow Dough
- 110 g fresh pasta flour
- 65 g of hot water
- 2 teaspoons turmeric powder
For the Topping & Confetti
- 4 colored carrots
- half a cup fresh (or frozen) peas
- 120 g of butter
Method
- Prepare the Pink Dough
Insert the K whisk, then pour the first flour into the bowl. Heat the water and dissolve the red turnip powder.
Add the liquids to the mixture and work for about 5 minutes at medium speed. If necessary, add a few more drops of water but not too much, the dough should not be moist to the touch and nice and compact.
Once smooth, finish working it on the pastry board, cover it with cling film and keep it aside for half an hour.
Do the same for yellow and green.
2. Roll Out the Dough
Roll out the three doughs with the sheeter, adjusting it to thickness number 7. Using a pastry cutter, cut circles of approximately 7/8 cm in diameter from the strips. To form the bells, first fold each circle in half, then with your thumb and forefinger pinch the two internal parts together to form a sort of hole in the center.
Arrange the bells on a tray on which you have spread a cloth.
3. Prepare the Vegetable Confetti
Using a small corer, cut many small balls from the colored carrots, about 1 large spoonful of balls per person. Once ready, dip them together with the peas in boiling salted water for about 3 minutes.
Drain the vegetable confetti and immediately immerse them in cold water.
4. Prepare the Hazelnut Butter
Place the butter to melt in a tall saucepan over a moderate heat. When it starts to fry, mix with a whisk. A foam will form. At that point the proteins will coagulate and begin to darken. Immediately turn off the heat and pour the butter through a sieve into a bowl. Keep aside warm.
5. Dip the bells in boiling salted water. Cook for about 3 minutes, then drain and quickly sauté them together with the vegetable confetti and butter in a very large pan.
Serve accompanied with thyme leaves and Parmigiano Reggiano.
Maria Borg
