Best Homemade Pasta: Bigoli with Butter and Sage скачать в хорошем качестве

Best Homemade Pasta: Bigoli with Butter and Sage

How to make simple pasta dough: Bigoli with Butter and Sage. This easy recipe will have you enjoying delicious homemade pasta in no time! Bigoli is a classic Italian pasta shape from the region of Lake Garda. This simple variation of the dish combines homemade pasta, known as bigoli, with a flavorful sauce. To make it, start by cooking the pasta until al dente. In a separate pan, melt butter and sauté sage leaves until crispy. Toss cooked bigoli in the butter and sage sauce, and add pasta water, and Parmigiano Reggiano until you get a sauce with the thickness of your liking. Ensuring the pasta is evenly coated. Serve hot with a sprinkling of grated Parmesan cheese and add pepper (and if needed some additional salt if needed) for a delicious and satisfying meal. Recipe: Basic pasta dough (2 people): 2 eggs ½ tsp. salt 200 g of pasta or pizza flour Sauce: Sage Butter Salt Pepper Pasta water Parmigiano Reggiano Pasta dough: To make basic pasta dough, you will need 200 g of flour, 2 large eggs, and a ½ tsp. of salt. Start by pouring the flour onto a clean surface and making a well in the center. Crack the eggs into the well and add the salt. Slowly mix the eggs into the flour, incorporating more flour from the sides until a dough forms. Knead the dough for about 5 -10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes, before rolling it out (or preparing it with a pasta machine if you have one) and shaping it into desired pasta shapes. Cook until all dente or until it's a bit harder than you would prefer. After your sauce is ready, your pasta will get softer as it soaks up all the juice from your sauce. Always keep more pasta water than you think you'll need. Add some if your pasta gets too dry in the process. Sauce recipe: In a separate pan, melt butter and sauté sage leaves until crispy. Toss cooked bigoli in the butter and sage sauce, add pasta water and parmigiano Reggiano until you get a sauce with the thickness of your liking. Ensuring the pasta is evenly coated. Serve hot with a sprinkling of grated Parmesan cheese and add pepper (and if needed some additional salt if needed) for a delicious and satisfying meal. You can always add some fresh sage leaves to add additional flavor and texture in your dish. 0:00 Intro 0:54 Ingredients 1:04 Mixing 2:20 Kneading Pasta Dough 3:27 Shaping Pasta 5:59 Boiling Pasta 6:20 Sauce making 8:42 Plating Pasta