Spinach Pappardelle with Rabbit Ragu скачать в хорошем качестве

Spinach Pappardelle with Rabbit Ragu

This week, on PCPR, Chef Joseph prepared Spinach Pappardelle with Rabbit Ragu! Spinach Pappardelle: 500 grams AP Flour 175 gram Spinach 5 eggs 2 pinches of salt • Measure out ingredients. Blanch spinach in a pot of boiling salted water for 1 minute. • Take spinach out of the water and into the ice bath to shock and prevent further cooking. • Remove spinach and squeeze out any excess water. • Place spinach in a blender with the 5 eggs and pinch of salt. Blend on high for 15 seconds until smooth. • Place the flour on a work surface, make a “well” using your fingers. Pour spinach mix into the well and start to incorporate the flour using a fork. • Once everything is introduced start to knead dough for about 10 minutes until smooth. This will help develop gluten and elasticity. • Let dough rest minimum one hour or up to 24 hours. • At this point can use whatever setting you like on your pasta maker. The choice is yours! Enjoy. Please like, comment, and subscribe! Facebook:   / prepcookplaterepeat   Instagram: https://instagram.com/prepcookplatere... https://instagram.com/chefjo_seph?utm...