LASAGNETTE WITH PORCINI MUSHROOMS, CRISPY PANCETTA, AND SMOKED SCAMORZA CHEESE

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LASAGNETTE WITH PORCINI MUSHROOMS, CRISPY PANCETTA, AND SMOKED SCAMORZA CHEESE

Difficulty: Easy
Prep Time: 30min

 

INGREDIENTS

  350g chickpea flour
  3 tablespoons tapioca flour (starch)
  50 ml water
  2 eggs
  1 pinch of salt
  1 tablespoon of oil

SAUCE INGREDIENTS:
  300g porcini mushrooms
  1 garlic clove
  Olive oil
  Chopped parsley
  100g smoked pancetta
  50g grated smoked
  Salt and pepper to taste

PREPARING — PASTA AND SAUCE

Mix the flour, starch, salt, oil, eggs, and water together. Let the dough stand for a few hours covered with a tea towel.

Divide the dough into smaller sections, flatten them with the palm of your hand, and roll them between the rollers of the Marcato machine starting working from position 0 up to position 6 of regulator knob. Pass each pasta sheet through Lasagnette rollers to obtain your fresh pasta.

Clean and slice the mushrooms, sauté them in a pan with a little bit of oil and a clove of garlic. Fry the pancetta in a pan for a few minutes then add it to the mushrooms. Boil the Lasagnette in salted water for a few minutes, drain, and add the sauce. Sprinkle with the scamorza cheese and serve.

 

 

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