Tagliatelle with sesame paste

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour and semolina. Add 275 ml water, 3 tablespoons of oil and 1 tablespoon of salt. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Form into a ball, wrap in foil and chill for approx. 30 minutes

2. 2

   Brown sesame seeds in a pan without fat, remove. Peel and finely dice the shallots. Peel ginger and grate finely. Clean and wash the chilli pod, cut open the pod, remove the seeds. Chop the pod finely. Heat 4 tbsp. sesame oil in a pan and roast the shallots in it. Add ginger, chilli and curry powder briefly and deglaze with 4 tbsp. soy sauce, vegetable stock, rice wine and apple syrup. Stir the starch with a little water until smooth and thicken the simmering stock. Stir in sesame seed

3. 3

   Peel and wash the carrots, cut them diagonally into thin slices and stew them in a pot with a little water for 5-6 minutes, take them out and let them drain. Wash the sugar snap peas and cut them diagonally into pieces. Add the vegetables to the sauce and simmer for 4-5 minutes. Season to taste with soy sauce

4. 4

   Take the pasta dough out of the foil and knead it again with your hands and quarter it. Dust the dough balls one after the other with flour and roll them out with a noodle machine bit by bit until level 5. Dust the dough with flour from time to time. Divide the dough sheet into approx. 30 cm long plates and cover. Turn the plates one after the other through the tagliatelle attachment of the machine to tagliatelle and place them as nests on a floured baking tray

5. 5

   Bring plenty of salted water to the boil in a large pot. Simmer the noodles for 4-5 minutes, pour into a sieve, rinse briefly and add to the sesame sauce. Swivel everything well and arrange on plates. Cut the cress from the bed, sprinkle on the noodles

Nutrition Facts

KCAL
920 kcal

CARBS
132 g

FATS
32 g

PROTEINS
24 g