John Myers
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Duetto Di Pasta Bianco E Nero
The perfect duetto di pasta bianco e nero recipe with a picture and simple step-by-step instructions.
Pesto
- 25 g Pine nuts
- 5 piece Walnuts
- 2 bunch Basil
- 1 tsp Margarine
- 50 g Parmesan
- 5 tbsp Olive oil
- 0,5 piece Clove of garlic
White pasta dough
- 300 g Flour
- 3 piece Eggs
- 1 tsp Salt
Black pasta dough
- 125 g Flour
- 500 g Potatoes
- 1 pinch Salt
- 4 g Octopus color
Salmon sauce
- 2 piece Garlic cloves
- 1 tbsp Olive oil
- 1 piece Rosemary sprig
- 400 g Salmon fillet
- 2 tbsp Cognac
- 300 ml Cream
- 2 tsp Crab paste
Pesto
- For the pesto, roast the pine nuts and walnuts in a pan. Put all ingredients in a blender and mix until you get a cream.
white pasta dough
- For the white pasta dough, knead the sifted flour with the eggs, add salt and let rest for 30 minutes. Roll out the pasta dough as thinly as possible with a pasta machine and cut into tagliatelle.
- Cook the tagliatelle in boiling salted water for 3 minutes, toss in a pan with the pesto and serve in a Parmesan nest.
black pasta dough
- For the black pasta dough, boil the potatoes in plenty of salted water for 25 minutes, peel them hot and press them through a potato press. Add the sifted flour, salt and squid ink and mix well.
- Shape the dough by hand into 1 cm thick and 20 cm long rolls and then cut into small gnocchi. Cook the gnocchi in boiling salted water. When they rise, add them to the pan with the salmon sauce and serve warm.
Salmon sauce
- For the salmon sauce, heat the olive oil in the pan with the garlic and rosemary sprig. Fry the diced salmon, season with salt, pepper and deglaze with the cognac.
- Remove the garlic and the sprig of rosemary from the pan, add the cooking cream and the crab paste and simmer until a creamy consistency is achieved.
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