John Myers
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Tarragon Mustard Ribbon Noodles
The perfect tarragon mustard ribbon noodles recipe with a picture and simple step-by-step instructions.
for the taste
- 120 ml. Water
- 25 ml. Smoked olive oil
- 1 tablespoon Salt
- 1 tablespoon Olive oil
- 3 Branches Freshly chopped tarragon microfinely
- 3 tablespoon Dijon tarragon mustard
- 10 ml. Vermouth Noilly Prat
The description of this recipe
for the pasta machine
- You start by hooking the tarragon into microfine pieces. Do it with the knife so that all the aromas (which develop after cooking the pasta) are retained. Then mix a tablespoon of oil with the mustard and tarragon herb. Now add Noliy Prat and mix everything together until smooth. Weigh the amount and add pasta flour to the dough according to this amount. To explain = they have a total of e.g. 25 grams of tarragon mustard Noily Prat made as a mixture – this is then later completed by adding 25 grams of pasta flour so that the dough retains its elasticity.
Pasta production
- Switch on the machine. First put 400 grams of pasta flour in the machine and then let the machine calculate the amount of water (145 ml. Total). The calculation results in 145 ml. Water = therefore only 120 ml. Water + 25 ml. Oil are added later as a liquid ingredient.
- Set the machine to ON (make pasta). Allow the calculated water (including the amount of oil) to run in slowly. After a minute of kneading, stop the machine.
- Now add the tarragon mixture. Knead again for a minute and stop the machine.
- Now add the remaining flour (according to the amount of tarragon mixture) and let the machine run until your pasta comes out of the dispenser. I let the ribbon noodles get quite long – because that’s how I like them best.
- I make a dough sample from the first pasta – see picture – so that I can see and feel whether the dough is perfect.
- The self-made pasta (depending on the top and thickness of the pasta) is perfectly cooked al dente within 3-5 minutes.
- We like these ribbon noodles seared briefly in garlic butter after cooking. Maybe add a little salad and it will be a perfect dinner.
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- The ingredients in the recipe correspond to the amounts that are needed when kneading the dough by hand. Let the hand-kneaded dough rest for 30 minutes and then roll it out – then cut into the desired pasta shapes.
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