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Pasta Dough
http://ruhlman.com/2013/02/pasta-agnolotti-and-the-power-of-ratios...
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Ingredients
categorized
original
1 egg per person
AP flour equal to 1.5 x the weight of the egg (or 2 parts egg, 3 parts flour)
Olive oil to taste (optional)
1 1/2 pounds sweet potatoes
8 tablespoons (4 ounces) unsalted butter
2 slices bacon, frozen and cut into small dice
Pinch of allspice
Pinch of nutmeg
Kosher salt, to taste
Freshly ground black pepper
pasta ration for 3 eggs and 4 ounces flour
1/3 cup sage leaves (from about 4 bunches, use the smaller leaves for the fried garnish)
1 cup creme fraiche
1 cup beurre monte
pinch kosher salt
canola oil for deep frying
48 tiny sage leaves
2 tablespoons unsalted butter
4 thin slices proscuitto, cut into fine julienne
Ingredients
categorized
original
Produce
Sage
(
1/3
cup
)
Sage, tiny leaves
(
48
)
Sweet potatoes
(
1 1/2
pounds
)
Meat
Bacon, small frozen and cut into
(
2
slices
)
Cooking & Baking
Allspice
(
1
Pinch
)
Ap flour equal to 1.5 x
(
1
)
Black pepper, Freshly ground
(
1
)
Canola oil
(
1
)
Kosher salt
(
1
)
Kosher salt
(
1
pinch
)
Nutmeg
(
1
Pinch
)
Olive oil
(
1
)
Pasta ration for 3 eggs and 4 ounces flour
(
1
)
Dairy
Butter, unsalted
(
10
tablespoons
)
Creme fraiche
(
1
cup
)
Refrigerated
Egg per person
(
1
)
Other
1 cup beurre monte
4 thin slices proscuitto, cut into fine julienne
Preparation
Read recipe preparation on
ruhlman.com
Michael Ruhlman
ruhlman.com
All 145 recipes
Social Stats
46.9
Rating
1-100
7
Tweets
52
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0
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Recipe Stats
Published February 13, 2013 (2 weeks ago).
44 people saved this recipe.
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