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Ingredients
Pasta with Caviar
- For the dough
- 200 grams Pastry flour
- 100 grams Semolina flour
- 3 eggs
- 2 Tbsps olive oil
- salt
- Pastry flour (for working dough)
- For the topping
- 4 Tbsps butter
- 1 Tbsp Lemon peel
- 2 Tbsps lemon juice
- 6 Tbsps Osetra caviar
Pour the flour and semolina out onto the work surface. Make a well in the center and pour the beaten eggs into it. Add the olive oil and a pinch of salt. Using your hands, knead to form a smooth, elastic dough which no longer sticks to the work surface. If neeeded, add more or less flour. Wrap in plastic and refrigerate for about 30 minutes.
Divide the dough into portions for processing.
Flour the work surface and rolling pin lightly and roll out the dough thinly. Turn the dough over frequently and sprinkle with flour so that it does not stick to the work surface.
Roll the dough on the thickest setting through a pasta machine, sprinkle with flour, then run through thinner settings until the dough has gone through the thinnest setting on the pasta machine. Cut the pasta to the desired length and thickness.
Lightly sprinkle the noodles with flour and set aside to rest briefly.
Bring salted water to a boil in a pot and cook the spaghetti until al dente. Drain and pour into a pan with melted butter, lemon zest, and juice. Serve on plates and top with caviar.
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |