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Pasta Telur Lembut

Pasta Telur Lembut
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Fakta Nutrisi

Per sajian 300g

% Nilai Harian berdasarkan diet 2000 kkal

Kalori 420 kcal
21% DV
Total Lemak 14.0g
22% DV
Total Karbohidrat 55.0g
18% DV
Protein 18.0g
36% DV

Tentang

Hidangan pasta sederhana dan nyaman yang diaduk dengan telur matang lembut hingga membentuk lapisan ringan yang creamy. Mengenyangkan, cepat dibuat, dan cocok sebagai menu dasar atau pasta ala sarapan.

Bahan-bahan

Pasta Telur Sutra

Catatan pengantar


Ini adalah pasta yang direduksi ke keanggunan esensialnya: helaian pasta yang terlapisi emulsi telur dan pati yang mengilap, kaya tanpa terasa berat. Kedisiplinannya terletak pada waktu dan panas, karena saus harus terbentuk dari pasta itu sendiri, bukan dari paksaan. Jika dibuat dengan benar, hasilnya lentur, bercahaya, dan utuh.

Inti resep


  • Kategori hidangan: Pasta

  • Masakan atau asal: Terinspirasi Italia

  • Jenis sajian: Hidangan utama

  • Hasil: 1 porsi

  • Ukuran porsi: 300 g

  • Waktu persiapan: 5 menit

  • Waktu memasak: 10 menit

  • Total waktu: 15 menit

  • Tingkat kesulitan: Menengah


    • Peralatan


  • Panci saus 2,5 L

  • Mangkuk aduk besar

  • Pengocok halus

  • Penjepit atau garpu pasta

  • Saringan


    • Bahan


    Pasta


  • 180 g pasta kering


    • Emulsi telur


  • 2 butir telur besar, 100 g


    • Metode


  • 1. Didihkan air dalam panci saus 2,5 L hingga benar-benar mendidih. Masukkan pasta dan masak selama 8 hingga 10 menit, aduk sesekali, sampai helaian pasta baru saja empuk namun masih menyisakan sedikit kekenyalan di bagian tengah.

  • 2. Sementara pasta dimasak, kocok telur dalam mangkuk besar hingga benar-benar halus dan rata.

  • 3. Tiriskan pasta, sisakan sedikit air rebusannya di dalam panci. Segera kembalikan pasta panas ke panci yang masih hangat, lalu tambahkan telur dan aduk-balik terus-menerus selama 30 hingga 45 detik. Panas dari pasta seharusnya mengentalkan telur menjadi lapisan lembut dan creamy tanpa membuatnya menjadi telur orak-arik.

  • 4. Jika campuran mengental terlalu cepat, encerkan dengan sedikit air rebusan pasta yang disisihkan, sambil terus diaduk-balik hingga saus menjadi mengilap dan cair lembut. Tekstur akhirnya harus melekat pada pasta dengan kilap seperti satin, tanpa gumpalan telur yang terlihat.

  • 5. Segera pindahkan ke piring saji hangat.


    • Penataan dan penyajian


    Bentuk pasta menjadi gundukan rapi di tengah piring. Permukaannya harus tampak mengilap dan terlapisi merata, dengan hasil akhir yang lembut dan mengalir, bukan kusut kering.

    Catatan profesional


  • Pasta harus dikembalikan ke panci saat masih sangat panas; inilah dasar emulsi.

  • Bekerjalah cepat dan terus-menerus setelah telur ditambahkan, atau teksturnya akan menjadi berbutir.

  • Hasil akhir yang benar adalah creamy dan menyatu, tidak pernah berair dan tidak pernah menjadi telur orak-arik.
    • Vegetarian
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