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Silken Egg Pasta

Silken Egg Pasta
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Nutrition Facts

Bawat serving na 300g

% Daily Value batay sa 2000 kcal na diyeta

Calories 420 kcal
21% DV
Kabuuang Taba 14.0g
22% DV
Kabuuang Carbohydrate 55.0g
18% DV
Protina 18.0g
36% DV

Tungkol dito

Isang simple at nakakaaliw na pasta dish na hinahalo sa bahagyang nilutong itlog para makabuo ng magaang at creamy na balot. Nakabubusog ito, mabilis gawin, at bagay bilang simpleng pagkain o parang breakfast-style na pasta.

Mga Sangkap

Malasutlang Egg Pasta

Paunang tala


Ito ang pasta na ibinaba sa pinakapayak nitong kariktan: mga hiblang nababalutan ng makintab na emulsyon ng itlog at almirol, mayaman ngunit hindi mabigat. Ang disiplina ay nasa tiyempo at init, sapagkat ang sarsa ay dapat mabuo mula sa pasta mismo, hindi sa puwersa. Kapag nagawa nang tama, ang resulta ay malambot, maningning, at ganap.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Pasta

  • Lutuin o pinagmulan: May inspirasyong Italyano

  • Uri ng kurso: Pangunahing putahe

  • Ani: 1 serving

  • Laki ng serving: 300 g

  • Oras ng paghahanda: 5 minuto

  • Oras ng pagluluto: 10 minuto

  • Kabuuang oras: 15 minuto

  • Antas ng hirap: Katamtaman


    • Kagamitan


  • 2.5 L na kasirola

  • Malaking mangkok na panghalo

  • Pinong whisk

  • Sipit o tinidor para sa pasta

  • Salaan


    • Mga Sangkap


    Pasta


  • 180 g tuyong pasta


    • Emulsyon ng itlog


  • 2 malalaking itlog, 100 g


    • Paraan


  • 1. Pakuluin nang husto ang tubig sa isang 2.5 L na kasirola. Idagdag ang pasta at lutuin nang 8 hanggang 10 minuto, hinahalo paminsan-minsan, hanggang ang mga hibla ay malambot na ngunit may bahagyang tigas pa sa gitna.

  • 2. Habang niluluto ang pasta, batihin ang mga itlog sa isang malaking mangkok hanggang maging ganap na makinis at pantay.

  • 3. Salain ang pasta, na nagtitira ng kaunting tubig na pinaglutuan sa kawali. Ibalik agad ang mainit na pasta sa mainit-init na kawali, saka idagdag ang mga itlog at haluin nang tuloy-tuloy sa loob ng 30 hanggang 45 segundo. Dapat palaputin ng init ng pasta ang mga itlog upang maging kremahang balot nang hindi ito namumuo.

  • 4. Kung masyadong mabilis lumapot ang halo, luwagan ito gamit ang kaunti sa itinabing tubig ng pasta, hinahalo hanggang ang sarsa ay maging makintab at dumadaloy. Ang tapos na tekstura ay dapat kumapit sa pasta na may mala-satin na kintab, na walang nakikitang buo-buong namuo.

  • 5. Ilipat agad sa mainit na plato na paghahainan.


    • Pagplating at paghahain


    Hubugin ang pasta bilang isang maayos na bunton sa gitna ng plato. Dapat magmukhang makintab at pantay ang pagkakabalot sa ibabaw, na may malambot at dumadaloy na tapos sa halip na tuyong pagkakabuhol-buhol.

    Mga propesyonal na tala


  • Dapat ibalik ang pasta sa kawali habang napakainit pa; ito ang pundasyon ng emulsyon.

  • Kumilos nang mabilis at tuloy-tuloy kapag naidagdag na ang mga itlog, kung hindi ay magiging magaspang-butil ang tekstura.

  • Ang tamang tapos ay krema at magkakabigkis, hindi kailanman matubig at hindi kailanman parang scrambled egg.
    • Vegetarian
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