Serves 1
Directions
- 1Place 200g of flour on a counter and form a well in the center.
- 2Add 115g of strawberry puree to the center of the flour well.
- 3Using a fork, incorporate the flour into the puree until a dough forms.
- 4Use a bench scraper to gather the dough and knead until it has the consistency of bubblegum.
- 5Wrap the dough in plastic wrap and let it sit.
- 6Cut the dough into walnut-sized pieces.
- 7Feed the dough pieces into a pasta extruder and catch the spaghetti on a tray dusted with semolina.
- 8In a pan over medium heat, melt 1 tablespoon of butter.
- 9Add the heavy cream, strawberry puree, a splash of vanilla extract, and a generous amount of parmesan cheese to the butter.
- 10Whisk the sauce ingredients until homogeneous.
- 11Add the pasta to the sauce and toss to coat.
- 12Serve the pasta with a sprinkle of sea salt.
Ingredients
- 200 g flour
- 115 g strawberry puree
- 1 tbsp butter
- 1 cup heavy cream
- vanilla extract
- parmesan cheese
- semolina, for dusting
- sea salt
Equipment
bench scraperforkplastic wrappasta extrudertraypanwhisktongs
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