Atlas 150 Design
A Made in Italy design icon since 1965, it is the most popular machine for making home-made pasta...and not only! With Atlas 150 you can easily make lasagna,...
Ingredients:
INGREDIENTS FOR THE PASTA:
- 350g chickpea flour
- 3 tbsp tapioca flour (starch)
- 50ml water
- 2 eggs (room temperature)
- 1 pinch of salt
- 1 tbsp oil
INGREDIENTS FOR THE SAUCE:
- 300g porcini mushrooms
- 1 clove of garlic
- Olive oil
- Chopped parsley
- 100g smoked bacon
- 50g grated smoked scamorza cheese
- Salt and pepper to taste
Preparation
Mix the flour with the starch, salt, oil, eggs and water. Let the dough stand for a few hours covered with a tea towel.
Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.
Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.
Cut the pasta sheet in two and dust each piece lightly with flour on both sides.
At this point, pass the sheet once for each number, until thickness number 6 is reached.
Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.
Insert the hand crank or the motor in the cutting accessory and feed the pasta sheet through the rollers of the Pappardelle attachment to cut it.
Clean and slice the mushrooms, sauté them in a pan with a little oil and the clove of garlic. Fry the pancetta in a pan for a few minutes then add it to the mushrooms.
Boil the lasagnette in salted water for a few minutes and season with the mushrooms. Grate fresh Scamorza cheese and serve at table.
You will need:
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