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10
dito electrolux ditomix 5
Tagliolini with
Cuttlefish Ink
Ingredients
for pasta: 75 g flour "00"
75 g wheat flour
bags of cuttlefish ink, 8 eggs
for sauce: 400 g cuttlefish (cleaned with ink)
1 scallion (chopped), 1 clove of garlic
1 glass dry white wine
extra virgin olive oil, salt, red pepper
Accessories
flat hook, dough sheeter
pasta accessory for tagliolini
Put flours in Ditomix bowl, add eggs,
1
cuttlefish ink and mix with flat hook at
speed 1 for min. Increase to speed
for min. Remove dough, cover
with transparent paper and let rest in
refrigerator for hours
In a bowl, add the contents of
bags of cuttlefish ink to wine. In a
low pan brown scallion with garlic
clove. Remove garlic, add red pepper,
chopped cuttlefish and brown on low
heat for 0 min., adding wine prepared
above and water as needed
Insert dough sheeter in accessory
hub of Ditomix and pass dough
through (00 g at a time) from position
1 to 6 at speed . Insert accessory for
tagliolini and pass through dough sheet
at speed
Place pasta on towel covered with
4
wheat flour (to avoid sticking). Boil
pasta in salted water, drain and pan fry
together with cuttlefish sauce
Garnish with chopped carrots/zucchini
5
Serves 6-8
Meringues
1 pieces
Ingredients
large egg whites
½ cup granulated sugar
Accessories
whisk, baking tray
grease-proof paper
Preheat oven to 100°C
1
Lay a piece of grease-proof paper on
the baking tray
Pour egg whites into Ditomix bowl.
Add a little sugar and start to mix with
whisk. While continuously whipping,
gradually add the rest of the sugar until
mixture becomes stiff and glossy
Drop a teaspoonful of the mixture
4
onto the baking tray. Repeat to create
individual meringues. Place each
approx. cm apart
Bake for 45 min., turn off the oven and
5
leave meringues in the oven for another
hour
Remove and allow to cool completely
6
before serving
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