Cjalsons Pasta │ PepeRosso │ Foodion Recommended Foodion Cooking Videos

Cjalsons pasta

Vol 1: Preparations

I use a flour known as Senatore Cappelli in Italy. In Japan, I substitute it with all purpose flour.
I also use water from Italy, but the type is a secret.
Just like the previous dish, this is dough left overnight.
I stretch it out with a rolling pin and then put it through the pasta machine. Italian flour can be rough, but you can even out the dough by letting it mature. The dough can also be evened out by flipping it over after it’s put through the pasta machine.

This pasta tastes completely different depending on the household; each family has their own original recipe.
There is no set number of folds— I usually decide by looking at its state.

This pasta is not dried; it’s eaten fresh.


Vol 2 : Making pasta

After cutting out the shape, I let it rest for about ten minutes.

Why do you do that?

In this state, the dough has too much gluten and it may become stiff. That’s why I have to cover it with a wrap and keep it at room temperature for a while.
Next, I’ll be peeling potatoes boiled in salt. This is always done right after they’re boiled. If not, gluten can come out and make them sticky. Sticky potatoes are not delicious. I’ll be mashing the potatoes and then sprinkle some salt on them.

This is where each household gives it their own twist (by adding chocolates, cacao, raisins, etc). I’ll be adding some grappa. The key is to mix it briskly so that it doesn’t become sticky.

I then put the potatoes on the dough and shape it out. People who are good at this can do it really fast. I couldn’t do this well initially; it took me two years to get a hang of it.

Doesn’t it take a lot of time if you do it by hand?

It does, but that can’t be helped. This kind of work can’t be done mechanically. It’s worth taking the time to do this.

Now, I’ll be boiling it. It’ll be boiled for about five minutes.


Vol 3: Making the sauce and plating

Here, I’ll be preparing burnt butter using fermented unsalted butter.
Bringing out the aroma as much as possible gives the dish a kind of sour flavor.
In Italy, they usually use clarified butter. It’s cheap and easy to store because it has less moisture.

Making sure it’s not burnt too much, I add some vegetable broth. After adding salt, brown sugar, and cinnamon, the sauce is complete.

I’ll add the sauce when the pasta is ready. Although I wouldn’t normally do it, I add some flour dissolved in water to prevent the butter from separating. I add some extra butter to the finished dish. To prevent separation, I let just the bottom of the pot cool while I’m mixing and plating the dish.

Mint gives off more aroma when it’s hot, so the order goes like this:
Mint > ricotta cheese (smoked) > sugar > walnuts.
It’s then ready to be served.


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