Turmeric tagliolini with egg whites, basic dough
Published on 17 December 2021
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A lovely use for leftover whites. Fragrant yellow tagliolini look yolk-rich but colour comes from turmeric. Choose sauce; I use chef Persegani's Turmeric Tagliolini with Prawns and Orange, on blog.
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Ingredients
INGREDIENTS FOR 4
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Method
The preparation remains in its original order; guided mode is not available for this structure.
Knead by hand or mixer with hook. I put flour and 1 generous tablespoon turmeric in bowl.
I add plenty of pepper; the original says pepper increases turmeric absorption properties.
I add whites.
Oil.
I knead about 10 minutes, adding a tablespoon whites or water if dry until smooth and not sticky.
I knead briefly on surface, wrap smooth dough and rest half an hour.
I cut pieces, flour and flatten.
I roll with smooth rollers, narrowing gradually, or rolling pin.
I leave not too thin and fit tagliolini rollers.
I dry on floured surface, moving occasionally while making sauce, or form nests to freeze.
Original source: https://incucinaconlilly.com/2021/12/17/tagliolini-alla-curcuma-con-albumi-base/