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A stunning and flavorful homemade Turkish-style pasta dish featuring fresh basil leaves laminated into the dough, served with a savory meat sauce and a creamy garlic yogurt topping.
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Make fresh pasta dough with flour and eggs; let rest. → Churn heavy cream into butter, wash in ice water, and shape. → Laminate basil leaves between pasta sheets and cut into ribbons. → Prepare meat sauce by browning meat with onions, tomato paste, and broth. → Whisk together garlic yogurt sauce. → Boil pasta and assemble with yogurt, meat sauce, and herbs.
Make fresh pasta dough with flour and eggs; let rest. → Churn heavy cream into butter, wash in ice water, and shape. → Laminate basil leaves between pasta sheets and cut into ribbons. → Prepare meat sauce by browning meat with onions, tomato paste, and broth. → Whisk together garlic yogurt sauce. → Boil pasta and assemble with yogurt, meat sauce, and herbs.
A stunning and flavorful homemade Turkish-style pasta dish featuring fresh basil leaves laminated into the dough, served with a savory meat sauce and a creamy garlic yogurt topping.
Create a well in the flour on a clean surface, add the eggs into the center, and mix with a fork to incorporate the flour.
Knead the dough by hand until it becomes smooth and elastic, then cover and let it rest.
To make homemade butter, shake heavy cream in a jar until the butterfat separates from the buttermilk. Strain the liquid.
Wash the butter solids in ice-cold water, then use wooden paddles to press out excess moisture and shape the butter.
Roll out the pasta dough into thin sheets. Place fresh basil leaves on one sheet, cover with another sheet, and run through a pasta machine to laminate them together.
Ensure the pasta dough is kneaded long enough to develop gluten; it should spring back when poked.
When making butter, using ice-cold water is crucial to prevent the butter from melting while washing out the buttermilk.
Run the laminated basil pasta through the machine carefully to avoid tearing the leaves.
The meat sauce should be reduced until thick and savory, not watery.
This recipe is based on visual analysis; measurements are estimates based on standard culinary practices.
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