Champagne Pasta Recipe
Champagne - 250 ml
Kappa - 11.25 gm
Flavouring - 30 ml
Heat champagne to 55c, add the flavouring. Let it come to a soft boil.
Add kappa and stir well to dissolve off the flame.
Pour the liquid into a flat tray. Allow it to set for 2 hrs at 4c.
Take out thin sheets of pasta using pasta machine.
Toss with choice of sauce.
Serve.
No comments:
Post a Comment