Pasta Fresca ai grilli

Pasta Fresca ai Grilli (Cricket Powder Pasta)

By Executive Chef Accursio Lota of Solare Ristorante in San Diego, California.

INGREDIENTS

For The Pasta Fresca:

• 100 grams GrioPro™ Cricket Powder
• 300 grams or 5 cups of 00 Flour – Whole wheat, white, oat flour or grain based flour of choice can be used as a substitute
• 120 grams (about 2 cups) Semolina Flour
• 1 Egg Yolk
• 3 Whole Large eggs
• Salt/Extra virgin olive oil

DIRECTIONS

1. Mix the two flours in a bowl then add eggs (mixed before with a whisk and the cricket base, with salt and oil), the eggs help with elasticity in the pasta. Let the pasta rest before starting to roll.
2. Then start to knead the dough. The dough is ready when it looks smooth on the surface (this takes about 6 to 10 minutes of kneading)
3. Let the pasta rest before starting to roll.
4. Roll the pasta with the rolling pin (or with a pasta roller) to the thickness of about 2 mm then cut by hand, or cut with the guitar cutter.

INGREDIENTS

For The Cricket Base Paste:

• 200 grams (about 3 cups) of GrioPro™ Cricket Powder
  
• 600 grams purifield water

DIRECTIONS

1. Cook these ingredients together with low heat and bring to simmer.
2. Cook for about 5 minutes.
3. At that point, place the resulting paste into a bowl to cool to room temperature