Ingredients

• durum wheat*

DE-ÖKO-013 / Origin: Italian Agriculture

Information on production

10.000 kg of freshly ground durum wheat or durum wholemeal wheat are mixed together with 3.000 l of water. According to size and shape the mixture is then pressed through the designated die plates. The ideal material for the die plates is bronze. Bronze roughens up the noodle surface and therefore makes sure that the noodles can soak up the sauce after cooking. Byodo Pasta is dried at temperatures between 40 - 55 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.

Here our recipe recommendation

Tagliatelle with duck breast in pepper-cognac sauce

Ingredients:

• 500 g Byodo Pasta Superiore Tagliatelle, semolina
• 2 small duck breasts
• Byodo Atlantic Sea Salt, fine-grained
• pepper
• Byodo Frying Oil Sunflower
• 20 g butter
• 3 shallots
• pepper corns
• 125 ml white wine
• 4 cl cognac
• 125 ml cream
• 1 tbsp créme fraîche
• sugar
• 1 tsp tomato purée
• 250 g broccoli florets

Preparation
Blanch and break up washed broccoli florets. Season duck breast with salt and pepper and brown in pan with oil from all sides. Remove and keep warm. Put tomato purée and pepper corns in pan deglaze with white wine and cream and boil down a little. Melt butter in a pan and toss broccoli florets in it. Refine sauce with cognac and Créme fraîche and season to taste with salt, pepper and a pinch of sugar. Boil Tagliatelle until "al-dente" and leave to drain.

Slice duck breast and serve with pasta. Top with sauce and broccoli florets.

Preparation time:
approx. 40 min, 4 portions

Allergens

• fructose (naturally included)
• grain and grain products containing gluten
• wheat