Pasta with mushrooms and fresh goat milk bechamel
60΄
Preparation Time
03:30
Waiting Time
6
Portions
1
Difficulty Level
Directions
FOR THE PASTA
We put all the ingredients in the mixer bin and we beat for a long time until we have a tight and elastic dough. We wrap with membrane and we leave it at least 1 hour in the fridge. Then, we open a thin dough of pasta with the pasta machine and we leave it to dry with enough flour for 2 hours.
FOR THE BECHAMEL
We heat the milk. At the same time, we stir the flour with olive oil. Slowly we add the hot milk and when it is boiled, we turn off the fire and we add all the remaining ingredients while stirring continuously.
We make a rich pasta by boiling the pasta for only 2 minutes and we add the mushrooms and all the ingredients of our choice. We cover with hot bechamel and we bake for 30 minutes at 180 ° C.
Chef: Konstantinos Spiropoulos
Ingredients
CALCULATE PORTIONS:
FOR THE PASTA
- 500 gr Organic Flour MILLS OF CRETE
- 5 eggs
- 40 ml Extra Virgin Olive Oil Organic ABEA
- 10 gr salt
FOR THE BECHAMEL
- 80 gr Extra Virgin Olive Oil Organic ABEA
- 80 gr Organic Flour MILLS OF CRETE
- 800 ml Goat Milk VERO CRETAN
- 200 gr Goat Yogurt VERO CRETAN
- 50 gr grated graviera
- salt and pepper
- 2 egg yolks
- 1 pinch nutmeg
Equipment
- Mixer
- Saucepan
- Baking dish
- Bowl
- Pasta machine
