Fresh Cricket Pasta with Season Vegetables

Method

1. Place the flour and the insect flour in a small mountain on the work surface of this in a large earthenware bowl; make a well in the middle.
2. Break the eggs in the well, add the oil and a good pinch of salt. Mix the eggs and the oil and a little of the flour with a fork.
3. Mix the flour through the egg mixture and supplier from the middle. Hold the flower in place with your other hand; so that you run away from it.
4. Knead the dough on a floured surface. Turn the dough regularly. The dough must be soft and supple, but will feel dry to the touch. If it sticks, you can add some extra flour.
5. To get a smooth and elastic dough with a light appearance, knead for about 6 minutes. It is not because of you that the dough sticks to your hands. Put the dough in a plastic bag and do not seal it, or place it under a tea towel or inverted dish. Let the dough rest for 30 minutes. The dough can also be mixed in a food processor. The shaping of the photo can be done both by hand and with a pasta machine.
6. Put a matching pan of water on the fire and add the salt.
7. Cut the outside of the zucchini to the seed list and cut it into julienne.
8. Fry the sliced mushrooms in a golden yellow frying pan and add garlic saute until golden brown.
9. Extinguish the white wine and give it a stir.
10. Add the broth and cream and salt and let it simmer for a few minutes.
11. Add the zucchini for the last two minutes.
12. Cook the pasta in the boiling water for a few minutes until done. Drain and fold in the baked vegetables.
13. SERVE: While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and goat cheese, or just top each serving with a few hunks of goat cheese.

Allergens