Pasta Express Bali

Pasta Express Bali Authentic home made Italian pasta, top quality.food supplier for your activity.or.home.

We supply frozen homemade italian pizza, from your chiller to the oven, and the picture is the real result. High.quality...
26/08/2016

We supply frozen homemade italian pizza, from your chiller to the oven, and the picture is the real result. High.quality,.high.saving in staff cost, machines, time. Contact us for.price and testing.

WHOLEMEAL FLOUR Home Made PastaThe whole wheat flour is a healthy and nutritious food , its properties are excellent for...
21/07/2016

WHOLEMEAL FLOUR Home Made Pasta

The whole wheat flour is a healthy and nutritious food , its properties are excellent for the organism.The substances in wholemeal flour are
Calories , carbohydrates , proteins , fibers , B group vitamins , vitamin E , minerals ( potassium, iron , magnesium and phosphorus )

The benefits from whole wheat flour consumption are numerous .
It improves intestinal transit , fights constipation , Satiated in a short time , decreases bad cholesterol levels , fights free radicals , prevents cardiovascular disease .

All substances present in whole wheat can contribute to a good state of health, therefore the wisest choice would be to alternate each day the many flour on the market . In this way a person can assimilate the benefits from all known flours .

RYE MEAL FLOUR Home Made PastaThis type of cereal is characterized by a high content of vitamins (folic acid or folate)...
21/07/2016

RYE MEAL FLOUR Home Made Pasta

This type of cereal is characterized by a high content of vitamins (folic acid or folate), mineral salts (sodium, potassium, calcium and iodine, it contains good amounts of iron) and fiber.

In particular, the high content of fiber plays an important action, it improves intestinal health, it creates a sense of satiety and it modulates the quantity of.sugar in the blood.

Rye is also known for its high property blood thinners, recommended to prevent the aging of the arteries, hypertension and many related cardiovascular disorders.

There is high.content.of protein, characterized to have a higher biological value than those of wheat (are present more essential amino acids as lysine and threonine).

The rye flour finally has a low glycemic index, so it is particularly suitable for diabetics. Contains, although little, gluten, unsuitable for celiacs.

Pasta Express BaliWe supply authentic italian home made pasta, original recipe, wholemeal vegan & wholemeal mix vegan.Or...
19/07/2016

Pasta Express Bali
We supply authentic italian home made pasta, original recipe, wholemeal vegan & wholemeal mix vegan.

Original italian home made pasta with semola flour

Fettuccine 300gr 30k, 500 gr 40k, 1kg 70k.
Gnocchi 300 gr 40k, 500gr 55k, 1kg 90k.
Lasagna sheet 300gr 30k, 500 gr 40k, 1kg 70k.
Ravioli ricotta spinach pamesan 300gr 60k, 500gr 90k, 1kg 130k.
Ravioli mushroom ricotta parmesan 300gr 60k, 500gr 90k, 1kg 130k.

Wholemeal Vegan homemade pasta

Fettuccine 300gr 40k, 500gr 55k, 1kg 95k
Lasagna sheet 300gr 40k, 500gr 55k, 1kg 95k

Vegan home made pasta

Fettuccine 300gr 30k, 500 gr 40k, 1kg 70k.
Lasagna sheet 300gr 30k, 500gr 40k, 1kg 70k.

All products are frozen for easy packaging and conservation (2 3 months minimum in.chiller).

Thank you much.

Wa 082247517614

SAUSAGE GNOCCHIIngredients4 spicy higher-welfare sausages (at least 80% meat)2 teaspoons fennel seeds2 sprigs of fresh r...
13/07/2016

SAUSAGE GNOCCHI

Ingredients

4 spicy higher-welfare sausages (at least 80% meat)
2 teaspoons fennel seeds
2 sprigs of fresh rosemary
125 ml Chianti
200 g tenderstem broccoli
700 g passata
400 g gnocchi
2 tablespoons fat-free natural yoghurt

https://youtu.be/oLe6A6mh7ho

FETTUCCINE all' ALFREDOIngredients½ x homemade fettuccine 150 ml double cream150 ml single cream1 large free-range egg60...
01/07/2016

FETTUCCINE all' ALFREDO
Ingredients

½ x homemade fettuccine
150 ml double cream
150 ml single cream
1 large free-range egg
60 g Parmesan cheese , plus extra to serve
fresh truffle or 1 whole nutmeg, for grating
Truffle oil

Bring a large pan of salted water to the boil over a high heat, then add the fettuccine and cook for 1 to 2 minutes, or until al dente.

Meanwhile, make the sauce. Gently heat the cream in a large frying pan on a low heat, separate the egg yolk (save the white for another day) and whisk into the pan. Finely grate and gently whisk in the Parmesan, then season well with sea salt and black pepper.

Using tongs, drop the fettuccine into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce.

Serve with shavings of truffle or gratings of nutmeg (if using), a good grating of Parmesan and a drizzle of truffle oil.

FETTUCCINE alla CARBONARA!!Ingredients3 large free-range egg yolks40 g Parmesan cheese , plus extra to servesea saltfres...
01/07/2016

FETTUCCINE alla CARBONARA!!
Ingredients
3 large free-range egg yolks
40 g Parmesan cheese , plus extra to serve
sea salt
freshly ground black pepper
1 x 150 g piece of higher-welfare pancetta
200 g spaghetti
1 clove of garlic , peeled
extra virgin olive oul

Method
Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Cut any hard skin off the pancetta and set aside, then chop the meat.

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat. Crush the garlic clove with the palm of your hand, add it to the pan and leave it to flavour the fat for a minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.

Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy. Serve with a grating of Parmesan and an extra twist of pepper.

TIP: Use ready-sliced quality pancetta if you can’t buy it in one piece. It’s traditional to use spaghetti in this recipe, but bucatini or rigatoni are just as good.

Fettuccine Seafood!!INGREDIENTS1 1/2 tablespoons butter3/4 cups chopped green onions4 garlic cloves, minced1/2 pound med...
29/06/2016

Fettuccine Seafood!!

INGREDIENTS

1 1/2 tablespoons butter
3/4 cups chopped green onions
4 garlic cloves, minced
1/2 pound medium uncooked shrimp
1 medium lobster tail, cut into small pieces
1/2 pound crabmeat, shell pieces removed
1 cup half-and-half
1 cup heavy cream
1/4 teaspoon salt
1/4 tespoon fresh ground pepper
1 cup fresh grated Parmigiano-Reggiano, divided
8 cups hot cooked fresh fettuccine (about 1 pound)
1/4 cup chopped fresh Italian Parsley
PREPARATION

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; saute 1 minute or until tender. Add shrimp and lobster; saute 3 minutes or until done. Reduce beat to medium-low. Add half-and-half, heavy cream, salt, pepper, and crabmeat. Cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture. Stirring constantly, cook 1 minute. Remove from heat. Combine pasta and seafood mixture in a large bowl or serving platter. Top with remaining cheese and parsley. For a lighter version, substitute 2 cups half-and-half instead of 1 cup half-and-half and 1 cup heavy cream. Works well both ways.

BOLOGNESE sauce, perfect topping.for.your pasta.ow-Cooked Bolognese SauceServes 6 to 8 (makes about 6 cups)1 tablespoon ...
28/06/2016

BOLOGNESE sauce, perfect topping.for.your pasta.
ow-Cooked Bolognese Sauce

Serves 6 to 8 (makes about 6 cups)

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2 to 3 cloves of garlic, minced
2 tablespoons tomato paste
1 1/2 to 2 pounds ground beef
2 teaspoons kosher salt
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano, minced
1/2 teaspoon pepper
1/8 teaspoon nutmeg
1 cup milk (whole or 2%)
1 cup white or red wine
2 (28-ounce) cans of whole peeled tomatoes
1 bay leaf

Heat the olive oil in a Dutch oven or large skillet over medium heat. Add the onion, celery, and carrot, and cook until the onion is translucent and all the vegetables have softened, 6 to 8 minutes. Add the garlic and the tomato paste, and cook until the garlic is fragrant, about 30 seconds. (If your skillet isn't big enough to also accommodate the beef at this point, transfer the vegetables to the slow cooker and continue cooking the beef by itself.)

Add the beef, breaking it apart with your spoon and cooking until it is just browned. Stir in 1 teaspoon salt along with the thyme, oregano, pepper, and nutmeg.

Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Using a slotted spoon, transfer the beef mixture to the bowl of a 6-quart (or larger) slow cooker.

Open the cans of tomatoes and strain through a strainer, reserving the juices. Transfer the tomatoes to the slow cooker, squishing them in your fist or mashing them against the side of the slow cooker to break them down into small pieces.

Add the bay leaf to the slow cooker and stir everything together. The mixture should have a thick, saucy consistency, neither overly soupy or too dry. If it looks dry, mix in a little of the reserved tomato juices until it looks sauce-like. If it looks too soupy, don't worry about it right now — you can let excess liquid evaporate at the end of cooking.

Cover the slow cooker and cook on LOW for 6 to 8 hours. (See below for oven-cooking instructions.)

In the last half hour of cooking, check the sauce. If it looks soupy, remove the lid to allow any excess liquid to evaporate and reduce the sauce. If it looks a little dry, stir in some of the reserved tomato juices. The finished sauce should be thick and creamy.

Serve the sauce over pasta with Parmesan sprinkled on top, or layer it into a lasagna. Leftovers will keep refrigerated for 5 days or can be frozen for up to 3 months.

PESTO ALLA GENOVESE sauce, perfect for your Fettuccine or Gnocchi homemade pasta.Recipe:100 ml extra virgin olive oil50 ...
27/06/2016

PESTO ALLA GENOVESE sauce, perfect for your Fettuccine or Gnocchi homemade pasta.
Recipe:
100 ml extra virgin olive oil
50 gr basil
1 piece of garlic
100 gr parmesan cheese
15 gr pine nuts (kacang mente bakar.in indonesia)
Salt

Blend it all!!

Address

Kayu Aya Square, Jalan Kayu Aya
Denpasar
80361

Opening Hours

Monday 10:00 - 22:00
Tuesday 10:00 - 22:00
Wednesday 10:00 - 22:00
Thursday 10:00 - 22:00
Friday 10:00 - 22:00
Saturday 10:00 - 22:00
Sunday 10:00 - 22:00

Telephone

082247517614

Website

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