How to Incorporate Lace Pasta into Your Cooking?
To prepare a dish, you can use 100 grams of dry pasta. However, if you're using lace pasta as a side dish, 80 grams will suffice. Cooking is straightforward: simply place the pasta in a pot of salted boiling water and let it cook for 6 to 8 minutes, depending on your preferences. Use 1 liter of water for every 100 grams of pasta.
Some Recipe Ideas for Using Lace Pasta:
- Light Carbonara Lace Pasta: Mix lace pasta with a light carbonara sauce made with eggs, Parmesan cheese, black pepper, and lean bacon.
- Sautéed Lace Pasta with Mediterranean Vegetables: Sauté lace pasta with Mediterranean vegetables such as cherry tomatoes, olives, spinach, and garlic. Add a drizzle of olive oil and fresh basil for flavor.
- Lace Pasta with Arugula Pesto: Prepare arugula pesto by blending arugula with nuts, Parmesan cheese, garlic, and olive oil. Mix it with lace pasta for a vibrant and green flavor.
- Lace Pasta with Mushrooms and Thyme: Sauté lace pasta with mushrooms, garlic, thyme, and a touch of cream for a tasty and comforting dish.
- Greek-Style Lace Pasta Salad: Combine lace pasta with cucumbers, tomatoes, olives, feta cheese, and fresh herbs. Season with an olive oil and lemon juice vinaigrette.
Rediscover the Gentleness of Lace Pasta
Lace pasta captivates with its finesse and delicacy in every bite. Its light and subtle texture provides a neutral base, allowing the flavors of each ingredient to shine. These pasta gracefully absorb the aromas of sauces, herbs, and accompaniments. Their versatile nature makes them perfect for fresh Mediterranean-inspired dishes as well as richer and creamier creations.
The Authenticity of Maison Blin's Lace Pasta
Lace pasta, meticulously crafted at Maison Blin, is known for its simplicity and authenticity. The basic ingredients consist of high-quality durum wheat flour and water. This minimalist approach highlights the purity of flavors and the delicate texture of the pasta. What sets Maison Blin's lace pasta apart is its commitment to local production. Flour sourced from the region is used, and for a subtle note, some wheat bran is reintegrated.
Between Agricultural Tradition and Culinary Innovation
Cultivating wheat, barley, rapeseed, and various aromatic plants, the farm located in Hattonville, in the commune of Allainville-aux-Bois, was taken over by Sébastien Blin in 2016. Keen on diversifying activities and offering quality products to the region's residents, Maison Blin transformed an old sugar beet factory, at the heart of its traditional farmstead, into a pasta-making workshop. This initiative reflects a commitment to simple, good, and local food for the pleasure of consumers in the Parisian region and neighboring areas.
|Gluten / Gluten
|hard WHEAT flour, water.
|VN Energie pour 100 g (energy for 100g) : 1406 kJ / 336 kcal
VN Matière grasse (fat) : 1,7 g
Dont acide gras saturés (of which saturated fat) : 0,3 g
VN Glucides (carbohydrate) : 65 g
Dont sucres (of which sugars) : 2 g
VN Protéines (protein) : 13 g
Vn Sel (salt) : 0,03 g