Ingredients ?

Salmonella 200g

Eggs 5

Foie gras trimmings Some pieces

Parmesan cheese 50g

Bacon 3 slices

Milk

Milk

Foie gras pasta in white sauce ?

Ingredients ready

Foie gras trimmings soaked in milk to thaw

Dig a small hole in the pile of flour and crack an egg into the small hole. I used three eggs for two people. I had two eggs, but when I got to the end of the kneading process, the dough was too dry, so I added another egg. Don't add a drop of water to the dough.

Take a fork and slowly mix the eggs and flour together like mud. The point is to slowly expand the hole you dug out, don't rush, or else you'll dig a trench and the eggs will flow out, which will make it disgusting, and, well, that's something Virgo can't accept.

Waiting to stir no flow of egg liquid can be on the hands of the pinch, at first it will be very sticky hands, kneading will become smooth, to the extent that I spent about an hour it is simply tired I want to give up, but the thought of immediately can be sent to the circle of friends to pretend that the 13th I still insisted on it. After kneading, wrap a plastic wrap and let it rest at room temperature for an hour. (I'm not sure if it's more than three figures). Roll out the dough with a rolling pin and a bit of flour, roll it out as thick as you can with the rolling pin, don't overestimate yourself, don't try to roll it out to a sheet of paper, at least the thickness of two cards. Usually you'll roll it into an oval, which can be trimmed into a neat rectangle, and the cut out will be of even length. You get the idea, Virgo will be pleased.

Flour the dough and fold it in half and then fold it in half again, cut it as wide as you want, this way it comes out flat, I don't know how to do it for those who want the common angel food, maybe you can cut it and then roll each one.

This is what I did with the paring knife I used to grate the shredded radish while I was waking up the noodles, it worked out well, and I snuck it in while I was grating it, smack.

Fast-forwarding again, because rolling out the dough was even more life-affirming than kneading it, and I didn't keep any pictures at all. The last few batches I rolled out were as thick as bacon slices, but I had no strength left, so I made do with what I had, and it's hard for people to see, and I'm a little excited to see how many likes I'm going to get. Foie gras with kitchen paper to absorb the moisture and mix a little bit of cornstarch, to prevent it from frying after shrinking into mincemeat. Cut the bacon into small pieces.

Hey? I didn't take any pictures of the process... Simply put, cook the pasta with salt, fry the foie gras and set aside, fry the bacon in the foie gras oil, and then add a large handful of Parmesan to the two beaten eggs and set aside. Sauté the cooked pasta with the bacon, turn off the heat and pour the egg parmesan mixture in and stir quickly (make sure you turn off the heat first or it will turn into scrambled noodles), use the remaining heat to melt the eggs and parmesan into a thick sauce that coats the pasta just right. Plate and sprinkle with the rest of the parmesan crumbs, put the fried foie gras on the top, you can put a mint leaf garnish, I only have celery leaves on hand I gave up.