Pasta with Mushrooms and fresh Goat Milk Bechamel

INGREDIENTS

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

IMPLEMENTATION

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 melt the butter and we stir the flour. 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.

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