Homemade Turmeric Pasta with Schrimps and Orange

Looking for something different, a sauce for serving turmeric pasta?


300 g=2.18 cups 00, all-purpose, plain, regular flour

150 g=1/2 cup egg whites (ca. 4/5 eggs)

1 tablespoon of turmeric

 15 ml=1 tbs. sunflower oil

400 g = 14 oz. Shrimp

 50 g=1 1/2 tbs butter

 zest and juice of 1 orange


salt and pepper

Mix the flour with turmeric powder and grated black pepper.

 Combine the egg whites and sunflower oil and work until we get a smooth dough.

 Wrap in plastic and let stand for half an hour.

Pull the dough, let it dry a few moments in the air, and cut out the tagliolini.

In a saucepan, blanch the orange peel cut into thin strips for a few minutes.

In the pan, melt the butter with the thyme. Add the shrimp already cleaned and brown them for a few moments. Deglaze with orange juice.

Boil the tagliolini in boiling salted water.

 Drain them and sauté them in a pan with the seasoning.

 Decorate with blanched orange peel and thyme.

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