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.