Ingredients:
200 gm flour using electronic scale.
100 gm semolina flour using electronic scale.
3 eggs
10 gm of salt using electronic scale.
1 tablespoon of olive oil using 5 mesuring spoons.
For chicken sauce:
1/2 kg of chopped chicken breast using electronic scale.
1 chopped onion using onion chopper
2 tablespoons of butter using 5 mesuring spoons.
1/4 cup of crunched pine nuts using silicone measuring cups.
2 tablespoons using 5 mesuring spoons. of chopped fresh parsley using utility knife
Salt & pepper
Pinch of cinnamon
For sauce:
4cups of milk using silicone measuring cups.
3 tablespoons of flour using 5 mesuring spoons.
1 tablespoon of chopped garlic using garlic press using 5 mesuring spoons.
2 tablespoons of butter using 5 mesuring spoons.
2 tablespoons using 5 mesuring spoons. of chopped fresh coriander using utility knife
Salt & white pepper
Directions:
Mix all component of pasta and leave it for 6 hrs.
After that shaped the pasta into round shapes using pasta cutter
In frypan heat butter ,then add onion with stirring using spatula till tender.
Then add chopped chicken till tender , then salt , white pepper , and cinnamon , parsley , pine nuts
Then get every piece of pasta and add 1 tablespoon of chicken sauce , then tie it into moon shape ,then tie the two ends together , repeat these step till you finish.
Then heat in frypan olive oil ,salt , water leave it to boil then add each pasta for 2-3 min and remove it using strainer
For white sauce:
In casserole 2 handles add butter , garlic , chopped coriander for 3 min , then add flour with constantly stirring using whisk , then add white sauce with constant stirring and leave it till boil ,then add shish Barak to sauce leave it to boil for 2 min.
Serve it hot using slotted skimmer.
Duration : 20 min
Person : 4
Serve : hot
Budget : medium
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