On Thursday 16th February, Wega hosted IIAC (the International Institute of Coffee Tasters) and Best Coffee (a leading importer of raw coffee from producers in various countries, including Indonesia, Mexico, Colombia and Brasil) to run Iiac’s M1 module which leads to the Iiac coffee taster’s certificate.
Today we’re going to show you how coffee can be the perfect ingredient in an unusual and tasty savoury dish.
With just a little daring and imagination, you can serve your guests a meal with a difference that doesn’t require hours in the kitchen – meaning you get some well-deserved time to relax.
Autumn is here, and what better way to enjoy it than with a steaming bowl of pasta with a hearty sauce – and this one is anything but dull!
Preparation: 50 minutes (plus 30 minutes resting time)
Cooking time: 10 minutes
For the tagliatelle
5g ground coffee
For the sauce
15 sun-dried tomatoes
Salt and pepper
Place the flour in a mixing bowl (or, if you are ready to do this Italian-stye, directly on to a clean work surface). Make a well in the centre of the flour and crack the eggs into it.
Break the yolks with a fork and gradually mix in the flour, taking a little at a time from the edges.
Add the ground coffee and continue to combine the mixture in the centre with the flour, continuing to take it from the edges.
When the mixture becomes difficult to work with a fork, begin kneading it by hand, working in the rest of the flour.
Continue to knead the dough until it becomes elastic. Don’t worry if there is any flour left over – sometimes you need less than the stated amount depending on the size of the eggs and the humidity. Wrap the dough in clingfilm and pop it into the fridge to rest for half an hour.
To make things easier, divide the dough into small pieces and roll them out with a rolling pin (or a pasta machine if you have one). Leave the strips to rest for a few minutes.
Cut the strips of pasta into bands about 1cm in width and sprinkle with flour.
Cook the pasta in a large pan of salted boiling water. This will take around 4 minutes.
Meanwhile, heat the butter in a large frying pan and, when the pasta is ready, drain it and tip it into the frying pan together with 2-3 tablespoons of its cooking water. Toss the pasta to coat it in the sauce and sprinkle with parmesan.
Remove the pan from the heat, add the chopped sun-dried tomatoes, stir and serve straight away with an extra sprinkle of Parmesan.
Recipe courtesy of Per un Pugno di Capperi!
The stand will feature 4 bar stations, totally autonomous, where visitors will be able to interact with My Concept, Vela Vintage, Polaris and Mininova Classic. These tricolour brand machines are just waiting for your “touch” to swing into action!