Gastronomixs

Nachos

The basic ingredients for these crisps are corn starch and pasta flour.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Nachos

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Ingredients

2

 

egg yolks

200

g

pasta flour

250

g

corn starch

2

dl

water

dash

 

garlic powder

20

g

salt

2

g

smoked paprika powder

0.5

tsp

turmeric

Preparation method

  • Combine the ingredients into a smooth pasta dough. Start by adding only half of the water; if the dough is too dry, add more water.
  • Let the dough rest for two hours in the refrigerator.
  • Put through a pasta machine on setting 5 until thin.
  • Deep-fry at 180°C until crispy.
  • If needed, finish by drying in a drying oven.

Serving suggestions

  • As part of an amuse-bouche, e.g. with avocado and spiced watermelon.
  • As a crispy garnish in a composition of squash, leek, aubergine or courgette.
  • As a cocktail snack.

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