Neapolitan fried pasta

Ingredients

• Durum wheat pasta, dry 300 g broken bucatini
• Whole milk 300 g
• Wheat flour, all-purpose 30 g
• Butter, salted 30 g
• Ground beef, 80% lean 150 g
• Tomato passata 200 g
• Green peas, raw 100 g
• Mozzarella, whole milk 150 g cubed
• Whole egg, fresh 100 g 2 eggs for breading
• Bread crumbs, dry 120 g
• Extra virgin olive oil 150 g for frying, about this much is absorbed
• Nutmeg, ground 1 g
• Fine salt 5 g
• Black pepper, ground 1 g

Steps

1. 1 Melt the butter in the bowl.

   1 min · 100 °C · speed 1 · reverse

2. 2 Add the flour and cook for one minute.

   1 min · 100 °C · speed 2

3. 3 Pour in the milk and cook the bechamel with nutmeg.

   7 min · 90 °C · speed 4

4. 4 Brown the beef.

   5 min · 100 °C · speed 1 · reverse

5. 5 Add the passata and cook the ragu.

   15 min · 100 °C · speed 1 · reverse

6. 6 Cook the bucatini in salted water until very al dente and drain them.

7. 7 Add the pasta, bechamel, ragu, peas and mozzarella and mix.

   1 min · speed 2 · reverse

8. 8 Chill for 2 hours, then shape into balls, dip them in beaten egg and coat with bread crumbs.

9. 9 Fry in oil at 180 degrees until golden.

Nutrition