Shimonita green onion cappelini in broad
Italian
pasta
This pasta is made with Shimonita onion and is finished with Japanese-style seasonings, making it a ramen-like pasta. Cappelini is 60g for 1-2 servings, so adjust the amount of pasta to boil according to the number of people you eat.
Cooking time: 15 minutes
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How to make it
1
Cut the Shimonita onion thinly into thin slices, about 0.5 to 1 mm thick.
2
Add bouillon, soy sauce and salt to a pot, add the Shimonita green onions and heat them.
3
Add salt to the boiled water to a 1% salt content of the water, add the cappelini and boil for 1 minute.
4
Add drained cappelini to [2] and add salt and soy sauce to taste as you like.
5
Serve in a bowl and topped with chopped clams and finish.
Ingredients for 2 people
-
- Shimonita Negi
- 100g
-
- Cappelini
- 60g
-
- Basic Bouillon
- 500cc
-
- soy sauce
- 1/2 tbsp
-
- salt
- A little
-
- Uses chopped assatsuki
- Appropriate amount
