Homemade rigatoni with lobster bolognese - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Patissiere flour 0.25 kg
• Table salt 4.5 g
• Water 0.083 l
• Onion 0.025 kg
• Carrots 0.025 kg
• Leek 0.2 ud
• Minced meat 0.1 kg
• Table salt 1.875 g
• Dried thyme leaves 0.25 g
• Dried oregano 0.25 g
• Red wine 0.05 l
• Sunflower oil 0.013 l
• Tomato sauce 0.375 l
• Basil 50.0 g
• Pine nuts 0.02 kg
• Table salt 1.0 g
• Olive oil 0.1 l
• Garlic, bulb 1.0 ud
• Parmesan cheese 0.05 kg
• Onion 0.02 kg
• Green leek 0.2 ud
• Parsley 0.2 g
• Fish heads and bones 0.08 kg
• Water 0.3 l
• Fresh pasta made in a special machine 0.25 kg
• Bolognese 0.5 kg
• Pesto sauce 0.125 l
• Lobster 0.2 kg
• Onion 0.1 kg
• Carrots 0.05 kg
• Leek 1.0 ud
• Tomato 0.07 kg
• Brandy 0.01 l
• Fumet 0.3 l
• Sunflower oil 0.04 l
• Soya lecithin 6.0 g
• Table salt 3.0 g
• Sakura Mix shoots 0.002 kg