pasta

Fresh Pasta

Fresh Pasta

Fresh Pasta1

There is nothing quiet as fulfilling as a plate of fresh homemade pasta. How does homemade pasta differ to store bought pasta? Homemade pasta is made from flour, eggs, oil and salt, crafted to the shape and thickness to match the sauce. Whereas store bought pasta is flour and water pushed through moulds.  However, dried egg pasta can now be purchased for selected delicatessens.

Fresh pasta cooks in just a few minutes, store bought pasta takes longer to cook.

When you serve a plate of fresh pasta, the focal point of the dish is the fresh pasta, and you will be the envy of all your guests.

You can get really creative with fresh pasta, by adding different herbs for a variety of flavours and colours.

Why use ‘00’ flour? 00 flour is milled to be finer, resulting in a more delicate end product and a little higher in gluten. If you do not have any ‘00’ flour you can use ordinary plain flour.

Fresh pasta can be made in a food processor if you have a dough attachment or in your stand mixer using the dough hook attachment.

Rolling pasta maybe a challenge on your own if you are using a manual or electric pasta machine, working with the kids or friends is easier and much more fun. Machines are available for a relatively low cost in most homeware/department stores.

 

Egg Pasta

255gm bakers ‘00’ flour

Pinch salt

2 large eggs

15mls olive oil

Variations:

Herb pasta

15gms finely chopped mixed fresh herbs.

Spinach pasta*

50gm pureed raw spinach (drained)

  1. Wash and dry hands.
  2. Organize workspace, get equipment ready.
  3. Combine the flour and salt in a bowl, make a well in the middle, and add the eggs and the olive oil.
  4. Mix the flour with the egg mixture and work into a dough. Knead well until very smooth and elastic.

Or Get your food processor/mixer ready with a dough hook, place the flour, salt, eggs, olive oil, pulse until the dough becomes a smooth ball.

  1. Wrap in plastic and set aside to rest at least 45minutes before rolling out.Dough

Note:  if it is too dry, add drops of water a few at a time to moisten the dough and help it come together.

*If spinach is chosen add 100gm or more of flour to the dough.

  1. Set up your pasta machine, dust it with a little flour. Cut pasta dough into 4 pieces; flatten gently with your hand. Place the pasta machine onto the widest hole, each machine will have a different numbering/measuring system.Rolling pasta
  2. Turn the handle and feed the pasta through, each piece of pasta dough should be passed through each number 3 times so you get a nice and smooth pasta. If the pasta becomes a little sticky, just sprinkle with a little more flour.Rolling pasta 3
  3. After you have passed the dough through the thinnest number 3 times, attach the fettuccini or spaghetti cutter and pass the pasta through once. If you could like shorter noodles cut the sheets of pasta to desired length prior to passing through cutter.Cutting pasta
  4. Boil a large saucepan of water with a pinch of salt, cook pasta of 3 minutes or until ‘al dente’ strain and serve with your favourite sauce.

Fresh pasta 3

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Spaghetti Boscaiola

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Ingredients

400g spaghetti

4 rashers bacon

400g  mushrooms (mixture of button and Swiss brown works best)

40g butter

2 cloves garlic

2 shallots

400ml thickened cream

1 sprig parsley

80g Parmesan to serve

Serves 4

Method:

  1. Bring a large pot of water to the boil with 1Tb salt added to water.
  2. Finely chop mushrooms, bacon, parsley and shallots. Crush garlic.
  3. Place butter into a non-stick fry pan over a medium heat and allow butter to melt.
  4. Add bacon, garlic and mushrooms and cook for 6 minutes.
  5. Cook pasta as per packet instructions.
  6. In the final 4 minutes of the pasta cooking, add cream to the mushroom mixture and allow to thicken on a low heat. Add salt and pepper to taste.
  7. Finely chop parsley.
  8. Drain pasta add to cream sauce, toss through to ensure all pasta is evenly coated.
  9. Serve on individual plates with a sprinkle of parmesan and parsley

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Super quick weeknight dinner !

Phil’s pasta

This pasta dish is named after the man that enjoyed it the most ‘Phil’. Phil is new to cooking and wanted some easy pasta dishes. This pasta dish is made using two pots, so there is very little cleaning !

Best part of all, using the power boost setting on my induction cooktop, this meal is ready in about 15 minutes ! Yup – that quick !

Give this flavour packed tuna pasta a try!

Serves 2

Using my induction cooktop this dish is cooked from start to finish in minutes !

Using my induction cooktop this dish is cooked from start to finish in 15 minutes !

200grams spaghetti

1/2 punnet cherry tomatoes

4 sprigs parsley

1 birdseye chilli (can be omitted if you wish)

2 shallots

1 clove garlic

1 195 gram tin of tuna in olive oil

1tsp capers

Salt and pepper

 

1. In a medium sauce pan place 300mls water and 1tsp salt. Place saucepan onto induction cooktop and select Power Boost setting, bring to the boil.

2. Whilst you are waiting for the water to boil,  being to chop tomatoes into quarters, finely chop parsley, chilli, shallot and garlic, use a fork to break up tuna.

3. As soon as the water begins to boil, drop pasta in and stir for 30 seconds, stirring prevents sticking, cook as per packet instructions, use the timer on your induction cooktop.

4. If you hadn’t finished chopping the tasks from step 2, complete those. Set aside 1 pinch of parsley.

5. Place all remaining ingredients including the olive oil from the tuna into a non stick fry pan, sprinkle with salt and pepper, place onto induction cook top to a medium setting, and allow sauce to simmer.

6. Drain pasta, stir pasta through sauce.

7. Divide into 2 bowls, sprinkle with parsley.

*if you do not have an induction cook top this recipe will still work, however it will take longer for the water to boil and the pasta to cook, as with inductions speed and power a litre of water boils in a minute and a half. 15 minutes based on pasta that cooks in 9 minutes.