Entries for label: pasta

Found 2 entries.

Asparagus, Pea and Spinach Pasta

Original Recipe: Prawn, pea and asparagus pasta

The sour cream adds creaminess, the lemon and chilli little spikes of flavour, and the greens and asparagus give a lovely freshness.

Ingredients

Serves: 2

  • 100g spaghetti
  • 1 bunch asparagus
  • some oil
  • 1 chilli, sliced
  • zest of 1 lemon
  • 2 good handfuls rocket or spinach
  • 3/4 cup peas, frozen or fresh
  • 1 tablespoon light sour cream

Method

  1. Put on a pan of boiling water for the spaghetti
  2. Cut up asparagus as desired
  3. Add spaghetti to water
  4. Toss sliced asparagus in a little oil, add peas, chilli and lemon zest. Stir-fry until heated through.
  5. Take off the heat, throw spinach in and stir through a couple of spoons of sour cream (add a small amount of pasta water for sauce)
  6. Add drained pasta, toss, season and serve

Labels: asparagus, spinach, pasta

Inserted: 2010-01-26 07:28 (6 months ago)

Fresh Egg Pasta

From GetFrank. (This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License.)

Ingredients

  • 150g italian type ’00’ flour
  • 2 whole eggs
  • pinch of salt
  • extra flour for dusting

Method

For ravioli, the sheets of pasta should be almost translucent, I’ve rolled these sheets a fair bit thicker than that.

  1. Sift your flour into a mound on your work table, make a well in the middle.
  2. Beat both eggs. Stir the salt into the beaten eggs, and pour it into the well.
  3. Starting from the centre, and using a fork (or your fingers if you wish), mix it in a circular motion, incorporating a bit more of the flour at a time as you go along, until the mixture is no longer squishy, then you can chuck the fork in the sink, roll up your sleeves, and knead it around a bit until it gets a bit of an elastic feel and a nice sheen.
  4. Wrap it tightly in clingwrap and set it aside for at least 15 minutes (preferably 30 or more) to rest. This will help to make it a lot more manageable when you’re rolling it out. If you’re going to be rolling by hand, you might want to let it sit in the refrigerator for about an hour to an hour and a half.
  5. Divide the dough into two, and roll it into 2 rough balls, then flatten one into a rectangular piece and keep the other under a damp tea towel. Run it through the widest setting of your pasta roller twice, then fold it over and run it through again. Repeat this 2 or 3 times.
  6. Crank the setting down and slowly get it to the thinness you require, then you’re ready to cut it up and/or fill it, and cook it!

Keep in mind that fresh pasta takes a lot less time to cook than dried pasta. This lot only took about 3 minutes to get to al dente and was divinely silky on the outside, soaked up all the flavour from the sauce, and still had a good bite left to it.

Note: If you can’t use the Italian Flour, you can use an all-purpose flour with about 10% protein content, double sifted.

Labels: egg, pasta

Inserted: 2009-12-17 08:07 (7 months, 2 weeks ago)