Pasta Perfection

Pasta Perfection

PASTA

500ml ‘00’ Flour

2 Whole eggs

12-14 yolks

1tbsp olive oil

Cold water

Pinch of salt

 

You can make this by hand by pouring the flour onto a work surface, make a well in the middle. In a separate bowl mix the whole eggs, 8 yolks, salt and oil together and pour into the flour well. Work the mixture into a dough with your hands and bring it all come together. The dough shouldn’t be wet, however add more yolks if necessary. Flour your hands and knead until the dough it is smooth, soft and elastic but not sticky or wet.

Cover and place in the fridge to rest for 1 hour.

  

PESTO

½ clove garlic

30g pine nuts or cashews –lightly toasted

40g basil leaves

30g grated parmesan

Squeeze of lemon juice

100ml Extra virgin olive oil

 

Roast the nuts in a medium oven for 3-4 minutes to bring out the flavour and leave to cool.

Place the basil in a processor with the garlic and a little salt. Blitz and put in a separate bowl. Then put the pine nuts in the food processor and blitz. The consistency shouldn’t be too smooth, still a little bitty. Add the basil and parmesan and blitz.

Mix all the ingredients together, drizzle in the oil, season and add a little lemon juice.

 

TOMATO SAUCE

4tbsp olive oil

400g plum tomatoes

1tbsp fresh oregano

2 cloves crushed garlic

20 basil leaves

2 banana shallots

60ml white wine

Salt and pepper, large pinch of salt

Chilli (optional)

 

Chop the shallots and sauté in oil until soft. Add the garlic and chilli (optional). Add the white wine and reduce by half. Add the tomatoes, sugar and oregano. Cook slowly to reduce and break down the tomatoes. Season with salt and pepper to taste and finish with fresh basil.

 

GOATS CHEESE FILLING

250g soft goat’s cheese

1 tbsp chopped chives

10 shredded basil leaves

30ml double cream

15g toasted pine nuts

1 small clove garlic, crushed

Salt and ground black pepper

 

Place the goat’s cheese in a processor, blitz until smooth and move into a mixing bowl. Add the garlic, pine nuts and herbs and mix. If the mixture is stiff add the cream and this should let it down slightly. Season to taste.

Use this to fill ravioli or spread of toast.

 

TAGLIATELLE WITH PANCETTA, PEAS AND PARMESAN

Serves 4

500g tagliatelle

1 shallot

1 clove garlic

80g smoked pancetta or bacon

80g fresh peas

40g grated parmesan

40ml olive oil

20 basil leaves

A drizzle of lemon juice

Salt and milled black pepper

 

Place a pan of salted water on the heat and bring to the boil. Once the water is boiling add the pasta and cook until tender, trying not to overcook. If you are using fresh pasta cook the other ingredients first as fresh pasta only takes a couple of minutes.

Slice the shallot, crush the garlic and pod the peas. Cut the pancetta into 1cm cubes and remove any rind. Heat a frying pan, add the oil and cook the pancetta and shallot. Cook until the pancetta is a little crispy and the shallot is soft, then add the garlic and cook for a further minute.

Once the pasta is cooked, drain and throw into the frying pan with the other ingredients. Add the peas and mix everything together. Add the basil, a little lemon juice and season to taste. Stir in the parmesan and serve.

  

CHOCOLATE TORTELLINI                                                                                                                                                                                                                                                                                                                                                                                                           with apricot, almond cream and orange sauce

Serves 4 – 6

Pasta

350g ‘00’ plain flour

50g unsweetened cocoa powder

2 whole eggs

A pinch of salt

 

Filling

250ml milk

4 egg yolks

50g caster sugar

15g corn flour

50g chopped apricots

50g ground almonds

1 scraped vanilla pod

 

Orange sauce

4 oranges

50g caster sugar

400ml double cream

50ml water

  

To make the tortellini

Sieve the flour with the cocoa and salt. Add the eggs, mix together and then knead until soft, but not sticky. Allow to rest for a couple of hours covered in the fridge.

 

To make the filling

In a pan combine the milk and split vanilla pod and bring to the boil.

Beat the egg and sugar together until pale, then beat in the corn flour.

Pour the milk over, stir together, place back on the heat and stir over a low heat until the mixture comes to the boil. Remove from the heat, add the apricots and almonds. Stir in and cool.

 

To make the orange sauce

Zest the oranges, segment and squeeze to get any juice.

Place the sugar in a sauce pan with 50ml water, bring to the boil. Allow this to simmer and add the orange juice and zest. Bring to the boil again, simmer for 2 minutes, add the cream and simmer for one more minute.