Hand Rolled Pasta
Menu – Hand Rolled Pasta, Rustic Arrabbatia Tomato Sauce.
Ingredients -serves 1
- . 100g 00 flour, plus extra for dusting
- . 1 medium egg
- . Pinch salt
- . Teaspoon olive oil
Tortellini – Filling
- . Handful spinach, cooked in salted water, squeezed dry and chopped
- . 2 Tablespoon ricotta
- . 2 Tablespoon of bread crumbs
- . large pinch freshly . grated nutmeg
- . salt and freshly ground black pepper
- . We also had roasted and smashed butternut squash – roasted with olive oil, salt and pepper
- 1. You can either work directly on the work surface or we use a bowl as the first bit is the stickiest. Pile the flour up, make a hole in the middle into which you break your egg. Add the salt and oil and pull it together with a fork, before getting your clean hands in and kneading. Allow to rest for 20 minutes or longer.
- 2. We aren’t using pasta machines, so you have to start the hard work. Work it and roll it. Fold and repeat. You will ge the feel for the pasta as it turns from a tricky dough into something silky!
- 3. Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper.
- 4. Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut out your circles using a press or just cut round a glass.
- 5. Place teaspoons of the filling into each circle, fold and bend in the sides to make your shapes.
- 6. They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready.
- 7. To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy.
Rustic Arrabbiata Tomato Sauce, Serves 2
Ingredients – Serves 2
- . 4 fresh tomatoes
- . 1 clove garlic, roughly chopped
- . 1 teaspoon of harissa paste (if you don’t like spice, use tomato paste)
- . Salt & Pepper
- . 1 Banana Shallot, finely diced
- . 1 teaspoon sugar
- . Sprig Thyme – stalks removed
- . Teaspoon of olive oil
- . Lemon – squeeze.
- 1. Using a box grater, grate the tomatoes into a bowl – discard the skins.
- 2. In a small pan, heat the olive oil then soften the garlic and shallot. Add the harissa paste, then the tomatoes and stir – season with salt and pepper, plus a teaspoon of sugar – taste and then keep warm until needed. Add squeeze of lemon as you serve.
Potato Gnocchi – Serves 2
Ingredients – Serves 2
- . 2 Medium potatoes – cubed, skin on– approx. 400g
- . Pinch Salt
- . Fresh ground black pepper
- . 35g plain flour (you can use gluten free flour)
- 1. Boil potatoes until soft, then drain and return to warm pan to dry the mixture – you will see the steam. Remove from heat and mash in a bowl with a fork. Allow to cool.
- 2. Once cooled, add salt, pepper taste for seasoning, then add half the flour – lightly mix adding extra flour if it’s sticky. Split the mixture into half and roll into sausage about 1 inch in diameter. Chop into 1 inch slices, give a quick squeeze in the palm of your hand and place on baking tray that has been greased with a little oil and butter.
- 3. To cook – preheat oven to 200C – place your tray on middle shelf for 8 minutes, they should crisp up and go slightly brown.
To Serve – place gnocchi centrally on plate and spoon sauce over the top. Shaved parmesan to finish.
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