Hello, so as promised, I will do a sauce to go with pasta. All you need to do with the pasta is put it through the fettuccine setting, dust with flour and hang on a drying rack (700g of flour, 7 eggs). This makes enough for 7 people. This sauce is so easy, it's basically just a bolognaise sauce, without the mince and with chilli. So if you have a secret recipe or family way of making a basic tomato sauce, than do that, but this is the way that I do it.
Firstly, you will need: A selection of cured and smoked meats. For example, I use prosciutto, ham, left-over Christmas ham, salami and chorizo (1cm slices). Also a handful olives, 1 onion, 2 cloves of garlic, half a long chilli (seeds removed, dried hot chilli flakes, 5 tomatoes diced, 4 cans of 400g of diced tomatoes, dried herbs, 1 bay leaf (preferably fresh), a glass of red wine, tomato paste, a handful of white sugar, Worcestershire sauce, olive oil, fresh parsley (chopped with oregano), oregano, parmasan and basil leaves.
SAUCE - To start, heat 1 teaspoons (rough measurements) of oil and fry off onions, garlic, chilli (fresh) and chorizo. Then fry off other meats and olives. Once onion is lightly coloured and chorizo is cooked, add the red wine to de glaze the pan, stir. Then after about a minute of stirring, add tomatoes (fresh and tinned), bay leaf and a few drops of Worcestershire sauce. Let that simmer away.
PASTA - Meanwhile, get a BIG pot and fill with hot water. Place on highest heat and add 1 - 2 tablespoons of salt. Let it come up to a boil.
SAUCE - Add 1 tablespoon of tomato paste, a handful of white sugar, some dried herbs, oregano and parsley. Depending on how hot you want your sauce to be depends on how much chilli flakes, so add to your liking SLOWLY as you can't take out what you put in. I would recommend putting the chilli in 1 teaspoon at a time. Continue to simmer until serving
PASTA - Place pasta into boiling water, separate with your fingers and cook for 4 - 6 minutes until al dente (soft). Drain, if needed, do in batches and keep water (So, once cooked, lift out of the water with tongs and place in collinder to finish draining.
Serve with grated parmasan and garinsh with basil.
Comment if you have a request or if your have tried it, tell me what you think of it.
Till next time,
Kat Xx
Friday, 20 January 2012
Saturday, 14 January 2012
Pasta dough
Hello. I can not stress how much I am sorry for missing out on all these weeks..... The holiday season. But I have a stack of recipes lined up... So I WILL make it up.
To make pasta dough, there is a rule: '1 egg to 100g of flour serves 1 person.'
So, to make pasta for 4 people, you will need: 400g flour (preferably 00 flour, otherwise just plain flour), 4 egg (Try to always get free range, or organic or even both), a drizzle of olive oil, sea salt water (depends on how the dough feels).
So, to get started, make sure you have a pasta machine with around 9 settings and a attachable fettuccine and angel hair roller. You can either do this in a bowl or on a CLEAN and DRY bench. If this is your first time or you are not very experienced with making pasta dough, do this in a bowl. You may also like to invest in a drying rack, I got mine from the Christmas just gone and it prevents the pasta from sticking together and dries it to a crisp. It is amazing.
Start of by tipping your flour onto whatever you are doing this in (Bowl or bench). Make a well in the middle and add the eggs carefully 1 by 1. Drizzle in about a teaspoon of olive oil and very gently whisk the eggs. Once the eggs are fairly incorporated, slowly add your flour from the sides in. (If you do this to fast, your dough will be tough and hard to knead. (Learned the hard way)). When you have incorporated nearly all of your flour, begin to knead. (Take mixture out of the bowl if need be) Do this by holding the side furthest away from you and flip it forward and push it back using your other hands heel. Repeat until dough springs back when you poke it. Wrap with cling film and put in fridge for 30 minutes.
When your dough comes out, cut it into four sections. Put your pasta machine on the thickest setting. Dust a piece of pasta with flour and roll it through the machine, dust, fold into thirds, twist 90 degrees and roll it through. Do this 6 times. Then decrease the thickness by one each time till you end up on the second thinnest setting, you should end up with a long, wide and thin strip of pasta.
Now go crazy with it, make ravioli or what ever you want.
I will be posting a Americana sauce in the next few days.
Till then..... Try this out and post a comment.
Xx Kat
To make pasta dough, there is a rule: '1 egg to 100g of flour serves 1 person.'
So, to make pasta for 4 people, you will need: 400g flour (preferably 00 flour, otherwise just plain flour), 4 egg (Try to always get free range, or organic or even both), a drizzle of olive oil, sea salt water (depends on how the dough feels).
So, to get started, make sure you have a pasta machine with around 9 settings and a attachable fettuccine and angel hair roller. You can either do this in a bowl or on a CLEAN and DRY bench. If this is your first time or you are not very experienced with making pasta dough, do this in a bowl. You may also like to invest in a drying rack, I got mine from the Christmas just gone and it prevents the pasta from sticking together and dries it to a crisp. It is amazing.
Start of by tipping your flour onto whatever you are doing this in (Bowl or bench). Make a well in the middle and add the eggs carefully 1 by 1. Drizzle in about a teaspoon of olive oil and very gently whisk the eggs. Once the eggs are fairly incorporated, slowly add your flour from the sides in. (If you do this to fast, your dough will be tough and hard to knead. (Learned the hard way)). When you have incorporated nearly all of your flour, begin to knead. (Take mixture out of the bowl if need be) Do this by holding the side furthest away from you and flip it forward and push it back using your other hands heel. Repeat until dough springs back when you poke it. Wrap with cling film and put in fridge for 30 minutes.
When your dough comes out, cut it into four sections. Put your pasta machine on the thickest setting. Dust a piece of pasta with flour and roll it through the machine, dust, fold into thirds, twist 90 degrees and roll it through. Do this 6 times. Then decrease the thickness by one each time till you end up on the second thinnest setting, you should end up with a long, wide and thin strip of pasta.
Now go crazy with it, make ravioli or what ever you want.
I will be posting a Americana sauce in the next few days.
Till then..... Try this out and post a comment.
Xx Kat
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