by admin | Sep 17, 2013 | Recipe Spotlight, Recipes |
Here is our first recipe spotlight, focusing on Pasta Recipes! We always recommend using fresh pasta for the very best taste – all of our pasta dishes in the restaurant are made using fresh pasta and although there is nothing wrong with the dried variety, we think you will notice the improvement in taste! Basic Pasta Dough Spaghetti Piedmontese Pasta Carbonara Basic Pasta Dough What you need: 500g ‘00’ Flour 500g Semolina 8 Egg yolks 5g Salt Dessertspoon of water What you do: Place all ingredients except the water into a blender and blitz. Add water a little at a time until the mix forms a crumb in the blender. A dessertspoon should be enough, but add a little more if required. Remove the mixture from the machine and bring it together to form a dough, then knead for two mins. Wrap tightly in cling film and refrigerate for at least one hour prior to use. You can then use to create ravioli, flatten into lasagne sheets, or slice into tagliatelle. If you have a small pasta roller attachment that attaches to your mixer, these work really well. Spaghetti Piedmontese What you need (makes 6-8) 50g butter ½ small onion finely chopped 2 cloves garlic crushed 250g spinach well washed 8 leaves sage chopped Nutmeg Parmesan cheese grated Sea salt & freshly milled pepper 500g spaghetti What you do In a thick bottom pan melt half of the butter, add the onions and garlic and cook for about one minute. Remove the stalks from the spinach and add to the onions and stir well before adding the sage. Season with...
