Fresh Homemade Pasta

 

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Pasta is synonymous with Italy and despite theories that suggest it was brought to Italy from China by Marco Polo in the 13th century, its Italian origins go back much earlier than that.

It’s now more widely accepted that pasta in Italy dates back to Etruscan times (1st century AD) when the Romans ruled the area we now call Italy. The kind of pasta that existed was known as “lagane” (where the term for modern day lasagna comes from), but it was baked instead of being boiled in water.

Pasta in its modern form is thought to have been brought to the southern part of Italy, in particular to Sicily, by Arabian invaders and then settlers from the 8th century onwards. The first term for pasta was “macaroni” which in Sicilian meant “kneading dough with energy”.

From a process that used to take almost a whole day to complete hundreds of years ago, pasta has now become one of the quickest and easiest recipes to make! The recipe I am sharing with you today should only take you about an hour to complete (and that’s including resting time for the dough!).

Try making the real stuff next time you feel like a delicious pasta dish, the taste is worth it!

 

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Ingredients:

  • 500g “00”Flour
  • 100g Fine Semolina
  • 6 Free range eggs
  • Pinch of salt

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Method:

  1. Place the flour and semolina in a mixing bowl, make a well in the center and crack the eggs into it.
  2. Beat the eggs with a fork until smooth.
  3. Using your finger tips, mix the eggs with flour a little at a time until everything is combined.
  4. Knead well until all the ingredients combined and give you one smooth pasta dough! You can use a food processor if you’ve got one, just put everything in and mix until combined.
  5. Once you’ve made the pasta dough, you need to knead it to work the gluten in the flour to make your pasta springy and not flabby! Knead it until it feels smooth, then wrap it in cling film and rest it for 30 minutes in the fridge.

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To Roll the Pasta:

  1. If you’re using a machine make sure it is attached securely on the work surface (you’ll need the longest work surface you have)
  2. Dust the bench with “00” flour and set the machine to the widest setting.
  3. Take a piece of dough and flatten it slightly with a rolling pin, then feed it through the machine, if it sticks a little slightly dust the pasta with flour. Change the machine down a setting and roll the pasta through again.
  4. Fold the pasta in half, change the machine back to the widest setting and roll the pasta through again. Repeat this process until the dough become really smooth(3-4 times).
  5. Then roll the pasta through all the settings, down to the thickness of a playing card for pasta like tagliatelle or lasagna, a little thinner if you are making stuffed pasta (to the point where you can to see your hand through the pasta)
  6. Once you’ve made the pasta you need to cut it or shape straight away because fresh pasta dries quicker than you might think, so don’t leave it on the bench for too long or you can cover it with a damp cloth which will prevent it from drying!

Watch the how to video below or visit my YouTube channel  here for more.

Garlic and chili mussels with homemade spaghetti

 

Mussels with a Mediterranean twist, in this recipe I’ve add a little bit of spicy salami which I think gives it that extra “kick”, that meaty and spicy flavour goes hand in hand with the mussels, and that soft and succulent texture from the homemade fresh spaghetti is just amazing. Together they create an amazing dish.

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For the Pasta :

– 750 g semolina

– 250 g flour

– 5 eggs

– 1 cup water

– 2 Tbs olive oil

– Pinch of salt

Method : Mix semolina, plain flour, & salt together • Whisk the eggs then add them to the semolina, then add the water and olive oil and mix until combined • Cut the dough into small pieces • Roll the dough with a rolling pin until thin enough to put through the pasta machine • Starts rolling on number 1 to 4 then fold the dough on itself and start again from number 1 to 7 • Roll the dough through the spaghetti attachment of the pasta machine and lay the pasta on a flat dry tray and sprinkle with semolina to avoid sticking • Cook in salted boiling water for 2 minutes, drain the water from the pot, refresh the pasta by rinsing in cold water and drain again • Drizzle a little olive oil over the pasta to avoid sticking.

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For the mussel sauce:

– 2 kg mussels

– 2 brown onions

– 4 clove garlic

– ½ bunch thyme

– 2 can crushed tomato

– 4 dried chili

– 50 g spicy salami

– 150 ml white wine

Method : With a small knife remove the “ beard” on the mussels and scratch any residue on the mussels and rinse them quickly under cold water• Heat up you pot on a high heat, pour the white wine and turn the heat down to medium then add your mussels and cover, cook until the mussels open up• Once opened pour the mussels and juice in a bowl, keep aside about 10 mussels in the shell for presentation later, take the rest out of the shell and keep the juice for the sauce• Heat up a pot, add a drizzle of olive oil. Add the diced onions, crushed garlic, thyme, diced salami and chopped dried chili and cook on medium heat for about 5 minutes• Add the shelled mussels and stir, strain the mussel juice using a fine strainer then add half into the pot. Add the crushed tomato and cook for about 8-10 minutes on a low heat• Add the remaining mussels on top and season to taste.

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homemade fresh chicken tagliatelle

Homemade fresh pasta, made in the traditional way is, I find, the best way to eat pasta – using the best ingredients of course! I like to use the Marcato Atlas 150 pasta machine which you can find here: www.kitchenwaredirect.com.au. The texture of homemade pasta is more soft and delicate than the dried pasta you can buy at the supermarket and a lot more rewarding to prepare. I’ve always loved cooking at home and sharing the food I have prepared from scratch with my friends and family while having a laugh or two. This is what homemade food does, it brings people together. Bon appetit

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Homemade Fresh Chicken Tagliatelle

For the Pasta

750 g semolina

–          250 g flour

–          5 eggs

–          ¾ cup water

–          2 Tbs olive oil

–          Pinch of salt

Method : Mix semolina, plain flour, & salt together • Whisk the eggs then add them to the semolina, then add the water and olive oil and mix until combined • Cut the dough into small pieces • Roll the dough with a rolling pin until thin enough to put through the pasta machine • Starts rolling on number 1 to 4 then fold the dough on itself and start again from number 1 to 7 • Roll the dough through the tagliatelle attachment of the pasta machine and lay the pasta on a flat dry tray and sprinkle with semolina to avoid sticking • Cook in salted boiling water for 3 minutes, drain the water from the pot, refresh the pasta by rinsing in cold water and drain again • Drizzle a little olive oil over the pasta to avoid sticking.

 

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For the Sauce

–          1 punnet dried black trumpet mushroom

–          1 punnet dried chanterelle  mushroom

–          1 punnet  dried porcini mushroom

–          3 shallots

–          4 garlic cloves

–          ½ bunch thyme

–          ½ parsley

–          400 ml thickened cream

–          200 ml chicken stock

–           450 g chicken breast ( cut in strips )

Method: Soak the mushroom in warm water for 5 minutes to soften them • Slice the shallots and grate the garlic and put them in the pot with a bit of olive oil  • Add the chopped herbs and cook on medium heat for about 5 minutes • Chop your mushroom and add them to the pot and cook for a further 5 minutes • Add the chicken and cook for a few minutes then add the cream and stock, and cook on medium heat for about 20 minutes, season to taste • Mix a about 2 Tbs corn flour with 1 Tbs  of water to thicken the sauce if needed.

 

 

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Serve with a sprinkling of fresh, chopped Italian flat parsley

Bon Appetit!