Last year I went to Loaf and did a handmade pasta course with Tom. Since the New Year, I have started making my own pasta on a regular basis and I now find it quite an easy and therapeutic thing to do. Some of the pasta I have made is above. It is hanging on the back of my kitchen chairs as I do not have a pasta drying rack. (Any recommendations for where I can get a good quality one are gratefully received.) I am also trying to eat more fish and seafood too, so with one of my first attempts at handmade pasta, I decided to make a seafood sauce.
Handmade Pasta with Seafood Sauce
Ingredients (Serves 2)
- 200g Tipo 00 flour, plus extra for dusting
- 2 very fresh free range organic eggs
- 1 salmon fillet, cut into chunks
- 4 king prawns, peeled and de-veined
- 2 squid, cut into rings
- 10 mussels, cleaned (I used frozen cooked mussels that we out of the shells and reheated them in the sauce)
- 1 tub/jar of passata
- 1 /2 an onion or 1 shallot, finely chopped
- 2 garlic cloves, peeled and finely sliced
- Olive Oil
- Salt and Pepper
- 1 teaspoon dried Italian mixed herbs
- Put the flour in a bowl and make a well in the centre. Break the eggs into the well and mix with a fork until a dough starts to form. Once a dough starts to form, put your hand in and mix until you have a lump of dough.
- Put the dough onto the surface and knead until soft and silky. Use a dough scraper if the dough sticks to your surface. Put in clingfilm and leave to rest in the fridge for 30 minutes.
- Once rested, put the dough onto a floured surface and roll out into a roughly rectangular shape until about the size of an A3 piece of paper. The dough should thin enough to see your fingers through it.
- Lightly dust the dough with flour and pull one third of the dough furthest away from you to the centre of the dough. Dust with more flour and pull the third of the dough closest to you, towards the centre.
- Put this onto a chopping board and chop into long thin strips (about 0.3-0.5cm wide) using a a sharp knife.
- Pull the strips gently apart lengthways and put on a drying rack (or chair!) for a little bit to dry out.
- Put some olive oil in a pan and allow to heat up, add the onion and garlic and allow to soften. Add in some salt. Once softened, put the passata in, with some water otherwise the tomatoes will be to strong. (I usually half fill passata jar/tub with water to get measurement)
- Allow to cook for a few minutes until thickened and add in the dried herbs.
- Cook the pasta in a saucepan full of salted boiling water until al dente.
- Meanwhile, add in the salmon and mussels and allow to cook for a few minutes. Then add the king prawns and squid and cook until everything is ready. (Mussels shells should be open, discard any that do not, prawns should be pink, salmon should be pale pink and flaky and the squid should not be chewy).
- Drain the pasta and place in a big bowl. Serves lots of the sauce on top. Eat and enjoy with a glass of white wine.
Overall, I think this dish went quite well. Stuart and I both enjoyed it and I will certainly be making it again. Next time, I might add some lemon juice to the sauce to liven it up a bit and give it a kick.