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Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

PAPPARDELLE

PAPPARDELLE

One day after work I decided to pop into my local Lidl. If your familiar with Lidl, they have a few shopping isles filled with random goods such as pyjamas, tool sets, shoes, children toys. However on this trip I stumbled across a pasta machine. Like a fool I was taken in by the good value and the idea of making my own pasta. 

A couple of months passed and the pasta machine, was still sitting in the box, but before it got to the point of accumulating dust, I decided to make some pappardelle to go with a ragu I was making one friday night. To be completely honest, I was aiming for tagliatelle, but I ended up cutting the rolled out pasta a little bit too thick, hence the pappardelle.

However the result was fantastic, and the effort taken was well worth it. From now on the past machine, now takes pride on the top of my ladder shelf in the kitchen, and will be used for many recipes in the future. If you want to make your own pasta, follow the steps below. The pasta ought recipe always stays the same, the cutting/shaping and thickness of the dough is what creates the many types made famous by Italy. (Also a pasta machine will come in handy, unless you have great patience and skill is rolling by hand)

Ingredients: (Makes 450g)

  • 300g Italian 00 Flour
  • 3 Medium Eggs
  • Pinch Of Salt

Method:

  1. Sift the flour onto a work surface, forming it into a volcano shaped mound with a well in the centre. Break the eggs into the well and add the salt.
  2. Incorporate the eggs into the flour. I like to do this with a dough scraper, flicking flour over onto the eggs, and gradually combining in a cutting motion. (This method can also be done by hand) 
  3. Once the eggs have been combined, using your hands form the dough into a ball. Knead the dough, using the same method as kneading bread for 10-15 minutes or until smooth and elastic. (If the dough is sticking add a small amount of flour) Once done, wrap the dough in clingfilm and leave to rest at room temperature for 30 minutes.
  4. Once rested, divide the dough into 2/3 pieces and using a rolling pin roll the dough out into a rectangle, making such the width is smaller than the opening of the pasta machine.
  5. Once piece at a time roll the dough through the pasta machine with the maximum thickness set. Repeat this with the same piece of dough, while gradually reducing the thickness of the two rollers. Continue until your reach your desired thickness.

Shaping - Fold/roll the sheet of pasta dough into a wide, flat sausage dusting well with flour. Cut the rolled pasta into 2cm wide strips.

CURRIED SEA BASS & POTATO ROSTI

CURRIED SEA BASS & POTATO ROSTI

SPICED ROASTED CHICKPEAS

SPICED ROASTED CHICKPEAS