Fresh pasta just has a different feel and tenderness. And with the freedom to shape it as you wish, it adds a textual lift to any pasta dish. I haven't tried shaping pasta before, so the fuzi that I've made here are a little misshapen, but they make for a lovely lunch, especially with a simple bacon garlic sauce. I remember seeing these made in Anthony's Bourdain's fishy feast around Istria, and when dressed with white truffles and cream, they looked delectable. Fresh pasta is typically served up with a thick sugo of chicken and game meats, but I'm not a big fan of heavy meaty sauces for lunch.
I've used smoked bacon in this dish, but it can just as easily be substituted with mushrooms. Also, I rolled and cut these out by hand, and thus they've ended up in a little varied in size.
Ingredients
Pasta
- 1 cup whole wheat
- 1 cup semolina or hard wheat flour
- 2 eggs
- Water
Sauce
- 2 rashers of bacon, chopped
- 1/2 cup milk
- 1/2 tsp paprika
- 2 cloves garlic, chopped
- 1/2 tbsp olive oil
Method
Pasta
- Mix the eggs, wheat and semolina together and add a little water to make a soft dough. Leave aside to rest for 30 minutes.
- Roll out the dough into a thin sheet and cut out 1-1.5 inch squares.
- Take one pair of opposing corners of a square and pinch it together, leaving a . An alternate folding style is to cut the square along the diagonal to create two triangle, and pinch the three edges together at the top to create a little cap.
- Boil the pasta in salted water till its just cooked. Add a little vegetable oil and rub it into the pasta to keep it from sticking.
Sauce
- Heat the oil in a pan, and add the bacon. Crispen the bacon and add the garlic.
- Keep stirring to prevent the garlic from burning. Cook until the garlic releases its aromatic oil, and add the milk.
- Reduce the heat, add the paprika and salt to taste. Let the sauce stew for 2-3 minutes to let the flavours meld together.
- Add the pasta, and toss around. Serve up hot and right off the stove.
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