Home made paste is surprisingly easy to make and delicious!
This recipe serves 2
200g ‘00’ flour
2 eggs (we use Clarence Court)
1/2 tablespoon olive oil
To make the pasta
- Place the flour onto the work surface, make a well and pop the eggs and oil in
- Slowly combine with one hand, knead until combined and rest for 20 minutes outside the fridge or up to 24 hours in the fridge
- Roll as thin as you can and cut into desired shapes and leave to dry out for 2 minutes
- Boil in salted water for 2 minutes lift out and serve
- You can also make the pasta in an electric mixer– just pop the flour into the mixer and pour the eggs and oil in whilst the motor is running
- The mixture should resemble cous cous and should come easily together The mixture should also be tacky, not sticky and rest
- 20 minutes later roll the pasta as thin as you can and cut into noodles, leave to dry for a couple of minutes
- Boil in seasoned water for 2-3 minutes until cooked, but still al dente
For the sauce – throw a handful of roughly chopped pecans and chopped asparagus into a pan and toast. Turn the heat down and pop 250g of mild blue cheese into a frying pan and gently melt. Mix the cheese mixture with the cooked pasta and serve topped wit parsley.