Try something new this weekend. It is getting a little cooler and this dish is perfect for this. It is light and yet warming. It might seem a little fiddly, but that is exactly what the weekends are for.
400g ’00’ or pasta flour
4 whole medium eggs
2 tablespoons of olive oil
1 tablespoon of coriander leaves
Place all the ingredients into a food processor and combine until the mixture resembles cous cous.
The mixture should be tacky, but not sticky. It needs to come together easily, but not stick to your fingers.
Bring the pasta together in a bowl and knead lightly. Then wrap the dough in a baking paper and rest at room temperature for 20 minutes (to relax the gluten in the pasta) or in the fridge for up to 12 hours (the dough will start turning grey).
When you are ready to make the pasta shapes, unwrap the dough. Cut it into thin strips. Tear small chunks off and create Cavatelli (here is a guide on how to). To make sure the finished pasta shapes do not stick together, pop them on a tray scattered with polenta.
For the roast vegetables use a colourful selection, sliced. We used courgettes, aubergines, peppers and tomatoes. Pop them on a tray and drizzle with olive oil and season with salt and pepper. Roast these in a hot oven for 20 minutes. These could be eaten on their own, just with the pasta or with the meatballs.
For the meatballs, combine 500g minced pork, salt and pepper, Ras el Hanout, Chilli flakes and chopped fresh coriander. Combine thoroughly and roll into meatballs. Preheat the oven to 200C and bake for 10 minutes or until golden brown.
The pasta will take 2-3 minutes to cook.
Enjoy all together.