I’m normally here a-posting a Wonderful Wednesday round up at this time in the week, but I’ve been a busy lady and haven’t had much time to think – or take snaps in the last few days!
But I did whizz up some home made pasta.
Yes whizz up. In both action and time this was WHIZZED.
I got a pasta maker for Christmas at my request, and although the pasta I made in January was DELICIOUS (not sorry) it took ages and I haven’t made any since. I did it all by hand and it was really messy, time consuming and exhausting to knead it for the appropriate 15 minutes or so to get it smooth.
After trawling the internet I couldn’t really find any recipes which avoided the kneading. Some said a dough hook in a standing mixer would work, but I didn’t have one. Some referred to ‘kneading in the food processor’ but then still seemed to imply that one followed a quick whizz with a lengthy hand-knead.
So I just winged it. I chucked 4 eggs and 400g flour with a pinch of salt and just processed it until it came together in a dough. I kneaded it just for a few minutes (really a few – like 2 or 3) to make it a little softer, before leaving it to rest for 2 hours.
And it WORKED my friends. It really worked. Honestly. There was no huge difference between this and the 20-minute-kneaded-January-pasta.
So now I know I can quickly whip it up, I’ll be making it much more frequently.
OBVIOUSLY for the recipe below you don’t need to make your own pasta. You can buy fresh, or just use dried.
Here’s how I did it:
Prawn, Courgette and Leek Linguine
400g 00 flour (plus a bit extra for kneading and rolling)
4 large eggs
big pinch of salt
1 tablespoon butter
2 grated courgettes (squeeze in kitchen paper to remove the moisture)
4 leeks, chopped finely
2 cloves crushed garlic
1 tub cream cheese
large bunch of chopped basil
juice from 1 lemon
salt and pepper
splash olive oil
For the pasta:
1. Blend the flour, eggs and salt together in a food processor until it forms a big ball.
2. Turn out the dough onto a floured surface and knead for 2/3 minutes just to make it a bit smoother.
3. Wrap it in cling film and leave for 2 hours before using.
4. About 15 minutes before you want to eat, roll it out into a rectangular-ish shape which will feed through your pasta machine and and then use the machine to create thin sheets and then cut it into linguine. [tip – toss the linguine in a little flour each time you cut a section, then it won’t stick together as much].
5. Fry the courgettes, garlic and leeks in butter for about 10 minutes with a little salt and pepper. Meanwhile, fry the prawns in a separate pan for about 5 minutes, or until completely pink.
6. Get a pan of water on the boil.
7. Add the prawns to the veg, and then add the basil, cream cheese and lemon juice. This just needs to heat through while the pasta is cooking.
8. Add salt to the water and throw in the pasta with a splash of olive oil. Use a fork to stir it round so that it doesn’t clump together. It will only take 2/3 minutes to cook – just taste a bit after this time and see if it’s done.
9. Drain the pasta and toss with the other ingredients.