Every time I make fresh pasta I wonder why I have previously bought the packet stuff.
This fresh pasta is crazy easy to make and takes two mins to cook. You can also decide exactly which fillings you want inside. I chose fresh chilli, Sicilian sundried tomatoes and english farmhouse cheddar.
The recipe is quite rough as I am not one to measure out my ingredients. As I have been cooking for so long I judge it all by eye. All you need is flour, salt and water. That’s it! Mix two handfuls of plain flour and the salt with one glass of tepid water and combine using your hands till the dough is in a smooth ball. Add any extra flour if the dough is too sticky and extra water if the dough is too dry. I use my pasta maker to roll the fresh pasta in to sheets but you can just as easily use a rolling pin – make sure you flour the surfaces and rolling pin first. The pasta sheet should be about 5mm thick. If it’s too thin the pasta can then easily rip and the filling will disperse in the boiling water. If you don’t have a pasta cutter a cookie cutter in a circle or square shape will do. Allow it to be big enough to hold your chosen pasta filling.
It’s a good idea to prep your fillings in advance. Chop the sundried tomatoes and chillis and crumble the cheddar. Once the pasta is cut in to squares or circles you then add the filling then fold the square of circle in half and pinch the top to form what looks like a mini Cornish pasty. It’s very simple and very pretty!
To cook boil the water till it’s bubbling away, add the pasta gently one by one. Cook them for about two minutes each. Remove using a spoon with holes to drain and place directly in to your serving bowl. Drizzle a little of the sundried tomato oil that was in the jar, some toasted pumpkin seeds and pine nuts and add a dash of sea salt.
Delicious, simple and speedy. This is fast food!