Freshly made Rough-cut Egg Pasta

I adore inviting friend's over and cooking at home, especially now the winter night's are frequenting us more regularly. Last night was no exception when joined by two good friends for a social night in; along with freshly made food, there was also a little wine, loads of laughs, plenty of chatting and even some invisible pizza throwing!

the menu

Antipasto of Baked ricotta served with le'ancienne (baguette), extra virgin olive oil, pink sea salt (for the girls) and freshly picked basil leaves.

Fresh egg pasta served w roasted baby tomatoes & rocket, lemon sauce.

Vanilla bean ice-cream

Jersey caramels - supplied by the guests!

Freshly made Egg & Semolina Pasta

Serves: 4 girls

the ingredients

1 cup (155g) plain flour

1 cup (155g) semolina

3 eggs, lightly beaten

1 punnet baby tomatoes, washed

50 ml extra virgin olive oil

zest of 1 lemon

1/2 cup Parmesan cheese, finely grated

100g rocket, washed

sea salt and cracked pepper, to taste

lets have some fun
Pre-heat oven to 160 C.

Combine flours and pour onto clean work bench, making a well in the center of the flour slowly pour in the egg (make sure egg stays within the flour walls). Gently stir the egg with a knife and slowly incorporate the flour mixture. Continue to mix until mixture forms a ball, you may need to add a little water if it feels too dry. Set aside to rest.

Place tomatoes onto a baking tray, drizzle with olive oil, sprinkle with salt. Place into the oven and cook for 30 minutes or until cooked.

Bring a large pot of water to the boil. Divide pasta dough evenly into 4 balls and press out flat. Set your pasta machine to the widest roller setting. Feed the pasta dough carefully through the rollers. Reduce the width of the setting by one notch, feed pasta through again and repeat process, reducing the setting each time.
Lay pasta sheet's onto a clean flat surface, sprinkle with semolina or flour and repeat process with remaining dough.
Gently tear the fresh pasta sheets into rectangular shaped pieces. Place onto baking paper lined tray, sprinkle with a little semolina to reduce sticking.
Add pasta to rapidly boiling water, cook for 2 minutes or until al dente, strain pasta, reserving a little of the cooking water. Pour pasta into a large bowl; stir through olive oil, lemon, Parmesan and rocket until combined and season well to taste.
Serve immediately with roasted baby tomatoes and extra Parmesan.

bon appetite!

love amie x