Whilst browsing around a little local cook shop a couple of weeks ago we found a pasta machine almost half price in the sale. Having talked intermittently over the past few months or so about whether we would get enough use out of one, we decided to snap it up and look on it as fate. Or something like that.
Having bought it we made a promise to ourselves to use it within 2 weeks otherwise we feared it might sit on a shelf forever! So my first ever attempt at making my own pasta began this weekend. The mission: tagliatelle.
Making the pasta dough is actually rather simple – 00 flour, eggs and a little salt and olive oil. Then the harder part, getting it through the machine many times without it sticking to you, the machine or itself! For a first attempt, only a few sticking mishaps and it turned out pretty nice.
We paired it with a simple spicy tomatoey garlic sauce with some crumbled sausage meat.
- 550g 00 pasta flour
- 4 whole eggs
- 6 egg yolks
- 2 glugs olive oil
- pinch sea salt
- small pinch saffron (optional)
For the sauce
- 4 sausages of your choice, skinned and crumbled into little pieces. We used Waitrose Toulouse Sausages with bacon and garlic.
- 1 onion
- 3 cloves garlic
- 15g dried wild mushrooms
- 100ml boiling water
- 1 400-500g jar of passata
- 1/2 tsp chilli flakes
- 1 tsp fennel seeds
- 1 tsp oregano
- 120ml white wine
- Firstly make the pasta – put all the pasta ingredients in a food processor and mix until comes together in a ball
- Tip onto floured work surface and knead until smooth
- Leave to rest in the fridge for 20minutes
- Roll through pasta machine to desired thickness, ensuring the pasta and the machine is well floured
- When desired thickness achieved, use attachment of machine to cut into desired pasta type – linguine, tagliatelle etc
- Pour the 100ml boiling water over the dried mushrooms and leave to rehydrate
- To make the sauce fry off the onion and garlic for 2-3mins until softened
- Add in the chilli flakes, fennel and oregano and the sausage meat and continue to fry for another 3-4 minutes
- Drain the mushrooms but retain the liquid from them also
- Add in the wine and the liquor from the mushrooms and simmer to reduce by half
- Add in the passata and stir through the mushrooms and cook for a further 5 minutes
- Season to taste with salt and pepper
- Turn the heat down low on the sauce, and bring a pan of water to the boil
- Cook the pasta for about 1 minute, drain and serve topped with the sauce
Happy eating 🙂