I love making pasta, it’s easy and fun with great results.
This Saturday I spent hours rolling and cutting and ended up with a delicate spicy sausage pasta.
The dough (serves 4): 250g pasta flour, 250g semolina,3 eggs, 8 egg yolks. Simply mix the flour, pour it on to a clean surface, make a well, add the eggs, gently incorporate it all together until it’s a dough you can handle. Then knead until it’s smooth and elastic (about 5 minutes) wrap in cling film and chill until ready to shape.
To shape, split the dough in half for ease and then roll one half until it’s thin enough to put through a pasta machine, it wants to be rectangle shape. Roll it through the machine gradually dropping through the levels for an ultra thin shape. Then cut, I did tagliatelle, and dry. Boil now for 3 minutes if your ready but if you have leftovers, pop them in the freezer!
For the sauce: 250g spicy sausage meat, 1 onion, 1 garlic clove, a knob of butter, thyme.
Chop then fry, the onion, garlic and sausage meat. When browned add the thyme and butter. When cooked, add to the cooked pasta and serve!
Beautiful fresh pasta!
There is not a single way I could promote this as healthy but I’ll try….
- It is made of lean beef
- It has salad
- It’s fresh
No, I would be either! This is a beast of a burger, 2 home made beef patties, lettuce, tomatoe, gherkins and a whole lot of cheese!!
Really simple parties, just beef mince, seasoning, egg yolk and chopped onion.
What do I do when I’m bored? Get in the kitchen! 😄
I pulled out an old weight watchers recipe book and decided on a beautiful summer dessert in homage to the glorious weather we are having here in Cheshire, U.K.
This is such a satisfying recipe to undertake, watching the egg whites transform into a heavenly, shiny, marshmallowy mix is just such a great thing to experience.
It’s slightly time consuming but really requires little effort….just some waiting. Once you have mixed the meringue you can take 60minutes for yourself (I watched some “4 in a bed”!) whilst you wait for it too cook and cool. Then it’s simply a matter of filling and rolling.
Now I’m normally quite good at weighting but I had to dive right in and cut a slice. Heaven!!!
It’s a really versatile recipe too, I think next time I plan to make this for friends but I’m going to fall to the darks side and use cream and caramel! 😈