Homemade Pasta
Serves 4
Preparation time: 30 minutes
Cooking time: 10 minutes
Cost per recipe: Serves 4 for under R100
Ingredients:
- 375 ml (1½ cups) cake flour + extra
- Salt and pepper
- 2 large eggs, beaten
- Olive oil, to drizzle
- zest and juice of 1 lemon
- 250 ml (1 cup) white cheddar, finely grated
- Handful rocket
- 125 ml (½ cup) salted peanuts, chopped
Method:
- Combine the flour and 2.5 ml (½ tsp) salt. Stir in the eggs. Knead on a flour dusted surface for about 5 minutes or until smooth and elastic. Wrap in plastic wrap and set aside for 30 minutes.
- Divide the dough into 4 pieces. Working with one piece at a time, roll the dough out, starting from the widest setting on a pasta machine and ending with the second smallest setting. Sprinkle with extra flour as necessary to prevent the dough from sticking. Pass through the tagliatelle cutter. Hang over a rail. Repeat with the remaining dough pieces.
- Cook the pasta, in batches, in salted boiling water for about 5 minutes or until cooked al denté. Drain.
- Toss a good glug of oil, lemon juice, salt and pepper through the pasta. Sprinkle with lemon zest, cheddar, rocket and peanuts.
Tip:
If you don’t have a pasta machine, roll the dough pieces out with a rolling pin until paper thin. Dust with flour and roll up. Slice into 6 mm wide strips.