Today, I made a spelt fettucine, subtly flavoured with truffle oil. Every time I make pasta from scratch, I vow to never buy it dried again (though I always have a good quality pack in the pantry for quick dinners).
These quantities are enough for four smallish portions. I made dinner for two kids, have equal quantities leftover for tomorrow and I experimented with drying some for another night, too.
Ingredients:
1 cup plain flour (I used spelt)
1 free range egg
1/3 cup truffle oil
A little filtered water and flour extra to adjust the texture.
In a large bowl, combine the first three ingredients.
Mix with a wooden spoon until a loose dough forms and then upend onto a lightly floured work surface. Knead and knead again, adding water or flour as required. The dough will pull together and be springy when complete.
Leave to rest, covered, for around a half hour.
Section the dough into quarters. Take one quarter and form a log, then roll flat with a pin. I mean really flat - about 1 - 2 mm and translucent. Then, gently roll the flat sheet up so that you can slice it in 1cm portions (which, unfurled, make the fettucine).
Repeat with each quadrant of dough. To cook, get a pot of water boiling and add a dash of oil and a dash of salt. Add the fresh pasta. You only need cook it for a couple of minutes. Drain through a colander, and add an extra splash of truffle oil whilst you prepare a sauce.
The joy of this delicious pasta is that you can get away with a liberal drizzle of truffle oil and a shave of parmesan and voila, dinner in a flash. I just LOVE la bella italia! However, for my little people, I made a simple white sauce and added a crispy skinned (cooked) salmon with a good handful of vintage cheddar and half an avocado, cubed.
Now, if you want to dry them for later use, get the oven hot (about 200'c) then switch off, and place the fettucine strands on an oven tray and into the heat, leaving for around 15 minutes or so. Store in an airtight container or snaplock bag.
No comments:
Post a Comment