Once you make your own pasta, you will never buy brought again. I use extra yolks because i like the colour it gives. I do use my kitchenaid to start off my dough but you can use a normal food processor or just you hands. My husband recently got me the pasta roller attachment for my kitchenaid and i can honestly say i'm in love with it, it makes rolling sheets of pasta quick and super easy.
3 Cups '00' Flour
2 Egg Yolks
1 Tablespoon Olive oil
Place flour into kitchenaid with the paddle attachment or a food processor. Whisk together eggs, yolks, oil and a pinch of salt n a small separate bowl. Add egg mixture to flour and beat until combined. Change to a dough hook (if using a kitchenaid) and mix on a low speed for 2 mins until a dough is formed.
Sprinkle benchtop with flour and knead dough until it is soft, elastic and springs back when you touch it (this should take about 10mins) cover in cling film and let rest for 30mins at room temperature. Once this had been done you can use it for anything, spaghetti, lasagne sheets or any other pasta shapes.
To cook, boil water with salt added (water should taste like sea water), add pasta and cook until pasta is al dente.
A simple tomato salsa on crisp bread, my go to party dish. Whenever i need to bring a share plate for a gathering this is it. I love bruschetta so much that if i go out for dinner i must try it. Ive prob tasted over 50 different types, this is still my favorite, and it's mine own recipe.
6 Ripe Tomatoes, seeded and diced
1/2 White Onion, diced finely
1/4 Cup Basil leaves, shredded
2 Tablespoons Balsamic Vinegar (Brown or White)
1 Teaspoon Sugar
Salt and Pepper to taste
Bread to serve (I use Bruschetta Toast from the supermarket)
Parmesan cheese to sprinkle over top when serving (optional)
Place all ingredients (except bread) together and mix well. Chill for 20 mins in the fridge to marinate. Serve on warm crusty bread.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.