First from the fridge get a carafe of fredo "cold" local white wine grab a glass or two and let the class begin, it's good to be back.
So today we learn how to make water pasta, this time a different form of pasta as there is no egg.
Make a flat mound like a volcanic crater on a large timber chopping board of semolina flour. Forming a well in the centre add water, pinch salt and with a fork drag away from the wall of the volcano squashing the water and flour so as to not have lumps, work all the water into the flour than kneed together adding more flour to for a dry firm dough. Roll into a roundish ball and cut into 15mm slices with loads more flour roll out to about 2mm thick, then place this section of rolled dough on top of your newly purchased wire cutter which looks a bit like a long rectangular harp with wires separated at 2mm increment roll with the rolling pin and out through the bottoms comes your 2mm square x what ever the length pasta strips.
Tuna & Caper Sauce served 6
In a large fry pan good quantity of olive oil, 2 large cloves garlic sliced, 3 tablespoons salted capers well washed, 185 grams tuna in brine drained and flaked, 2 cups cherry tomatoes cut in 1/2, 1 cup black pitted olives, 1 teaspoon chillies flakes or to taste, cook slowly together till tomato melt to form a sauce.
No comments:
Post a Comment