DELIZIOSO
- Daniel Frazer
- Jul 18, 2017
- 2 min read
Whether it's Spaghetti Bolognese or Carbonara, everybody loves a big bowl of delicious pasta.
I first made fresh pasta when i was working as a chef at a hotel back home in Manchester, making tasty tortellini for the busy dinner service. Unfortunately i haven't had chance to make it since, and this is shortly coming up to 5 years ago!
Recently i have been watching the second series of the hilarious Netflix series 'Masters of None' written by and starring Aziz Ansari. You are probably wondering what this has got to do with pasta?
Well if you haven't seen it, firstly, why not?! Aziz's character (Dev) loves eating pasta and travels to Italy to practice in the art of pasta making. Watching this made me really want to make pasta again. First things first was to get a pasta machine, i got a decent one from Argos which was under £20.00 and has been great so far.
Next, i bought all the ingredients i needed. The first batch of pasta i planned was Ravioli, this is something we eat regularly in our house so thought it was worth a try! It wasn't very long till there was pasta flour everywhere but it was so much fun to be making pasta again. For the dough i followed the exceptionally simple recipe of:
600g 00 flour
5-6 eggs
For my first Ravioli i chose to try spinach and ricotta, i then added a chorizo butter sauce.
After the first attempt, i wanted to try something else so I thought i would give Linguini a go.
It turned out that the day i was making the Linguini it was really hot here in London and i found it difficult to work with dough in the machine. Frustratingly the dough was sticking, at first i didn't know if i had over worked it or if it was simply too hot in the kitchen. I decided i wasn't going to give up on it and actually got a very nice dish out of it, this time with Salmon.
After making two types of pasta i was feeling pretty confident and after a trip to Borough Market where I picked up some tasty Brillat Savarin cheese, i thought this would taste really good in another Ravioli dish.
To help with the shaping of the Ravioli i decided to invest in this little tool from a cook shop in Islington just down the road from where i work. Like a cookie cutter it helps with cutting the Ravioli neatly whilst also sealing the sides all in one go. With my first batch I had a few moments of panic that they were going to burst open, this handy tool helps to solve this issue.
To compliment the Brillat Savarin, I decided to make mushroom duxelles. I then finished the dish with a creamy mushroom sauce and a light grating of Parmesan (delicious!).
You really can't beat the taste of freshly homemade pasta, i've really enjoyed making it again and cant wait to try new types and flavours. I would thoroughly encourage anyone interested to give it a go.
Check out Eat/Drink on my visit to Borough market.
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