We finally christened the pasta machine and now there’s no going back. Aside from a small mishap with over-cooking the egg yolk ravioli (and boiled yolks weren’t too bad) it’s been a successful endeavour.
And now for what you’re really here for:
(Enough for 3 dinners and leftovers for lunch)
For the pasta:
- Handful of the green stalks from a bunch of wet garlic (about 100g)
- 250g white pasta flour
- 2 eggs
- Tbsp olive oil
- Pinch salt
For the sauce:
- 300g spinach
- Little double cream or whatever cream you have to hand
- Lemon juice
- Vegetable stock
- Blend the eggs, olive oil and green garlic stalks together. If you don’t have a blender, you could chop the garlic stalks really finely and whisk together – just make sure the garlic is almost minced.
- Sieve the flour into a bowl and make a well in the middle, pour the egg/oil/garlic mixture into the middle and begin to work together until it starts to form a ball of dough.
- Clear down a work surface so it’s clean enough to work from. Make sure it’s dry and then flour and turn the dough out.
- Work the dough until smooth and springs back to the touch, cling film and leave in the fridge to rest for around 30 minutes.
- After it’s rested, get it out of the fridge and let it return to room temperature. Set up your pasta machine and prepare for fun.
- Either divide up the dough evenly, or just break off a chunk of dough at your whim and start to pass it through the machine set at the thickest setting.
- Continue working through the machine reducing the thickness each time – we went to the second thinness setting on our machine.
- Then we added the machine part for cutting the pasta in order to make the linguini. Pass the sheets of pasta through the cutter and flour and layout carefully so they don’t stick together. What we realised is that the wet garlic needs to be cut really fine, otherwise it’s hard to get it to cut cleanly through the machine.
- Once you have enough for your meal, pop a pan of boiling water on the stove and cook the pasta in batches. It should only take around 3 minutes for the pasta to cook, keep an eye on and test to check your cooking time (it will depend on how thin you’ve rolled it).
Served with spinach cooked down in a little vegetable stock, onions with a sauce of 2 tbsp of double cream and seasoned with salt, pepper and a little lemon juice squeezed in for good measure.