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As Kitchen designers, we not only love creating new kitchens but love creating within the kitchen too – a passion that transcends from our work into our everyday routine. The term “Heart of the home” greatly applies to us.
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We decided that we’d share a simple, delicious recipe with you.
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There is absolutely nothing wrong with pasta from a box but fresh pasta can elevate a simple dish into something special and memorable. It’s also dead easy and only takes a couple of minutes to whip up. Here’s our “Pasta Fresca per Inform”, serves four.
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Ingredients 2 eggs 150g 00 flour 50g durum wheat semolina 2 cups tomato fresh basil olive oil 2 cloves garlic ½ onion salt+pepper red wine parmesan |
Tools scale or measuring cup _ _ |
Tomnuk French Rolling Pin & Stelton Pure Black Knives
- Create a volcano shape out of the flour and semolina. “00” flour is recommended when making fresh pasta, it’s a little finer than regular flour and creates a smoother, silkier texture.
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Alessi SG66 Kitchen Scale
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_ - Crack the eggs and add them to the centre of the flour. Slowly mix the flour into the egg. Work the mixture through your fingers until you have an even distribution of the egg throughout the flour.
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- Separate the dough into 3 or four portions. This makes rolling and cutting the pasta much easier. Fresh pasta can dry out quickly so if you are going to let it sit for a while, cover it with a damp tea towel.
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- Roll out each portion of the dough until it is a little thicker than a playing card. Fold over the dough and repeat this process 3 to 5 times.
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- Cut the pasta with a knife into the desired shapes. I like a flat, long noodle – linguini is great for most any sauce.
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- Finely dice half of the onion and fry until it begins to caramelize.
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- Crush garlic but leave whole and add with a couple glugs of olive oil to the frying pan. Let them heat up together until the garlic just starts to toast a little.
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- Add the tomatoes and whole basil. The tomatoes will quickly break down, the garlic and basil are not diced so that they can be removed right before serving.
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- Once the tomatoes start to break down, add a splash of red wine. Season to taste.
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Alessi La Cintura Di Orione, Low Casserole
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- This is a good time to boil the pasta. Simply use the tongs to add and remove the noodles to and from the water. Fresh pasta is best served (in my opinion) slightly al dente. Boil for 3 to 5 minutes, it will cook much quicker than dried pasta.
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- While the pasta cooks, if your sauce looks a little too thick, splash a little bit of the boiling pasta water into the sauce. If it’s too thin, be patient, the wine and tomato juices will reduce.
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- Remove the noodles when they are done, let them sit for a minute and steam off.
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- Take out the garlic and basil from the sauce. Spoon the sauce over the noodles.
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- Grate a little fresh parmesan and garnish with new fresh basil, serve.
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We hope that you enjoyed our little recipe. If you did, let us know on Facebook, Twitter and/or Instagram and we’ll keep making them (with special guests). Shoot us an email if you’d like any more info on the products we used or the Boffi kitchen and Gaggenau appliances.
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Buon Appetito!
– Carissa & Arne