Pimped up Pasta

The Simple Joy of Homemade Pasta

Pasta is one of the simplest foodstuffs ever invented, yet despite its humble appearance, it can be one of the most satisfying to both make and eat. There are so many variations in the basic recipe, some as simple as flour and water, others with added oil for richness. The most luxurious version uses eggs as the binding agent, and this is the basis of my favorite dough recipe.

A Simple Yet Luxurious Recipe

The recipe is so simple it’s not really a recipe! It is simply 300g of fine pasta flour and 3 whole eggs. The method is also straightforward. Pile the flour in a heap on the work surface, make a well, and slowly add the eggs (previously lightly whisked together). Add some salt and pepper if you like, then work into a rough dough and knead for about 10 minutes until smooth and elastic. Wrap and rest it for about 20 minutes, then roll out using a rolling pin or pasta machine if you have one.

A Spicy Variation

I have a variation to this basic recipe using red chillies. The dough is still soft and luscious, and the added chilli gives the end product a subtle kick. To make this variation, simply halve and de-seed 3 red chillies, add to a blender with the eggs, and whisk until smooth. The chilli will likely still appear as little red flecks, but you want them small enough not to create lumps in the finished dough. The eggs and red chillies give the pasta a deep golden, almost orange appearance, but the finely chopped chilli is still visible in parts.

Versatility in Pasta Shapes

I have used this recipe for both homemade crab ravioli and basic tagliatelle. The bonus of making the ravioli is that there are always the remaining off-cuts to make into tagliatelle. Perfect! It’s a simple dough to make and has a texture that works well for any type of pasta shape you can create. It also freezes really well and can be cooked in minutes from frozen.

Delicious Crab Ravioli

For the crab ravioli filling, simply combine fresh white crab meat with a squeeze of lemon, chopped parsley, and a grind of salt and pepper. Cut out circles of the pasta using a biscuit cutter, spoon a teaspoon of the mixture onto the center of one round, and place another over the top. Be sure to squeeze out the air and seal firmly with water or egg wash. Cook in well-salted boiling water for 2-3 minutes until tender and cooked through. Delicious.

A Bisque Style Sauce

For the more adventurous version, get a cooked whole crab and use the shells and brown meat to make a delicious bisque-style sauce. What could be better than that?

Bisque-Style Sauce Recipe

Ingredients:

• 1 whole cooked crab (use the shells and brown meat)

• 2 tablespoons olive oil, veg oil or butter

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 2 tablespoons tomato puree

• 200ml white wine (or a mix of white wine and manzanillo works well)

• 500ml cups fish or seafood stock

• 100ml heavy cream

• 2 bay leaves

• 1 teaspoon paprika

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

  
  

Instructions:

1. Prepare the Crab:

   Remove the meat from the crab and set it aside for your pasta filling. Keep the shells and brown meat for the sauce.

2. Sauté the Vegetables:

   In a large heavy based ant, heat the oil or butter over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are soft and fragrant, about 7-8 minutes.

3. Add Tomato Paste and Wine:

   Stir in the tomato paste and cook for another 2 minutes. Pour in the white wine and let it simmer until reduced by half.

4. Add Stock and Simmer:

   Add the fish or seafood stock, crab shells, brown meat, bay leaf, and paprika. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld.

5. Blend and Strain:

   Remove the bay leaf and crab shells. Use an immersion blender to blend the mixture until smooth. Alternatively, you can transfer the mixture to a blender in batches. Strain the blended mixture through a fine-mesh sieve back into the pot to ensure a smooth sauce.

6. Add Cream and Season:

   Stir in the heavy cream and season with salt and pepper to taste. Let the sauce simmer for another 5 minutes until it thickens slightly.

7. Serve:

   Serve the bisque-style sauce over your favorite seafood dishes or pasta. Garnish with fresh parsley.