Making The Egg Pasta
1. In a large bowl, sieve the pasta flour through and add the salt and mix together
2. Then make a well and add the beaten egg and olive oil and using a fork mix it around together and then use your hands and work it into a soft dough
3. Knead the dough on a lightly floured board and then wrap in cling film and chill it while you prepare the meat sauce for your dish!
4. When your meat sauce is ready and taken off the heat of the hob, remove your egg pasta from the fridge and divide it into two pieces.
5. On a lightly floured board, roll out your egg pasta until it is nearly paper thin until it becomes near to translucent and you can nearly see through the pasta!
6. Take the smallest size in a scone cutter and cut out disks, fold over and then pinch them into the shape of a "bouquet of flowers" and set aside on a separate plate.
7. To cook the pasta, bring a pot of water, two thirds filled to the boil and add some salt and olive oil, before dropping in the pasta and stiring it around
8. Cook the fresh pasta for 25 minutes and then drain and add a knob of butter.
9. In a separate little cup, shake in a combination of oregano and parsley as this is your garnish
Making The Meat Sauce
1. First of all sautee two finely chopped onions in olive oil and a knob of butter
2. Add a pound of mince and brown it
3. Blitz all the herbs and spices together with the sugar, olive oil and tomato sauce until it is smooth and creamy and set aside for a few moments
4. Now add the blitzed herbs & spice sauce to the browned mince and sauteed onions and on a medium heat, stir the sauce through
5. Serve the freshly made pasta with the hot meat sauce, garnish with parmesan or your favourite cheese and a sprinkle combi of oregano and parsley on top.
6. Slice some thick white crusty bakers bread to mop up the sauce on the plate!
*Disclaimer: I would have garnished this meal with parmesan or cheese but alas, I forgot to add it to my shopping list!
**Original Recipe by L. Shannon. The Candlebridge Bakery & Soup Kitchen, Ireland. 9th April 2011 **
Egg Pasta Bouquets
|Light Olive Oil||3 Tablespoons|
|Large Farmhouse Eggs||2|
Herbs & Spices Blitz Sauce
|Dried Chives||3 Shakes|
|Dried Parsley||3 Shakes|
|Dried Sage||3 Shakes|
|Dried Oregano||3 Shakes|
|Ground Mild Chilli||3 Shakes|
|Onion Salt||3 Shakes|
|Ground Garlic||3 Shakes|
|Ground Black Pepper||3 Shakes|
|Castor Sugar||2 Tablespoons|
|Tomatoe Puree Or Sauce||4 Tablespoons|
|Chopped Tomatoes||1 Can|
|Light Olive Oil||4 Tablespoons|
The Essence of The Dish
|Olive Oil & Knob Of Butter||Sautee|
|Onions, Finely Diced||2 Medium|
|Garlic, Finely Diced||1 Clove|
|Organic Lamb Mince||1 Pound|
|Fresh Parmesan Or Mozzarella Cheese|
|Sprinkle Combi Of Oregano & Parsley|
(a) The rule of thumb for making pasta is simply, 100g of pasta flour & one egg per person
(b) Use the heat of your hands when kneading the dough and making it supple and flexible before chilling it.
(c) Use a rolling pin and lightly flour the pasta before rolling it out thinly.
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