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| Home-made squid ink spaghetti with fresh crab and tomato sauce |
I love making pasta from scratch and once you've tried fresh pasta, you wouldn't go back to the dried packaged stuff. The recipe is dead simple. Mix 4 eggs, 800g of flour (i prefer semolina flour from Culina. Semolina looks and feel coarse compared to 00 flour but I really enjoy the bouncy texture it imparts to the pasta) and 250ml water. Keep kneading until you get a smooth elastic dough. Added squid ink and spinach this time. However, I must admit the rolling, cutting and drying the pasta can be a tad fussy so make sure you have the afternoon completely free. You can't rush a good spaghetti/linguine! Would also recommend investing in a pasta machine if you are not competent with the rolling pin like me...the machine rolls out the pasta sheets and cuts them into perfect strips
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| Spinach pasta dough |
The dough has to rest for one hour but putting it through the machine. Given our humid weather, the pasta sheets could do with a 15-min in front of a fan to help them dry up. Makes the cutting them much much easier
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| My trusty Italian pasta maker! |
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| Squid-ink and Spinach spaghetti/ linguine |
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| Inky black goodness! |
Let the fresh pasta hang on racks for 2-3 hours until they are dry. They can be stored in air-tight containers for a 1-2 weeks ...but we usually eat up ours within days. Happy days!
~ Sharon
Labels: Crab pasta recipe, fresh pasta, squid ink pasta recipe
