Fresh Tagliatelle Pasta
Ingredients:
450g / 1lb strong white flour, plus extra for dredging
2 teaspoons salt
4 eggs beaten
3 tablespoons olive oil
75g / 2 ¾ oz. /5 Tbsp. butter melted
Procedures:
1. Sift the flour into a large bowl and stir in the salt.
2. Make a well in the middle of the dry ingredients and add eggs and 2 tablespoons of oil. Using a wooden
spoon, stir in the eggs, gradually drawing in the flour. After a few minutes the dough will be too stiff to
use a spoon and you will need to use your fingers.
3. Once all of the flour has been incorporated, turn the dough out on to a floured surface and knead for
about 5 minutes, until smooth and elastic. If you find the dough is too wet, add a little more flour and
continue kneading. Cover with cling film (plastic wrap) and leave to rest for at least 15 minutes.
4. The basic dough is now ready; roll out the pasta thinly and create the pasta shapes required. This can
be done by hand or using a pasta machine. Results from a machine are usually neater and thinner, but
not necessarily better.
5. To make the tagliatelle by hand, fold the thinly rolled pasta sheets into 3 and cut out long, thin strips,
about 1 cm/ ½ inch wide.
6. To cook, bring a large pan of water to the boil, add 1 tablespoon of oil, and the pasta. It will take 2-3
minutes to cook, and the texture should have a slight bite to it. Drain thoroughly.
7. To make a tagliatelle with garlic butter, chopped 3 cloves of garlic, 2 tablespoons chopped fresh
parsley. Stir into the pasta and serve immediately with plenty of black pepper.
8. Serving portion per person 150g /5 ½ oz. or about 100g if using dried pasta .
Pasta Tomato Sauce
Ingredients:
2 teaspoons dried oregano
2 tablespoons olive oil
1 large onion minced
2 garlic cloves minced
400g chopped tomatoes
1 vegetable stock cube (dissolved in 100ml. water)
2 Tablespoon basil leaves
Fresh basil leaves for garnish
Salt and pepper to taste
Procedures:
1.
Italian Meat Balls
Ingredients:
1 kilo pork lean meat
100g minced garlic
250g minced onions
100g minced carrots
100g minced celery
1 whole egg (optional)
150g All Purpose flour (optional)
200g freshly crumbs bread
Season with salt and pepper to taste
Procedures:
1. In a mixing bowl please all the prepared ingredients
2. Mix to combine well
3. Set aside for 1-2 hour in the fridge to ferment or blend
4. Form meat mixtures into a ball of about 50g each and place in the baking pan if you are going bake the
meat balls.
5. Temperature @ 180*F for about 18-20 minutes or more.
6. Let it cool for about 15 minutes and place in a prepared container and place in the freezer if not going
immediately.
or simmer in the tomato sauce if serving asap.
Panna Cotta
Ingredients:
250ml. Fresh Milk
225ml. Fresh Cream
100g Caster Sugar
1 Envelope unflavored gelatine powder/ approximately 2 tsp.
15ml. Water
1 small lemon peel
2 teaspoon vanilla essence
Procedure:
1. Combine milk, fresh cream, sugar, lemon peel and bring to boil.
2. Main while soak the unflavored gelatine powder in 15ml. Water for approximately 5 minutes.
3. Add gelatine mixtures to milk mixtures whisk a little bit and strain the mixture.
4. Add vanilla essence and pour on to the desired containers or molders.
Example; shot glasses / martini glasses etc.
5. Refrigerate for about 3 hours until firm.
6. Garnish with any fruits desires.
