Cooked Recipe

Pasta With Basil

Add an Italian flavor to your cooking with tasty strips of homemade pasta and courgettes, coated in a creamy sauce that`s flavored with parmesan cheese and basil .it’s ideal for an informal lunch.

Ingredients

10oz/300g strong plain with white flour

pinch of salt

3 eggs, size l

2 courgettes

FOR THE SAUCE:

1 oz /25g butter

1 small onion

4 oz /100g parmesan cheese

freshly grates

1/2 pint/300 ml double cream

2 table spoon freshly chopped basil

salt and freshly ground

white pepper

basil spring

 

place the flour in a heap with a large hollow in the center on a very clean board or work surface. sprinkle the salt into the flour. Then break the eggs one at a time, into the Centre. Gradually stir the flour. into The eggs using a fork. When it becomes difficult to handle with a fork, use your hands. Mix the flour and eggs to. Form a pliable dough. adding a little extra flour if dough become too sticky Continue to knead the dough, dusting your hands and the surface with a little extra flour as you go, until the dough becomes smooth and elastic. This should take approx. 10-15mins (if you have a pasta machine you can put the dough through after first kneading)then place the dough in a clean blow cover it loosely and leave to relax for 30 mins. on a lightly floured surface, roll out the relaxed dough very thinly and evenly rolling the dough away from your and rotating it as you go Roll up, as for a Swiss roll, then cut into strips 1/4 in/6 mm wide. Open up strips then leave to dry on a clean tea towel for 10 mins. bring a large pan of lightly salted water to the boil, then cook the pasta for approx. 3-4 mins or until al dente (A general rule for cooking pasta is to allow 2 pints/1.2 liters of water for every 4 oz/100 g of pasta.)Drain the pasta and keep warm. wash and trim the courgettes ,then, using a vegetable peeler, shave them into strips. Blanch the strips of courgettes in boiling salted water for approx. l min Drain the strips refresh in cold water then drain again. Reserve. to make the sauce, melt the butter during a large pan. Peel and finely chop the onion. then add to pan and cook gently for 5 mins, or until soft and transparent, stir in 2 oz/50 g parmesan cheese and the cream. Add the drained pasta and heat through gently. when the pasta has been thoroughly heated stir in the remaining cheese. the copped basil and courgettes .season to taste with salt and freshly ground peppers Heat through for 2-3 mins stir gently then garnish serve immediately on a warmed serving dish accompanied by a salad fresh crusty bread and extra parmesan cheese.

Instruction

1, Pile the flour in a heap, make a large hollow in the center and add the three eggs one at the time

2, gradually stir the flour into the eggs with a fork pliable dough, adding extra flour if necessary

3, working on a lightly floured surface, roll out the relaxed dough very thinly and evenly

4, Roll up, as far a swiss roll then cut into strips 1/2 in /6 mm wide, leave to dry for 10 mins

5, Melt butter in pan then fry the onion for 5 mins stir 2 oz / 50 g parmesan cheese

6, Stir the double cream into the onion and cheese, before adding the cooked pasta

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