Homemade pasta with TRADIFRESH & rocket oil

/ Recipes

Ingredients for the homemade pasta:

  • 455gr all-purpose flour
  • 4 eggs
  • 30gr Olive Oil
  • 30gr water
  • A pinch of salt

Method:

  1. In a bowl add the flour and dig a small hole in the middle of the flour.
  2. Add the rest of the ingredients and mix up.
  3. Knead the dough for 5 minutes approximately until its soft and elastic.
  4. Cut the dough in slices and one by one bring through the pasta maker for a few times until its very slim. Use a 9cm round format to cut the dough in round shapes.
  5. Fill the round pasta shapes with the stuffing and close the dough using your finger with a little bit of water. You can shape the dough any way you want.
  6. In a cooking pan add water and salt. bring in boil. put the home-made pasta in the pan and cook for 3 minutes. Strain the pasta and let them dry on kitchen paper. In a frying pan with a little bit of gevoo fry the pasta on both sides for a few minutes.

Ingredients for the stuffing:

  • 6 potatoes
  • 170gr Tradifresh red roasted pepper
  • 150gr cream cheese
  • 1⁄2 lemon zest
  • Parsley
  • Salt
  • Pepper

Method:

  1. Peel the potatoes and cut in cubes. In a cooking pan with water let them broil until the potatoes have softened.
  2. Once soft, with the fork mush them to make a puree.
  3. In a blender mix the rest of the ingredients but the potatoes.
  4. Take 100gr off the mixture from the blender. Add it into the potatoes. Mix gently till the potatoes have homogenized. Let them cool down.
  5. In a pastry bag add the homogenized mixture to stuff the pasta round shapes dough.
  6. The rest of the mixture will be used to make the cream

Ingredients for the pepper cream:

  • 100gr Mascarpone
  • 20gr from the pasta stuffing we made above

Method:

Mix up all the ingredients together

Ingredients for the rocket oil:

  • 100gr baby rocket
  • 300gr Olive Oil

Method:

  1. Wash the rocket well with tap water. Let it dry on kitchen paper.
  2. In a cooking pan add the olive oil and bring in boil at 80C.
  3. Once the olive oil is at 80C transfer into a blender, add the rocket leaves, and blend well.
  4. Percolate the mixture to keep only the liquid oil.

Good Luck!

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