Yasi ravi­oli

Townsville Bulletin - - Taste.com -

For the pasta: 400-500g plain flour 4 eggs 2 pinches of salt 2 tbs vir­gin olive oil For the fill­ing: Half a pump­kin 1 tsp minced gar­lic 1 tbs chopped chives 50g grated parme­san 100g salted ma­cadamia nuts 1. Sieve half the plain flour into a pile on to a clean bench, cre­ate a well at the top, and add salt. 2. Crack an egg into the well and mix into the flour. Re­peat un­til you have used all four eggs. 3. Add flour if re­quired to help form a solid ( non-sticky) ball. Use more olive oil and flour if needed. 4. Dust the bench with flour, and knead the mix­ture. To do this, I just push the palms of my hands down into the mix­ture and away from me, then col­lect it up, turn the mix­ture and re­peat. Grad­u­ally, you will no­tice the mix­ture change in tex­ture and be­come smoother and more elas­tic. 5. Wrap in a tea towel and leave to rest.

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