Gar­ganelli (egg fresh pasta with tomato, gar­lic and basil sauce)

Jamaica Gleaner - - FOOD -

For dough: 200g du­rum wheat semolina flour (or all 450g all pur­pose flour) 250g all pur­pose four 3 eggs 4 egg yolk 20 ml olive oil For the tomato sauce 200g cherry to­ma­toes cut into small pieces 150 g can to­ma­toes 20g tomato paste 60g minced shallots 1 glove gar­lic 1 bunch fresh basil (cut coarsely) Ex­tra vir­gin oil Parme­san cheese 1 chilly pep­per Prepa­ra­tion

1. Mix flour, egg, egg yolk, olive oil and knead un­til a very ho­moge­nous dough is formed that is hard to the touch. Let rest for about 30 min­utes in a plas­tic bag. Then with a pasta ma­chine or rolling pin, roll very thin sheets of pasta, flour­ing as you go along.

2. Cut sheets into small squares (about 3 cm/3 cm). Make sure they are per­fect squares and not rec­tan­gle or they will not give you the de­sired tubu­lar shape of the gar­ganelli. Roll di­ag­o­nally, us­ing the gar­ganelli board with floured side down for ends to hold. Let dry for a while.

3. In a hot sauce pan, brown shallots and gar­lic with some olive oil. Add cherry to­ma­toes,

Newspapers in English

Newspapers from Jamaica

© PressReader. All rights reserved.