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IF YOU’VE AL­WAYS WANTED TO TRY YOUR HAND AT MAK­ING PASTA, HERE’S YOUR CHANCE. IT’S NOT ONLY RE­WARD­ING, IT’S EASY!

Food - - Contents -

MAKE THE PER­FECT Fresh pasta

BA­SIC FRESH PASTA

PREP + COOK TIME 1 hour + stand­ing SERVES 6

● 2⅔ cups ‘00’ flour or high-grade flour, plus ex­tra, to dust

● 4 eggs, at room tem­per­a­ture

● fine semolina, to dust

PER SERVE En­ergy 256kcal, 1074kj

• Pro­tein 10.3g

• To­tal Fat 3.2g

• Sat­u­rated Fat 0.7g

• Carbohydrate 44.8g

• Fi­bre 2.3g

• Sodium 45mg

• Sugar 0g

YOU DON’T NEED TO STICK TO PLAIN PASTA...

SAF­FRON PASTA Roast 1 tea­spoon loosely packed saf­fron in a dry fry­ing pan for 1 minute. Crum­ble and com­bine with the flour in step 1.

SPINACH PASTA Add 2 ta­ble­spoons very finely chopped, blanched, squeezed-dry spinach to 2 cups plain flour. Re­place the 4 eggs with 2 eggs and 1 yolk.

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