Sunday, 13 March 2011

Home Made Squid Ink Pasta with Smoked Salmon, Mussels & Garlic Cream Sauce

White Onion x 1
3 Cloves of garlic
2 Leeks
Dry Vermouth Big Splash
Vegetable stock 1/2 pint
2 Star Anise
Pot of double Cream
Salt & Pepper

Add Fish
Clean Mussels & make sure none are open prior to cooking
Pull appart the smoked /or coked smoked Salmon 
Add to sauce 3 mins before serving

Rolling Out & Cutting the Pasta
Cut the pasta into even strips an inch or so thick
Roll them through the pasta roller on 7 (the thickest setting)
Once put through fold in half & repeat several times until it's smooth
Gradually reduce the thickness going down to 4 as the smallest.
Then put through the tagliatelle attachment
Hang over string 
Cook in salted boiling water- The bigger the pan the better
Cook on high for 5 mins

Use '00' Flour if you can find it or plain Flour
For every 100g it's 1 egg
500g flour with 5 eggs
2 sachets or Squid/Cuttlefish Ink
Make a well in the middle of the pasta and gradually add eggs
MIX WITH A KNIFE until the flour &eggs have bound
Then knead the pasta for 5/10 mins until it's springy & in a ball (if there's cracks add a tiny bit of water)
Leave for 10 mins to stand
When you cut it there should be air bubbles

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