19 September 2017Last updated

Food | Recipes

Pasta perfection

Master the art of rustling up the Italian staple and you’ll never want to eat out again. Buon appetito!

Camera Press
10 Jun 2016 | 12:00 am

    Source:Camera Press


Prep time 10 mins
Cooking time 15 mins
Serves 4

2 tbsp olive oil, plus extra
A knob of butter
2 garlic cloves, crushed
500g mushrooms, sliced
1 tbsp lemon juice
500g whole marinated artichokes
500g spinach fettuccine
100g goat’s cheese, crumbled
1 lemon, zest of
100g pine kernels, lightly toasted

Heat olive oil and butter in a pan and gently fry the garlic for a minute. Add mushrooms, sauté until they’re soft, then add lemon juice. Season with salt and pepper. Remove from the heat.

Heat a non-stick pan and gently grill the artichokes until golden brown. Remove from the heat and add to the mushrooms. Toss lightly to mix.

Bring a pot of salted water to the boil and cook the pasta until al dente. Drain and drizzle with olive oil, tossing to coat.

Add the artichokes and mushrooms to the pasta, and toss thoroughly to mix. Garnish with cheese, lemon zest and pine kernels and serve hot.



Prep time 20 mins
Cooking time 1 hour 20 mins
Serves 6-8

500g butternut, peeled, cubed
3 tbsp vegetable oil
3 tbsp golden syrup
110g butter
4 leeks, sliced
2 tbsp chopped sage leaves
200g ricotta cheese
Cannelloni tubes, as needed
60g cake flour
500ml milk
100ml cream
50g Gruyère cheese, grated
50g pecorino or Parmesan cheese, grated

Preheat the oven to 180ºC.

Place the butternut on a roasting tray. Drizzle with oil and syrup, season with salt and pepper, and roast for 40 minutes or until soft. Remove and cool.

Melt 50g butter in a frying pan and sauté leeks and sage until soft but still green. Remove and combine with the butternut and ricotta and season to taste.

Using a knife, carefully fill the cannelloni tubes with the mixture, and arrange them in a single layer in a baking dish. Keep some space between each.

Melt the remaining butter in a saucepan over medium heat and when it’s bubbling, stir in flour. Cook for about a minute, then gradually add milk, whisking continuously to avoid any lumps, until the mixture is of a pouring consistency. Add cream and

Gruyère and stir through until the cheese has melted. Season to taste and pour over the cannelloni. Sprinkle pecorino or Parmesan on top and cover the baking dish with a foil, shiny side down. Bake for 15 minutes, then remove the foil and return to the oven for five minutes or until the cheese has melted and the top is golden. Serve hot.



Prep time 10 mins
Cooking time 35 mins
Serves 4

250g salmon fillet
4 tbsp olive oil
1 tbsp fish stock
15g fresh dill, chopped, plus extra sprigs to garnish
1 onion, finely chopped
2 garlic cloves, crushed
2 tins chopped and peeled tomatoes
A pinch of cayenne pepper
½ cup non-alcoholic white wine
500g penne
4 tbsp cream

Preheat the oven to 180ºC.

Place salmon on a roasting tray, drizzle with 2 tbsp olive oil and fish stock, season with salt and pepper, and sprinkle a pinch of dill on top. Cover the tray with foil and bake the fish for about 20 minutes. Set aside to cool.

Heat the remaining oil in a pan and brown the onion and garlic. Add tomatoes, bring to the boil, then season with the cayenne pepper, salt and black pepper.

Pour in non-alcoholic white wine, reduce the heat and allow to simmer for about 10 minutes. Then, remove from the heat and blitz with a stick blender.

Bring a pot of salted water to the boil, cook the pasta until al dente, then drain.

Return the tomato sauce to the heat and stir in cream and remaining dill. Flake the salmon with a fork and add, then pour the sauce over the pasta and toss to coat.

Garnish with dill sprigs and serve hot.



Prep time 5 mins
Cooking time 15 mins
Serves 4-6

500g baby tomatoes, halved
A handful of fresh basil, leaves torn
1 tbsp red grape vinegar
2 tbsp olive oil, plus extra
1 garlic clove, crushed
600g prawns, shelled, tails removed and cooked
500g spaghetti
300g bocconcini, crumbled
2 bird’s-eye chillies, seeded, finely chopped

In a bowl, mix tomatoes, chopped basil and vinegar. Season with salt and pepper. Set aside.

Heat 2 tbsp olive oil in a pan and fry the garlic gently for about a minute. Add prawns and toss them in the pan to coat in the garlic. Set aside.

Bring a pot of salted water to the boil, cook the spaghetti until al dente, then drain and drizzle with olive oil. Toss to coat.

Add the tomatoes, prawns, bocconcini and chillies to the spaghetti and toss thoroughly before serving.



Prep time 30 mins
Cooking time 3 hours
Serves 4-6

3 tbsp olive oil
100g butter
4 lamb shanks, trimmed
2 medium carrots, chopped
1 leek, sliced
1 onion, chopped
1 celery stick, sliced
4 garlic cloves
2 rosemary sprigs
600ml non-alcoholic white wine
250g pasta dough
Flour, for dusting
A handful of sage leaves, roughly chopped

Preheat the oven to 180ºC.

Heat olive oil and a knob of butter (20g) in a large oven-proof saucepan, lightly brown the lamb shanks and remove.

Reduce the heat and add carrots, leek, onion, celery, garlic and rosemary to the pan. Sauté until the onion is translucent and beginning to brown.

Return the lamb to the pan and season well with salt and pepper. Pour in the non-alcoholic wine, cover with a tight lid or foil, and place in the oven for two and a half hours, until the lamb is falling off the bone. Cool and reserve the liquid and vegetables.

Once cool, discard the garlic and strip the meat from the bones. Place in a food processor with a two-third cup of the cooking liquid and vegetables. Process until the meat is finely shredded. Adjust the seasoning.

Cut 8cm rounds from the pasta dough using a cookie cutter and place a teaspoon of the lamb mixture in the centre of each. Dip a pastry brush in a little water, brush their edges and fold them in half. Gently press out any air pockets, pinching the edges to seal the agnolotti parcels. Dust very lightly with flour and set aside, but do not allow to stand for too long, or the dough will become sticky.

Bring a large pot of salted water to the boil and cook the agnolotti in batches. When the parcels float to the surface, remove with a slotted spoon and transfer to a plate.

Melt the remaining butter in a frying pan over gentle heat and add the sage leaves. Allow the butter to brown, then pour the mixture over the agnolotti. Serve immediately.


Makes about 500g
300g 00 or doppio zero flour
1 tsp salt
1 tbsp vegetable oil
3 large eggs

Place flour and salt in a food processor with oil and one egg and pulse for 30 seconds. Add another egg, pulse to combine, then add the third one and continue to pulse until a dough forms and the mixture is well combined.

Place the dough on a work surface and knead lightly until smooth. Divide into four parts and work with one piece at a time. Wrap whatever you are not using in cling film.

Secure a pasta-making machine and place it on the highest setting so the rollers are furthest apart. Lightly flour the first piece of dough and feed into the machine. Fold the strip into thirds and feed into the machine a second time, dusting with a little flour after each roll. Repeat this process eight times until the dough is elastic and no longer cracks at the sides when rolled.

Tighten the rollers one notch and feed the dough into the machine. Continue to tighten them and roll the pasta until you reach the second-lowest setting. Cut into a manageable length, then, into desired shapes.

For filled pastas such as ravioli, fill the pasta, seal and cook immediately in boiling salted water. For dried pasta such as fettuccine or spaghetti, cut the pasta and hang the pieces over a clean broom handle or a coat hanger. Allow to dry until leathery before cooking in boiling salted water.

Camera Press

Camera Press