Friday, January 22, 2010

Quicky

Completely forgot about this. Was having a discussion about fresh pasta on twitter the other day after i posted that i can't understand dried pasta anymore. A lot of people think fresh pasta is too much effort, but its a very, very easy thing to learn and to become quick in making it.

I'd definitely have this one on the table before your takeaway dinner made it to the door.

In a bowl put, the zest and juice of one lemon, a big handful of freshly fine grated parmesan, dash of olive oil, salt and pepper. Roughly mix with a fork. Cook fresh pasta, it takes about 1 minute. With the tongs, grab your pasta and dump on top of the sauce, you want a little of the water off the pasta. Toss, bit of chopped parsley on top, eat.

To Bluetiggy, there it is and whats more, with fresh pasta, it is beyond good, it it fantastic.

Serves 2

7 comments:

  1. that having been said, I did make fresh pasta the other day, after not having made for ages and it took me a while! I will maybe stick to buying fresh home made pasta from the market!!

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  2. Well CJ's make pretty good stuff, i get my flour there, but you get good at making it pretty quick as long as you don't cut it with the machine. Use heaps of flour and a knife.

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  3. I'm going to sound like a nonce, but do you have one of those nifty pasta roller things? Is there a way of making fresh pasta without it?

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  4. ALD you can pick them up in op shops for fk all, lots of trendite fktards buy them, use them for 15 minutes then put them in a box and forget about them until they move house.

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  5. ALD go down and look at the post marked Pasta Mk II in June for a demo of making fresh pasta

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  6. Beeso - will do. But I'll also be on the lookout for a schmick bogan cast-off.

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  7. What about a recipe for the actual pasta? Is this just a recipe for the sauce...?

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