I recently received one of the best birthday gifts ever - a pasta machine! I don't know why I never bought one for myself. It is very satisfying to make your own pasta and the taste is far more superior to that of dried pasta. I think with a little bit of elbow grease and a rolling pin or wine bottle, you'll be able to achieve similar results.
The basic recipe is as simple as 100g of flour plus 1 egg plus a bit of kneading .To feed 6 people, you'll need to use at least 400g of flour plus 4 eggs.  |
| Keep kneading |
Place the flour in a bowl and make a well in the centre. Add the egg, slightly beaten and mix together using your hands. Flour each hand and begin to knead. It will be easier to to this on the counter top.
Knead until you have a silky elastic dough. Cover in cling film and leave to rest for half an hour.
 |
| There you go - silky! |
Divide the dough in half. Cover one half with clingfilm while rolling out the other half. Flatten the dough with your hands then run throught he machine ont he thickest setting a few times.
Keep rolling through the settings, reducing the thiskness each time. If it gets to long to work with, cut in half. Dust the working surface and pasta sheet lightly with flour as you work.
Cut into desired 1 cm strips for tagliatelle, using the pasta machine. An extra pair of hands will be helpful here. Hang to dry.When ready to serve, cook the pasta in a pot of boiling, salted water for 3 - 4 minutes. Drain in a colander.
Fresh tomato and trout sauce
300g salmon trout, sliced into 1 cm thick escalopes
250g baby rosa tomatoes, halved
2 tablespoons butter
1 tablespoon olive oil
1 clove of garlic, finely chopped
zest and juice of one lime
50ml brandy
200ml cream
a handful of frech Italian parsley, chopped
Heat the olive oil and butter and fry the trout and garlic for a few minutes, seasoning with the lime zest and juice and some salt and pepper. Add the tomatoes and fry one minute more. Add the brandy and allow to cook for a minute. Lastly add the cream and simmer until slightly thickened. In the meantime, cook the pasta. Divide the pasta between serving plates, top with the sauce and spinkle with chopped pasley and a grinding of black pepper. Serve straight away.
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