Diana Dodog's pasta recipe from episode 12
Ingredients
- 100 ml olive oil
- 3 shallots
- 2 cloves of garlic
- bunch of fresh herbs: parsley, chive, sprig of thyme, sprig of basil
- 1 lemon
- 1 red pepper
- 2 tomatoes
- 50 g smoked streaky bacon
- 50 g chorizo/or hungarian sausage
- salt + pepper
- 1 potato medium size
- 100 g mixed mushrooms
- for pasta:
- 200 g '00' flour
- 2 eggs
- 1 yolk
- drizzle of olive oil
- pinch of salt
- 50 g extra flour for dusting
Method
- Pasta:
- Combine flour, eggs, oil, salt by handor processor
- Wrap it in cling film
- Rest in fridge for 20 minutes
- Red pepper coulis:
- Sweat finely chopped chorizo + bacon for 2 mins
- Then sweat 2 finely chopped shallots + 1 clove of garlic for 4 mins
- Set bacon + chorizo bits aside
- For herb sauce:
- Cook 1 medium size potato until soft (15 mins)
- Crush it with a potato ricer
- Add fresh parsley, lemon zest, basil, thyme, chives + blitz it in the food processor
- Slowly add 100ml olive oil + blitz it for a few seconds until all combined
- Check for seasoning
- Mushroom sauce:
- Finely chop shallot, garlic
- Sweat 1 shallot, 1 clove of garlic in 1tbsp of vegetable oil
- Add a sprig of thyme, salt + pepper
- Finely chop the 100g mushrooms + fry until all liquid has evaporated. Approx. 4 mins
- Set mushrooms aside to completely cool
- When pasta dough has been rested, roll It out thin with the pasta machine
- Flour your surface + cut approx. 7cm x 7cm squares
- Place 1tsp of mushroom filling in the centre, fold over
- Make sure to use egg wash to seal the parcels
- Cook pasta for 1 min
- serve
