Preparation time: 30 minutes

Resting time: 30 minutes

Cooking time: 5 minutes

Serves: 2 – 3

INGREDIENTS FOR THE PASTA:

260g ‘00’ white flour (plus more to sprinkle onto your work surface for kneading)

1/4 tsp salt (plus more to salt your pasta cooking water)

130ml water

1 tsp paprika (optional)

1 tbs EPICA red pepper tapenade

1/2tbs olive oil

1 tbs semolina flour (plus more for preparing your pasta machine and work surface for kneading)

INGREDIENTS TO SERVE:

4-6 tbs EPICA red pepper tapenade

2-3 tsp nutritional yeast (optional)

a few fresh basil leaves

INSTRUCTIONS:

In a large bowl, mix all the pasta ingredients together with a wooden spoon until combined, use your hands towards the end if need be.

Then sprinkle some flour onto your kitchen surface, take the pasta mixture and start kneading it with the palm of your hand. Knead for approximately 10 minutes, until the dough feels smooth to touch. You’ll know when it’s done if it has a slight shine to it and gently bounces back when you touch it with your fingers. If the dough feels too wet and sticks to your hands, add a little bit more flour and a sprinkle of semolina.

Once done, place the pasta dough in a bowl, cover with a kitchen towel and let it rest for approximately 30 minutes.

When the dough is ready, cut it into smaller chunks and slowly push it through the pasta machine, starting at the thickest setting (on my machine that is 1 ) and running it through a few times before slowly reducing your setting until you reach 1 (or the equivalent setting that results in the thinnest pasta sheets). Every time before you push the dough through, sprinkle some semolina over the pasta sheet to prevent it from sticking to the pasta machine.

If the pasta sheets split or tear, fold them over into a thicker sheet, let them rest a few minutes and then run them through the pasta machine again.

Next gently push your pasta sheets through the linguine settings of your pasta maker (or the spaghetti if you prefer), sprinkle over some more semolina (as shown), so that the linguine doesn’t stick and set aside. You can create little nests (as shown) if you intend to cook and eat immediately, or hang the pasta over a chair if you want to dry it and use later.

Bring a large pot with water and a generous sprinkle of salt to the boil. When the water is boiling hot, add the pasta and cook through, around 1-2 minutes at most or until the pasta floats to the top (note fresh pasta cooks through very quickly!). Remove the pasta from the water, place it in a serving bowl, mix it in with a generous dollop of EPICA’s red pepper tapenade and serve immediately with nutritional yeast and/or some fresh basil leaves.

Leave a comment

Your email address will not be published. Required fields are marked *