Floral laminated pasta
4
Easy
1 hour, plus 30 minutes’ resting time
5 minutes“Crafting this recipe with our guests is always a joy, as it brings a fun and creative atmosphere to making fresh pasta. In the absence of edible flowers, substitute with microgreens, coriander, or any other soft herbs of your choice. The freshly made pasta can be cooked immediately or hung to dry, providing the convenience of storing it in a sealed container for later use.”- Roushanna Gray
Ingredients
Method
- 400 g white bread flour
- 4 free-range eggs
- edible flower petals olive oil, for drizzling
Method
Ingredients
1. Place the flour in a bowl and create a well. Crack in the eggs and incorporate using a fork until a rough dough forms. Knead the dough until smooth, which may take a few minutes. Wrap in clingwrap and rest at room temperature for approximately 30 minutes.
2. Using a pasta machine, roll out pieces of the dough from setting 0 to 5, creating thin sheets. Lightly brush one half of a sheet with water and affix some flower petals to it. Laminate the sheet by folding it with the other half and running it through the pasta roller again on setting 5. Repeat until all the sheets are laminated with flowers.
3. Bring a saucepan of water to a boil and add a generous pinch of salt. Cut the pasta into pappardelle and cook in the water for 3–4 minutes, ensuring the pasta remains al dente. Drizzle with olive oil to prevent sticking or incorporate into your favourite pasta sauce or pesto.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Cheri Kustner
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