Fresh Linguine Food

FRESH LINGUINE RECIPE

Steps:

• On a clean work surface or wooden board, pile the flour into a mound.
• Make a well in the centre of the mound and crack the eggs into the well.
• Beat the egg mixture with the fork, slowly pulling the flour from the sides until the egg has all been absorbed by the flour. As the mixture thickens, start using your hands or a scraper to continue incorporating the flour.
• If needed, drizzle a small amount of warm water and continue mixing until you have a ball of dough. Be careful not to add too much water as you don't want your dough to become sticky.
• Clean your work surface and lightly flour it.
• Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high, and pressing down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand.
• Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.
• Reform the ball and repeat the stretching and knuckling process, using more flour if needed to prevent any stickiness.
• Repeat the process for about 10-20 minutes until the dough is smooth and silky.
• Roll the dough into a smooth ball.
• Place the dough in a bowl and cover with a tea towel.
• Let the dough rest for about 1 hour at room temperature or up to 1 day in the fridge.
• If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.
• Lightly flour your surface.
• Shape the dough into a rough circle. You can divide the dough in half to make it easier to roll out.
• With a rolling pin, begin rolling the dough. Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is about 3mm thick. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin.
• You can also use your pasta machine to roll out the dough, starting with a thick setting and gradually making it thinner.
• To make the shape of the linguine you need a linguine attachment for your pasta machine. Select the correct cutter and secure this onto your machine and then feed the pasta sheet through.
• Leave the ribbons to dry for around 15 minutes. You can do this either by hanging them from a pasta rack or laying them out separately on a clean tea towel.
• Bring a large pot of generously salted water to a boil.
• Add your pasta and cook for 3-4 minutes, or until al dente.
• When cooked, drain the pasta and transfer to your sauce. Buon appetito!

PASTA PRIMAVERA WITH FRESH LINGUINE

Steps:

• For the fresh pasta: On a clean work surface, make a mound with the flour, then create a well. Pour the eggs into the well and use a fork to gradually flick the flour into the eggs, whisking in thoroughly as you go. Once all of the flour and eggs have been incorporated into a very shaggy dough, form it into a ball with your hands. Knead the dough, dusting with more flour if the dough is too sticky, or moistening your hands with water if the dough is too dry, until it has the texture of smooth leather, about 5 minutes. Wrap it in plastic wrap and leave at room temperature for 25 minutes to rest.
• Use your pasta machine to roll out the dough and cut fresh linguine, following the pasta machine's instructions. Dust with flour and cover the freshly-cut noodles with a damp towel while you work, and until ready to cook.
• Bring a large pot of water to a rolling boil, and season with a handful of salt.
• For the sauce: Heat a large saute pan over medium-high heat. Add the butter, and once it melts, add the asparagus, peas, string beans, garlic scapes, onions and a pinch of salt. Cook just until the onions soften and the scapes are fragrant, about 5 minutes. Add the cream and chicken stock and cook to reduce, about 3 minutes.
• Add the fresh pasta to the pot of boiling water, and cook until the pasta is just al dente, 2 to 3 minutes. Remove the pasta and transfer to the pan with the primavera sauce, then transfer everything to a serving bowl. Toss everything to coat, and taste for seasoning. Garnish with fresh Parmesan and basil and serve.

FRESH LINGUINE WITH GARLIC, HERBS AND GOAT CHEESE

Steps:

• Bring at least six cups of salted water to a boil for the linguine.
• While the water is heating, melt the butter over medium heat in a large nonstick skillet. Add the garlic and saute a minute or so, until it softens and barely takes on color. Stir in the tarragon and cream, bring to a boil and remove from the heat.
• When the water is boiling, stir in the linguine and cook for two to three minutes. Drain thoroughly.
• Then put the linguine in the skillet and reheat, stirring gently. Quickly fold in the goat cheese, season with salt and pepper and serve at once.