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    Home » Cook » Weekend Feasting

    Published: Nov 30, 2015 · Modified: Oct 16, 2019 by Slow The Cook Down

    Pasta Adventures

    I've been coveting a pasta maker for a while now, and this week I finally got one.  My work colleagues did not understand my excitement when it arrived at my desk on Monday afternoon, why put in all that time and effort when it's really not needed?!

    I spotted a Daniel Galmiche recipe a while back, in his Revolutionary French Cooking book, 'Crushed peas and mint tortellini with pea shoots'. Om nom nom!

    On Sunday afternoon, I knuckled down to attempt my homemade pasta...first of all, I wasn't convinced by the consistency of the dough, it was barely holding together.  After another half glass of Shiraz, I decided the best thing to do was to whack a couple more eggs into the mix.  Success!

    After an hour in the fridge, the dough was ready to roll out.  It was a bit tricky at first, but after a few goes, and a sturdy hand from my ever patient husband, I had totally mastered how to make pasta from scratch!

    Ok...that's a lie...

    But, it wasn't as disastrous as it could be!  It was paper-thin and even, though maybe a little rough around the edges.

    The trickiest bit was the filling - the circles I cut out were too small and everything oozed out of the sides.  After a few goes though it all worked out and I ended up with about 30 mini tortellini's.  It was a proud moment, even the cats were impressed.

    To serve, I followed Daniel Galmiche's recipe and placed them on a pea puree and sprinkled with goats cheese (I left out the pea shoot salad this time...cos I just made PASTA FROM SCRATCH! ).

    Such a great recipe, really tasty and the goats cheese adds a really nice creaminess to the dish.

    I also made my own ravioli recipe, which you need to check out!

    Be sure to try these other pasta dishes!

    One Pot Creamy Garlic Pasta

    Vegetarian Pasta Bake

    « Crispy Pork Belly Slices with Cider
    Baked Lemon & Blueberry Cheesecake »
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    A photo of Betty Davies

    Slow The Cook Down is all about taking life down a notch - stopping to enjoy the smell from the roast chicken you just pulled from the oven. Here, there's no reason to hurry or stress; dinner will get done, and it will be delicious! Pour a glass of wine and settle in to try something new.

    More about me →

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    • Overhead shot of poached fish in a skillet with fresh cilantro garnish
      Poached Cod in Coconut Milk
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      Air Fryer Tuna Steaks
    • Two bowls of tomato and vegetable soup topped with fresh basil leaves and black pepper.
      Air Fryer Soup
    • A gin shot in front of a gold cocktail shaker
      Gin Shots With Lime
    • Five reverse seared lamb chops in a skillet with fresh mint leaves and next to a bowl of mint sauce.
      Reverse Seared Lamb Chops (Mint Marinated)
    • A chicken frittata in a skillet on a wooden chopping board.
      Chicken Frittata

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