Garlic & Herb Pasta
Pimp up your homemade pasta with A&O seasonings!
Sue has used Garlic & Herb seasoning in this recipe but she says most will work just as well, adding both colour and flavour into your pasta, be it spaghetti, linguine, fettucine, ravioli or lasagne.
Just a few simple ingredients are needed to make it's and quite rewarding to make homemade pasta – get the children to help too. If you’ve got a pasta roller or attachment to your KitchenAid, that will make it easier. Make sure you have somewhere to dry out the pasta too like a clothes airer.
300g ‘00 flour
3 large eggs
Pinch fine salt
1.5 tablespoons of Garlic & Herb seasoning
Put the flour, salt and Garlic & Herb Seasoning into a large bowl. I use my KitchenAid with the beater attachment.
Break the eggs into a bowl and whisk together, then add to the flour. Mix by hand or turn the beaters on a slow setting to get the dough into a ball then remove and knead for 5 minutes on a lightly floured surface until smooth.
Cover with cling film and put into the fridge for 30 minutes.
Divide the ball into four pieces, remove one piece and cover the rest – this stops it drying out.
Put the dough through your pasta machine on the first setting, fold into three, then repeat 3 times. Do this on settings 2, 3 and 4. Then run the pasta through on setting 5 and then 6 until you get the thickness you require. I made some fettuccine and some lasagne sheets so took it to setting 7 on my KitchenAid pasta attachment.
Leave the pasta to dry on a clothes airer or pasta dryer until you are ready to cook it. Repeat for the remaining 3 pieces.
Cook the pasta for 2-3 minutes in a pan of salted boiling water. Serve with your favourite sauce, ragu, pesto or try Sue’s Uncle Beef Braai Meat Balls recipe.
Fresh pasta will keep in the fridge for 2 days or freeze shortly after making.