Ingredients
for the Semolina Pasta :
125 g Semolina Flour
1 eggs + 1 egg yolk
1 teaspoon olive oil
pinch of sea salt
for the Pasta Sauce:
1 garlic clove
1 - 2 small chillies
250 g cherry tomatoes (optional: to peel skin off)
Splash of white wine
150 g finely diced prawns
150 g fish or chicken stock
Good splash of olive oil
for the Assembly:
Small handful of parsley finely chopped
10 40g parmesan cheese (30g approx for sauce and remainder g for garnish)
Salt and Pepper to taste
Directions
Step 1
For the Semolina Pasta
Step 1
Combine everything and kneed into a smooth dough. Wrap up and allow to rest for 30 min in the fridge before proceeding to make the pasta sheets. The suggestion here is to go on the lower-end setting so you have thin pasta sheets. Dust with plenty of flour and cook until al dente.
Step 2
For the Pasta Sauce
Step 1
Heat a frying pan until hot, add olive oil and prawns. Cook until they have a nice colour on one side remove immediately and place in a container (you don’t want to overcook). Allow the same pan to cool, then add a bit more olive oil, finely diced garlic clove and small chilli(s). Gently heat until fragrant but do not burn (be careful it goes quickly with garlic and chillies). Add cherry tomatoes and stir through until slightly broken and soft. Add a splash of white wine and reduce. Add stock and reduce by 3/4. Set aside and keep warm.
1 garlic clove
1 - 2 small chillies
250 g cherry tomatoes (optional: to peel skin off)
Splash of white wine
150 g finely diced prawns
150 g fish or chicken stock
Good splash of olive oil
Step 2
For the Assembly
Step 1
Once your pasta is cooked to al dente add directly into the sauce. Add finely chopped parsley and parmesan cheese and stir through. Divide portions between two plates. Garnish with a bit of parsley and parmesan cheese.
Small handful of parsley finely chopped
10 40g parmesan cheese (30g approx for sauce and remainder g for garnish)
Salt and Pepper to taste
