Fresh Scallop & Prawn Spaghetti
I love making fresh pasta! I just have to state that, and until I went to Italy two years ago and learn from my friend who lived in Milan, I did not realise how easy it is. Super easy, but you really need to have patience once you form the dough and knead like crazy. I’m talking at least 10 minutes to make a super springy, glossy, smooth ball of dough. Once rested for half an hour it is all steam ahead and you will have fresh pasta in no time.
Your pasta maker will have a whole heap of different size profiles but once you start you need the flat profile open to the widest, this is to start the flattening process. After this is done close the gap two notches and then afterwards 2 notches again until you have quite a thin sheet of pasta. (throughout this whole process you must continually wipe the sides with flour to avoid it sticking on the pasta maker and ripping. Disaster!
If it has not ripped and is thin you can decide on the type of pasta you would like to make, for this recipe and most seafood or light sauced recipes spaghetti is a great option. Slowly feed your pasta sheet through the spaghetti profile and wind until it is all cut up then add more flour and with your hand grab the pasta lift up and drop, lift up and drop so that the pasta separates. Put into bundles and let it rest while you prepare your sauce.
This sauce is one that I just whipped up with a mystery bag a friend bought over, so you can use an type of seafood you like, including shellfish, bugs, prawns, mussels etc. Just remember with seafood the one thing that is a must is fresh parsley. I am very lucky we have an abundant supply in my backyard so it was just a quick trip downstairs and not up to the shops for half dead stuff. Other ingredients that are complimentary with fresh seafood pastas include chilli and garlic, but today we were adding some truffle oil to finish, so I went without as I did not want them to overpower. Instead I just added some fresh truss tomatoes and a whole lot of mushrooms.
One thing I do stress is that once you make the pasta it MUST be undercooked slightly as you need to stir it through the sauce for at least a minute so it can absorb those flavours, hence it will continue to cook, so if you want perfect pasta don’t hesitate and take it out.
NB: one last thing….. fresh pasta will always taste better the day after as it has had all that time to absorb the flavours of the sauce.
Fresh Scallop & Prawn Spaghetti
fresh pasta (serves 8)
600g ‘oo’ flour
1. Put the flour in a bowl and then make a well in the centre. Crack the eggs in the centre and then using a fork lightly whisk the eggs together.
2. Start combining the flour then use your hands to form the dough. Knead until the dough is very springy, shiny and smooth (approx 10 mins).
3. Let dough rest for 30 mins before cutting it.
4. Cut the dough into eight small balls and using the largest setting on the flat profile of your pasta maker, push the balls through. Dust discs of dough with flour.
5. Close the gap by two stops then put the dough through again. Dust discs with flour.
6. Close the gap to the thinnest or second thinnest setting (whichever you prefer) and slowly pass the dough through without ripping it. Dust with flour.
7. Using the spaghetti setting pass each disc through then sprinkle with flour. Using your hands separate the pasta by picking it up and dropping it, then leave the eight piles to rest until the sauce prep is done.
8. Cook pasta in salted water, take off and strain just before ‘al dente’ (as it will continue to cook in the sauce and you do not want soggy pasta). Set aside to cool.
600g baby scallops (frozen is fine, just thaw before using)
600g whole green prawns, shelled and cleaned
3 large truss tomatoes, diced
500g mushrooms, diced
2 large handfuls of parsley (although you can never have enough)
truffle oil to drizzle
1. Before using the seafood pat it dry as it will release a lot of liquid which you do not want.
2. Melt the butter in a pan over a medium heat and add the mushrooms. Cook until soft. Add the tomatoes and cook until softened.
3. Add the scallops and cook them for 3 minutes then add the prawns. When the prawns are nearly done add the parsley and stir through.
4. Add pasta and stir through for a good couple of minutes so the pasta absorbs the flavours of the sauce.
5. Serve then drizzle with truffle oil.