Wed, 9 March 2022
Alberto Rossi's Fresh Pasta with Home-Made Amatriciana Sauce
(Serves 4)
PASTA INGREDIENTS:
250g of “00” Flour
1 Whole Egg
2 Egg Yolks
A Pinch of Salt
1 Teaspoon of Olive Oil
PASTA INSTRUCTIONS:
Pour the flour on a work top; make a crater in the middle and pour in the eggs, salt and olive oil.
Gently start to mix all with your clean fingers, adding a bit of flour at a time.
Once all has been mixed, knead the dough for about 5 minutes, then allow it to rest in the fridge for about 2 hours.
Later, using a rolling pin, make the dough flat and start to pull it through the pasta machine, each time lowering the setting until you reach the desired thickness.
Using the cutter, cut the pasta into shapes of your choice.
Leave the pasta to dry for a few hours before using it.
AMATRICIANA INGREDIENTS:
2 tins of Chopped Tomatoes
150g Guanciale, cut in lardons
1 Red Onion, sliced
1 Chili Pepper
½ Glass White Wine
Oil
Parsley
AMATRICIANA INSTRUCTIONS:
Over a medium heat, add a spoon of oil in a pan and start to cook off the Guanciale; as it cooks, it will release a lot of fat. Add the onions and cook for about 5 minutes; add the chili, deglaze with the white wine. Cook for a further 4 minutes.
Add the Chopped Tomatoes and cook for about 20 minutes.
Once the pasta is cooked, add the sauce, grate some Parmigiano or Pecorino and enjoy!
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Chef Erin Bunting
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