Fresh Pasta

The word pasta first appeared in English in 1874, from Italian pasta and from Latin pasta "dough, pastry cake".


There is nothing like eating fresh hand-made pasta. And the best pasta is made with "00" flour. It is less refined than regular flour and has 11.5%-12.5% high quality gluten, which is important in producing a quality dough. Alternatively a mix of semolina and plain flour can be used, a ratio of 1:3. A pasta machine is essential to roll your dough, if you don't have one they can be purchased from good home-ware stores or kitchen warehouses for as little as $30 or $40.

Here's my pasta recipe and a step by step guide;

 

Ingredients

565g "00" flour
12 yolks
2 eggs
tsp olive oil

tsp water 

pinch salt

 

Dough
Combine flour and salt in a large bowl. In a separate bowl, combine yolks, eggs, water and oil. Make a well in the centre of the flour. Gradually add the eggs, stirring constantly with a fork until dough comes together. 

 

On a floured surface, knead the dough until soft and smooth. This is very important, it disperses moisture evenly and works the gluten, which strengthens the bonds of the dough. 

Wrap in cling wrap to prevent oxidisation and rest for 2 - 3 hours or overnight in the refrigerator. 

After sufficient resting time, your dough is ready to be rolled.

Rolling

First, secure the pasta machine to the bench top with a damp cloth underneath to prevent it from slipping. 

Lightly flour machine and bench top, set the machine to the widest setting. Divide the dough into smaller, more manageable pieces.  

Using a lightly floured rolling pin and surface, flatten a piece into a rectangle shape. (Keep other pieces under a damp cloth to prevent drying out).

 

Gently feed the dough through the rollers. Fold one side of the rolled dough into the centre, and the other over that to form three layers (this is called a book turn). 

  

Starting with an open side, feed back through the machine. Repeat this process four times. This ensures a smooth pasta and further works the gluten. 

Adjust the machine to the next narrowest setting. Feed the pasta through again with one hand and catch it with the other, being careful not to stretch or tear the sheet.

 

Roll pasta through at each setting until reaching the most narrow.

The pasta then can be used as sheets for lasagna or cut, into spaghetti or fettuccine.

To cut into fettuccine, attach the pasta-cutting attachment to the pasta machine according to your manual's instructions. Then feed the thinly rolled sheet of pasta into the cutting attachment, catching them by draping them over your hands as they're cranked out of the machine.

Either hang pasta on a drying rack or scattered over a tray dusted with flour. 

Cooking and Serving

Cook pasta in boiling salted water for 4 - 5 minutes, stirring periodically. Strain.

To enjoy the flavour of your fresh pasta simply toss in olive oil and lemon juice, top with shaved parmesan.

Assiette

New Zealand born chef Warren Turnbell and his team are the ones behind the magic at Assiette. It opened in 2005 and quickly earned a reputation for high quality at affordable prices. It's Sydney Morning Herald Chef’s hat was held for three consecutive years, until this year when it was awarded a highly prestigious second hat.

I'd eaten at Assiette before. A three course Friday lunch for only $35, amazing value, fine dining finally without the price tag. But recently I experienced the 10 course degustation with matching wine. Everything was amazing, a few stand outs were;

Cured Marlborough salmon with prawn beignet, pink grapefruit, freeze dried mandarin and fennel sorbet. Matched with 2008 Wairau River Pinot Gris. Mandarin had intense flavour and dissolved in my mouth... I could of eaten a whole bag. Play on a classic gravlax.

Seared tuna with smoked eel, beetroot jelly, wasabi cream and baby basil. Matched with 2008 Sutton Grange 'Estate' Rose.
Eel had a strong aroma, balanced well with the earthiness of the beetroot and jelly.


Ballontine of quail with prosciutto, chestnuts, white asparagus and crispy quail's egg. Matched with 2008 Giant Steps Chardonnay.My favourtie, perfect winter dish. Beautifully seasoned, soft gnocchi. Puree was like silk, perfectly cooked egg.


Pan fried dory with seared scallop, onion bhaji, cauliflower puree and mango chutney. Matched with 2008 Domaine Jean Baptiste Senat 'La Nine'.A bit left center compared to the rest of the menu. A great change. Spicy and great texture, surprisingly went well with the red.


Banana mousse with white chocolate icecream and peanut brittle. Matched with 'Liquid Gold' Rutherglen Tokay.
Smooth creamy mousse, with caramelised banana and brittle flavour blended into the rich Tokay.

Staff were friendly and informative even though the menu was only two weeks old. Leaving me very full, very drunk and very happy.
$95 or $155 with matching wine, I can strongly recommend Assiette.

Assiette
48 Albion Street
Surry Hills
02 9212 7979