A Perfect Pantry
Garlic Prawn and Herb Pasta
- PREP TIME
30 min - COOK TIME
10 min - READY TIME
40 min - SERVINGS
4
Ingredients
- 2 1/2 cups 'OO' flour
- 1/2 teaspoon salt
- 4 x 59g free range eggs
- 2 tablespoons olive oil
- 60 grams butter
- 2 tablespoons olive oil
- 4 clove garlic minced
- 800 grams raw prawns peeled
- 2 teaspoons dill roughly chopped
- 2 teaspoons thyme roughly chopped
- 1 tablespoon basil roughly chopped
- 1 cup parmesan cheese grated
Directions
- Place the flour, salt, eggs and olive oil into the processing bowl with the processing blade attached and process until the mixture becomes a dough ball, approximately 1 minute.
- Remove from the processing bowl and push through a pasta maker to make linguini. Use the instructions on the pasta maker. Dust with extra flour, spin into small piles on a tray and set aside to dry for 10 minutes.
- Set 4 litres of water in a large pot and allow to come to the boil. Add the pasta and cook for 1 minute. Sieve using a plastic sieve and set aside to drain for 1 minute.
- Heat the wok up to a high heat and add the butter, oil and prawns and cook until prawns have turned bright orange. Add the dill, thyme, basil and parmesan cheese and toss through the pasta.
- Serve immediately.
If you don’t have a pasta maker, use a rolling pin to roll the pasta really flat and then cut using a small knife. Make sure you use lots of flour so it doesn’t stick together too much!
This recipe was developed using a Kambrook Appliance.
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