Pizza, ice cream and pasta…
Italians know a thing or three about food!
Linguine – small pieces of pasta in the form of narrow ribbons - originated in Genoa and the Liguria region of Italy.
While spaghetti traditionally accompanies meat and tomato dishes, linguine is often served with seafood or pesto.
Italian cuisine – like their sports cars – is Bellissimo!
Here’s how to make linguine that softly melts on your tongue:
- 400 g flour
- 4 eggs
- Pinch salt
- 1/4 cup (60 ml) olive oil
- 2 cloves garlic, finely chopped
- 1 tsp (5 ml) dried chilli flakes or 1 fresh red chilli
- 2 cups Swiss chard, finely shredded
- Olive oil
- 1 bunch spring onions, chopped
- 2 large ripe tomoatoes, chopped
- 250 g smoked salmon off cuts
- 1/2 cup (125 ml) cream
- Handful dill
- Salt and milled pepper
- Place flour and 4 eggs in a blender and mix until it comes together in a ball. You may need to add an extra egg. This process can be done by hand: place flour on a clean surface, make a well in the centre and use a fork to beat in eggs one at a time to form a stiff dough.
- Turn on onto a floured surface and knead until elastic, rest for 30 minutes.
- Break dough into 4 pieces. Flatten with the palm of your hand and roll through your pasta machine.
- Cook in loads of salted boiling water.
- Heat oil in a pan and fry garlic and chilli for a few seconds.
- Stir through spinach and toss to coat.
- Toss through fresh pasta, with salt and milled pepper.
- Serve with extra olive oil and lashings of parmesan.
- Heat oil and fry spring onions for a minute.
- Add tomatoes and cook for 2 – 3 minutes.
- Stir in salmon, dill and cream and cook to heat through.
- Season with salt and a liberal amount of black pepper
This article first appeared on CapeTalk : How to make fresh, saucy linguine (thin, flat pasta) like an Italian