Pasta Method (Can be pre-prepared)
- Place all the ingredients into the bowl of a Kenwood Chef Titanium and using the dough hook attachment, knead on speed 1 for 1 minute then, speed 2 for 2 minutes until you have a smooth ball.
- Divide the dough into 2 equal pieces, wrap in cling film and rest in the fridge for 20 minutes. (*1)
- Using a rolling pin, flatten each piece of pasta into a 20 x10cm rectangle. This should be about ½ cm thick which is the optimal thickness for passing through the machine.
- Attach your pasta roller to the Kenwood chef titanium and turn the dial to the thickest setting. Feed one of the rectangles of pasta through the machine and lay it on the work surface horizontally to you.
- Take one end of the pasta and fold it 1/3 over itself, then fold the other 1/3 of the pasta back on itself. Using a rolling pin, gently flatten the pasta dough until it is ½ cm thick again and pass back through the rolling attachment.
- Continue to reduce the thickness until it is long enough to seal the two ends together to make a conveyor belt. (*2)
- Continue to roll and thin until you reach setting 6.
- Cut the sheet of pasta into 2 even pieces and place on the work surface.
- Remove the roller and attach the spaghetti cutter. Feed the sheets one at a time through the cutter and either lay on a greaseproof lined tray or hang from a suitable rail while they dry out.
Chef’s notes (*):
*1 The gluten (a protein present in the flour) will cause the dough to retract if the pasta is not allowed to rest.
*2 By sealing the two ends of pasta together you will create one complete loop that will be easier to manage as you continue to reduce the thickness of the pasta.
You could use water (110ml) in place of the eggs or just egg yolks for a rich buttery pasta.
To give your pasta a vibrant colour, try replacing the egg with 110ml of beetroot juice or spinach purée.
Main Dish Method
- Bring a large saucepan of salted water to the boil, ready to cook the spaghetti. Separately in a large sauté pan, over a medium heat, soften the shallots and garlic in the olive oil, for three minutes with no colour. (*2)
- Place the spaghetti into the boiling water, stir and cook for 2 minutes. While the spaghetti is cooking, add the clams and white wine to the softened shallots and garlic, cover with a lid and cook on full heat for 2 minutes until the shells just open. (*3)
- Drain the cooked spaghetti into a colander and add to the sauté pan, finish with the diced tomato, chopped parsley, basil and a little lemon juice. Toss all the ingredients together, taste and adjust the seasoning if necessary.
Serve in a large bowl direct to the table with fresh bread and a glass of white wine.
Chef’s notes (*):
*1 Fresh shellfish such as mussels, clams and cockles should be heavy with seawater and tightly closed. If not, give them a light tap, and if they do not close on their own accord, discard them.
*2 It is important that you cook and soften the shallots and garlic without them caramelising as this will add a totally different flavour to your dish.
*3 Don’t overcook the clams, or they will become tough and chewy.
Mussels or cockles could be used in place of the clams.
Recipe © Raymond Blanc 2016.