A marina can either be horrible or really spectacular. My preference for a marinara is that its not drenched with the tomato sauce so as to be able to taste the fresh seafood, parsley and olive oil.
Some people proclaim that fresh pasta triumphs over supermarket mass-produced dry pasta. However nowadays, even Barilla will give you a reasonable pasta. The only difference that I can taste from Barilla and other high end brands for dried pastas is that, the more expensive ones have textures, created by running the fresh dough through a plastic dye instead of the copper dye. When I said texture, I meant, that it has a rough skin to the pastas. This will allow the pasta to hold the sauce better than the smooth ones.
For today's marinara, I have decided to make my own fresh pasta using a very simple recipe.
Some people proclaim that fresh pasta triumphs over supermarket mass-produced dry pasta. However nowadays, even Barilla will give you a reasonable pasta. The only difference that I can taste from Barilla and other high end brands for dried pastas is that, the more expensive ones have textures, created by running the fresh dough through a plastic dye instead of the copper dye. When I said texture, I meant, that it has a rough skin to the pastas. This will allow the pasta to hold the sauce better than the smooth ones.
For today's marinara, I have decided to make my own fresh pasta using a very simple recipe.
Fresh Pasta Recipe
For every 100gr of flour= use one whole egg (2 for a more golden color)
A dash of olive oil and salt.
Mix this whole recipe and knead it until its smooth.
Cling wrap it very tightly with no air bubbles.
Let it sit in the fridge for about an hour.
Once it has been rested, you can flatten the dough using a pasta machine or do it by hand. From this point onwards, it all depends on your preferences. You can make it any shape you want it to be but just remember, the thickness of the pasta has got to be around 1-2mm thick. Remember to dust everything and every time you do anything to the dough with flour. Once cut, dust heavily with flour, this will prevent your pasta from sticking. If you are making this a day or two ahead, then you need to air dry it. Hang it loosely in your clothes drying rack :)
A dash of olive oil and salt.
Mix this whole recipe and knead it until its smooth.
Cling wrap it very tightly with no air bubbles.
Let it sit in the fridge for about an hour.
Once it has been rested, you can flatten the dough using a pasta machine or do it by hand. From this point onwards, it all depends on your preferences. You can make it any shape you want it to be but just remember, the thickness of the pasta has got to be around 1-2mm thick. Remember to dust everything and every time you do anything to the dough with flour. Once cut, dust heavily with flour, this will prevent your pasta from sticking. If you are making this a day or two ahead, then you need to air dry it. Hang it loosely in your clothes drying rack :)
Marinara Recipe (Serves 2)
4 Fresh Prawns, Skin on.
10 Mussels
100gr Fresh squid/calamari
2 Cloves of Garlic, Diced
8 tbsp Extra Virgin Olive Oil
5 tbsp of Canned Diced Tomatoes
1 Fresh Tomato, Skin and Seed off.
Fresh Basil
Fresh Parsley
Fresh Lemon
Chilli Flakes (Optional)
Directions
A pot of boiling salted water for your pasta. If you are using dried pasta, then give your self around 7 minutes and for fresh pasta, it takes around 3 minutes. Timing is crucial, so, when your pasta is done, your sauce needs to be ready too.
Heat extra virgin olive oil, and put in fresh tomatoes, chilli flakes (optional) sliced garlic wait until garlic is slightly golden. Put in your canned diced tomatoes and basil, mussels and let it simmer for around 1-2 minutes under medium heat, lid on to allow steam to cook the mussel. Once mussels are cooked (the shells are opened), put in your prawns and cook it for around one minute on each side.
By this time, your pasta should be just about ready. Before putting your pasta into the sauce, put in your squid/calamari and cook it for about 40 seconds. Then, put in your pasta. If the whole dish looks too dry, then put a tablespoon of the salted water from the pot.
Salt and Pepper to taste and a squeeze of lemon and chopped parsley to finish it all off.
Plating Up
Be rustic! Nice big bowls and just dunk everything in!
A drizzle of Olive Oil will be awesome too!
Heat extra virgin olive oil, and put in fresh tomatoes, chilli flakes (optional) sliced garlic wait until garlic is slightly golden. Put in your canned diced tomatoes and basil, mussels and let it simmer for around 1-2 minutes under medium heat, lid on to allow steam to cook the mussel. Once mussels are cooked (the shells are opened), put in your prawns and cook it for around one minute on each side.
By this time, your pasta should be just about ready. Before putting your pasta into the sauce, put in your squid/calamari and cook it for about 40 seconds. Then, put in your pasta. If the whole dish looks too dry, then put a tablespoon of the salted water from the pot.
Salt and Pepper to taste and a squeeze of lemon and chopped parsley to finish it all off.
Plating Up
Be rustic! Nice big bowls and just dunk everything in!
A drizzle of Olive Oil will be awesome too!
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