Recipe Tag: pasta

Recipe

FRESH EGG PASTA

If I'm making a small amount of pasta I tend to mix it by hand (or pulse roughly in a food processor, then knead until smooth). Otherwise I use a mixer with a dough hook. For each egg I use roughly 100g flour. I prefer to work with a drier dough: it’s harder to knead and put through a pasta machine, but it’s easier to handle and to dry. This amount serves four very generously.

Recipe

MISTER D’S BONE-MARROW RAVIOLI, SALSA VERDE & RED WINE JUS

Napier’s Mister D’s is the perfect showcase for one of this country’s finest chefs. An inner-city bistro with an Italian feel to the menu, the food is taken seriously and the importance of a classical training proves there is strength in technique. The sheer brilliance of the bone-marrow ravioli, the deeply flavoured broth that could be the elixir of life, the brightness of the salsa verde: this is confident cooking. It’s rich and meaty, though there’s no meat in it. While other dishes come and go on David Griffiths’ menus, this will always be there. It’s a dish that amply rewards the time and effort it takes.

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