Espressions EP9552 Manuel D'instructions page 6

Recepies
Pumpkin pasta dough
2 ¼ cups plain flour
¹⁄ ³ cup cooked pumpkin, pureed
1 teaspoon olive oil
1 teaspoon salt
2 eggs, lightly beaten
1. Place all ingredients in mixing bowl
in listed order. Using the dough hook
attachment mix on Speed 1
for 2 minutes or until combined.
If sticky add a tablespoon of flour at a
time. Continue to knead the dough for a
further 1 minute.
2. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
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Kale, ricotta and parmesan spaghetti
Serves: 3-4
1 quantity wholegrain spaghetti
1 tablespoon olive oil
1 clove garlic, crushed
1 onion, finely chopped
3 cups kale, finely chopped
1 cup ricotta cheese
½ cup pistachio nuts, chopped
¹⁄ ³ cup grated parmesan cheese
2 teaspoons lemon zest
Salt and freshly ground black pepper, to taste
1. Fill a large saucepan with water, and bring
to the boil.
2. Heat oil in a large frypan over medium-
high heat. Add garlic and onion and cook
until softened.
Add kale and cook for 2-3 minutes. Remove
from heat.
3. Stir through ricotta cheese, pistachio,
parmesan cheese and lemon zest. Season
to taste with salt and pepper.
4. Place wholegrain spaghetti in boiling water.
Cook for 3-4 minutes or until just tender.
Drain.
5. Place drained spaghetti into sauce and toss
to combine. Season to taste with salt and
pepper. Serve.
Lemon, garlic, chilli and mint spaghetti
Serves: 3-4
This recipe is also great with the addition of
clams.
1 quantity wholegrain spaghetti
2 tablespoons olive oil
6 cloves garlic, crushed
2 onions, finely chopped
3 long red chillis, seeds removed, finely chopped
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup finely sliced fresh mint
1 teaspoon chilli flakes
Salt and freshly ground black pepper, to taste
Olive oil, to garnish
1. Fill a large saucepan with water and bring
to the boil.
2. Heat oil in a large frypan over medium-
high heat. Add garlic and onions. Cook for
4-5 minutes or until beginning to colour.
Add fresh chilli, lemon juice and zest and
cook for a further 1 minute. Set aside.
3. Place spaghetti in boiling water. Cook for
3-4 minutes or until just tender. Reserve
2-3 tablespoons of pasta water. Drain.
4. Place drained spaghetti and reserved liquid
into sauce and toss to combine. Add mint
and chilli flakes. Season to taste with salt
and pepper. Drizzle with olive oil. Serve.
White Wine Clam and Mussel Spaghetti
Serves: 3-4
1 quantity traditional spaghetti
2 tablespoons olive oil
3 cloves garlic, crushed
2 onions, finely chopped
¼ cup tomato paste
1 cup white wine
¼ cup vermouth
2 x 400g cans cherry tomatoes
500g clams, cleaned, beards removed
500g small black mussels, cleaned, beards
removed
¼ cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste
1. Fill a large saucepan with water and bring
to the boil.
2. Heat oil in a large saucepan over medium
heat. Add garlic and onion, cook for 3-4
minutes or until tender. Add tomato paste
and cook for a further 2 minutes. Add wine
and vermouth, cooking until reduced by
half.
3. Add cherry tomatoes to the pan and cook
for 10 minutes or until thickened.
4. Add clams and mussels to the pan. Cover.
Cook for 3-4 minutes or until all the shells
are open. Discard any that remain closed.
5. Place spaghetti in boiling water. Cook for
3-4 minutes or until just tender. Reserve
2-3 tablespoons of pasta water. Drain. Set
aside.
6. Toss spaghetti and reserved pasta liquid
in the sauce. Season to taste with salt and
pepper. Garnish with parsley. Serve.
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