I haven’t done pasta in a while, so being at home in the week for a change I thought I’d crack some eggs and combine it with some of my favourite flavours, chestnut mushroom, fennel, sage, and thyme with some garlic butter 🤤.
🍝 - my standard pasta recipe, 100g flour, 20g semolina, 1 egg, and 1 egg yolk, pinch of salt and mix. Kneed until it has a bounce and rest. Roll it out in the pasta machine until setting 5. To create the farfalle cut into rectangles and simply pinch in the middle.
🍄 - chestnut mushrooms I like for their nutty taste and colour, you could use any mushrooms for this it was just my preference. I added some red onion, crushed garlic and finely chopped fennel and thyme to add some layers of savoury flavour to the dish and some pine nuts for texture.
🍯 - sauce wise I cooked all the veg separately and then cooked lightly in butter with sage, boiled the pasta and threw that in hot with the water from the boiled pasta to form an emulsion with the butter. Some grated pecorino over the top and pea shoots to garnish👌🏼.
& that’s a wrap for work for the year! Thank you to all of my beautiful clients for the best year yet. It’s been a pleasure & I look forward to treating you all again in the new year 🥰
See you all back in clinic Monday 6th January💉
I’m already getting booked up for the new year 🔥
📞 4032 7903 to book - REMINDER you’ll have to ask to see me!