This one, like his, features a few different components. Firstly, a simple sauce of yoghurt, feta, lemon and garlic. Next, a very basic chilli oil. Then roasted cauliflower spruced up with lemon zest and coloured with turmeric. This really was a superb lunch.
You will need:
For the pasta:
100g tip 00 pasta flour, plus a little extra to dust
1 large free range egg
Pinch table salt
For the sauces and cauliflower:
1 medium sized cauliflower, cut into tiny florets
1/2 tspn turmeric
2 tbspns flaked almonds
Zest of 1 lemon
1 hot red chilli, finely sliced
100g Greek yoghurt
40g feta cheese
1/₂ clove of crushed garlic
Juice of 1/2 lemon
1 tspn chilli flakes
Extra virgin olive oil
Pinch of freshly shredded mint, to garnish
1 – Weigh out your flour and tip it into a large bowl along with the salt. Mix together and then use a fork to build up the flour into a mound and then create a large well in the centre. Break the egg straight into the well you’ve created in the flour – don’t worry if it spills out a little – and use a fork to beat the egg.
2 – Gradually whisk in most of the flour, then ditch the fork and use your hands to combine the egg and flour into a ball – it’ll be sticky but keep knocking it around until you form a dough ball. At this point, set a timer and knead the dough thoroughly over a floured surface for 10 minutes until the dough turns noticeably more elastic, smooth and silky. Wrap the dough in cling film and place in the fridge for 30 minutes to chill.
3 – Preheat your oven to 180c. Toss together the cauliflower florets, ³/4 of the lemon zest, the turmeric, sliced red chilli and 2-3 tbspns olive oil with a little salt and pepper. Transfer this to a large baking dish and roast in the oven for 20 minutes or so, stirring occassionally to ensure an even bake. You want the cauliflower to be tender and golden. Around 5 minutes before the end of cooking, add the almonds to the tray to toast lightly.
4 – Meanwhile, prepare your yoghurt sauce by mixing together the Greek yoghurt, feta, lemon juice and garlic. Set aside.
5 – Next, make the chilli oil by combining the chilli flakes with 1-2 tbspns of olive oil. Set aside.
6 – Once your dough is nicely chilled, get it out the fridge. Put a large pot of heavily salted water on to boil now. Clamp your pasta machine to your longest available surface and set the rollers on the widest setting. Squidge the dough a little with your fingers so that it flattens slightly and will be able to fit through the machine. Roll it through the past machine on the widest setting.
7 – Now adjust the machine to it’s second widest setting, dust the pasta with a little flour and feed the dough through the machine. Adjust the machine back up to the widest setting and roll the pasta through again, followed by a roll through the machine on the second widest setting. Repeat this step 3 more times until the dough is nicely rolled out, dusting the pasta occasionally as you go.
8 – Now the dough should be rolled out nice and long. Take the dough and fold it in half, then in half again (and maybe again) until you have a square of dough.
9 – Turn the dough round 90 degrees and run it back through the widest machine setting, then the second thinnest, and so on until you pass it through the second thinnest machine setting. Remember to dust the pasta as you go.
10 – Make the farfalle by cutting your freshly rolled pasta sheets into strips around 1 inch thick on a floured surface. Using a cerated roller (or a knife) to cut each strip into rectangles about 2 inches wide. Firmly pinch together each rectangle to create the farfalle bow shape. Dust the finished shapes lightly in flour and place them on a plate in the fridge to firm up for 20 minutes while you get a large pan of salted water on to boil.
11 – When the water is bubbling and the farfalle are cool, add them to the pan and leave to cook for 1-2 minutes until al dente. Drain, reserving the cooking water. Add 2 tbspns of cooking water to the yoghurt sauce and toss together with the drained pasta. Serve with the roasted cauliflower florets, a drizzle of chilli oil, the remaining lemon zest and scattering of mint.