Sunday, January 15, 2012

Anchovies-Tomato-Bell Pasta

I've made fresh pasta (the noodles) from scratch for the first time when I was studying at MIHCA (Magsaysay Institute of Hospitality and Culinary Arts).  It's a very gratifying experience!  So here's the very simple recipe I've learned from school.  It's quite intimidating, but you'd get to enjoy doing this from scratch (if you have time and patience).  But, of course, you can still use dry pasta (the one that we normally buy in groceries) for this.
photo by thestraydrifter
Fresh Pasta Ingredients:
  • 1 cup Bread Flour or 1/2 cup APF (all-purpose flour)
  • 1 egg (room temp, not straight from the fridge)
  • pinch of salt
  1. Strain flour.  Add salt.  Make a well.  Add egg in the middle.  Knead until consistent, not sticky and not dry.  If sticky, add flour.  If too dry, add water.  Don't over knead because dough will turn out rubbery.
  2. Roll into a ball and dust it with flour.  Cover it with cling wrap and chill it for 15-30 minutes.
  3. Cut dough into half and roll it horizontally with a rolling pin.  Dust flour on dough. If you have pasta maker, flour equipment then set the dial to 1 and insert rolled out dough.  This will help flatten dough more.  Repeat this while setting the dial on number 2.  Set dial on number 5 when cutting.
  4. If you don't have pasta maker, roll out dough thinly.  Dust dough with flour so it won't stick.  Cut pasta dough with knife according to your preference.
  5. Cook fresh pasta in boiling water with oil and salt for 30 seconds.
  6. Strain.  Drain.  Toss it directly to the sauce.  But if you need to hold it before serving, run cold water over cooked fresh pasta to avoid overcooking, then toss it with a little amount of olive oil.
Sauce Ingredients:
  • Anchovies, chopped  (dried or smoked fish is an alternative)
  • Green and red bell peppers, chopped
  • Tomatoes, concasse
I don't make measurements when it comes to the main ingredients of sauce.  I adjust or assume the right amount for the dish.
  1. Boil water in a pot.  Slice an X mark at the bottom part of the tomato and dig out the center top of it (imagine leaving a small hole).  Throw those tomatoes right onto the boiling water.  Let it boil for a minute then transfer it to an ice bath (water with ice).
  2. Remove skin.  Slice in half, remove seeds.  Chop.
  3. On a pan, heat anchovy oil (or olive oil if you don't use anchovies).  Sautee chopped tomatoes.  Add green and red bell peppers.  Toss cooked pasta on it.  Taste.  Add salt if needed.
  4. Serve right off the pan.
Kain na!  :)

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