Recipe: Homemade Pasta with Seafood Medley

HOMEMADE PASTA WITH SEAFOOD MEDLEY

In this stylish recipe John Cliff combines homemade tagliatelle with a luxurious seafood topping

350g '00' flour, plus extra for dusting
salt and fresh ground black pepper
3 eggs, plus 2 egg yolks, beaten
4 tbsp Olive oil
115g Parma Ham, chopped (you can use Prosciutto too)
8 raw king prawns, de-veined
8 Scallops, shelled and cleaned
115g fresh baby broad beans, (fresh or frozen and thawed) shelled and waxy outer skins peeled off
juice of half a lemon
115g Rocket

Sift the flour and 1 teaspoon of salt into a mound on a clean work surface. Make a well in the centre and add the eggs, yolks and 2 tablespoons of olive oil.

Using your hands gradually work the flour into the liquid centre, adding 1-2 tablespoons of water if necessary to make a soft dough. Knead the dough until smooth and pliable.

Wrap the pasta dough in cling film and refrigerate for 30 minutes.

Divide the dough into four pieces. Set the pasta machine at its widest setting and pass the pasta dough through the machine a couple of times. Narrow the setting by one notch and pass the dough through again. Repeat this process until you have a fine sheet of pasta, then repeat the whole process again until you have four sheets of pasta. Set aside to dry slightly for 5 minutes.

Cut the pasta sheets into tagliatelle using the tagliatelle cutter on your pasta machine. Hang the tagliatelle over a wooden pole or place on a clean tea-towel and set aside to dry for 5 minutes.

Heat the remaining olive oil in a large frying pan. Add the Parma ham and fry, stirring, for 2 minutes. Add the prawns and scallops and cook, stirring, until they turn opaque, around 2-3 minutes. Add the broad beans and cook for a further 1 minute.

Add the lemon juice and season with freshly ground pepper. Sprinkle over the rocket and cook until the rocket has just wilted.

Meanwhile, bring a large pan of salt ed water to the boil. Add the fresh tagliatelle and cook until al dente, around 3-5 minutes. Drain.

Transfer the tagliatelle to a serving bowl and top with the seafood medley. Serve at once.

Servings: 4
adapted from source: John Cliff/from Just For Starters