- 400g pasta
- 500g fresh prawns, peeled and deveined
- 4 tomatoes peeled, cored and quartered
- 100ml dry white wine, such as Deen De Bortoli Vat 7 Chardonnay
- 3 cloves of garlic, sliced
- 1 tsp ground fennel seed
- 1 tsp dried chilli
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh basil, roughly chopped
In a hot pan add some olive oil and pan fry the garlic, fennel and chilli, until fragrant, followed by the prawns and tomato. Sauté for a minute then add the white wine and reduce to a sauce consistency. Add your cooked pasta and mix in the fresh basil and parsley and season to taste.
BASIC PASTA DOUGH
- A good ratio is 1 egg and 100g of flour per person.
- 400g of flour, plus extra for dusting
- 4 eggs
- pinch of salt
- semolina for dusting
Place the flour in a mound on your work surface and make an indent in the centre. Break the eggs into the well and beat with a fork until combined. Still using the fork start to combine the flour a little at a time.
Once it has become dry stop using the fork and start to mix with your hands to reach the desired consistency.
Clean the work surface and dust with a little flour. Knead the dough for around 8 minutes. Wrap the dough in cling wrap and let it rest for around 20 minutes at room temperature after which the dough is ready to be used.
After you have allowed the dough to rest, flatten out and start to roll it through your pasta machine until fairly thin. Fold the dough to the thickness of your pasta machine and roll through again. Repeat this process 3-5 times or until the dough is smooth and a consistent colour. Roll out the dough thinly (approx 1.5mm). Fix the spaghetti attachment to the pasta machine. Cut the rolled dough into 30cm lengths and pass through the spaghetti attachment. Sprinkle with a little semolina so the strands don’t stick and place aside on a tray covered with a tea towel until required.
Add pasta to boiling salted water and cook until al dente.
Enjoy with Estate Grown Chardonnay