The_Australian_Women_Weekly_Food_Issue_21_2016

COVER

RECIPE

PHOTOGRAPHER JOHN PAUL URIZAR STYLIST EMMA KNOWLES PHOTOCHEF CHARLOTTE BINNS-MCDONALD

Featuring freshly made pasta and a rustic tomato sauce,

this colourful dish will fill you up with goodness.

The pasta has a smoky touch of heat, which works well

with the cooling, salted ricotta crumbled on top.

PAPRIKA PASTA WITH

FRESH TOMATO SAUCE

PREP + COOK TIME 50 MINUTES
(+ REFRIGERATION) SERVES 4

2½ cups (325g) spelt flour,
plus extra, to dust
1 teaspoon chilli powder
1 teaspoon dried chilli flakes
1 tablespoon smoked paprika
½ teaspoon salt
2 eggs, at room temperature
¼ cup (60ml) water
2 tablespoons olive oil
600g mixed tomato medley,
halved or chopped
¼ cup (60ml) olive oil, extra
1 teaspoon finely grated lemon rind
1 clove garlic, crushed
2 tablespoons red wine vinegar
2 teaspoons honey
2 tablespoons chopped fresh chives
60g salted ricotta, crumbled

1 Combine flour, chilli powder

and chilli flakes, paprika and salt in

a large bowl. Make a well in the

centre. Whisk eggs, the water and oil

in a medium bowl; pour into well. Use

a fork to slowly incorporate the egg

mixture into the flour mixture; mix to

a dough. Turn dough onto a lightly

floured surface; knead for 10 minutes

or until smooth and pliable. Enclose

in plastic wrap; refrigerate for 1 hour.

2 Combine tomato, extra oil, rind,

garlic, vinegar, honey and half the

chives in a large non−reactive bowl;

season to taste. Stand for 30 minutes.

3 Divide dough into quarters; dust

lightly with extra flour. Roll each

piece through a pasta machine set

on the thickest setting. Fold dough

in half, roll through machine. Repeat

rolling several times, adjusting the

setting so the pasta sheets become

thinner with each roll. Roll to the

third thinnest setting. Hang sheets

for 10 minutes to dry slightly. Loosely

fold or roll pasta sheets; cut into

2cm strips. Dust lightly with a little

of the extra flour.

4 Cook pasta in a large saucepan

of boiling salted water, uncovered,

for 2 minutes or until just tender;

drain. Add pasta to tomato mixture;

toss to combine. Serve topped with

ricotta and remaining chives.

COOK’S

NOTES

The pasta dough can be

mixed in a food processor.

You can make the pasta

dough a day ahead; store in

the fridge. Stand at room

temperature for at least

30 minutes before rolling.

You can use caster sugar

instead of honey in the

tomatoes.

If you can’t fi nd salted

ricotta, you can use

fresh ricotta, fetta

or goat’s cheese.

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