Finally gave pasta-making a go, with delicious but hard-won results. I used ’00 flour, Sillán óir egg yolks and cut the pasta into erratic zig-zags which I then boiled quickly.
I served the drained pasta with a garlic and herb butternut squash bake; parmesan; anchovies and roasted salty butternut squash seeds.
It was good.
Butternut Squash Bake:
(Has an unexpectedly soft, buttery, creamy texture)
Butternut squash, peeled and cubed
4-6 cloves garlic, peeled and diced
1 cup of roughly chopped flat leaf parsley
1/2 cup olive oil
3 level tbsp plain flour
Salt & pepper
– Layer squash, parsley, diced garlic and a sprinkling of flour into an open casserole pot. Drizzle with olive oil and season liberally. Bake in a medium oven for 40 mins. If it seems too dry while cooking, add some more olive oil. Serve with more roughly chopped flat leaf parsley on top.
Roasted Butternut Squash Seeds – great pre-dinner snack/garnish
– Using a spoon, remove all seeds from butternut squash. Rinse off in salty water and drain. Roast them in the oven on a tray, with no oil, for about 30 mins.