100g/1part plain flour (seasoned/optional) to 1 egg + 2
teaspoons of top quality olive oil.........and
Place the flour on a clean bench surface or in a fairly large
mixing bowl, make a well in the center of it, then crack the egg(s) into that,
followed by the oil...........then leave it for a sec.......... but only
while ya get the rest together
This makes the pasta dough.....
Now to make it special
Grab 3g of fresh nice tasty
buds (for each 100g flour) and put it in a
mortar`n pestle along with enough good olive oil just to lubricate it and a
small pinch of salt, then grind it to a paste..........(should get just under 1 table
spoon from 1 gram)
Then add the paste to the pasta dough mix and work it all
together until the dough is elastic feeling with a smooth glossy
once thats done the dough is ready
It can be rolled out
and cut to ya desired size/shape or thickness.......but I recommend rolling it
to at least 2mm thick..........
Cook in boiling water for about 4 mins or till it
stretches like elastic ........
Then serve with what ever sauce you like
Recipe submitted by Chronmasta for cannanation.com / ozstoners.com
Yabby, mushroom & Prosciutto fettucini
Ingredients: FettuciniYabby's fresh (uncooked 1kg)3 cloves garlic1 jar capersmushrooms (im using 2 differant types but ordinary will be fine)1 bunch dill 1/2 cup canna butter15 thin slices prosciutto2 chilli's 1 lemondry white wine1.
Get your canna butter and melt in a large fry pan and add your garlic and...