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Recipes

Pasta puttanesca

Want to make pasta like a MasterChef? Here's Andrew and Benny's masterclass on homemade tagliatelle and puttanesca, the perfect go-to sauce, fresh from the MasterChef SA cookbook.

Serves: 4 people

Ingredients

45 ml olive oil
2 thinly sliced cloves garlic
2.5ml dried chilli flakes
6 roughly chopped anchovy fillets
800g peeled and chopped tomatoes
100g pitted black olives
15ml (10) caperberries
Salt and black pepper
300g fine, sifted strong white bread flour
1/2 tsp (2.5ml) salt
ground white pepper
1 Tbsp (15ml) olive oil
3 egg yolks
ice-cold water
Parmesan shavings
1 peeled, seeded and chopped tomato
chopped fresh parsley

Method

Place the flour, salt and pepper in a food processor bowl. Add the olive oil and 1 egg yolk and pulse for 30 seconds.

Add 1 more yolk and pulse a few times to blend.

Add the last yolk and keep on mixing at a moderate speed for 1 minute until it forms a smooth dough. If it’s too dry, add a little ice cold water.

Transfer the dough onto a floured surface and mould into a ball. Place into a bowl, cover with clingfilm and place in the fridge to rest for at least 60 minutes.

Turn the pasta machine’s rollers to the widest setting. Divide the dough into 3 or 4 portions and press flat. Dust 1 piece of dough lightly with flour. (Cover the rest of the dough with a damp cloth.)

Feed the dough through the rollers. Support the rolled dough with one hand at the other end.

Fold the strip of dough in thirds to form a square. Feed it through the rollers again, open side first. Sprinkle lightly with flour. Repeat the folding and kneading process 7 times so as to knead the dough.

Place the flour, salt and pepper in a food processor bowl. Add the olive oil and 1 egg yolk and pulse for 30 seconds.

Add 1 more yolk and pulse a few times to blend.

Add the last yolk and keep on mixing at a moderate speed for 1 minute until it forms a smooth dough. If it’s too dry, add a little ice cold water.

Transfer the dough onto a floured surface and mould into a ball. Place into a bowl, cover with clingfilm and place in the fridge to rest for at least 60 minutes.

Turn the pasta machine’s rollers to the widest setting. Divide the dough into 3 or 4 portions and press flat. Dust 1 piece of dough lightly with flour. (Cover the rest of the dough with a damp cloth.)

Feed the dough through the rollers. Support the rolled dough with one hand at the other end.

Fold the strip of dough in thirds to form a square. Feed it through the rollers again, open side first. Sprinkle lightly with flour. Repeat the folding and kneading process 7 times so as to knead the dough.

Set the pasta machine one setting narrower and feed the dough through. Continue feeding in the dough but set the pasta machine one setting narrower each time. For lasagna the dough is rolled to the last setting (very thin). For most other pasta shapes the second-last setting is the most suitable.

Hang the rolled sheet of dough over a clean stick (a broomstick supported by two chairs works well) and dry for 10 minutes. Knead and roll the rest of the dough in the meantime.

Cut the pasta sheets into 30-cm lengths. Feed the pasta sheets through the tagliatelle cutting rollers.

Shake the pasta strings loose, sprinkle with flour and spread out on a clean cloth to dry (10 minutes).

For the sauce: Heat the oil in a saucepan over moderate heat and add the garlic, chilli flakes and anchovies. Stir as it cooks for a couple of minutes until the anchovies start to disintegrate.

Turn up the heat, add the tomatoes and cook for 20 minutes or so. When the sauce is ready, stir in the black olives and capers.

Cook 500 g of the pasta in deep, fast boiling, generously salted water for about 3 minutes until al dente. Drain the pasta.

Toss a quarter of the sauce through the pasta and spoon into pasta bowls. Spoon the rest of the sauce on top and garnish with the Parmesan shavings, chopped tomato and parsley.

Recipe courtesy MasterChef South Africa, The Cookbook, published by Human & Rousseau.

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