Just an amazing recipe. Easy to make and so tasty – Sausage with Pea Taglierini.
One of the things I get excited about as a cook is using my noggin and creativity to make something. On Friday I was looking after the 2 boys for the day and I decided we were going to make pizzas from scratch. As we were trotting around the shop picking out the ingredients needed and me trying to control Jonson’s need to lunge across the floor and hang from the trolley like a spider monkey, I spotted some ’00’ flour – something I have been keeping an eye out for – which I snatched off the shelf like some post-apocalyptic survivor raiding an abandoned supermarket shelf while the boys looked at me puzzled as I shout ‘ahh ha!’. It’s the first time I have seen ’00’ flour in a supermarket you see, so it was a special moment for me. I decided I was going to make some pasta with it, and with that in mind I started thinking what I wanted with it and thinking that peas are in season and finding some amazing tomatoes at the market I knew exactly what I wanted to make. You don’t have to make your own pasta of course but it is one of the easiest flour-based foods you can make, it’s up there with sourdough and shortcrust pastry, if you can make bread from scratch then pasta is a doddle.
Now you could use a pasta machine if you are fortunate to have one, I don’t so you can use a rolling pin instead, or – if you are me – you could use the sturdy inner cardboard tube of an emptied kitchen foil roll. For some reason I cannot find my rolling pin, in fact, I’m not even sure I have one! Since moving into my own place I have forgotten what I have and don’t have because I left a lot of stuff at my fathers. Oh well, that’s my memory for you!
The rule of thumb when making your own pasta is always used ’00’ flour, you cannot use any other flour. The ratio is simple, 100g of ’00’ flour per 1 whole egg, and that’s it. You can scale it up as much as you like if you want to make a big batch. I was also going to show you step by step how to make this pasta, but I forgot to take the intermediate pictures of the different stages in the process, I’m sorry but my brain has been frazzled this past week or so. But you can watch this video from Gennaro who will show you how to make pasta from scratch, now he adds semolina flour to the mix, you can do that of course as it adds a little extra bite, but it’s not completely necessary.
This is the fifth installment of my one pan wonder series, which are recipes designed to be cooked in one pan, to create simple easy meals that are above all cheap. The most expensive thing in this was the sausages, but it will feed 2, 3 maybe 4 people. You will need one extra pan just to boil the pasta in, however, but don’t let that trouble you.
f you make my Sausage with Pea Taglierini Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
4 sausages (use really good ones, at least 95% pork) Try out our Sausage with Pea Taglierini recipe and post your results below in the comments…
How do you make Sausage and Pea Taglierini
300g home-made taglierini or use dried linguine
200g of good ripe tomatoes cut into quarters
100g fresh peas
2 cloves of sliced garlic
30g fresh parmesan (please don’t use that fake stuff that comes in tubs)
salt and freshly ground black pepper
bunch of fresh basil
4 sausages (use really good ones, at least 95% pork)
Try out our Sausage with Pea Taglierini recipe and post your results below in the comments…