food, Recipes

Goat's Cheese & Herb Pasta

Styling Hannah Lewry; Food Assistant Claire Ferrandi; Photographs Toby Murphy


For the pasta
  • 600g flour, plus extra for dusting
  • 6 free-range eggs
  • 100g soft goat’s cheese
  • 100g ricotta
  • juice and zest of 1 lemon
  • 1 clove garlic, minced
  • sea salt and black pepper, to taste
  • ½ cup oregano leaves
  • ½ cup Italian flat leaf parsley leaves

For the pesto

  • 1 cup fresh rocket
  • juice and zest of 1 lemon
  • 2T olive oil
  • 1t honey
  • 30g raw almonds
  • salt and black pepper
  • toasted flaked almonds, to serve

To make the pasta dough, place the flour in a large bowl, make a well in the centre and crack the eggs into it. Combine loosely using a fork or your fingers until it becomes a dough. Remove the dough and knead it for about 5 minutes or until the it’s smooth and elastic. Wrap the dough in clingfilm and refrigerate for 30 minutes.

While the that rests, make the pasta parcel filling by combining goat’s cheese, ricotta, lemon juice and zest, garlic, salt and black pepper in a bowl. Mix thoroughly until smooth and set aside. Roll out the pasta dough using either a pasta machine or rolling pin. Divide it into equally into golf ball-sized portions.

Press down to flatten using your palm and either roll out into a long, very thin strip on a floured work surface or place into a floured pasta machine and roll out long, thin strips. Make sure all of the pastas strips are the same thickness and size. Arrange some of the fresh herb leaves on the surface of half the pasta strips. Lightly sprinkle over a little bit of water before covering with the remaining pasta strips and pressing down gently to seal so that the herbs are secure between each pasta sheet.

Roll each pasta sheet either by hand, or through the narrowest setting on your pasta machine. Cut each sheet into 4×4cm pieces and, on half of them, place a teaspoon of the filling, then lightly wet the edges of the squares. Sandwich a pasta square on top of each filled square, and press the edges gently with your fingertips to seal.

To make the pesto, place all ingredients into a food processor and process until finely chopped. Bring a large pot of salted water to the boil and plunge the pasta parcels into it just before serving. Sprinkle the rocket and lemon pesto over the pasta, garnish with toasted flaked almonds and serve immediately. 

Serves 4

 

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