It’s been a while since I blogged a recipe, but I had to share this delicious concoction. I have never made fresh pasta, and always figured that not being a pasta machine owner meant that I never would. But, this week I felt like a challenge, and decided to give it a bash the old fashioned way. I looked up a few recipes for pasta dough, and adapted them into something I thought I could do, and that would be a tasty mid-week treat. I did have Mr W on standby for the chippy, in case it looked like we might have to eat gloop… it really wasn’t needed, and I will definitely be adding my open saffron lasagne with king prawns and smoked salmon to my repertoire!
- 140g 00(or strong bread) flour
- 1 egg, plus 1 egg yolk
- pinch of saffron, infused in 1tbsp boiling water
- Put the flour in a food processor and pulse a few times.
- Add the egg, yolk and saffron infusion, and pulse again until the dough looks like breadcrumbs
- Tip the dough on to a board and knead like mad until the mixture comes together in a ball, then keep kneading until the dough is smooth and shiny. Leave to rest for at least 30 mins
- Roll the dough out using a rolling pin, to about 5mm thick, then fold and repeat. Do this several times until the dough is silky smooth and easily worked, then roll as thin as possible – you should be almost able to see through it.
- You can now cut it into circles with a cutter, or whatever shape you like, and cover with cling film or a damp cloth until ready to cook.
- Drop the pasta into boiling water, and cook for approximately 4 minutes, until the pasta floats and turns paler.
N.B. This quantity serves 4 so if you don’t need this much, wrap some up and pop in the fridge – it should be fine for a couple of days
King Prawn Filling
- 150g king prawns
- 1/2 small onion
- 1/2 red chilli
- 1 clove garlic
- 100g tinned tomatoes
- 1tbsp marscapone
- 1 slice smoked salmon, sliced
- 2 small tomatoes, quartered
- sugar snap peas, cooked to your liking
- dill and rocket, to serve
- Place the tomato quarters in a tray and roast in the oven at 140C for 40 mins.
- Saute the garlic, onion and chilli in a little olive oil, until soft.
- Stir in the prawns, and add the tinned tomatoes.
- Just before assembling, stir in the marscapone.
Assembling the lasagne
- Place a sheet of lasagne on the plate, and spoon over some of the sauce and prawns.
- Repeat twice more, so you have 3 lasagne sheets, topped with some sauce. If you have any sauce left, spoon it around the edge.
- Top the lasagne with smoked salmon, and sprinkle with dill.
- Arrange the roasted tomatoes and sugar snap peas around the edge, and add rocket.
It’s great with crusty bread to mop up the leftover sauce!