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How to make fresh, saucy linguine (thin, flat pasta) like an Italian

Pizza, ice cream and pasta…

Italians know a thing or three about food!

Linguine – small pieces of pasta in the form of narrow ribbons - originated in Genoa and the Liguria region of Italy.

While spaghetti traditionally accompanies meat and tomato dishes, linguine is often served with seafood or pesto.

Italian cuisine – like their sports cars – is Bellissimo!

Here’s how to make linguine that softly melts on your tongue:

Ingredients

  • Pasta
  • 400 g flour
  • 4 eggs
  • Pinch salt

(Serves 4)

Sauce 1

  • 1/4 cup (60 ml) olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp (5 ml) dried chilli flakes or 1 fresh red chilli
  • 2 cups Swiss chard, finely shredded

(Serves 2)

Sauce 2

  • Olive oil
  • 1 bunch spring onions, chopped
  • 2 large ripe tomoatoes, chopped
  • 250 g smoked salmon off cuts
  • 1/2 cup (125 ml) cream
  • Handful dill
  • Salt and milled pepper

(Serves 2)

Method

Pasta

  • Place flour and 4 eggs in a blender and mix until it comes together in a ball. You may need to add an extra egg. This process can be done by hand: place flour on a clean surface, make a well in the centre and use a fork to beat in eggs one at a time to form a stiff dough.
  • Turn on onto a floured surface and knead until elastic, rest for 30 minutes.
  • Break dough into 4 pieces. Flatten with the palm of your hand and roll through your pasta machine.
  • Cook in loads of salted boiling water.

Sauce 1

  • Heat oil in a pan and fry garlic and chilli for a few seconds.
  • Stir through spinach and toss to coat.
  • Toss through fresh pasta, with salt and milled pepper.
  • Serve with extra olive oil and lashings of parmesan.

Sauce 2

  • Heat oil and fry spring onions for a minute.
  • Add tomatoes and cook for 2 – 3 minutes.
  • Stir in salmon, dill and cream and cook to heat through.
  • Season with salt and a liberal amount of black pepper
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