Ingredients
8-10 green lipped mussels
1 egg
100g of flour
1 diced onion
4 red chili’s (optional amount)
4 Thai Basil leave stems
4 cloves of garlic
A pinch of pepper and salt
3 tablespoons of olive oil
Preparation
Firstly, make fresh pasta from scratch
- Add 100 grams of flour into a bowl
- Crack an egg and mix well with a fork until there is no liquid left unmixed
- Take the dough and lay it on the table with a sprinkle of flour
- Knead it for 5-10 minutes until fully softened and don’t forget to keep on adding pinches of flour so that it doesn’t become too sticky
- In a shape of a ball, wrap it up in a saran wrap for 20 -30 minutes
- While that is taking place, dice an onion and add it into a plate
- Half 4 red chili’s to give a spicy flavor and add it to another side of the plate
- Mince 3-4 cloves of garlic in small pieces and add it to the plate
- Tear/Chop 4 Thai basil leave stems and add it to the plate so that everything there will be with you when you start cooking
- Make sure you have 8-10 NZ green lipped mussels all boiled up and ready to go, about 2 minutes (hint: when you see that the mussels have risen and that the shells are slowly opening)
- 20 minutes should have passed by now, open the saran wrap, and to make sure it is ready, feel and see if it has softened
- Flatten the pasta into a rectangle shape and put it into the pasta rolling machine
- Keep the flour next to you in case dough become sticky
- Set the roller control to 2, 3,4,5 and then 6 to make sure it is long and is thin
- Cut the pasta sheet in half and then do the whole process again
- Use the fettuccine cutter
- Make sure the plate it is going to has flour so that it doesn’t stick together
- Take the pasta and boil it until risen and cooked which will take about 5 minutes
- Drain the pasta in cold water for a minute or so
- Add the pasta in a pan and slowly add the diced onions, chili, garlic and Thai basil leaves for about 5-10 minutes
- After adding the mussels stir for 5 minutes
- Enjoy your dish!
