Making our own pasta

Inspired by one of Jamie Oliver’s cooking show (can’t remember which one), Lyn (my boo) and I decided on an attempt to making our own pasta for dinner sometime early this month. Although those dried and hard pastas bought off the rack are pretty good enough (for me) and a common and hassle-free choice for every pasta chef at home, we thought that making our pasta would give us (or rather Lyn) more satisfaction when we dig into the Italian goodness. And adding to that, Jamie makes the preparation so easy.

With that, we purchased an affordable packet of Tipo 00 flour at the Japanese supermarket, Meidi-Ya in Liang Court and headed home looking forward to making our own pasta. I really adore Lyn passion, ingenuity and creativity in almost every dish, she seemed to know what she’s doing and it gives me great confidence that whatever I’m eating after that will be lovely. It wasn’t long after we prepared a nice linguine dish, I think its an hour. The irregularity of every slice is proof that they are handmade (and I helped ). I would love to explain how its done but I’m a hopeless chef and the photos will in no way help you in making your own pasta. Still it will not stop me from showing you what we did…

Left: We mixed a good portion of 200 grams of flour with 2 eggs, separate them into balls and flatten them | Right: Rolling each portion into tubes and cutting them into linguine sizes (throw in loads of flour required during the process)

Left: Our linguine ready for boiling with the other ingredients behind | Right: Boiling the linguine, keep stiring

Left: Drain the linguine | Right: Lyn cooked some prawns and ham and added some basil and Parmesan cheese

Related posts:

1. Langkawi Day 1 (Part 2) – Making the best out of an opened floodgate
2. Baldy’s at Depot