And now for what you've ll been waiting for, the long awaited results!! For the full recipe go here.
I originally wanted to try this recipe because I wanted to a pasta dish with a twist. I've often had pasta made with semolina flour before, I am Italian after all. But I had never tried a recipe that called for toasted semolina, so my curiosity got the better of me and I was soon in the kitchen standing over a hot smoking pan.
The toasted Semolina adds a natural nutty flavour to the pasta. During the toasting the whole house smelt like roasting chestnuts, and I'm happy to report that some of that flavour is carried over the cooking process. I admit I should have not been so afraid and toasted the flour for a little longer. Its hard to see in my photos, but you can actually see the speckled effect of the toasted semolina grains. If I had gotten them a little more golden the effect would have been mre pronounced, and most likely the flavour would have been more intense.
Semolina: Toasted on left, Untoasted on right
Making the pasta was a real breeze. Using my KitchenAid to mix the dough and then using my neat Christmas present (from Daz) to roll and cut the pasta. At over $300 a set for the KitchenAid pasta maker the price is a little steep, but long gone are my days of wearing my arm muscles out manually cranking a tiny pasta machine. I remember the first time I told my mum about my cool new gadget, she quickly informed me she would be over to make some pasta!
If you leave out the truffle this whole dish is extremely cheap. I made half the recipe and ended up with 3 very generous serves. I imagine that the truffle would add a very earthy flavour and which was distinctly lacking. I would substitute truffles with some mushrooms to try to replicate that flavour, or just go the full hog and get some truffles!
This recipe is definitely going on the "make again" pile. Its quick, easy, cheap and has runny gooey egg and melted cheese in it, its a winner all round!