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Breakfast Pasta

June 10, 2019

 

Breakfast Pasta

 

Pasta dough

 

400 gms Plain Flour, sifted

4 free range egg yolks

4 whole eggs

1 tablespoon Extra virgin olive oil

Pinch of Salt

  

Sift the flour onto a large board or bench

Make a well in the centre

Add salt, eggs and oil

Mix together eggs and oil while slowly incorporating a little flour at a time

When a dough starts to form kneed together gently until soft and smooth

Rest for 20 mins, covered in cling film

Roll out and cut it your favourite shape

 

 

To make the Breakfast pasta

 

2 tablespoons extra virgin olive oil

1 red onion, thinly sliced

3 garlic cloves, chopped

100 gms bacon, sliced

75 gms butter

150 ml cream

½ bunch, fresh parsley leaves

½ bunch chives thinly sliced

2 large eggs

Freshly grated Parmesan

salt and freshly ground black pepper, to taste

 

 

In a pan heat the oil, sweat garlic, bacon and onion.

Add the butter, sauté for 2 to 3 minutes over a medium heat

Cook the fresh pasta in boiling salted water  

When the pasta is cooked, 2 to 3 mins, add to the pan with the bacon and onions

Add the cream & eggs, & toss to combine

Season

Add herbs

Serve with fresh grated parmesan

 

Adrian Richardson, La Luna Bistro, North Carlton 

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