Snip Pasta
Making fresh pasta has never been easier. Perfect for getting little helpers involved, this simple scissor pasta comes together in no time and makes a delicious family dinner everyone will enjoy.
Prep time: 45 minutes (including resting time) Cook time: 20 minutes
Serves 2 (or 4 with sides) people
Ingredients
- For the pasta
- 200g 00 pasta flour, plus extra for dusting
- A pinch of sea salt
- 3 large FREE eggs
- For the tomato and olive sauce
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 garlic clove, crushed
- 50g pitted black olives, roughly chopped
- 1 tbsp dried oregano
- 400g tin chopped tomatoes
- ½ tsp runny honey (optional)
- Sea salt and cracked black pepper
- A handful of fresh basil, roughly chopped
- To serve
- Freshly grated Parmesan
- A few fresh basil leaves
Method
- Tip the flour onto a clean work surface and add a pinch of sea salt. Make a well in the middle, then crack in the FREE eggs.
- Using a fork, gently beat the eggs, gradually bringing in the flour from the edges until a rough dough starts to come together.
- Knead the dough for 8–10 minutes until smooth and elastic. Wrap it in cling film or cover with a clean tea towel, then leave it to rest for 30 minutes.
- Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 4–5 minutes until softened. Stir in the garlic, olives and oregano, then cook for 1 minute more.
- Pour in the chopped tomatoes along with a splash of water from the tin. Season with black pepper and stir in the honey if the tomatoes taste a little sharp. Simmer gently for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly.
- Bring a large pan of salted water to the boil. Lightly dust the rested dough with flour, then use kitchen scissors to snip bite-sized pieces of dough directly into the boiling water.
- Cook for 8-10 minutes, or until the pasta floats to the surface and is tender.
- Drain the pasta well, then add it to the tomato sauce along with the torn basil. Toss everything together until evenly coated.
- Divide between bowls and finish with plenty of freshly grated Parmesan and a few extra basil leaves before serving.
