creamy pasta leek crunch...

goldilocks · 26-02-2008, 20:23

i was trying to work out how much benefit i would get from a pasta maker (i'm trying to justify the expense as the one thats been recommended is £40) - so tried out this really simple recipe to see how much better home made pasta tasted (sorry no pics, they turned out all steamy and blurry)

ingredients (for 2):
ciabatta roll (stale)
2 cloves of garlic
olive oil
butter (optional)
2 leeks
slug of white wine
1 tbsp double cream (or similar)
3 tbsp decent stock (i used marigold)
200g white plain flour (00)
2 eggs

finely blitz a small ciabatta roll into fine bread crumbs
fry until crunchy in olive oil, add very finely chopped garlic for the last min or so
leave to the side

chop leeks into approx 5mm thick rounds, and fry until soft in butter (or oil if you're feeling healthy)
add a slug of white wine and cook off
mix in a table spoon of cream (again, substitute something healthier like light philli if you prefer) and 2 tbsp of stock
leave on a low temp to bubble

to make the pasta -

200g plain white flour (or 00 flour) + 2 eggs, mix to a doughy consistency in a large bowl
tip out onto a floured work surface and knead well for a good 5 mins
chop in 1/2, and roll out each piece very thinly and sice into your required pasta shape (i did thin (rough) tagliatelli)

bring a large pan of salted water to the boil
drop in your pasta strings and boil for approx 3 mins

drain pasta and plop into a pasta bowl, spoon over your creamy leeks, and shake on a good covering of crispy bread crumbs

it was pretty tasty (soft and creamy and crunchy all in one mouthful!)
and i'll definitely be cooking it again (and try and get pics!)
i think it could be made into more of a 'bake' - but this was just an experiment

Stan_Lite · 26-02-2008, 20:34

I love leeks so I'll be giving this a go.

My first thought was that it would make a nice bake. Pasta and sauce with the breadcrumbs sprinkled on top and bunged in the oven - probably with some cheese sprinkled on top.

lostkat · 26-02-2008, 21:37

Ohhh this sounds lovely!!

I can highly recommend pasta makers by the way. Got one for Christmas and it's so much fun. You can even freeze the pasta for later use so you can make it in advance. Bonus!!

Muban · 26-02-2008, 22:51

Sounds fab. Another recipe to have a go at

Belmit · 27-02-2008, 00:00

I love the sound of this. When I saw the ingredients my heart began to clog, but then I realised how little of those particular ingredients there were and it actually looks very healthy. I even have a leek sitting in the cupboard right now...

Edit: Note 'leek', not 'leak'. I don't remember the last time I had a leak sitting in the cupboard!

Because I black out when I drink.

26-02-2008, 20:23	#1
goldilocks Abandoned Ship Join Date: Jul 2006 Posts: 335	creamy pasta leek crunch... i was trying to work out how much benefit i would get from a pasta maker (i'm trying to justify the expense as the one thats been recommended is £40) - so tried out this really simple recipe to see how much better home made pasta tasted (sorry no pics, they turned out all steamy and blurry) ingredients (for 2): ciabatta roll (stale) 2 cloves of garlic olive oil butter (optional) 2 leeks slug of white wine 1 tbsp double cream (or similar) 3 tbsp decent stock (i used marigold) 200g white plain flour (00) 2 eggs finely blitz a small ciabatta roll into fine bread crumbs fry until crunchy in olive oil, add very finely chopped garlic for the last min or so leave to the side chop leeks into approx 5mm thick rounds, and fry until soft in butter (or oil if you're feeling healthy) add a slug of white wine and cook off mix in a table spoon of cream (again, substitute something healthier like light philli if you prefer) and 2 tbsp of stock leave on a low temp to bubble to make the pasta - 200g plain white flour (or 00 flour) + 2 eggs, mix to a doughy consistency in a large bowl tip out onto a floured work surface and knead well for a good 5 mins chop in 1/2, and roll out each piece very thinly and sice into your required pasta shape (i did thin (rough) tagliatelli) bring a large pan of salted water to the boil drop in your pasta strings and boil for approx 3 mins drain pasta and plop into a pasta bowl, spoon over your creamy leeks, and shake on a good covering of crispy bread crumbs it was pretty tasty (soft and creamy and crunchy all in one mouthful!) and i'll definitely be cooking it again (and try and get pics!) i think it could be made into more of a 'bake' - but this was just an experiment

26-02-2008, 20:34	#2
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	I love leeks so I'll be giving this a go. My first thought was that it would make a nice bake. Pasta and sauce with the breadcrumbs sprinkled on top and bunged in the oven - probably with some cheese sprinkled on top. __________________ Just because I have a short attention span doesn't mean I...

26-02-2008, 21:37	#3
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Ohhh this sounds lovely!! I can highly recommend pasta makers by the way. Got one for Christmas and it's so much fun. You can even freeze the pasta for later use so you can make it in advance. Bonus!! __________________ Oooooh Cecil, what have you done?

26-02-2008, 22:51	#4
Muban Shoes, Boobs & Corsets Join Date: Jul 2006 Location: The fastest town in Scotland Posts: 1,882	Sounds fab. Another recipe to have a go at __________________ well, not to put a too fine point to it, he was discovered.. in the lounge

27-02-2008, 00:00	#5
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	I love the sound of this. When I saw the ingredients my heart began to clog, but then I realised how little of those particular ingredients there were and it actually looks very healthy. I even have a leek sitting in the cupboard right now... Edit: Note 'leek', not 'leak'. I don't remember the last time I had a leak sitting in the cupboard! Because I black out when I drink. __________________