- 2 free range eggs
- 1.5 cups of whole wheat organic flour
- extra virgin olive oil
- pinch of sea salt
- 5 baby spinach leaves
- Chicken & Prawn Fillet:
- 1 free range chicken breast with skin on.
- 3 -4 fresh uncooked med prawns, peeled and De-veined
- 2 leaves of fresh basil
- tablespoon olive oil
- 2 cloves garlic, chopped
- red wine
- Pinch of sea salt
- Pinch of raw sugar
- 8 baby spinich leaves
- 1/2 small onion
- 1 fresh tomato
- 1 large canned tomato and 3 tbsp of juice
- 1/2 a small green capsicum
- 1/2 a small zucchini
- 1/2 fresh flat field mushroom
- 2 tbsp of fresh cream
- 1 tablespoons fresh chopped parsley
- 1 cup grated Parmesan cheese
- Fried Prawns:
- slice of lemon rind
- tbsp of lemon juice
- 10 fresh uncooked med prawns, peeled and De-veined
- 1 cloves garlic, chopped
Pasta:Take the eggs and place into a small bowl and whisk with a fork for 1 minute or until beaten gently, put aside. Take the flour and sieve onto a large dinner plate. Make a well in the middle of the flour and pour the eggs in. Now stir the flour from the sides into the eggs until it all is mixed in and becomes like dough. This should take around 3 -4 minutes if done carefully and properly. Don't rush it but make it a smooth transition.
Now take around a half tablespoon of olive oil and dribble into the middle of the dough. Chop the spinach leaves finely and add into mix. Add a pinch of sea salt and sprinkle more flour on as you leaven the dough for 5 minutes, keep adding flour until it reaches a good solid consistency but not too dry. Once you have the dough and it's in the shape of a ball then dust it with flour and place some cling wrap around it and set it aside.
After 20 minutes or more take the dough and flatten it out a bit on a breadboard with a rolling pin. Dust with flour and put through a pasta machine to make fettuccine. Alternatively if you don't have a pasta machine, roll out thin and cut long think slices. Dust with flour and hang to dry for at least 10 minutes. Put a large saucepan of cold water on the stove and boil, take off heat until later.
Chicken & Prawn Fillet
Preheat oven to 170°C. Split the chicken breast in half to create a pocket for the prawns. Fill with 3 or 4 prawns in each along with 2 basil leaves.
Dust lightly with flour and season. Heat the olive oil in a medium pan and fry the chicken for 1 minute on each side or until golden. Transfer to the oven and bake for further 8- 10 minutes or until cooked through.
Using the same pan add a pinch of the paprika along with the tomatoes, capers and cream. Reduce for 3- 5 minutes or until thickened. Season, stir through parsley and serve with the chicken