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Balmain Bugs with Angel Hair Pasta
Recipe by Julie Goodwin
- Steps
- Ingredients
Steps
- Process ingredients for pasta dough in a food processor until the dough becomes thick. Remove from processor, transfer to a dry clean bench, lightly dusted with flour. Knead the dough for 5 minutes or until smooth and elastic. Wrap in plastic wrap and set aside to rest.
- Flatten the dough slightly. Set the pasta machine on the widest setting and coat the pasta rollers lightly in flour. Feed dough through the machine. Repeat 6 more times, folding the pasta into thirds and then turning it 90 degrees to the pasta machine before you feed the pasta dough through each time.
- Continue to feed the dough through the machine, gradually narrowing the pasta machine settings, 1 notch at a time. Repeat until you reach the second last setting on the machine
- Feed dough through the angel hair attachment. Lay the pasta flat and loosely cover until required.
- Heat 10g of butter in a large frying pan, cook garlic and eshallots for 2-3 minutes. Add the leek and fennel, cook for a further 3-4 minutes or until vegetables have softened. Pour wine and cream into pan, stir well to combine. Keep warm.
- Cook pasta in a large saucepan of salted boiling water, for 2-3 minutes or until al dente, drain. Add pasta to sauce, season to taste. Meanwhile, heat 20g of butter in a large frying pan, cook bug tails for 3-4 minutes or until just cooked through
- To serve, place angel hair pasta in a shallow bowl, topped with bug tails.
