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SEAFOOD PASTA

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Ingredients

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FOR THE PASTA DOUGH

  • 200g '00' or strong white flour
  • 2 whole eggs
  • 1 egg yolk
  • 1 dessert spoon olive oil

FOR THE FILLING

FOR THE SAUCE

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Preparation

  1. FOR THE PASTA DOUGH

    1. In a blender gradually add beaten egg and oil to the flour until it starts to bind. 
    2. Remove from the blender and continue to knead together (as you might bread dough) until you have a smooth ball. 
    3. Wrap tightly in clingfilm and rest in the fridge for 30mins.

  2. FOR THE FILLING

    4. In the clean blender blend the white fish to a paste. 
    5. Add the egg white and mayonnaise. 
    6. Using a spatula, move the mixture into a clean bowl and carefully stir in the chopped seafood, parsley and Knorr Professional Citrus Fresh Liquid Seasoning until completely mixed then cover and pop in the fridge while you roll out the pasta.

  3. FOR THE SAUCE

    FOR THE TORTELLINI 
    1. Roll out the dough into manageable length sheets of thin pasta (number 1 on the pasta machine). 
    2. Cut out circles from the sheets and spoon 1tsp of seafood and citrus mix into the centre of each circle. 
    3. Carefully moisten one edge of each circle with a little clean water. 
    4. Fold the dry edge of pasta over to the moistened edge and carefully seal the edges together tightly, ensuring there is no air trapped in the parcels. 
    5. Press the edges together until they are as tightly sealed and as thin as when first rolled. 
    6. Take the point on each side of the semi-circle and fasten them together at the bottom of the flat edge to make the tortellini shape. 7. Rest on a tray dusted with semolina.
    FOR THE SAUCE 
    8. Warm (no need to boil) in a clean sauce pan. 
    TO SERVE 
    9. In 1 litre of boiling Knorr Professional Vegetable Bouillon Powder, plunge the fresh pasta parcels for 2 1/2 mins. 
    10. Gently lift from the boiling stock with a slotted spoon and toss through the sauce before serving in a warm bowl.

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