Garlic Butter Papparadelle

Ingredients:

50gm butter, melted

2t oreganum, chopped

6 garlic cloves, sliced

200gm chorizo, chopped

340gm jar artichokes

1 red pepper, roasted, sliced

2c baby rocket leaves

1/2c grated parmesan

Salt & pepper

Pasta: 

4 eggs, beaten

2 egg yolks

2 ½- 3 c high grade flour

2 t olive oil                                   

1/4t  salt

Extra flour for dusting

Method:

To make the pasta: 

In a bowl mix together 2 1/2c flour and salt.

Mix the eggs, yolks & olive oil together.

Pour the egg mix into the flour and mix with your fingers to form a stiff dough, adding more flour as necessary.

While kneading the dough add a dusting of flour until the dough isn’t sticky at all (if the dough is too sticky it will stick to the pasta rolling machine and make it very difficult to roll). 

Knead 5 mins until firm and smooth. 

Wrap in plastic wrap and refrigerate 1 hour.

Heat a large pot of salted water.

Cut the dough into 5 pieces and flatten with your hand.

Coat the pasta and pasta machine in flour.

Roll the pasta starting with the biggest setting and decrease the thickness until number 6 on the machine. 

Slice into 2-3cm thick ribbons. 

Cook for 3 mins in boiling water. 

Strain.

To finish the pasta dish: 

Mix together the butter, garlic and oreganum.

Heat a large frypan & add 2T garlic butter, add the chopped chorizo & saute 5 mins.

Remove the chorizo with a slotted spoon into a bowl and keep warm.

To the same frypan add the rest of the garlic butter and add the artichokes & red pepper &  saute for 5 mins.

Add the cooked pasta & toss together. Season. 

Tip into a warm serving dish.

Sprinkle over chorizo crumbs, grated parmesan and top with fresh rocket leaves. 

Serve immediately.