It’s usually me who ends up doing lunches for Cherie and apart from those times where I’m busy and hand her a carrot while avoiding her eyes, it’s usually fun to cook for her – she eats it all and is quite vocal with her appreciation. I’ve been obsessed with handmade pasta for the past few weeks, a normal time on a normal day usually finding me covered in flour and smeared with dough, but triumphantly holding up fresh hand rolled, hand cut noodles. As it so happened, my new pasta machine arrived late morning and I just had to do something with it, and no, I wasn’t about to knead fresh dough. So, out popped yesterday’s whole-wheat roti dough and in it went into the machine. Ten minutes later, I was staring at a pile of fresh cut, impossibly straight and fine whole-wheat tagliatelle!
Ingredients for Whole-wheat Tagliatelle with Mushrooms & Dried Basil:
- 75 gm Noodles, cooked (I used the whole-wheat tagliatelle from above)
- 30 gm Mushrooms, chopped
- 1/2 tsp Basil, dried
- Splash Balsamic vinegar
- Pinch Black peppercorns, freshly crushed
- 1/2 tsp Garlic, chopped
- 1 tbsp Nando’s hot sauce
- Oil to cook (I used olive oil)
- Heat the oil; sauté the mushrooms.
- Add everything else but the noodles; stir and check seasoning, adding a tablespoon of liquid if required.
- Add the noodles*, toss well.
- Serve hot.
- If using fresh or handmade noodles, remember, they cook faster and take longer to drain.
- Somewhat diabetic friendly recipe, considering it uses minimal fat and whole wheat.