Let's all just take a minute to fully appreciate pasta. The carby comfort food is basically a hug on a plate. It's also fantastically versatile, perfect as a quick weeknight meal or an elegant dinner party starter. And while there's no doubt that the wonderful texture of freshly made pasta beats the dried stuff hands down, honestly, who has the time? Well, you could, with the Philips Noodle and Pasta Maker. This clever appliance makes it really easy to create homemade pasta from scratch thanks to its built-in auto-weighing function and variety of pasta shaping discs.
See how simple it is to create wholemeal penne (extra fibre, hello!) with this speedy recipe from Callum Hann.
Callum Hann's wild mushroom, thyme and asparagus penne
Preparation: 15 minutes
Cooking: 8 minutes
200g wholemeal flour
2 tbsp finely chopped thyme leaves
1 egg, whisked with enough water to make up to 90g
2 tbsp olive oil
200g mushrooms, sliced (use a mixture of several varieties)
2 tbps butter
3 shallots, thinly sliced
4 cloves garlic
1/4 cup skinless hazelnuts, roughly chopped
2 cups baby spinach
1 bunch flat-leaf parsley, leaves picked
Grated zest and juice of 1 lemon
2 bunches asparagus, cut into bite-sized lengths
40g pecorino, grated
- Fit the Philips Noodle and Pasta Maker with the penne attachment. Place flour and 1 tbsp thyme leaves into the mixing compartment of the pasta machine. Turn on the machine to automatic and slowly pour in egg mixture. In about 3 minutes, the pasta will start to extrude. Cut the penne into 4cm lengths and set aside.
- Bring a large saucepan of salted water to the boil. Meanwhile, heat olive oil in a wide frypan over high heat. Add mushrooms and cook for 2-3 minutes, turning occasionally, until golden. Add butter, shallots and garlic. Cook for 1-2 minutes or until shallots have softened. Season with a pinch of salt, then add hazelnuts, baby spinach, parsley, lemon zest and juice, then toss to combine. Remove from heat and keep warm.
- Add penne to the boiling water. Cook for 30 seconds then add the asparagus. Cook for a further 2 minutes before draining. Toss penne and asparagus through mushroom mixture. Divide among serving bowls. Sprinkle over pecorino and serve.
Discover more about the Philips Noodle and Pasta Maker.