Pasta is the perfect weeknight dinner. It's quick to make, easy to prepare and provides a blank canvas for myriad sauces and flavours to suit everyone's tastes. But as convenient as dried pasta is, it's hard to beat the wonderful texture of freshly made pasta. Thanks to the Philips Noodle and Pasta Maker you can make fresh homemade pasta in about the time it takes to cook the dried variety – how great is that?!
The machine comes with different shaping discs, so you can have penne one night and pappardelle the next. It even has a built-in auto-weighing function to measure out ingredients – so handy.
To see it in action, check out this simple speedy recipe from TV chef Lyndey Milan.
Perfect pasta with quick cherry tomato sauce
Preparation: 10 minutes
Cooking: 5 minutes
500g plain flour (use 2 Philips supplied measuring cups)
Approximately 90ml beetroot juice
2 punnets (500g) ripe cherry tomatoes, halved
100 g black olives, stoned (optional)
2 cloves garlic, peeled and finely chopped
1 tbsp red wine vinegar
½-1 tsp chilli flakes (optional, to taste)
1 bunch fresh basil, leaves picked and torn
½ cup (125ml) extra virgin olive oil
freshly ground black pepper
½ cup shaved parmesan
- For the sauce, place tomatoes, olives, garlic and vinegar (and chilli if using) in a large bowl and break up with a potato masher. Mix in the basil and olive oil. Season to taste. Leave for flavours to develop. This can be made up to an hour in advance.
- For the pasta, insert the pappardelle disc, select the egg/flavoured pasta function. Add the flour. Press the liquid calculation button and, for a thick pasta like pappardelle add 20ml more liquid than that displayed on the screen by measuring the whisking the eggs and combining with the beetroot juice in the supplied measuring jug. Close the lid. Press start and slowly pour liquid into opening on the lid. After 3 minutes of mixing, the pappardelle will extrude. Cut into lengths as it comes out.
- Bring at least 3 litres water to a rolling boil in a large pot. Add a good tablespoon of salt and then ease in the pasta until it is all submerged. Stir until the water comes back to the boil. Then give another good stir, remove the lid and cook only 4-5 minutes only.
- Drain pasta (reserving ½ cup cooking water) and toss with the tomato mixture. Add reserved liquid if you want a wetter sauce. Sprinkle with parmesan and serve immediately.
Tip: For perfect pasta it is imperative to have plenty of salted boiling water. Do not add oil to the water as it stops the sauce adhering to the pasta.
Variation: if preferred you can toss the sauce ingredients in a pan to warm through before tossing through pasta.
Discover more about the Philips Noodle and Pasta Maker.