2 cm (3/4 in) freshly grated root ginger
1 clove garlic, crushed
1 red chilli, deseeded and finely chopped
20 g (3/4 oz) coriander leaves
zest and juice of 1 lime
2 tbsp (1 fl oz) vegetable oil
2 tbsp (1 fl oz) light soy sauce
1 tsp sesame oil
2.5 ml (1/2 tsp) caster sugar
1 clove garlic, crushed
1 red chilli, deseeded and finely chopped
20 g (3/4 oz) coriander leaves
zest and juice of 1 lime
2 tbsp (1 fl oz) vegetable oil
2 tbsp (1 fl oz) light soy sauce
1 tsp sesame oil
2.5 ml (1/2 tsp) caster sugar
For the noodles:
150 g (5 oz) plain flour, sifted
1 medium egg
1 medium egg yolk
1 medium egg
1 medium egg yolk
method
1. Making noodles needn't be a nightmare. Place the flour into a food processor and start the machine up. Add the egg and the egg yolk and keep watching. You don't want the dough to form a solid ball in the processor but to look more like bread crumbs. If the mixture does start to come together then sprinkle some more flour in - repeat this until you have a nice crumb-like texture.
2. Tip out the mixture onto a lightly floured surface and knead together. Pasta dough improves from lots of working so pummel away! Flatten the dough ball and pass it through the pasta machine many times on the thickest setting. Gradually reduce the setting until you have nice thin sheets, then pop it through the cutters and plunge straight into a pan of salted boiling water. Cook for 2 to 3 minutes, strain, refresh in cold water and keep covered until later.
3. In a blender blitz all the pesto ingredients until nice and smooth. If a little more liquid is needed then add a touch more olive oil.
4. Drop the noodles back into boiling water for 30 seconds, strain and add to the pesto ensuring they are all coated well.
2. Tip out the mixture onto a lightly floured surface and knead together. Pasta dough improves from lots of working so pummel away! Flatten the dough ball and pass it through the pasta machine many times on the thickest setting. Gradually reduce the setting until you have nice thin sheets, then pop it through the cutters and plunge straight into a pan of salted boiling water. Cook for 2 to 3 minutes, strain, refresh in cold water and keep covered until later.
3. In a blender blitz all the pesto ingredients until nice and smooth. If a little more liquid is needed then add a touch more olive oil.
4. Drop the noodles back into boiling water for 30 seconds, strain and add to the pesto ensuring they are all coated well.
serving amount
serves 4
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