LEAFY PASTA SQUARES IN BUTTER WITH PARMESAN

INGREDIENTS

• 1/2 cup plain flour
• 2 tablespoons fine semolina
• 1/4 cup finely grated fresh parmesan cheese
• 1 egg
• 20 flat-leafed parsley leaves
• 100g fresh parmesan cheese, extra
• 90g butter

LEAFY PASTA SQUARES IN BUTTER WITH PARMESAN METHOD:

Sift flour and semolina into a bowl, and stir in grated cheese. Add egg, and stir until combined ( or process all ingredients until smooth ). The dough should be turned onto a lightly floured surface and kneaded until smooth.

Roll the dough through the pasta machine, following the manufacturer's instructions, until 2mm thick. Lay the pasta sheet on the bench, press the leaves over half the pasta, and fold the pasta in half crossways over the leaves.

Roll the pasta through the machine once, and cut the pasta into 3cm squares. Just before serving, add pasta to a large just tender; drain. pan of boiling water, boil, uncovered, until Use vegetable peeler to shave strips from the extra parmesan.

Melt butter in a pan, add pasta, and heat through. Serve pasta topped with strips of parmesan 

Serves 4.

Note: Squares can be made 6 hours ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked pasta suitable.

Microwave: Not suitable.

Also Read: PRAWN AND NOODLE SOUP