A winter warmer from my childhood perfect for rainy days.
Berber Fresh pasta
Ingredients
Sauce:
4 onions peeled and finely chopped
3 cloves of Garlic peeled
1 tbsp Paprika
1tosp Allepo pepper
1 tosp coriander seeds
Salt & pepper
1 tosp concentrated tomato paste
1 litre/4cups of Stock or water
200g spinach or chard
1tbsp of ghee butter
1tosp of olive oil
Can of Chopped Pomodoro tomatoes
Dough:
500g fine Semolina
250g white flour
Water
Salt
Recipe
In a large heavy bottomed pot heat the Ghee butter & olive oil and gently sweat the onions for about ten minutes. Use a pestle and Mortar to blend the garlic and dry spices adding a little olive oil and concentrated tomato paste to form a paste which will be the base of your sauce. Add the paste to the onions and let it release the flavours for a further two minutes after which you can throw in the tomatoes and some salt and pepper. Let it cook with the lid on for about 40 minutes.
To make the dough sift together the semolina, salt and flour and make a well in the center of the mixture and mix in a cup of water in a large bowl if making by hand or a bowl of a stand mixer fitted with a dough hook.
Work the dough on a clean floured surface kneading and adding more water if necessary until it becomes soft, malleable but not sticky.
Oil your hand on press your thumb and index finger in a ring shape to obtain a dough ball the size of a tangerine. Repeat the process until you have finished the dough prepared and store on an oiled clean surface. Shape each ball on an oiled surface using your hand, a pasta machine or a pin roller to form round thin paper like discs.
Throw the dough into the sauce with the chopped spinach or chard and let it cook for a few minutes as you would do with fresh pasta.
Bon Appetit!
