Inspired by the soft lush and delicate angel hair pasta I had while working in Manila, I broke out the pasta machine on Saturday morning. I was tempted to add more yolks into my dough for that lovely eggy taste and color but only two eggs were left in the fridge.
I learnt a neat trick online – it was to connect the ends of the pasta sheet when it was long enough. Doing so gave me a soft silky roll of pasta which I could roll continuously without stopping to feed more dough in.
It was a coordination exercise – lifting the sheets, cranking the rollers and adjusting the thickness (plus it didn’t help that the machine was obviously made for right-handers and not lefties)
But the result was a glorious angel hair, tossed lightly in olive oil and a bit of lemon zest, topped with ebiko and wasabi mayo. The flavours were so clean and delicious. Now I’m tempted to get my hands on higher grade olive oil for a bit punchier olive taste.
By the way, I just picked up a bottle of Absolut Vodka from duty free so I could work on this creamy tomato vodka sauce.