Fresh Felja Pasta Ingredients
200g Plain flour ’00’
Half cup water
250ml Passata sauce
You need knitting needles for this recipe, too!
Felja Pasta Method
- Mix the flour and water together in a bowl until the consistency becomes similar to breadcrumbs.
- Knead the dough until it forms together. Use those muscles!
- Roll it into a thick log and cut the dough into smaller pieces (cylinders).
- Spread flour on a bench and roll out each of the cylinders, one at a time, until long and thing.
- Grab your knitting needle, wrap the long thin cylinder of pasta around the knitting needle and roll on the bench for a few seconds so that it forms around the needle (watch the video!)
- Repeat this process until all of the pasta is used up.
Cooking the Cauliflower and Passata
7. Put half a bunch of cauliflower into a pot of salted water. Let the water and cauliflower continue to boil and cook until the cauliflower is falling apart. You want to overcook the cauliflower!
8. When the cauliflower is falling apart, place the felja into the pot.
9. Place the passata into a large frying pan.
10. When the pasta is ready, strain it using a fine sieve to catch all of the pasta and cauliflower.
11. Place the frying pan with passata onto the heat, add a little bit of the water from the pot (which had the cauliflower cooking in it) and then toss in the pasta and cauliflower (all into the frying pan with the passata).
12. Toss the sauce through until the pasta is ‘washed’.
13. Sprinkle some pepper over the pasta.
14. Serve with some olive oil drizzled over the top and a LARGE sprinkle of Parmesan cheese and some more black pepper.
Serves 2-3, depending on how hungry you and your guests are!