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I reckon these meatballs are pretty great – especially that you just need to mix the ingredients together, roll in a ball then place in the oven and when they’re browned pour on some diced tomatoes.
The pasta on the other hand was a bit of a handful… To be exact, we had a few problems with my pasta machine – catching the pasta and delaying the already time consuming activity. The other problem was the fact we were making fresh pasta for more than 12 people (including lunches).
Apart from the ordeal with the pasta, this cooking class went extremely well and everyone was pleased with the result.
Served 12-14 in this dish
700 – 750g plain flour
7 -8 eggs
3 egg yolks
3 pinches salt
a few glugs of olive oil
Place all ingredients in a food processor and process until it is crumbly. (With this quantity it was quite difficult and the bottom ingredients clumped quite a bit). Turn out onto a lightly floured clean bench and knead with the palm of your hand until it’s come together. Cover in plastic and refrigerate for 30mins to 1 hour.
Remove from fridge and divide into 8 portions. Keep unused portions covered in plastic. Using one portion at a time, roll out with rolling pin until thin enough to go through thickest setting on pasta machine. Make sure you flour both the pasta and the rollers in the machine. Once rolled, fold over and roll with rolling pin again, continue to roll through the pasta machine for a few times. Then reduce the thickness setting on the pasta machine and pass though. Continue to reduce the setting by one each time and once the pasta is as thin as you’d like (one of the last few settings), dust in flour, slice into thick strips and continue with other pasta portions.
Once all the pasta is almost finished being prepared, boil a very large pot of water. Add some salt to the boiling water and cook the pasta (in batches if need be) until al dente (this won’t take very long with fresh made pasta).
Baked meatballs and tomato sauce
Recipe from the Donna Hay section in the Sunday Magazine
4 slices white bread
¾ cup milk
500g pork mince
500g beef mince
2 eggs, lightly beaten
¼ cup finely grated parmesan cheese
½ cup chopped flat-leaf parsley leaves
5 garlic cloves, crushed
2 tablespoons olive oil
4 x 400g cans diced tomatoes
finely grated parmesan cheese, extra, to serve
Preheat oven to 220C. Place the bread in a bowl and pour over milk. Stand for 5 minutes to allow the milk to be absorbed. Tear the bread into pieces. Place bread in a large bowl with the pork mince, beef mince, eggs, parmesan, half the parsley and 3 garlic cloves. Mix well to combine.
Roll tablespoonfuls of the mixture into balls, place in two baking dishes and drizzle with oil.
Bake for 20-25 minutes or until browned. Add 2 cans of tomatoes and 1 garlic clove to each dish and stir to combine.
Bake for a further 5-8 minutes or until the sauce in warmed through. Sprinkle with the remaining parsley and parmesan to serve.
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