Recipe: Twirly Ribbons
Here is the recipe for making Big Cook Little Cook's Twirly Ribbons.
- 200g plain flour
- 2 eggs
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 400g tin of chopped tomatoes
- A pinch of oregano
- Fresh basil leaves
- 1 tablespoon of olive oil
- Chopping board
- Rolling pin
- Butter knife
- 2 saucepans
- Sharp knife
- Colander
- Garlic crusher
Method
Makes 2-3 portions
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Make a small mountain of the flour on your work surface and then make a crater in the middle to hold the 2 eggs.
Pour the egg in the middle of your mountain, bringing flour into the mix with each stir from the insides of the crater - don鈥檛 let the egg spill out!
Mix together until you have a rough dough, then you can start kneading with your hands for 5 minutes. The kneading will create a silky-smooth dough.
Wrap this in cling film and put into the fridge for 15 minutes.
While your pasta dough chills, ask your grown-up helper to heat a splash of olive oil in a pan on a medium heat. Add the onion and gently cook for about 5 minutes until soft. Then add the garlic, chopped tomatoes and oregano and cook for a further 15 minutes.
Remove your pasta dough from the fridge and roll it into a long thin oblong shape on a floured chopping board.
Cut the oblong into long ribbons roughly a finger wide and make little piles of the ribbons and put them on a tray to dry out.
Cook your twirly ribbons in a pan of boiling water for 2 minutes. Stir them every now and then so they don鈥檛 stick together.
When cooked, carefully drain the ribbons and serve in a bowl with a spoon of sauce. You can create a bow out of the ribbons and decorate with some basil leaves.