Origin of dish:
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Type of cooking:
Preparation time: 60 minutes
Cooking time: 40 minutes
Ingredients (for 4 people) :Method: Pour a mound of flour onto a chopping board. Using your fingers, make a well in the middle of the mound.
Into the well, crack four whole eggs and one egg yolk and add the olive oil.
Mix with a fork, gradually adding flour until a dough has been formed. Next knead well, for around 10 minutes until the dough has an even texture.
Wrap the dough in cling-flim and prove in a warm room for 30 minutes.
Using a rolling pin, roll the dough until it's half an inch thick. Beat an egg and cut the dough into 1.5 inch squares.
Brush one corner of the dough squares with the beaten egg.
Using a clean pencil, roll the dough diagonally around the pencil. Seal the pasta and slide off the pencil, repeat.
For the pasta bake:
Preheat the oven to 200C, and put a pan of water on the boil for the pasta.
Heat the oil in a separate pan, add the garlic and chorizo and cook until the garlic has browned.
Add the chopped tomatoes, paprika, olives and thyme, allow to simmer for 10-12 minutes, stirring regularly.
While the sauce is simmering, add pasta to the boiling water.
When the pasta has been drained, put it back into the pan and pour over the sauce mixture. Stir until the ingredients are well distributed, and then transfer into an oven proof dish.
Sprinkle grated cheese on top, and put into the oven for 15-20 minutes until the cheese is golden and bubbly.