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Not only are we green and delicious, we aim to be the fastest brussels sprout in the East.  Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.

Express Delivery is available for set boxes and other items showing the speedy sprout 🥦 icon.  If you only have those items in your cart you are eligible for express delivery, otherwise your first available date will be Regular Delivery.

 

Feel-Good Fresh Egg Pasta

by Bronni Page

Local Feel-Good Fresh Egg Pasta

Trying this recipe for fresh pasta is bound to have you feeling good, for so many reasons.

First of all, cooking is great for mental health. Focusing on a recipe gives the mind a break from all those busy thoughts. Pasta from scratch is a methodical process, so you'll likely feel it very relaxing too - ahhhh...

Next, when you use quality ingredients from local producers, you're supporting them and reducing your environmental impact, by using foods that have not traveled far to get to you. Our new flour producer, takes sustainability one step further. NSW wheat farming family the Doolins practice regenerative farming. They care for their earth, environment and community to produce healthy grains from the nutrients and minerals maintained in their soil. Best of all, there is nothing extra added to this amazing flour – it is single origin, all natural, non-GMO and chemical free. Now that feels good!

Lastly, hello - fresh pasta! You are going to feel so darn proud of yourself when you put fresh, made-from-scratch pasta on the table - what a legend! Ready to feel good?

Feel-Good Fresh Egg Pasta

For 6 serves you need:

6 eggs
600g plain flour

Local eggs for how to make fresh pasta recipe at Your Food Collective

 

To make

  • Place eggs and flour in your food processor*
  • Mix until combined
  • Knead for 2 mins (either by hand on a floured surface, or in your processor on the kneading setting)
Fun fact - kneading develops the gluten in the flour to make it springy and al dente. Without kneading your pasta will be flabby and soft when you cook it.
  • Form dough into a ball, wrap in a beeswax wrap  or pop in a plastic bag and rest in fridge for 30 minutes
  • Take a golf-ball sized chunk of dough and form into a small round in your hands
  • Now you are ready to roll your pasta through your pasta machine*, bit by bit!
  • Work the dough through all the settings on the machine, from the widest down to around the narrowest, until you reach the desired thickness
Pro tip: Lightly dust both sides of the pasta with a little flour every time you run it through the machine
  • Repeat the process til you've used up all your dough and you end up with long, wide strips of pasta, as pictured

There you have it, fresh pasta waiting for your creativity! We created a lasagne with our pasta sheets but of course you can cut your sheets into thin strips to form a linguine pasta, or whatever else you fancy.

* No mixer? No pasta machine? No worries - you can of course, mix and knead your dough by hand, as well as rolling out the pasta sheets with a rolling pin. It will just take you a little bit longer :)

 How GOOD did that feel? 
We'd love to hear about and see your pasta making efforts! Get in touch via hello@yourfoodcollective.com or tag us on socials @yourfoodcollective.

Local Bronni Page
Bronni Page


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