This article originally appeared in the latest June edition of Foodie: The Foodie Forks. Read it here!
Chef Steve Chou at Bungalow gives us his best dishes for wowing guests at your next sit down soirée.
Prep time: 1 hour 30 minutes
Cooking time: 30 minutes
- 750g type 00 Italian flour
- 7 eggs
- 2 tbsp milk
- 1 tbsp olive oil
- 400g carrots
- 2 large onions
- 3 celery sticks
- 2 whole jalapeños (de-seeded)
- 4 cloves of garlic
- 250ml red wine
- 150 ml soy sauce
- 150 g tinned crushed tomatoes
- 1 litre milk
- 30g of basil cut into strips
- Ricotta cheese, to garnish
- green pesto, to garnish
- Mix all ingredients until smooth and then let rest for one hour.
- Divide the dough into four pieces and pass through pasta maker according to basic machine instructions.
- Once the pasta sheets have been formed and you’re down the right thickness (about 2mm), cut the sheets into very fine ‘angel hair’.
For Carrot Bolognese:
- Roughly cut the carrots, onions, celery, jalapeño and garlic.
- Heat up a large saucepan with drizzle of oil until it’s smoking hot.
- Place all the vegetables into the pot, stirring it constantly to cook out the moisture.
- Add the red wine and cook the mixture until it reduces by half.
- Follow the same step with the soy sauce, tinned tomatoes and milk.
- Cook the fresh pasta in salted boiling water for roughly 1-2 minutes.
- Finish with sliced basil and garnish with a little ricotta cheese and green pesto.