Pasta with a twist

Was tonight looking for a way to make pasta a bit different. I usually make fresh pasta and then just use a bit of garlic puree and lemon juice sort of thing. However, tonight I wanted garlic punch. I have seen garlic pasta but it pales once cooked. I think this is because it is dried and once you have cooked it for so long that its gone - at least the taste of it is.

So made fresh pasta (I use 100 grams of pasta to one large whole egg). However, I also added one clove of fresh garlic to the Magimix for every 200 grams of flour. What a difference this made to the final product. I then just did my usual of slicing thinly a red onion, added a knob of butter, some parsley and coriander, and the juice of one lemon. If you are really decadent then a small shaving of Parmesan is also called for.

All J could say was 'Cook that again!' which translates that it was a good thing (someone else says that!) and I can make it any time I want. I served it with some grilled zucchini and aubergine which was lovely with all its hatch marks on it (don't you just love the grill pan?!).

Anyway, try it sometime you might find you like it better. Off to have some tea and a cupcake. Last night had a burning passion for chocolate cake but made cupcakes instead with cream cheese frosting.