Torn Pasta with Smoked Salmon, Spinach and Olive Oil


Ingredients

200g Fresh lasagna sheets, Sea salt and freshly ground black pepper, to taste, ½ cup Moro Intenso Extra Virgin Olive Oil, 4 Spring onions, finely chopped, 200g Baby spinach, 200g Smoked salmon, Basil leaves and lemon wedges, for serving

Method

Tear lasagna sheets into irregular pieces and cook in a large pot of salted boiling water until just al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of Moro Intenso Extra Virgin Olive Oil in the pot and sauté the spring onions until softened. Return the pasta to the pot together with the pasta water, spinach and remaining Moro Pesto Infusion. Toss until heated through and the spinach has just wilted and season to taste. Portion half the pasta onto serving plates. Tear half the smoked salmon into pieces and arrange on top. Top with remaining pasta and salmon. Drizzle with extra Moro Intenso Extra Virgin Olive Oil, sprinkle with pepper and basil leaves and serve with lemon wedges.

Tuna, Pea and Basil Pappardelle with Feta Cheese


Ingredients

500g Pappardelle or tagliatelle pasta, Moro Primero Extra Virgin Olive Oil, 4 spring onions, chopped, 2 cups frozen peas, 425g can tuna, drained, 1 bunch basil leaves, 150g feta cheese, freshly ground black pepper

Method

Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons Moro Primero Extra Virgin Olive Oil in the pot, and sauté spring onions and peas for 1 minute. Add pasta, reserved pasta water, tuna and basil and toss until heated through. Portion onto serving plates, top with crumbled feta cheese, drizzle with extra olive oil and sprinkle with pepper.

Scallop, Pea and Pancetta Fettuccine with Pangrattato


Ingredients

500g fettuccine, linguine or pappardelle pasta, ¼ cup Moro Frutal Extra Virgin Olive Oil, 1 cup fresh or panko breadcrumbs, 3 cloves garlic, crushed, grated rind of 1 lemon, 1 tablespoon finely chopped parsley, sea salt and freshly ground black pepper, to taste, 1/2 cup Moro Frutal Extra Virgin Olive Oil, extra, 6 slices pancetta, cut into strips, 500g scallops, cleaned, ½ cup frozen peas, ½ cup white wine, lemon wedges, for serving

Method

Boil pasta in a large pot of salted boiling water until al dente. Meanwhile, to make Pangrattato, heat Moro Frutal Extra Virgin Olive Oil and sauté breadcrumbs with 1 clove crushed garlic until golden and toasted. Combine with lemon rind, parsley and season to taste. Drain pasta, retaining 1 cup of pasta water, and keep warm. Heat 1 tablespoon extra of Moro Frutal Extra Virgin Olive Oil in the pot, add scallops and sear quickly until golden on one side, remove. Sauté pancetta in oil until crisp, then add peas and wine and simmer for 5 minutes. Toss in pasta, scallops and remaining oil until heated through, adding a little pasta water if needed. Season to taste and portion into pasta bowls. Sprinkle with Pangrattato and serve with lemon wedges.

Roast Pumpkin and Bacon Penne Pasta


Ingredients

500g butternut pumpkin, peeled and diced, 1 red onion, diced, 4 rashers bacon, finely sliced, ¼ cup Moro Primero Extra Virgin Olive Oil, 1/2 teaspoon salt, Freshly ground black pepper, to taste, 500g penne pasta, ¼ cup Moro Primero Extra Virgin Olive Oil, ¼ cup fresh basil or parsley leaves, 1/2 cup freshly grated Parmesan, Shaved Parmesan, for serving

Method

Combine pumpkin, onion, bacon, Moro Primero Extra Virgin Olive Oil, salt and pepper in a baking dish and roast at 200ºC for 30 minutes until tender and slightly browned. Meanwhile, boil pasta in a large pot of salted boiling water until ´al dente´. Drain pasta, reserving 1 cup liquid, and toss pasta with roast pumpkin mixture, Moro Primero Extra Virgin Olive Oil, grated Parmesan and basil. Stir in enough of the reserved liquid to moisten the pasta. Season to taste and serve with Parmesan shavings.

How to Make Pasta


Ingredients

2 cups plain flour, ¼ teaspoon salt, 3 eggs, 1 tablespoon cold water, 1 tablespoon Moro Primero Extra Virgin Olive Oil

Method

Combine flour and salt in a large mixing bowl. Make a well in the center and add the eggs, water and oil. Combine with a fork to make a rough ball. To shape the pasta, divide the dough into four and keep covered with a damp cloth to prevent drying out. Lightly knead each piece on a floured surface until smooth.

Hand Rolling

If hand rolling, knead the pasta for 10 minutes on a lightly floured surface until smooth, shiny and elastic. Using a piece of dowel rod (or a rolling pin), roll out the pasta into a rectangle 1-2mm thick. Place on a floured tea towel and allow to dry for 10 minutes.
To cut into lasagna sheets, cut the pasta into 12cm x 16cm lengths. Sprinkle with flour and allow to dry for 10 minutes before use. To cut into fettuccine, ensure the pasta is well floured before gently rolling up as for a Swiss roll and cutting into 5mm wide strips. Unravel the fettuccine, sprinkle lightly with flour and allow to dry for 5-10 minutes. Use as required.

Pasta Machine

Set the rollers on the pasta machine to the widest setting and feed the pasta dough through 6-8 times, ensuring it is well floured and folded into three after each rolling. These steps replace hand kneading. Continue rolling but reduce the thickness setting on the machine after each rolling until it is at the second smallest setting. Do not fold between rollings. To cut into lasagna sheets, cut the pasta into 12cm x 16cm lengths. Sprinkle with flour and allow to dry for 10 minutes before use. To cut into fettuccine, place pasta sheets onto a floured tea towel and allow to dry for a few minutes before feeding through the cutting rollers to make fettuccine. Unravel the fettuccine, sprinkle lightly with flour and allow to dry for 5-10 minutes. Use as required.

Italian Sausage Ragu with Casarecce Pasta


Ingredients

500g Italian-style pork sausages, ½ cup Moro Tradicional Olive Oil, 1 cup red wine, 700g bottle tomato passata, 500g casarecce, penne or rigatoni pasta, ½ bunch basil leaves, freshly grated Parmesan, for garnish, Moro Primero Extra Virgin Olive Oil, for drizzling.

Method

Slice or chop pork sausages. Heat Moro Tradicional Olive Oil in a large heavy based pot and sauté sausages until well browned. Deglaze pan with wine, add tomato passata and bring to the boil. Simmer uncovered for 20-30 minutes until thickened. Cook pasta in a pot of boiling salted water until al dente, drain and toss hot pasta into ragu together with basil leaves. Serve in pasta bowls sprinkled with Parmesan and a drizzle of Moro Primero Extra Virgin Olive Oil.

Bacon and Broccoli Minestrone


Ingredients

1 cup small pasta (risone, elbows or macaroni), 1 head broccoli, ¼ cup Moro Delicado Light Taste Olive Oil, 1 red onion, finely chopped, 2 cloves garlic, crushed, 6 rashers bacon, diced, 3 carrots, peeled and diced, 2 potatoes, peeled and diced, 400g can diced tomatoes, 2 litres chicken stock, 400g can cannellini beans, undrained, salt and freshly ground black pepper, to taste, Moro Primero Extra Virgin Olive Oil, for drizzling, chopped parsley and shaved Parmesan, for sprinkling, crusty bread, for serving

Method

Cook pasta in a pot of salted boiling water until just ‘al dente’. Drain and reserve. Cut broccoli into small florets and chop the stalks. Heat Moro Delicado Light Taste Olive Oil in a large heavy-based pot and sauté onion, garlic and bacon until softened. Add carrots, potatoes and chopped broccoli stalks (reserve the florets) and sauté for 2 minutes. Add tomatoes, stock and beans and bring to the boil. Simmer uncovered for 20-30 minutes until vegetables are tender and soup has thickened slightly. Add broccoli florets and pasta to soup and simmer a further 5 minutes or until broccoli is just tender. Season to taste. Spoon into bowls, drizzle with Moro Primero Extra Virgin Olive Oil, sprinkle with parsley and Parmesan, and serve with crusty bread.