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