Ingredients
For bisque:
- 3 garlic cloves, minced
- 1 medium brown onion, finely diced
- 8-10 large prawns, heads and shells
- 1/2 cup dry white wine
- 1 medium carrot, finely diced
- 1 leek, finely diced
- 1 stick celery, finely diced
- 800g canned crushed tomatoes
- 1/2 cup water
- 2-3 bay leaves
- 1 tsp dried oregano
- Pinch sea salt
- Pinch cracked pepper
- Olive oil for cooking
For pasta and sauce:
Method
Pasta dough:
- Sift the flour into a KitchenAid Stand mixer bowl attached with the dough hook.
- Break eggs in a cup and mix in with a fork, add the eggs to the flour and start mixing slowly, starting on speed 1 and working your way up to speed 2-3.
- When the dough starts to come together turn it out onto a clean bench and knead for about 5 minutes until smooth, dusting your hands or the bench with a little flour if it starts to stick. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Cut dough into 4 pieces and flatten one piece slightly into a neat rectangle, wrapping the remaining pieces in plastic wrap to prevent them drying out.
- Attach the pasta roller attachment to your KitchenAid Stand Mixer, starting on the widest setting, pass the flattened piece of dough through the machine a few times, folding each time. Increase the notch’s 1 at a time up until notched 6.
- Dust lightly with flour if it starts to stick and if it becomes too long to handle, cut it in half. Repeat with remaining dough.
- Attach the spaghetti cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through. Hang the spaghetti on a rail to prevent it sticking.
For the bisque:
- Sauté the garlic and onion in a large deep pot with a good drizzle of olive oil.
- Add the prawn shells along with the white wine, allow to simmer for 5 minutes.
- Add the diced carrot, leek and celery and sauté for 5-8 minutes until they start to become translucent. Follow by adding the can of crushed tomatoes, water, bay leaves, dried oregano and a good pinch of sea salt and cracked pepper. Stir through and allow to simmer for 25-30 minutes. A little more water can be added if the bisque becomes too thick.
- Add the diced carrot, leek and celery and sauté for 5-8 minutes until they start to become translucent. Follow by adding the can of crushed tomatoes, water, bay leaves, dried oregano and a good pinch of sea salt and cracked pepper. Stir through and allow to simmer for 25-30 minutes. A little more water can be added if the bisque becomes too thick.
For the sauce:
- Sauté the garlic and onion in a heavy base fry pan with a good drizzle of olive oil, for a few minutes.
- Add the bisque liquid and cherry tomatoes, allow to come up to a simmer while the liquid thickens. Stir in the prawns and allow to simmer for a further 5 minutes. Season to your liking, remove from the heat.
- When you're ready to cook the spaghetti, bring a large stock pot of salted water to a boil over high heat. Add the spaghetti and cook 5-6 minutes until al dente and drain.
- Spoon half of the sauce over the pasta and gently toss to coat. Spoon the remaining sauce over the top and serve with a sprinkle of fresh parsley.
