Makings of spaghetti (for 2 servings):
Ingredients:
200 gram flour (I used Hodgson mill pasts flour which is a mixture of semolina and durum wheat flours).
80 gram mixture of one egg, olive oil, salt and water, well mixed. (I weighed these ingredients).
Directions:
1. I put the flour into the chamber of the machine (left upper) and turned it on.
2. I then slowly poured in the liquid.
3. It turns several minutes. It never come to one mass of dough but remains rather dry.
4. It automatically stops and reverses the direction which will feed the dough to the extruder and the pasta starts coming out (right upper).
5. The lower two pictures show the final product. It is rather dry and does not stick to each other.
For tarako sauce.
Ingredients:
One small onion, halved and sliced, caramelized in olive oil
Two sacs of "Tarako" cod roe
Sake
Olive oil, 1 tbs
Lemon juice
Perilla leaves, thinly julienned (I did not have perilla so I used baby arugula) Nori , thinly julienned
Directions:
1. Cut one side of the roe sacs. Using the back of the knife, scrape off the roe leaving the sac.
2. Place the roe in a small bowl and add sake (small amount, probably 1-2 tsp) and mix.
3. Cook the spaghetti (I may have over cooked this).
4. Add the olive oil in a frying pan on medium flame.
5. When heated, add the cooked spaghetti, caramelized onion and mix. When the spaghetti is coated with oil and warm, add the cod mixture and quickly mix for 1-2 minutes until the roe becomes opaque (i.e. cooked).
6. Cut the heat and add the lemon juice (1 tbs).
7. Serve on the plate garnished with think strips of perilla leaves and nori.
This was a bit of disappointment. Since the fettuccini I made was very good with nice texture but somehow became a bit mushy, I was expecting better. We decided using thin Udon noodle is much better.
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