Fresh pasta with a crayfish curry sauce

Put the flour, the eggs and a dash of salt together in the food processor and let it run. The dough will come together in one ball, as soon as that is the case it’s ready. Put the dough in the fridge.

Put crayfish in your food processor and blend it until it’s chopped into crumbles. Chop the parsley and the red onion into very small pieces as well.

Put a pan with water on the stove.

Clean your counter-top and dry it so you can roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I create tagliatelle so once the sleeves are thin enough I’ll take them through the tagliatelle shaper. After this, hang them on your drying rack.

Put a baking pan on the stove.  Add a bit of oil. Once the oil is hot put the onions in the pan. Let them fry for 2 minutes, add the crayfish and some pepper.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Bake the crayfish for about 5 min. Add the parsley (keep some separate to garnish the dish), stir well and take of the stove.

Put a saucepan on the stove as well and add a sip of olive oil. Add the curry powder, let fry for about a minute and add the whip cream and the vegetable bouillon. Make sure the sauce starts to boil. Add a bit of water to the maizena, stir until all the lumps are gone and add the maizena mixture to the curry sauce. Let it boil for 5 minutes whilst you keep stirring so that the sauce thickens but doesn’t get lumps. In case the sauce doesn’t get thick enough, add a bit of extra maizena.

Add the curry sauce to the crayfish mix and stir well, add the boiled pasta to the sauce stir and let it boil for another minute.

Put the pasta on a plate, and finish off with some chopped parsley and basil on top.

Ready to serve!