Grenadier Marsh

Ingredients

300g plain flour

5 egg yolks 

1/2 tbsp salt 

500g boiled potatoes (I like baby potatoes)

3 brown onions 

3 tbsp olive oil 

1 tsp smoked paprika 

1/2 black pepper 

Salt (to taste)

1/2 tsp dry marjoram

Fresh coriander for garnish (optional)

Method

Pour the flour onto a clean surface. Make a hole in the middle of the flour and add the salt and egg yolk. Beat with a fork and bring in the flour from the sides until it forms a smooth paste. With your hands, knead the dough. Cover with a damp cloth and leave to rest for half an hour.

Once the dough has rested, give it a good knead then cut into 4 pieces. Roll them into sausages and flatten with a rolling pin. Put through a pasta maker (or roll by hand) to create flat sheets. Make sure you flour them well in between so they don’t stick together.

Place them on top of each other and cut off the edges. Cut into small squares as shown in the video. Cook in a pot of boiling water for about 5 minutes.

Meanwhile, boil the potatoes and let them cool down. Peel and chop into cubes. Heat a deep pan and fry the onion until golden. Add smoked paprika, black pepper, salt and marjoram. Fry the spices well until fragrant then pour in a spoonful of pasta water and cook well. The pasta sauce contains gluten from the pasta so it will create a smooth sauce. Add the potatoes and pasta and toss for 5-10 minutes Serve and enjoy. I like to eat it with pickled gherkins or a cucumber salad.

Come back tomorrow for Day 5 of my Pasta Challenge!