by Jamison Godfrey •
This is great pasta favourite of mine with the fillings endless that can be used, however it does require a bit of time and a pasta machine necessary to roll out your own dough.
You could substitute the dough for the pre-rolled fresh pasta, but would probably find it too thick and not durable enough, besides, rolling out your own is half the fun.
To make the pasta dough, place the sifted ‘00’ flour and salt on a clean work bench and make a well in the centre. Crack eggs and yolks into the centre along with the olive oil. Slowly work into dough. Once formed, knead dough until smooth and pliable, this can also be done in a kitchen aid mixer or the like if you have one. Form into a ball and Gladwrap, allow to rest for at least 30 minutes.
In a saucepan, place all the bouillon ingredients onto the stove and bring to the simmer. Put the salmon in first, then once almost done, drop the scallops in. Take off the heat and strain liquid off. You can keep this to make a sauce if you like, or discard with the other ingredients.
Once cooled slightly, remove skin on the salmon (if any) and place into a food processor with the scallops and pulse until breadcrumb consistency. Remove and put into a large mixing bowl. Add the other ingredients and mix thoroughly.
Set pasta machine on largest setting, cut the dough into six pieces, dust with a little flour and start rolling. Once through, turn the setting down a few clicks and put the pasta back through again. This should be the right thickness now. On a floured bench, cut into even squares, about 12x12cm. Place a ball of filling at one corner, brush half the side with a little water, not too much, and fold over to make a sealed triangle.
Brush one corner with a little water and bring the two corners together and stick down. That’s one done, now repeat the process until finished, about 6-7 pieces per portion. I have served this particular dish with a tomato, herb and cream based sauce, with fresh basil and shaved parmesan cheese, but a cream sauce or just olive oil, fresh salt and cheese would be fine.
These will only need about 4-5 minutes placed in some slowly boiling salted water then add your desired sauce. Get rolling and have some fun!
Ingredients (serves 4)
Pasta dough
5OOg ‘00’ plain flour
Pinch of salt
2 whole eggs
9 egg yolks
One tablespoon olive oil
Extra flour for dusting
SALMON and SCALLOP FILLING
300g boneless salmon fillet
150g Tasmanian scallops
2 cloves garlic peeled and chopped
2 tablespoons of flat leaf parsley chopped
150g grated provolone cheese
Salt and pepper to taste
50mls pouring cream
COURT BOUILLION
4 Parsley stalks
1 lemon cut in half and squeezed
10 black peppercorns
Half carrot peeled and roughly diced
1 cup white wine
1 litre water
This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
More info: www.drunkenadmiral.com.au
