Caramelised Shallot Pasta Recipe
How to make Caramelised Shallot Pasta
Spaghetti cooked in a delicious caramelized onion puree and shallot puree. Top it with a generous amount of parmesan crumble and indulge in its goodness!
- Total Cook Time1 hr 05 mins
- Prep Time1 hr
- Cook Time 05 mins
- Recipe Servings5
Ingredients of Caramelised Shallot Pasta
- For pasta dough:
- 350 gm Farina
- 150 gm Semola
- 6 Eggs
- 3 gm Salt
- For parmesan crumble:
- 10 gm Butter
- 5 gm Garlic
- 3 gm Chilli flakes
- 25 gm Panko bread crumb
- 25 gm Parmesan
- For caramelised shallot puree:
- 20 gm Butter
- 150 gm Shallot, sliced
- 10 gm Caper (chopped)/ Can be switched with anchovies for meaty version
- 2 gm Chilli flakes
- 1 Bay leaf
- For finishing:
- 300 gm Spaghetti
- 5 ml Olive oil
- 50 gm Caramelized shallot puree
- 60 ml Tomato sauce
- 2 gm Flat leaf parsley
- 1 gm Salt
- 15 gm Parmesan
- Artichoke (for garnish)
- Spring onion/ chives (for garnish)
How to Make Caramelised Shallot PastaHideShow Media
For making pasta dough:
The dough of the ravioli has to be made first, so that it gets enough time to rest and hydrate enough, the dough should be made 30min before using.
For making the pasta dough mix all the dry ingredients together, semola, farina and salt and create a well with a hole in the center.
Whip eggs together and pour in the center of the well. Slowly mix all the ingredients together to make the dough, the dough should be tuff and hard.
Cover the dough with cling wrap and allow it to rest.
For making parmesan crumble:
Set up a deep pan and start by adding the butter. Once the butter is melted add in the garlic and sauté well.
Add in the chili flakes and allow it to release the oils. Add the panko crumbs and brown till golden in the pan.
Once the desired color is achieved take it off the flame, add in the parmesan and stir vigorously, allow the mixture to cool and save it in an airtight container.
For making spaghetti:
Sheet the pasta dough. Machine gives a more even product, at home a rolling pin can be used to flatten. The sheet should be flattened so thin, such that the surface below is visible.
Cut the pasta sheets, to the desired length of spaghetti required, ideally the length of the spaghetti should be a foot long. Once the equal sheets are cut, apply flour and start rolling the pasta sheet from both ends towards the center.
With a knife start cutting the rolled sheet from the center, make sure the cuts are through and through. Open the sheet after rolling, you will obtain the strings of the pasta dough, this can be now shaped and stored in the freezer.
Note – A packet of dry pasta works perfectly as fine, blanching of 8 minutes is required before using.
For making shallot puree:
In a pan start by adding the butter and bay leaf. Once melted add in the shallots and allow it to cook for at least 20 minutes on slow fire until cooked and is nice and golden.
Balance the sweetness of the shallots with capers and chili flakes. Chill and reserve, this can be made into a puree or chunky as it is (discard the bay leaf.)
Start by adding olive oil and heating the pan. Add in the caramelized onion puree and let it cook, add stock so the puree doesn’t turn bitter.
Add in the tomato puree and allow the sauce to cook, season with fresh parsley. Add in the blanched spaghetti, allow the pasta to cook in the sauce for at least 2 minutes, for it to absorb all the flavors.
Finish by balancing the dish with salt/ pepper if required and generous shavings of parmesan.
Present the pasta in a plate, add a spoonful of the parmesan crumble for texture and garnish with fresh chives and artichoke leaves.