- 250 grams All purpose flour
- 50 grams Dried biltong powder
- 3 Eggs
- 2 tablespoons Butter
- 300 milliliters Fresh cream
- 50 grams Fresh parmesan cheese
- 2 tablespoons Fresh flat leaf parsely, finely chopped
- 3 cloves Black garlic, finely chopped
- Black pepper
- 1 tablespoon Dried biltong powder
1. To make the pasta: Sift the flour into a large bowl if you are going to make the dough by hand, or to a food processor if you are going to use one. Add the biltong powder and mix through. Add the eggs. Slowly work the eggs into the flour until completely amalgamated. Flour your hands and knead the dough for about 15 minutes until it is smooth, firm and elastic. Or use the food processor and blend the ingredients until the same result is achieved. Chill the dough for about 25 minutes then roll out into long sheets. If you are using a pasta machine, start at the largest setting on the rollers and roll the dough once through. Change to the next setting and repeat. Then onto the next setting and repeat once more. Continue until the desired thickness is reached. Using the cutting component of your machine, cut into strips. If you are not using a pasta machine, a rolling pin should be used to roll out the dough to the desired thickness. Use a sharp knife to cut into strips about 5 mm thick. Allow the pasta to dry for at least 30 minutes.
2. To make the sauce: Melt the butter in a large saucepan or flame proof pot. Add the cream, the black garlic, the additional tablespoon of biltong powder and the cheese. Stir over medium heat until the cheese has melted and the sauce has thickened. Season with salt and black pepper.
3. Cook the pasta in a large pot of salted water that has been brought to the boil and to which a table spoon of oil has been added. The paste will be cooked in about 4 to 5 minutes. Taste to make sure it is still firm to the bite (al dente). Do not over-cook the pasta. Drain the pasta and add to the sauce. Add the parsley and fold through over a medium heat until the pasta is well covered. Taste for seasoning. Serve with extra grated parmesan cheese and chopped fresh parsley on the side.