roughbarked said:
hey, creativity is always messy. ;)
but I do want you to write down what you did.. if you can take the time.
OK. Some of the amounts will be approximate as I didn’t measure them.
The Pasta.
2 cups plain wholemeal flour
1 cup plain white flour
4 bantam eggs
a little water
Mix the flours and eggs in a blender with a little water then knead about 15 mins on a floured surface to make a stiff dough that bounces back when pressed with a finger. Wrap in cling wrap and leave in the fridge while you go shopping (well that’s what I did!) Roll pieces of dough on a floured board to make thin sheets. (I then cut them into smaller pieces for easier handling and cooking.) Lay on a couple of clean tea towels while bringing a big pot of water to the boil with a little salt.
Fillings
2 small (2cm diameter) leeks, the whites washed and sliced
5 medium button mushrooms, sliced
chunk of low salt butter
1 cup left over cooked pumpkin mashed with a little milk
nutmeg and pepper to taste
Broad Bean Bechamel Sauce
a chunk of low salt butter
1 tablespoon plain flour
1 cup par-cooked young broad beans, skins removed
1 1/2 cups milk (approx.)
1/2 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated
pepper to taste
grated cheddar cheese and parmesan cheese to top
Sweat sliced leeks and mushrooms in a covered pan in some butter on low-medium heat.
In the blender, blend broad beans with enough milk to cover them.
In a saucepan on low heat cook off a tablespoon of plain flour in some butter then stir in the milk/broadbean mix and cook, stirring occasionally, until it thickens slightly.
Remove from heat.
Add cheddar and mozzarella cheeses and pepper to taste. Stir until cheeses have melted.
Assembly
Cook the sheets of pasta in the boiling water a few pieces at a time as you assemble the dish (about 5 mins each time.)
Spread a little of the bechamel on the bottom of a casserole dish and cover with a layer of cooked pasta.
Add the leeks and mushrooms and top with a little more bechamel and add another layer of cooked pasta.
Spread the mashed pumpkin evenly over the pasta and add nutmeg and pepper to taste, then add another layer of cooked pasta.
Add the remainder of the bechamel and top with grated cheddar and parmesan cheeses.
Put in moderate oven (180C) for about 40 mins or until cheese on top is browned.
Enjoy :)