King Prawn and Mango Filled Pasta

King Prawn & Mango Filled Pasta
00Yields1 Serving
DifficultyAdvancedPrep Time45 minsCook Time5 minsTotal Time50 mins



For the Pasta
 2 large eggs
 200 g '00' grade flour, sieved
 1/8 tsp salt
 1 tsp olive oil
 1/4 cup fine ground semolina
For the Filling
 225 g jumbo king prawns
 100 g mango, peeled
 1/4 tsp salt
 2 cayenne chillies
 2 Tbsp haitian sensation chilli sauce
 1/4 tsp black pepper, ground
 2 Tbsp peperoncino pesto

In a food processor combine the eggs, flour, salt and oil. Pulse until it forms a solid ball, don't allow the pasta to get warm by over pulsing, if the pasta doesn't want to form into a ball simply tip it out and start kneading together.


Knead the pasta for about 8 Minutes, when your happy make a small cut to see if you can see any lumps or bits of flour in the dough, if so continue to knead.


Wrap the dough in cling film and place in the fridge to rest for a couple of hours.


Combine the prawns, chilled (or haitian sensation chilli sauce), lemon juice and seasoning using a stick blender until a thick paste emerges.


When ready take the prepared dough from the fridge and flatten with your hand to ensure it will fit through the rollers of the pasta machine.


Roll your pasta sheets in the machine, making two passes of each notch on the machine to ensure it stays stretched and thin. Try not to use extra flour to keep it from sticking together, instead use caution.


Once you have rolled your long sheet of pasta out cut in half. Place some fine ground semolina on your work surface and place the pasta sheets on top to prevent sticking. TOP TIP: The semolina will prevent sticking and not dry your pasta out.


Use your circular pasta cutter or chefs ring to mark out the pasta start to add filling of the appropriate ratio.


Place the other half of the pasta over the top and press down between the fillings ensuring you remove any any bubbles.


Using your circular pasta cutter or chefs ring now cut out the pasta and place onto a board with fine ground semolina semolina to dry out a little prior to cooking.


Bring a large pan of water to boil and add a large pinch of maldon sea salt. Place the filled pasta into the water one by one and bring back to a rolling boil. The pasta will take roughly 2 Minutes to cook but don't allow any bubbles to form in the pasta, if this happens the temperature is too high or they are starting to overcook. Once the pasta floats to the top of the pan they are cooked.


Remove with a slotted spoon and drain briefly before serving on a plate drizzled with peperoncino pesto and perhaps a little parmesan cheese.