Meatballs with Coriander Cavatelli

Brought to you by:

The Devilled Egg

4 serving

Prep time: 25 mins

Cook time: 23 mins

Serves: 4

How about trying something new this weekend? This dish is perfect for warming up bodies without being too heavy. It might seem a little fiddly to prepare, but that makes eating it all the more enjoyable.

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Ingredients Method

Ingredients

400g 00' Pasta Flour
4 medium eggs
2 tbsp olive oil
1 tbsp coriander leaves , plus a little extra for the meatballs
500g pork mince
1 tbsp ras el hanout
1 tsp chilli flakes

Method

Step 1

To make the pasta, place all the ingredients into a food processor and combine until the mixture resembles cous cous.

Step 2

The mixture should be tacky but not sticky. It needs to come together easily, but not come off on your fingers.

Step 3

Bring the pasta together in a bowl and knead lightly. Then wrap the dough in a baking paper and rest at room temperature for 20 minutes (to relax the gluten in the pasta) or in the fridge for up to 12 hours (the dough will start turning grey).

Step 4

When you are ready to make the pasta shapes, unwrap the dough. Cut it into thin strips. Tear small chunks off and create Cavatelli.

Step 5

To make sure the finished pasta shapes do not stick together, pop them on a tray scattered with polenta.

Step 6

For the roast vegetables use a colourful selection, sliced. We used courgettes, aubergines, peppers and tomatoes. Pop them on a tray and drizzle with olive oil and season with salt and pepper. Roast these in a hot oven for 20 minutes. These could be eaten on their own, just with the pasta or with the meatballs.

Step 7

For the meatballs, combine 500g minced pork, salt and pepper, 1 tablespoon Ras el Hanout, 1 teaspoon Chilli flakes and chopped fresh coriander. Combine thoroughly and roll into meatballs. Preheat the oven to 200C and bake for 10 minutes or until golden brown. Serve with the pasta, which will take 2-3 minutes to cook.