Here in Geneva all the restaurants are closed once again, but honestly it doesn't bother me too much as I LOVE hosting dinner parties.
Sure, every once in a while it is nice to treat myself to a restaurant where I can just relax and have no clean up at the end... because let's be honest who actually enjoys all the clean up at the end of a dinner party?
This was not just your ordinary dinner party, this was an Italian themed dinner party and it was absolutely spectacular. My boyfriend and I invited our dear friend Victoria to join us to happens to have some Italian roots. We thought it would be fun to all make homemade pasta together. We paired the pasta with a gorgeous vegan bolognese which has the most amazing rich flavour and finished the evening off with two delicious tiramisu. One of which was a traditional tiramisu prepared by my lovely boyfriend and the other by myself which was a healthy take on a traditional tiramisu. It was refined sugar free, diary free and gluten free.
3 very generous servings... we had left overs
3 large eggs
1 tablespoon salt
1 tablespoon extra virgin olive oil
extra semolina for dusting
Blend all of the ingredients in a food processor until well combined.
Cut the ball of pasta into about fist sized pieces.
Dust the pieces of pasta dough with semolina so they do not stick to the bench or the pasta machine.
Start rolling out the pasta dough through the machine from the largest size down until the desired thickness. We started at 1 and finished at 6.
Once all of the pasta sheets are rolled out cut the pasta into about 1.5-2cm strips and leave them on the bench to dry out for about 30 minutes.
Once the pasta has dried out, add the pasta to a pot of boiling salted water for about 3 minutes.
250g vegan mince
1 onion finely diced
1 carrot finely diced
2 stalks of celery finely diced
1 tablespoon of olive oil
3 cloves of garlic finely chopped
600ml of tomato sauce (we used Arrabiata because we love a bit of chilli)
1 tablespoon of Italian herbs
1/3 cup red cooking wine
salt and pepper to taste
Heat a medium sized casserole with the olive oil.
Add the finely diced onion, celery, carrot and garlic cloves until softened.
Add the vegan mince and good until browned.
Add the tomato based sauce and add about 300ml of water along with the Italian herbs and red wine.
Cook the sauce for at least 1-2 hours until rich in flavour, add salt and pepper to taste.
Add the freshly cooked pasta and top with grated parmesan, pecorino, vegan Parmesan.... whatever you like really! Along with a few teared basil leaves and freshly ground black pepper.
Then to finish off the evening I made a decadent vegan tiramisu, the recipe wasn't recorded and I just added bits of each ingredient until I got the consistency I wanted, it is not yet perfect to post but I will make it a few more times and post it up soon.