You only have £20 to spend on makeup so everything – brushes included – comes to less than £20. This is what I would suggest for someone just starting out in makeup and without a lot of money to afford a lot of products.
Looks will be coming Wednesday and Friday but today is the haul of all the products.
First chop and squash the garlic till it is a fine paste. The best way to do this is by using the side of the knife. Mincing it fine will make sure the flavour is there without having huge chunks of garlic.
Fry the garlic in extra virgin oil on low heat for around three minutes to cook it through. Extra virgin is not really used for cooking in Italy but mainly as a dressing or a dip because it is so expensive. The flavour is lost through cooking so it is seen as wasteful.
However with this dish the oil is the main player and forms the main base of the sauce so the better quality oil you get the better the sauce will taste.
Chop the tomatoes in to quarters and add everything in; the seeds will from the base of the sauce. Don’t over cook the tomatoes they should only be on the heat to warm though and to soften slightly; a little bite and texture is great for this dish.
Then tear up the prosciutto add that in to the mix. Make it small pieces this will mean there is no need to cut the sauce.
You can use ham or even bacon instead but if using uncooked meat add them in and completely cook before adding the garlic or tomatoes.
Add in the dried basil, if using fresh add in around 1 tbsp instead also add in the pepper. Don’t use any salt because the prosciutto or bacon will be salty and you don’t want to over salt the sauce.
Once the pasta is around 1 minutes off being done add in to the sauce to mix and marry the sauce and pasta together. Having the last bit of cooking done in the sauce will help the sauce and pasta mix together.
Just before you are to serve add a bit of the pasta water. The starch that has come out of the pasta will make the sauce really creamy.
Dish up and serve with some more pepper and even some parmesan reggiano.
First you need 00 flour, over in Italy you can really only buy 00 flour in the supermarkets and it is dirt cheep however in England it is more expensive than regular flour and harder to find.
00 is ground fine to make the flour easier to work with and make it more elastic. If you really can’t find it use plain flour.
Put the flour on the counter top and create a hole in the middle and crack the egg in to it and add the pinch of salt. Mix the dough and kneed it until it is smooth; it will feel like play dough not like a bread mix so don’t add any more liquid.
After it is smooth, wrap it in cling film and leave to rest for 20 minutes this makes the gluten in the flour to rest so it can be worked with easier.
Then roll out the dough either through elbow grease or invest in a pasta machine, a good one is around £40 and don’t really bother to go more expensive than that.
After that you can make the shapes, most pasta machines come with tagliatelle or linguini as well.
If making a long stringy pasta put semolina down on the tray to stop the pasta from sticking and don’t use any more flour.
If you can’t find semolina you can hang the pasta out to dry and you need to leave it to dry for around 10 minutes.
Finally time to cook and get a large pit of salted boiling water have a rapid boil. Make sure that whoever you are cooking with is ready to eat because fresh pasta takes around 2-4 minutes to cook. It does depend on how thin your pasta is so check after 2 minutes and you should be done.
This is a simple fresh dish that is perfect for summer.