Pasta in Edible Bowl
Recipe and Pictures by: Nikita Dudani
Pasta is one of my favorite dishes. I love Pasta in white sauce more than in any other sauce. My love for white sauce is deeper because of the oodles of milk and cheese used in it. I am an addict to milk and all its products. They form a very consistent and necessary part of my diet.
I like Pasta simple yet elegant. Italian recipes are built on only thing – ingredients have to be fresh. That is what exactly, I did with my pasta. Some fresh green olives, and aromatic spices – I am done.
My addiction is to innovate and twist things. One twist from one dish to another makes it an excellent brain exercise. Few days ago, I tried my hands at making edible bowls. I was inspired to make them from the trend of serving soup in bread bowls.
Imagine, a bowl in which, you can serve as well as eat it! I worked on the concept in line with making it more related to Pasta. Moreover, the crunchy basket/bowl gives a pleasant surprise element to the saucy and juicy pasta. Eat it with a crunch!
This recipe is quite a tummy filler. You can have it as brunch, or heavy snacks. The addition of a bowl provides an appropriate weight to the saucy pasta. You can even drizzle some olive love, cheese love, or sauce love as per your taste.
Preparation Time: 20 minutes
Cooking Time: 35 – 40 minutes
Portion Size – Medium
Serves – 4
Utensils Used:
- 3 pans – 4 inch, 8 inch
- Sieve
- Spatula
- Bowl – medium size. (You can even opt for small or large versions, depending on serves)
Ingredients:
For bowl:
- All purpose flour – ¼ cup
- Salt – as per taste
- Water – 5 – 6 tsp
- Oil – for frying & greasing
For Pasta:
- Del Monte Penne Pasta – 2 cup
- Water – 3-4 cups
- Salt – 1 tsp
- Oil – 4 tsp
- Butter – 2 tsp
- Milk – 1 cup
- Water – 2 cups
- All purpose flour – 1 tbsp
- Oregano – 2 tsp
- Chili Flakes – 2 tsp
- Dry Thyme – 2 tsp
- Olives – ½ cup
- Grated Mozzarella cheese – ½ cup
Method:
For Bowl:
- Mix all purpose flour, salt, and, 2-3 tbsp of water in a bowl.
- Knead into a stiff and hard dough.
- Keep it aside for 20 minutes.
- Using rolling pin, roll out dough into thin circle.
- Apply oil on the backside of the bowl and stick the rolled dough on it.
- Seal it with fixing the edges of dough inside bowl.
- Heat oil in a wok.
- Deep-fry the dough on low flame until it forms golden brown.
- First place the bowl upside down, in such a manner that the opening in inside the wok/pan. After frying for 2-3 minutes, turn it so that it sits in the wok.
- Remember to use spoon or knife to provide it some oxygen while frying upside down.
- Drain on absorbent paper and keep aside.
- After it has cooled down, using a knife, cut the extra edges.
- Now lightly, remove it from the bowl. It should come off easily, if not, use the knife to release the edges.
For Pasta:
- In a deep pan, add pasta, oil, salt, and water.
- Boil pasta till al-dente.
- Drain and spread it on an open dish so it cools down.
- Heat butter in a wok.
- Add flour in it and stir it forms a light roux.
- Add in oregano, thyme, and chili flakes.
- Pour in milk, and olives. Stir till milk boils.
- Add 2 cups of water, and salt.
- Mix in the boiled pasta and half of the cheese.
- Let it cook for some time, till cheese melts.
Serve it with Love:
- Place the bowl on a plate.
- Add in hot and fresh pasta.
- Garnish with cheese, olives, and chili flakes.
- Serve hot.
Tips:
- It tastes best when served hot.
- Ensure, you cook Pasta before serving, as sauce tends to thicken, which creates a hindrance in taste.
- You can add in any veggies of your choice.
