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 tummy filler. You can have it as brunch, or heavy snacks. The
addition of 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
hindrance in taste.
You can add in any veggies of your choice.
