Black Cow vodka pasta
Pasta is always a delight, especially when it’s handmade, using our exquisite eggs. Black Cow vodka adds an indulgent, spirited note to this deliciously creamy sauce.
If using a food processor, crack in the eggs and tip in the fine pasta flour. Pulse a few times until it comes together like thick breadcrumbs. If it appears dry, add a tiny splash of water or olive oil and pulse a couple more times. Tip the dough out onto a clean work surface and knead well for a few minutes, until it feels springy and quite firm. Shape the dough into a disc and wrap in cling film, then place in the fridge to rest for around an hour.
If you’re making the dough by hand, make a mound of flour on a clean work surface and make a well in the flour. Crack the eggs into the middle and use a dinner knife to incorporate the flour gently into the centre, then mix it into the eggs. Continue mixing in the flour and use your hands to combine everything together into a rough dough. If it feels a little dry, just sprinkle over a little water or olive oil and start kneading. Knead well for a few minutes, until the dough feels springy and quite firm. Shape into a disc and wrap in cling film, and then place in the fridge to rest for around an hour.
The dough is now ready for you to roll and shape as you prefer.
Fill a large pot with water, add 1/2 cup of salt and bring it to a boil. Cook the pasta in the boiling water for 8-10 minutes.
Grate the rind of one lemon, then squeeze all the lemons and reserve their juices. In a medium saucepan, heat the Black Cow vodka and heavy cream until a thick mixture is formed.
Add the lemon rind and juice to the cream mixture and stir well, followed by the pepper, parsley, and parmesan cheese.
Heat the mixture for 1 minute then remove it from heat. Next, drain the pasta and place it in a large pasta bowl.
Pour the creamy mixture over the pasta and toss well. Serve it alongside some extra parmesan cheese and enjoy!
4 Clarence Court Old Costwold Legbar eggs
400g tipo 00 pasta flour
1/2 cup salt
4 large lemons
1/2 cup Black Cow vodka
2 cups heavy cream
1 teaspoon pepper
1/2 cup parsley, chopped
1 1/2 cups Parmesan cheese