Seafood Pasta

This week at the Friday Morning Cooking Demonstration we have at 10am every week, we were in for a treat with Seafood Pasta by Ritva, a 3rd generation baker from Finland who also knows a lot about pasta!

Seafood Pasta

She made the pasta and then used the fancy motor driven pasta machine to roll the dough.  There was more than one person who said, “I need one of those,” when she saw how easy it was to run the pasta dough through the machine being able to use both hands to guide it.

Ritva using an electric pasta machine

She even surprised everyone by rolling the dough very thinly and placed pieces of dill on the pasta and then another thin layer of dough and then she ran the dough back through the pasta machine.  It looked wonderful!

dill pastadill pastaShe made a bit of tagliatelle and hung it up to dry and then started the sauce by sauteeing the shallots.

sauteeing shallots

Once they were nicely caramelised, she added the seafood and cooked it just until done and then pulled out the seafood so it wouldn’t overcook while she finished the sauce.

making seafood pasta

She added the rest of the ingredients and the sauce smelled wonderful and everyone was eager for a taste.

seafood pasta sauce

She strained the sauce and added the seafood while the fresh pasta cooked.  Fresh pasta only takes a few minutes and then it was time to plate up for everyone to enjoy.

plating seafood sauce on to dill pasta

Then it was time to taste.  Everyone was very pleased with the demonstration and eager to see Ritva when she comes back later in the year to do breadmaking in her “Ritva’s Neverfail Organic Breadmaking” classes at the How to Cook store.

seafood pasta

Seafood Pasta
Prep time

Cook time

Total time


Quick and delicious seafood pasta
Recipe type: Main
Serves: 6

Pasta Dough
  • 3 cups unbleached white or 00 pasta flour
  • 1 tbs cold pressed oil
  • 3 large eggs
  • 3 tbs water
  • 1 tsp salt
Seafood Sauce
  • 250 grams green prawns, peeled and deveined, tails intact
  • 250 grams scallops
  • 1 tbs coconut oil
  • squeeze of lemon or lime juice
  • 2 French shallots
  • 1 clove garlic
  • 270 mls coconut milk
  • ⅓ cup dry white wine
  • 1 tbs cornflour (cornstarch)
  • salt and pepper to taste
  • ½ tsp mild curry powder or paste
  • Chopped dill

  1. Mix all ingredients in a food processor
  2. Add eggs one at a time
  3. Add oil
  4. Slowly add water
  5. Run through a pasta machine to make various pasta shapes
Seafood Sauce
  1. Saute the shallots and garlic
  2. Add seafood in batches and cook until just done and set aside
  3. Add coconut milk and wine to the pan and thicken with the cornflour.
  4. Season with fresh dill, curry powder, salt and pepper and stir till smooth.
  5. Strain through a sieve.
  6. Serve with layers of pasta and seafood and pour sauce over.
  7. Garnish with dill or other herbs

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