Creamy Paua With Easy Homemade Pasta

Abalone recipe

Creamy paua with easy homemade pasta- also known as abalone but called Paua by the Māori people of New Zealand. This dish is full of flavour yet simple to create, delicious served over homemade pasta.

Paua (Abalone) is a meaty flesh encased by a beautiful shell, with a subtle taste and firm texture. The flavour pairs perfectly with garlic, chorizo and cream, making a delicious pasta sauce and a great way to enjoy these fruits of the sea.

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Paua is entwined in the Maori culture here in New Zealand, regarded as a treasure both for its food (kaimoana) and beautiful shell, used in both traditional and modern day arts and crafts. The beautiful, highly polished paua shells are iconic here in New Zealand and used in traditional Maori carvings to represent the eyes of ancestors gazing down from the night sky.

Paua is gathered both recreationally and commercially here in New Zealand but with strict catch and size limits. For this recipe we used paua mince from the New Zealand seafood company, Moana. Their Blue abalone is farmed from the cool, clean and nutrient dense waters of Bream Bay, New Zealand creating a superior product with excellent taste. As always we recommend talking with your local supplier, understanding what is sustainable in your area and how the product is harvested. As a fully Maori owned company, Moana, abide by the customary principle of kaitiakitanga (guardianship and conservation). Taking a long term view in everything they do. Their team of passionate experts care for the abalone in the most environmentally responsible ways possible.

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How to make homemade pasta:

You cant beat the texture of fresh homemade pasta. Our recipe is simple yet makes great pasta.

And to have it ready on the go, simply prepare a head and freeze in portions.

Pasta Dough Ingredients:

  • 200 g Plain flour
  • 1 Egg
  • 3 Egg yolks
  • 1 tbsp olive oil
  • Pinch of salt

Pasta Dough Method:

  • To prepare the pasta dough, using a bench top mixer, place all the ingredients into the bowl. Use the hook attachment set to a low speed and mix until the dough has formed, keep kneading in the mixer for ten minutes.
  • If you don’t have a mixer, you can add the dry pasta ingredients into a bowl and create a well in the middle. In a separate bowl whisk together the wet ingredients and slow pour the wet ingredients into the well of the dry ingredients. Use a fork to incorporate the eggs and oil into the flour until it starts to come together. Remove from the bowl onto the bench and knead for 15 minutes until the dough is smooth.
  • Remove the dough from the bowl and wrap in plastic wrap and place into the fridge to rest for twenty minutes.
  • Once your dough has rested, remove from the fridge and cut into half. Flatten your piece of dough and roll through a pasta roller. Gradually going through the thickness settings until you are at thickness 2 and the dough is rolled into a long sheet.
  • Dust with a little flour then cut into thick ribbons, about 2 cm thick. (If freezing, so so at this stage in individual portion sizes)
  • Sprinkle a little fine semolina or flour onto a tray and place your cut pasta onto the tray. Bring a large pot of salted water to the boil, then cook your pasta for 3 minutes in the boiling water.

Creamy Paua With Easy Homemade Pasta is a delicious dish, that highlights a beautiful product of New Zealand. ENJOY!

Creamy Paua With Easy Homemade Pasta

Creamy Paua With Easy Homemade Pasta is a delicious dish, that highlights a beautiful product of New Zealand.
Prep Time40 mins
Cook Time10 mins
Course: entree, Main Course
Cuisine: New Zealand
Keyword: Backtobasics, Coconut cream, creamy pasta sauce, homemade pasta, New Zealand recipe, pasta, Paua, Seafood, Simple And Tasty Recipe
Servings: 4 people

Equipment

  • Pasta machine, Bench top mixer.

Ingredients

  • 200 g Paua mince (We used Moana brand)
  • 3 tbsp Canola oil
  • 1/2 Onion Peeled, fine diced
  • 3 cloves Garlic minced
  • 1/2 Chorizo sausage diced
  • 250 ml Cream
  • Salt and pepper to taste

Pasta Dough

  • 200 g Plain flour
  • 1 Egg
  • 3 Egg yolks
  • 1 tbsp olive oil
  • Pinch of salt

Instructions

Pasta Dough

  • To prepare the pasta dough, using a bench top mixer, place all the ingredients into the bowl. Use the hook attachment set to a low speed and mix until the dough has formed, keep kneading in the mixer for ten minutes.
  • If you don't have a mixer, you can add the dry pasta ingredients into a bowl and create a well in the middle. In a separate bowl whisk together the wet ingredients and slow pour the wet ingredients into the well of the dry ingredients. Use a fork to incorporate the eggs and oil into the flour until it starts to come together. Remove from the bowl onto the bench and knead for 15 minutes until the dough is smooth.
  • Remove the dough from the bowl and wrap in plastic wrap and place into the fridge to rest for twenty minutes.
  • Once your dough has rested, remove from the fridge and cut into half. Flatten your piece of dough and roll through a pasta roller. Gradually going through the thickness settings until you are at thickness 2 and the dough is rolled into a long sheet.
  • Dust with a little flour then cut into thick ribbons, about 2 cm thick.
  • Sprinkle a little fine semolina or flour onto a tray and place your cut pasta onto the tray.
  • Bring a large pot of salted water to the boil to cook your pasta whilst you are preparing your creamy paua sauce. Your fresh pasta will take 3 minutes to cook in the boiling water.

Cream Paua Sauce

  • Heat a large frying pan to a medium heat and add the canola oil.
  • Add the diced onion, minced garlic and diced chorizo sausage. Add a pinch of salt and a good grind of pepper and allow to cook until the onion becomes translucent.
  • Add the paua mince and stir through, add the cream and bring to a simmer and reduce the cream by half.
  • Strain your cooked pasta from the boiling water and add to your creamy paua sauce. Give it a mix.
  • Serve into bowls and garnish with the microgreens.

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