Home made pasta by Pauline Mifsud


  • Semolina
  • Salt
  • Water

  • Mussels
  • Tomatoes
  • Olives
  • Courgettes
  • Garlic
  • Parsley
  • Basil
  • Olive
  • Oil
  • Saffron


Make the pasta by adding enough water and salt to the semolina to make a soft dough.

Let it rest and then shape the dough into twisted rings.

Start by boiling the mussels till they open up (discard any which remain closed) and drain.

In the same pan add some salt and boil the pasta.

In another pan fry the courgettes, the tomatoes and the herbs in some olive oil.

Add the mussels and the olives.

Toss in the cooked pasta and some saffron.

Cook for a couple of minutes, serve with a lemon wedge and drizzle some olive oil on top.
This entry was posted in May cooking club, Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

appetizers beef bread cake Cheeselets chicken christmas dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat Newsletter pasta Pastizzi pastry peppers pie pies pork pork stew Recipes salad sauce seafood soup Stew Stuffat summer sweets Tomato torta traditional traditional maltese recipes vegetables