Pasta Marinara: Leanne & Milena Recipe

Watch Leanne and Milena cook this main course in episode 14 of MKR on 7plus.

Preparation time: 1 hour + rest Cooking time: 25 minutes serves: 6


Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>

  • Chopped flat-leaf parsley for garnish


  • 430 g durum wheat semolina flour
  • 200 Tipo 00 flour
  • 1 tsp salt
  • 6 eggs


  • 12 vine-ripened cherry tomatoes, halved
  • 180 ml olive oil
  • 3 garlic cloves, crushed
  • 1 cup roughly chopped flat-leaf parsley
  • 1 long red chilli, finely chopped
  • 400 g seeds or clams
  • 400 g mussels, cleaned
  • 180 ml dry white wine
  • 300 g squid rings
  • 12 medium green prawns, deveined, tails on


  1. To make pasta, sift flour and salt onto a clean workbench. Make an indentation in the middle. Add eggs and whisk lightly. Gradually work the flour into the center, adding a little water if necessary to form a soft, supple dough. The dough is the right consistency when your thumb comes back clean when you push it in.
  2. On a lightly floured work surface, knead the dough for about 10 minutes, or until smooth and elastic (it loses its rough, floury texture). Stand covered for 1 hour to rest.
  3. quarter the dough. Pass the quarters through a pasta machine on the widest setting, dusting the dough with flour between the rollers and increasing the settings until it is about 2mm thick. Thread pasta sheets through a tagliatelle cutter. Place the tagliatelle on a lightly floured tray (or hang) for 15 minutes to dry slightly before cooking.
  4. For the sauce, core and discard the tomatoes with a teaspoon. Roughly chop the tomatoes and place in a bowl with the oil, garlic, parsley and chili.
  5. In a large deep skillet, place the seeds, clams, and wine over medium-high heat. Once they open, stir in the calamari, shrimp, and tomato mixture. Bring to a boil. Cover and cook, stirring occasionally, until shrimp and calamari are just cooked through.
  6. In a large saucepan of boiling salted water, cook the tagliatelle al dente. Drain and add to the marinara mixture. Throw to cover. Season.
  7. Serve the pasta marinara garnished with parsley. Pasta Marinara: Leanne & Milena Recipe

James Brien

24ssports is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – The content will be deleted within 24 hours.

Related Articles

Back to top button