The KaiKai Book

Mentaiko Pasta (Vermicelli) INGREDIENTS: 250g San Remo Vermicelli (2 Portions) 150g mentaiko 20g butter (room temperature) 150g cream 2 tbsp Japanese Soy sauce Salt and pepper to taste Garnish with shredded seaweed COOKING METHODS: Boil 5 litres of water with 1 tbsp of salt. Cook San Remo vermicelli for 5 minutes. Strain cooked pasta and set aside. Warm cream and pour into a mixing bowl. Add butter, japanese soy sauce, black pepper and mentaiko. Mix until mentaiko is evenly distributed. Add in cook pasta, stir and evenly coat pasta with sauce. Serve and garnish with shredded seaweed and more mentaiko. Creamy Parmesan Garlic Shrimp Tagliatelle (Tagliatelle Egg Noodles) INGREDIENTS: 250g San Remo tagliatelle egg noodles (2 Portions) 200g prawns (shelled and deveined) 3 cloves garlic (minced) 250g cream 100g grated parmesan 1 tsp Italian seasoning 5g parsley (chopped) 3 tbsp oil Salt and pepper to taste COOKING METHODS: Boil 5 litres of water with 1 tbsp of salt. Cook San Remo tagliatelle egg noodles for 9 minutes. Strain pasta and set aside. In a pan with oil at medium heat, saute garlic until fragrant Add in prawns, cook the prawns until half done. Pour in cream and bring to boil. Season with italian seasoning, salt and pepper. Add in cooked pasta. Grate in parmesan cheese. Stir and evenly coat pasta with sauce. Add in chopped parsley and serve.

This recipe shows you how to make green spinach pasta from scratch. Ingredients 8oz - 220g washed spinach leaves 1 tbsp olive oil 3 cups - 400g of double zero "00" soft wheat flour ¼ cup semolina for dusting 4 whole free range eggs (Room temperature) Salt (for water only).

In this video Chef Akis Petretzikis teaches you how to cook Spaghetti Aglio e Olio. INGREDIENTS 500 g spaghetti, No5 80 ml olive oil, extra virgin 6 clove(s) of garlic, thinly sliced 5 sprig(s) thyme, only the leaves, finely chopped 1 pinch chili flakes parsley, fresh 100 g Parmesan cheese, grated + extra for serving

Antonio Carluccio teaches you how to cook Spaghetti Carbonara. INGREDIENTS 220g Spaghetti or Spaghettoni (the largest spaghetti) 25g Guanciale (the cheek of the pork) or pancetta (Italian bacon) cut into small cubes. 2 tbsp olive oil 2 eggs 50g Parmesan cheese (or aged pecorino) freshly grated. Freshly ground black pepper.