Confi Garlic, Rosemary and Pasta

Sherry braised Chicken served with confi garlic, rosemary and fresh pasta

This week, Reuben is making a starter of beetroot salad with goats cheese and for the main dish a sherry braised chicken served with confit garlic, rosemary and fresh pasta which Ntsiki Biyela form Stellekaya Wines will help Reuben to pair with the perfect wine. Design trends with showcase beautiful bathroom inspiration.


  • Confit Garlic
  • 18 garlic cloves, unpeeled          
  • 250 ml (1cup) olive oil                  
  • ROSEMARY: ¼ cup  Rosemary        
  • Fresh Pasta:
    • 340g 00 flour
    • 160g semolina flour
    • Large pinch of salt
    • 3 large eggs and 2 or 3 egg yolks, at room temperature, lightly beaten (if the mixture doesn’t come together with 2 yolks, add a third)
    • Makes around 600g (enough for 4 as a main course)

Cooking Method        

  1. For confit garlic, place garlic and oil in a saucepan over low heat and cook until garlic is tender and starting to caramelise (20-30 minutes). Transfer to paper towels with a slotted spoon.
  2. ROSEMARY:  Add rosemary to pan and stir until crisp (1 minute). Remove with a slotted spoon and drain on paper towels.
    1. On a clean work surface, add flour and salt and mix together.
    2. Shape into a volcano.
    3. Make a well in the middle, and pour in two thirds of the eggs.
    4. Using your fingertips in a circular motion, gradually stir in the flour, until you have a dough. Bring the dough together in a ball, adding more egg if necessary.
    5. Knead for about 10 minutes until it is smooth and springs back when poked, wetting your hands with cold water if necessary. Divide the dough in two, and wrap in a damp cloth. Allow to rest for about an hour in a cool place.
    6. Roll out the first ball of dough on a lightly floured surface until it is about 1cm thick. It must roll through the widest setting of your pasta machine comfortably.
    7. Put it through each setting twice, then fold it back in on itself, and repeat the process. Cut the pasta in half when it becomes too long to handle.
    8. Store the other half under a damp cloth until you’re ready to continue working on it. When the pasta has a good sheen to it, and is thin enough to your liking, cut it using a knife, or use the cutter on you pasta machine.
    9. Remember that pappardelle and tagliatelle should be cut on the second narrowest gauge. Filled pastas such as ravioli on the narrowest gauge
    10. Curl into portion-sized nests and leave on a floured surface, cover with  a damp cloth, 
    11. Repeat this process with the remaining half of the dough.
    12. Now heat a large pan, add water, salt ,and bring to a boil.  Add the pasta, and cook for a couple of minutes.
    13. Stir occasionally to keep it moving.  Keep it aside when done.