Seafood Pasta Stuffing or Seafood Pasta Flavoring by: Liz from www.find-a-seafood-recipe.com
Hi Dave
Do you mean mix seafood in with the flour to make the pasta or use seafood to stuff pasta - for instance, seafood ravioli.
If you mean as an ingredient, then you would need to very finely chop about half a cup of cooked fish - prawn, white fish, salmon etc - it would have to be done in a blender, really finely and then you would mix it in with the egg.
You would perhaps have to adjust the flour as well - start with the recipe amount and then maybe add a bit more as you will have an alteration in the balance of the ingredients.
As long as your pasta is not too sticky, then you should be OK. If it's too wet, it will stick to the rollers.
The fish would need to be very finely chopped, which is why I recommend using a blender - so as not to interfere with the rolling out - it would be too lumpy if you had coarser chopped fish.
I've never tried it - but I have used cooked carrot to flavor and color pasta and I see it as being roughly the same principle.
If you mean as a stuffing, then I would use canned tuna, cooked white or smoked fish, cooked salmon or chopped shrimp combined with ricotta and parmesan - about 1/3 cup of each depending on your taste.
The filling needs to be quite dry - add some chopped basil and then after cooking, serve with a tomato sauce and more fresh parmesan.
