For the Homemade Pasta:

• 2 cups (240g) all-purpose flour, plus extra for dusting
• 1/2 cups of Wheat germ
• 3 large eggs
• 1/2 teaspoon salt (optional)
• cold water for binding

For the Pan-Fried Fish:

• 800 grams fish fillets, cut into serving pieces
• 20 grams all-purpose flour
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Lemon wedges, for serving (optional)
• Fresh parsley, chopped, for garnish (optional)

For the Roman Grilled Vegetables:

• 200 grams red capsicum (bell pepper)
• 220 grams red onion, raw
• 300 grams cherry tomatoes
• 40 ml (5.5 fl.oz) low-sodium tomato juice
• 3 large white mushrooms, raw (OPTIONAL)
• 2 tablespoons organic olive oil
• 1 teaspoon fresh thyme leaves
• 32.50 grams (1 teaspoon) 4 SPICE PASTE
• 30 grams (2/3 teaspoon) stevia
• Himalayan salt, to taste
• Ten Spice Sprinkle, for seasoning

Instructions:

***PLEASE REFER TO THE VIDEOS gallery

Prepare the Homemade Pasta:

1. Prepare the Work Surface: Clear a clean, flat work surface. You’ll need space to mix and knead the pasta dough.

2. Form the Dough: Place the flour on the work surface and create a well in the center. Crack the eggs into the well and add the salt if using.

3. Combine Ingredients: Using a fork, gradually mix the eggs into the flour, starting from the inside edges of the well and working outward. Continue mixing until a dough begins to form.

4. Knead the Dough: Once the mixture becomes too thick to mix with a fork, use your hands to knead the dough. Fold, press, and turn the dough, incorporating any remaining flour until you have a smooth, elastic dough. This process may take about 8-10 minutes.

5. Rest the Dough: Put the dough under the glass bowl and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.

6. Roll Out the Pasta: After resting, divide the dough into smaller portions. Using a rolling pin – roll out each portion into thin sheets. Dust with flour as needed to prevent sticking. Fold it once, sprinkle with more flour, fold again, then cut it to the desired thickness. 

Please note: cook pasta when fish and veggies are ready to be served

Cook the pasta in boiling salted water adding some olive oil to it so it doesn’t stick together. Cook  until al dente, then drain drizzle with olive oil and set aside.

Prepare the Roman Grilled Vegetables:

1. Wash the vegetable, half all the cherry tomatoes,
2. Slice the capsicums lengthwise so it looks like 1 cm stripes
3. Chop up the chilies nice and fine 
4. Chop up garlic cloves
5. Cut onions into the quarter, then half it horizontally
6. Add ten spice and salt and drizzle with olive oil
7. Put it into the oven under the ‘grill mode’ at 220° C for the first 10minutes
8. Take the pan out, mix it well add some more olive oil and tomato juice to it, mix it again, put it back into the oven for another 7-10 minutes.
9. Take the pan out one more time, if veggies look soft and covered in thick veggie juice and golden, chop up some herbs mix it and leave it to rest.

Prepare the Pan-Fried Fish:

1. 1. Season the fish fillets with salt and pepper. Dredge each fillet in flour, shaking off any excess. Heat olive oil in a skillet over medium-high heat. Cook the fish fillets for 3-4 minutes on each side, or until golden brown and cooked through. Remove from heat and set aside.

***Please note, cook the fish when Veggies are ready to be served!

Serve:

Arrange the cooked homemade pasta on plates. Place the pan-fried fish fillets on top of the pasta. Serve the grilled vegetables on the side. Garnish with fresh and grated parmesan.