Ingredients

Pasta Dough
50g Egg Yolks
150g Whole Egg
500g Double Zero Flour
(with excess for dusting)
1 Pinch Turmeric Powder
Filling and Sauce
5g Fresh Kaffir Lime Leaves
5g Fresh Thai Basil Leaves
10g Fresh Galangal
10g Tom Yum Paste
20g Garlic
30g Shallots
100g Prawns
100g Squid
300g Fresh Salmon
50ml Coconut Cream

100ml Whipping Cream
2 Tablespoons Butter
2 Tablespoons Fish Sauce
1 Large Green Chilli
1 Large Red Chilli
2 Thai (Bird’s Eye) Chilli
1 Stalk Fresh Lemongrass
To Garnish Parsley (chopped)
To Garnish Lime Zest and Juice
To Taste Salt
To Taste Pepper

1. Methods for Pasta Dough

1. Add to a bowl, whole eggs and egg yolks. Beat well with spoon. Extra yolks make the pasta chewier. Sieve double zero flour into a bowl, add turmeric powder and roughly mix with a spoon.
1. Add to a bowl, whole eggs and egg yolks. Beat well with spoon. Extra yolks make the pasta chewier. Sieve double zero flour into a bowl, add turmeric powder and roughly mix with a spoon.
1. Add to a bowl, whole eggs and egg yolks. Beat well with spoon. Extra yolks make the pasta chewier. Sieve double zero flour into a bowl, add turmeric powder and roughly mix with a spoon.
1. Add to a bowl, whole eggs and egg yolks. Beat well with spoon. Extra yolks make the pasta chewier. Sieve double zero flour into a bowl, add turmeric powder and roughly mix with a spoon.
1. Add to a bowl, whole eggs and egg yolks. Beat well with spoon. Extra yolks make the pasta chewier. Sieve double zero flour into a bowl, add turmeric powder and roughly mix with a spoon.

1. Add to a bowl, whole eggs and egg yolks. Beat well with spoon. Extra yolks make the pasta chewier. Sieve double zero flour into a bowl, add turmeric powder and roughly mix with a spoon.

2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.
2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.
2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.
2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.
2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.
2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.
2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.
2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.
2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.

2. Attach Kneading Hook to your Kitchen Machine. Into the Mixing Bowl, add sieved dry ingredients. Mix on Speed 4 for about 4 minutes. While mixing, add beaten eggs. Adjust texture of dough with water, add a little at a time until a crumbly texture is formed. Knead to form dough and wrap with cling film. Set aside in the fridge for about 2 hours.

2. Methods for Filling

3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.
3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.
3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.
3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.
3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.
3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.
3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.
3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.
3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.

3. Chop shallots then garlic. Deseed and chop Thai chilli. With your Hand Blender, blend salmon, squid, prawns, fish sauce and fresh Thai basil leaves well into a rough paste.

4. Empty blended paste into a bowl. Add chopped Thai chilli, 1 tablespoon of chopped garlic, 2 tablespoons of chopped shallots, salt and pepper. Mix well to combine.
4. Empty blended paste into a bowl. Add chopped Thai chilli, 1 tablespoon of chopped garlic, 2 tablespoons of chopped shallots, salt and pepper. Mix well to combine.
4. Empty blended paste into a bowl. Add chopped Thai chilli, 1 tablespoon of chopped garlic, 2 tablespoons of chopped shallots, salt and pepper. Mix well to combine.
4. Empty blended paste into a bowl. Add chopped Thai chilli, 1 tablespoon of chopped garlic, 2 tablespoons of chopped shallots, salt and pepper. Mix well to combine.
4. Empty blended paste into a bowl. Add chopped Thai chilli, 1 tablespoon of chopped garlic, 2 tablespoons of chopped shallots, salt and pepper. Mix well to combine.
4. Empty blended paste into a bowl. Add chopped Thai chilli, 1 tablespoon of chopped garlic, 2 tablespoons of chopped shallots, salt and pepper. Mix well to combine.

4. Empty blended paste into a bowl. Add chopped Thai chilli, 1 tablespoon of chopped garlic, 2 tablespoons of chopped shallots, salt and pepper. Mix well to combine.

3. Methods for Ravioli

5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.
5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.
5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.
5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.
5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.
5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.
5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.
5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.
5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.

5. Remove dough from fridge and cling film. Split dough into 8 portions. Attach Pasta Press Attachment to your Kitchen Machine. Turn on at Speed 3. Start Pasta Attachment at Thickness Level 8. Pass each portion through Pasta Press. Fold into a third and repeat pasta pressing with decreasing thickness level each time until 0.

6. Lay two pasta sheets flat on countertop. Dust with excess flour to prevent sticking. Gently make evenly spaced markings with ring mould on one sheet. Brush the same sheet with water. Place 1 tablespoon of filling within each marking. Brush water over the other sheet, lay over first sheet with brushed side down.
6. Lay two pasta sheets flat on countertop. Dust with excess flour to prevent sticking. Gently make evenly spaced markings with ring mould on one sheet. Brush the same sheet with water. Place 1 tablespoon of filling within each marking. Brush water over the other sheet, lay over first sheet with brushed side down.
6. Lay two pasta sheets flat on countertop. Dust with excess flour to prevent sticking. Gently make evenly spaced markings with ring mould on one sheet. Brush the same sheet with water. Place 1 tablespoon of filling within each marking. Brush water over the other sheet, lay over first sheet with brushed side down.
6. Lay two pasta sheets flat on countertop. Dust with excess flour to prevent sticking. Gently make evenly spaced markings with ring mould on one sheet. Brush the same sheet with water. Place 1 tablespoon of filling within each marking. Brush water over the other sheet, lay over first sheet with brushed side down.
6. Lay two pasta sheets flat on countertop. Dust with excess flour to prevent sticking. Gently make evenly spaced markings with ring mould on one sheet. Brush the same sheet with water. Place 1 tablespoon of filling within each marking. Brush water over the other sheet, lay over first sheet with brushed side down.

6. Lay two pasta sheets flat on countertop. Dust with excess flour to prevent sticking. Gently make evenly spaced markings with ring mould on one sheet. Brush the same sheet with water. Place 1 tablespoon of filling within each marking. Brush water over the other sheet, lay over first sheet with brushed side down.

7. Press around the fillings so they remain in place. Cut Ravioli out with ring mould. Press along edges of Ravioli to seal. Repeat for the other pasta sheets and set Ravioli aside. Fill ¾ of a medium-sized pot with water and bring to boil. Boil Ravioli for about 2 to 4 minutes to your desired texture. Set aside 3 tablespoons of pasta water for later use. Remove Ravioli from pot.
7. Press around the fillings so they remain in place. Cut Ravioli out with ring mould. Press along edges of Ravioli to seal. Repeat for the other pasta sheets and set Ravioli aside. Fill ¾ of a medium-sized pot with water and bring to boil. Boil Ravioli for about 2 to 4 minutes to your desired texture. Set aside 3 tablespoons of pasta water for later use. Remove Ravioli from pot.
7. Press around the fillings so they remain in place. Cut Ravioli out with ring mould. Press along edges of Ravioli to seal. Repeat for the other pasta sheets and set Ravioli aside. Fill ¾ of a medium-sized pot with water and bring to boil. Boil Ravioli for about 2 to 4 minutes to your desired texture. Set aside 3 tablespoons of pasta water for later use. Remove Ravioli from pot.
7. Press around the fillings so they remain in place. Cut Ravioli out with ring mould. Press along edges of Ravioli to seal. Repeat for the other pasta sheets and set Ravioli aside. Fill ¾ of a medium-sized pot with water and bring to boil. Boil Ravioli for about 2 to 4 minutes to your desired texture. Set aside 3 tablespoons of pasta water for later use. Remove Ravioli from pot.
7. Press around the fillings so they remain in place. Cut Ravioli out with ring mould. Press along edges of Ravioli to seal. Repeat for the other pasta sheets and set Ravioli aside. Fill ¾ of a medium-sized pot with water and bring to boil. Boil Ravioli for about 2 to 4 minutes to your desired texture. Set aside 3 tablespoons of pasta water for later use. Remove Ravioli from pot.
7. Press around the fillings so they remain in place. Cut Ravioli out with ring mould. Press along edges of Ravioli to seal. Repeat for the other pasta sheets and set Ravioli aside. Fill ¾ of a medium-sized pot with water and bring to boil. Boil Ravioli for about 2 to 4 minutes to your desired texture. Set aside 3 tablespoons of pasta water for later use. Remove Ravioli from pot.

7. Press around the fillings so they remain in place. Cut Ravioli out with ring mould. Press along edges of Ravioli to seal. Repeat for the other pasta sheets and set Ravioli aside. Fill ¾ of a medium-sized pot with water and bring to boil. Boil Ravioli for about 2 to 4 minutes to your desired texture. Set aside 3 tablespoons of pasta water for later use. Remove Ravioli from pot.

8. Deseed and slice thinly red and green chilli. In lightly heated non-stick pan, fry butter and lime leaves for 2 minutes. Add lemongrass, galangal, remaining chopped garlic and shallots, sliced red and green chilli. Continue frying until soft for about 2 to 3 minutes.
8. Deseed and slice thinly red and green chilli. In lightly heated non-stick pan, fry butter and lime leaves for 2 minutes. Add lemongrass, galangal, remaining chopped garlic and shallots, sliced red and green chilli. Continue frying until soft for about 2 to 3 minutes.
8. Deseed and slice thinly red and green chilli. In lightly heated non-stick pan, fry butter and lime leaves for 2 minutes. Add lemongrass, galangal, remaining chopped garlic and shallots, sliced red and green chilli. Continue frying until soft for about 2 to 3 minutes.
8. Deseed and slice thinly red and green chilli. In lightly heated non-stick pan, fry butter and lime leaves for 2 minutes. Add lemongrass, galangal, remaining chopped garlic and shallots, sliced red and green chilli. Continue frying until soft for about 2 to 3 minutes.
8. Deseed and slice thinly red and green chilli. In lightly heated non-stick pan, fry butter and lime leaves for 2 minutes. Add lemongrass, galangal, remaining chopped garlic and shallots, sliced red and green chilli. Continue frying until soft for about 2 to 3 minutes.
8. Deseed and slice thinly red and green chilli. In lightly heated non-stick pan, fry butter and lime leaves for 2 minutes. Add lemongrass, galangal, remaining chopped garlic and shallots, sliced red and green chilli. Continue frying until soft for about 2 to 3 minutes.
8. Deseed and slice thinly red and green chilli. In lightly heated non-stick pan, fry butter and lime leaves for 2 minutes. Add lemongrass, galangal, remaining chopped garlic and shallots, sliced red and green chilli. Continue frying until soft for about 2 to 3 minutes.
8. Deseed and slice thinly red and green chilli. In lightly heated non-stick pan, fry butter and lime leaves for 2 minutes. Add lemongrass, galangal, remaining chopped garlic and shallots, sliced red and green chilli. Continue frying until soft for about 2 to 3 minutes.

8. Deseed and slice thinly red and green chilli. In lightly heated non-stick pan, fry butter and lime leaves for 2 minutes. Add lemongrass, galangal, remaining chopped garlic and shallots, sliced red and green chilli. Continue frying until soft for about 2 to 3 minutes.

9. Add whipping and coconut cream. Simmer for about 5 minutes. Add Tom Yum paste. Continue frying for about 1 minute. Add pasta water to achieve your desired sauce consistency. Add Ravioli and toss. Season with salt and pepper.
9. Add whipping and coconut cream. Simmer for about 5 minutes. Add Tom Yum paste. Continue frying for about 1 minute. Add pasta water to achieve your desired sauce consistency. Add Ravioli and toss. Season with salt and pepper.
9. Add whipping and coconut cream. Simmer for about 5 minutes. Add Tom Yum paste. Continue frying for about 1 minute. Add pasta water to achieve your desired sauce consistency. Add Ravioli and toss. Season with salt and pepper.
9. Add whipping and coconut cream. Simmer for about 5 minutes. Add Tom Yum paste. Continue frying for about 1 minute. Add pasta water to achieve your desired sauce consistency. Add Ravioli and toss. Season with salt and pepper.
9. Add whipping and coconut cream. Simmer for about 5 minutes. Add Tom Yum paste. Continue frying for about 1 minute. Add pasta water to achieve your desired sauce consistency. Add Ravioli and toss. Season with salt and pepper.
9. Add whipping and coconut cream. Simmer for about 5 minutes. Add Tom Yum paste. Continue frying for about 1 minute. Add pasta water to achieve your desired sauce consistency. Add Ravioli and toss. Season with salt and pepper.
9. Add whipping and coconut cream. Simmer for about 5 minutes. Add Tom Yum paste. Continue frying for about 1 minute. Add pasta water to achieve your desired sauce consistency. Add Ravioli and toss. Season with salt and pepper.

9. Add whipping and coconut cream. Simmer for about 5 minutes. Add Tom Yum paste. Continue frying for about 1 minute. Add pasta water to achieve your desired sauce consistency. Add Ravioli and toss. Season with salt and pepper.

10. Top with lime juice and zest. Garnish with chopped parsley. Serve and enjoy.
10. Top with lime juice and zest. Garnish with chopped parsley. Serve and enjoy.
10. Top with lime juice and zest. Garnish with chopped parsley. Serve and enjoy.
10. Top with lime juice and zest. Garnish with chopped parsley. Serve and enjoy.
10. Top with lime juice and zest. Garnish with chopped parsley. Serve and enjoy.

10. Top with lime juice and zest. Garnish with chopped parsley. Serve and enjoy.

Recommended Products

ErgoMixx Hand Blender

ErgoMixx Hand Blender

Extra-lightweight hand blender with a 1000-watt motor, 12-speed settings and QuattroBlade four-winged blade for easy pureeing, blending and chopping.

Find out more

MUM5 Kitchen Machine

MUM5 Kitchen Machine

Whatever your needs, Bosch offers the right kitchen machine to give you perfect results when preparing meals.

Find out more

Serie 8 | Induction Hob

Serie 8 | Induction Hob

Induction hobs generate heat only where it is needed, and its lower temperature also keeps hands safe from burning. These features ensure safety, convenience and energy savings.

Find out more

Related Recipes

Thai Basil “Pizza”

Potato Wedges with Rainbow Dips

Asian-inspired Assorted Canapés

Fruit Cupcakes with Spiced Cream Cheese Frosting

MyBosch

Sign up today to register your warranty and keep in touch with us.

Our service

Outstanding service – before and after the purchase.

+662 975 5353

bshbkk.boschinfo@bshg.com

Experience Bosch

Discover quality, perfection and reliability.

Dealer Locator

Find your closest dealer