RECIPE: Homemade Pasta

Homemade Pasta with vegetable dense Bolognese

In Western diet culture, pasta has, at times, been villainised, often as a result of overly simplistic views on nutrition and dieting trends. The low-carb diet craze in particular led to the demonisation of pasta, misleadingly labelling it as a culprit behind weight gain and health issues.

In reality, traditional pasta, when consumed in moderation and as part of a balanced diet, can be a nourishing source of complex carbohydrates and essential nutrients. Its stigmatisation often overlooks the cultural significance and the pleasure that can be derived from sharing a meal centered around pasta.

Understanding that food's impact on health is far more nuanced than these misconceptions is crucial in fostering a healthier and more holistic relationship with what we eat. I love to make and eat pasta. I find making pasta from scratch so incredibly satisfying as combining ingredients, kneading dough and getting your hands messy connects you to your food in a way most of us don't regularly experience. Here is my very basic recipe for a Homemade Pasta which you can make into any pasta dish:

Homemade Pasta

Ingredients:

• 300g Double Zero Flour, All-Purpose Wheat Flour or Semolina

• 3 large eggs

• A pinch of salt (optional)

The ratio here is 100g flour to 1 whole large egg, use this to increase or decrease the amount of pasta you will make.

Method:

1. Prepare the Work Surface: Clear a clean, flat work surface, like a countertop or a large wooden cutting board. Make sure it's clean and dry.

2. Create a Mound: On the work surface, mound the flour into a heap. You can create a well or crater in the centre of the mound to hold the eggs so they do not slip right off the flour onto the counter or floor.

3. Crack and Beat the Eggs: Crack the eggs into a small bowl. If using the well method, carefully pour the beaten eggs into the well.

4. Incorporate the Eggs: With a fork or your fingertips, gently begin to beat the eggs and gradually mix in the wheat flour until the dough starts to come together.

5. Knead the Dough: Once the dough begins to form, use your hands to knead it. Fold, press, and turn the dough, working it until it's smooth and elastic. This may take about 10-15 minutes. If the dough feels too sticky, you can sprinkle a little extra flour. Or if too dry, add a teaspoon of water.

6. Rest the Dough: Wrap the dough in plastic wrap and let it rest for 20-30 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out.

7. Roll and Shape: After resting, roll out the dough with a pasta machine or a rolling pin to your desired thickness, and then cut it into your preferred pasta shape, such as fettuccine, tagliatelle, or ravioli.

8.Cook the Pasta: Boil a large pot of salted water and cook the fresh pasta for about 2-4 minutes, or until it floats to the surface. Fresh pasta cooks quickly, so be sure to monitor it closely.

9. Serve: Drain the cooked pasta, and you can toss it with your favourite sauce. We often do bolognese, mushroom sauce, carbonara or simple olive oil, parmesan and sage which we serve with lovely a steak.

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