As I was devouring today’s lunch of Pappardelle, I began to ponder the derivation of this word. Italian pasta shape names are often fanciful and descriptive, some shapes based on historical events, or conjuring images from nature, such as shells or hailstones. As it turns out, the word Pappardelle is derived from the verb Pappare– to wolf down or tuck into. This is spot on, given the way I love to slurp down these broad egg noodles, carriers of comforting sauces, hiding further treasures beneath their soft folds.
The word can also be used metaphorically to describe a bore who writes or talks at length, like pappardella, never finishing. ( Stava scrivendo una pappardella che non finiva più – She was writing a pappardella that was never-ending ). So without further ado, and in case I am accused of the latter, may I present my current all time favourite pasta dish, Pappardelle with Gorganzola cream sauce, spinach and walnuts. The key to the success of this dish is the quality of the pasta used. Either make home-made pasta, cutting it wider than tagliatelle, 13 mm to be precise, using this recipe, or use a good brand such de Cecco Pappardelle, which tastes soft and comforting, and as good as home made egg pasta.
Pappardelle con crema di Gorgonzola, spinaci e noce.
Recipe for 4 large serves.
350 gr good quality pappardelle
50 gr of unsalted butter
225 g gorgonzola Dolce Latte or other creamy blue cheese.
300 ml single cream
225 g walnuts, chopped small
two or more handfuls of baby spinach leaves
freshly ground black pepper
Bring the water to the boil for the pasta. Use a large saucepan; you need at least 4 litres of water for this quantity of pasta, with 1 level tablespoon salt added to it. Add the pasta and cook for the required time as suggested on the packet.
Meanwhile, place the walnuts in a non stick frying pan to toast. Watch that they don’t burn.
Over a low heat, melt the butter in a deep non stick frying pan. ( I tend to use a non stick wok for this type of cooking as the pasta will be added and tossed through the sauce later.) Then add the gorgonzola cheese, followed by the cream and leave to simmer very gently to reduce and become creamy and thick.
When the pasta is ready, drain it in a colander, holding back half a cup of cooking liquid. Return the pasta to the wok or pan containing the gorgonzola sauce. Add the baby spinach leaves and freshly ground black pepper, toss everything over medium heat. You may need to add a little cooking water if your sauce has become too thick. Add most of the nuts, reserving a few for garnishing.
Parmigiano cheese is optional and can be added to the sauce as it cooks. I prefer this dish without it.
My Zucchini Festival continues today with another good zucchini pasta recipe ( see below) and a look at the seeds which produce this fecund vegetable. This year I planted two varieties of zucchini in my orto. The first to go in were the Black Jack variety, purchased as seedlings from a country market. They are the most common variety of zucchini grown in Australia, with vigorous, fast growing plants, high yields, and smooth dark green skin. Unfortunately for seed savers, they are also hybrids. The other variety, the Zucchino Striato d’Italia, or Italian striped zucchini, is easily grown from seed, and whilst not so prolific, which could be a good thing, they are definitely superior in taste and texture. An heirloom variety, this means you can save the seed for future plantings, a routine worth following when growing your own vegetables. The flavour is reminiscent of the zucchini grigliati we ate in the small trattorie in Trastevere, Roma. The other variety I’ve planted in the past is the yellow zucchini- a poor performer both in taste, yield and keeping quality, despite the lovely colour.
Today’s simple pasta dish marries Mafaldine pasta with small cubes of zucchini, saffron and cream. Mafaldine pasta is ribbon shaped pasta with curly edges and is also known as Reginette. The photos don’t do justice to the creaminess of this dish.
Mafaldine con Zucchini, Panna e Zafferano . Mafaldine Pasta with Zucchini, Cream and Saffron (for 2 medium serves)
180g mafaldine or other long ribbon egg pasta
2 small zucchini, cut into small cubes
1/2 small white onion, finely chopped
2 cloves garlic, finely chopped
2 Tablespoons olive oil
pinch dried chilli
generous pinch of saffron threads
1 cup cream
Bring ample salted water to the boil in a large pot.
Heat a large wide frying pan or non stick wok for the sauce. Add 2 tablespoons olive oil then the chopped onion and garlic. When softened, add the cubes of zucchini, some salt, and a pinch of dried chilli. Stir about and cook on low heat for around 20 minutes.
Add the Mafaldine ( or chosen pasta) to the boiling water and cook for the required time.
Use a little of the cooking water and add to the saffron to soften, then add this to the zucchini mixture. Add a cup of cream and raise the heat so that the cream thickens. Add more cream if necessary.
When the pasta is ready, drain and add to the zucchini cream sauce in the pan. Toss about. Save a little pasta cooking liquid to loosen the sauce, if necessary.
Serve with ample grated parmigiano cheese.
I enjoyed this dish on this cooler summer day. It will be included in my annual Zucchini Festival repertoire. It cost tuppence to make, allowing the splurge on a pinch or two of precious saffron pistils and a nice chunk of Reggiano Parmigiano cheese to serve.
A flower full of sunshine and bees
regintette con salmone affumicato
contorni di verdure
saving this one for seed
Good Italian Parmigiana and my favourite tool, the microplane.
Throughout Italy, various villages and towns hold an annual sagra or festival, very often dedicated to a specific locally grown or produced food, such as frogs, chestnuts or onions, or a local dish such as frico, polenta or risotto. A quick search of the various sagre in Italy will reveal many festivals devoted to pumpkin but not to zucchini. If you think about it, the pumpkin or Zucca is the Zucchino‘s much bigger sister. Orange versus green. Female versus male, fat and rounded versus thin and elongated. Anything you can do with a pumpkin can be adapted to the zucchino; stuff, fry, bake, layer, grate and soup them. Oh and pickle them too.
It’s high time to announce my own Zucchini Sagra. Come along and try my new zucchini recipes this month, or better still, suggest some more unusual ways of using this prolific garden beast.
My first recipe marries some young zucchini with prawns, spaghetti and mint in a rich sauce. The links at the bottom of this post will take you to some of my previous posts on this wonderful annual vegetable.
Spaghetti con Zucchini, Gamberi e Menta Serves four people.
Extra virgin olive oil
3-4 garlic cloves, finely chopped
2 small zucchini, halved lengthways then sliced in half moon rounds
pinch of crumbled dried chilli
2 anchovy fillets
100 ml dry white wine
40 gr butter
24 large uncooked green prawns
200 gr spaghetti ( see notes below)
16 or so mint leaves, torn
handful of flat parsley finely chopped
sea salt and black pepper
Bring a large pot of salted water to the boil.
Meanwhile add 2 tablespoons olive oil to a large non stick pan over medium heat. Add the garlic and saute for a couple of minutes. Add the zucchini and cook for 2- 3 minutes until coloured. Add the chilli and anchovies, squash them into the oil, then add the wine. Allow the wine to evaporate a little then add the butter. Bring to the boil for a minute or so, then add the prawns, stir about then remove from the heat.
Cook the spaghetti in the boiling salted water until al dente. Drain, then add to the prawns. Pop the pan over high heat, tossing and stirring to combine all the ingredients. Add the parsley and mint. As soon as the prawns are opaque, remove from the heat.
Season with salt and pepper and add a tablespoon of olive oil. Serve.
The amount of spaghetti specified in this recipe would be suitable for an entrée or light luncheon.
I would suggest adding more pasta to the pot, say, around 80 g per person, for a main meal, with a green salad on the side.
I also used a large non stick wok, which is a better utensil to hold the volume of ingredients for the final tossing.
The sauce, made up of oil, garlic, anchovy, wine and butter, is an excellent base for any marinara you might make.
My best meals are usually spontaneous and unplanned. Ingredients present themselves from the Spring garden: I wander about, basket in hand, and pick a few likely candidates to make the Pasta Del Giorno ( pasta of the day) while Mr T digs out a cheap, light red wine, to go with it. He does most of the hard physical labour in the orto, carting wheelbarrows of compost about or making fences and mowing grass, so a proper lunch is in order most days. I add a few pantry staples and a new combination is born.
Today’s pasta takes around 20 minutes to prepare and cook. Meanwhile, have a munch on these radishes while I boil the pasta water.
Pasta del Giorno. Casarecce con bietola, acciughe, e ceci./ Casarecce pasta with silver beet, anchovies, and chickpeas for two or three people.
Recipe for two or three.
180 gr casarecce pasta ( I prefer De Cecco brand)
6 anchovy fillets in oil
2 large garlic cloves, finely chopped
2 tablespoons olive oil plus extra
a pinch of ground chilli flakes
4 medium-sized young silver beet leaves including stems.
a few tablespoons of chickpeas, well-drained, from a can. ( reserve the rest for another use)
more oil and parmigiano to serve
In a heavy based deep sided frying pan, add the oil and stir fry the garlic and anchovies together, mashing the anchovies as you go.
Add the chilli and finely shredded silver beet leaves, stirring well. Add a handful of chickpeas to the mixture. Turn heat down to very low or off until the pasta is ready.
Meanwhile cook the casarecce pasta in a large pot of salted water and as per packet directions. Keep a cup of the cooking water, then drain the pasta OR, simply scoop out the pasta with a large wire strainer and add to the frying pan of sauce. The second method retains enough liquid to loosen the sauce.
Turn heat to high, then toss around in the frying pan, distributing the ingredients well. Season with black pepper. Consider adding a little more oil or cooking water. Serve in hot bowls with grated parmigiano. Salute!
The Bossy Stuff or Basics for Beginners.
It is easy enough to create a nourishing and well-balanced pasta dish so long as a few basics are observed:
Start with a flavour base for your sauce. Each soffrito should match the ingredients and the season.
Don’t overload your pasta dish with too many ingredients. Choose around 2-3 main ingredients to star in the sauce.
Choose a pasta shape that will match or showcase your ingredients.
Consider how to make your sauce wet. Short, fat pasta shapes are hard to digest if the sauce is too dry.
Save some of the cooking water at the end to add to the sauce.
Add the pasta to the sauce, and toss around in a large pan. This technique guarantees that the sauce is well-distributed through the pasta, and reheats as well. ( Don’t serve the cooked pasta in a bowl and plonk the sauce on top. Aussie style, alla 1970s – very stodgy )
Time the cooking of the pasta and taste it for doneness. Al dente or to the tooth means a little undercooked and not too soft. Remember that the pasta will continue to cook when added to the sauce.
Always heat the serving plates. A good pasta meal can become instantly cold through the omission of this step.
Use large shallow bowls for serving. Large deep bowls are better for Asian noodle dishes. Small ‘old school’ bowls are good for breakfast cereal.
It is hard to imagine a world without pasta. Italian style pasta was unknown to most Australian households until the 1970s, despite the presence of Italian pasta manufacturers here in Melbourne. One of the earliest producers of quality pasta, Nello Borghesi, established La Tosca Company in 1947 in Bennett’s Lane, Melbourne. They eventually moved to a larger factory in Brunswick in 1971.
“Before then, Melbourne’s Italian community were largely the only customers of this fine pasta. By the 1970s many new Italian restaurants emerged: it was, for many families of Anglo-Saxon background, the first time they had tasted real pasta beyond spaghetti or macaroni from a can.” ¹
Dried pasta could be bought in supermarkets, especially around Carlton and Brunswick, but it was still unusual to eat pasta at home regularly, and when it did make a regular appearance, it came only in one form: the ubiquitous Spaghetti Bolognese.
‘The Borghesi found it challenging at first to introduce the pasta to the Anglo-Australian consumers. The Italian Australian market also had to be convinced that the product was as good as that which they could make themselves. The pasta would be made in the mornings, then delivered in the afternoons in the family van. It was a very labour intensive process and the whole family would help in the production. Deliveries were made to most Melbourne Italian food outlets and restaurants, such as Florentino’s, The Latin, and Mario’s. By the 1960s, the clientele grew to catering for weddings and non-Italian cafes, and then the business really took off. In the 1960s, the delivery of dry pasta was replaced by frozen products.”¹
The Borghesi business and I became very well acquainted in 1997 when I decided to take a job at La Tosca Pasta Company in Victoria Street, Brunswick, a suburb of Melbourne. This short-lived factory job was wedged between one era of teaching and another, a time when I felt lost in my search for meaningful work. I took the job thinking that it might be interesting to work in a completely different field, to do some physical work for a change, and that the Italian staff might help me acquire a better grasp of idiomatic Italian. I had finished a degree in Italian, followed by three years translating an autobiography. Without daily interaction in Italian, I feared that I might lose the language. So off to La Tosca I went.
Our working day started at 8 am precisely. We would begin by moving the racks of drying spaghetti, linguine or tagliatelle which had been stored on wooden drying rods in darkened rooms overnight. The pasta was carefully scooped off the rods, taking care not to break any of the brittle strands, and bundled neatly onto the bench for packing. Each stack was then weighed to a precise weight: after a while it was easy to gauge this visually. The pasta was placed in small boxes, ready for the machine to wrap and seal with the La Tosca logo. These packets were then placed in large boxes, twenty to a box, ready for the delivery trucks. The work was relentless and swift: there was no time for conversation beyond the conveying of basic instructions.
At 10 am on the dot, a whistle would sound, and a short Neapolitan woman would yell “Andiamo,” let’s go. All activity ceased instantly, machines and work stations were abandoned, the factory floor silenced by the call to coffee. We climbed the narrow stairs in single file and gathered in a cramped morning tea room above the factory floor for a piccolo cafe ristretto, made in an old beaten up aluminium Napolitana by the Andiamo lady. Ten minutes later it was back to work. Huge dough mixers gyrated above, operated by men on platforms, moving effortlessly in a noisy industrial ballet. Other machines chugged permanently in the background- pasta cutters, ravioli stuffers, packing machines- the factory floor was alive with mechanical noise. The strong coffee kept us going for more back-breaking work, boxing, stacking, wrapping, then sweeping, constantly inpiedi for the 8 hour working day. I lasted for about 6 weeks at the La Tosca Pasta factory- the unremitting noise eventually drove me demented, my legs longed for that moment of rest and my back was trashed. I began to consider other forms of paid work.
In that short time, I came to admire the endurance and stamina of these women who had worked in factories since migrating to Australia in the 1950s and 60s, sturdy middle- aged and older women, dressed in sensible and spotlessly clean factory uniforms, standing solidly on concrete floors in stockinged legs and sensible shoes. The work was hard and relentless. They made the pasta that Melbourne came to love.
Melbourne’s Italianita´can be found far more easily without taking such drastic steps, as I was to discover. Inner city libraries specialise in Italian film and magazine collections, there is a local Italian newspaper, Il Globo, an annual Italian film festival, numerous Italian regional and cultural clubs as well as fresh markets, delis, restaurants, and Italian supermarkets. Melbourne’s Italian manufacturing centred around pasta, cheese making, salami and shoes, though this was far more pronounced in the last century than it is today.
Zuppa di Ceci con Maltagliati-Chick pea soup with Pasta Offcuts.
I recently made a large batch of pasta and after cutting the square shapes for some cannelloni, I was left with a nice pile of maltagliati, irregular shaped off cuts. ( I often call these cenci or stracci too ) These little pieces make a wonderful addition to a rustic soup, which can be thrown together in minutes, becoming a meal in a bowl. Like many good Italian recipes, my quantities are approximate. The soup is designed to be eaten at once- any soup with pasta is not suitable to be eaten the next day. The amount below makes three good serves.
2 -3 large garlic cloves, chopped finely
one stem fresh rosemary, leaves stripped, finely chopped
4-6 anchovy fillets
one dried chilli, finely chopped
a generous glug of EV olive oil
cooked chick peas- around two cups ( if using canned chick peas, drain off well and rinse off that awful preserving liquid)
one vegetable stock cube with water or home-made stock, vegetable or chicken.
Fresh pasta offcuts/maltagliati
Italian parsley, finely chopped
black pepper to taste
grated Parmigiano to serve
Using a heavy based saucepan, add the oil to the pan and gently fry off the soffritto, the garlic, anchovy, chilli, and rosemary, pressing the anchovies to a paste as you go.
Add the chickpeas and stock to cover (or water and stockcube). Bring slowly to the boil, then add the pasta pieces. Fresh pasta should cook in two minutes- if the pasta has been left overnight, allow a little longer. Taste as you go. Season with black pepper. Serve with ample parmesan cheese.
Eggs are always in season around here, though the number increases dramatically during Spring. I’m now gathering around 15 eggs per day, requiring some strategic marketing as well as more baking. My grandmother, with regard to the economy of keeping chooks, used to say, ‘put in a shilling and get back sixpence’, and I often think this is true. Fresh egg pasta is one simple way to reduce the stash.
Take three eggs and crack them into a bowl over 300 gr of plain white flour, do a little mixing, some kneading, some waiting, followed by some cutting, and within one hour, you have enough pasta to feed a crowd. Of all the transformations that happen in my kitchen, pasta making is high up on the list, running a close second to the mystical and semi- religious transfiguration of flour, salt and water into bread.
I often use a softer flour for pasta making, such as an Italian doppio zero ’00’ flour but really, any plain white flour is just as good. After measuring the flour, add it to a bowl, then crack 3 large eggs into the centre and mix well. There is no need to make a little volcano of flour on a flat bench with eggs cracked into its crater. Volcanoes are messy things and explode in unexpected ways. Use a bowl. I usually have an extra egg yolk on hand, in case more moisture is needed to bring the dough together. I don’t use water, salt or oil. Just flour and eggs! After the dough comes together, knead well on a floured bench for around 10 minutes. As you knead, the dough will turn silky and more elastic.
I often cheat, and who doesn’t, by mixing the dough in the food processor, then when it forms a ball, I remove it to knead on the bench. There’s no getting out of the kneading: it is the only tedious part of pasta making so turn the radio on. (Did I hear you sing that old song, ‘who listens to the radio, that’s what I’d like to know.’? Has Jon Faine become a shock jock? Turn that man off and play some Puccini instead.)
Take the ball of kneaded dough and flatten into a disc, then wrap it in plastic and leave it for at least half an hour to relax and further hydrate. It won’t hurt to let the dough rest for longer so you can go out at this point, saving the fun part for later.
Attach your pasta machine to the bench. Flour up some cutting boards and tea towels. Cut one sixth of the pasta dough and feed through the machine at its widest setting. Fold it in half then feed through again. This makes the pasta sheet wider. Then continue to feed the pasta through the rollers, lower the setting cogs down a notch each time, stopping at number two. This part of pasta making is best shared with a helper.
Now you get to choose the shapes you want. My last week’s batch produced enough pasta squares for two trays of cannelloni, some cenci or rags which I love to add to soup, and a pile of cappellini, a finely cut spaghetti. Three eggs. Three hundred grams of flour. Three meals. It really is much simpler than my long winded description and the results are worth the effort.
I followed Stefano de Pieri’s recipe for Spinach and Ricotta Cannelloni, from his Modern Italian Food, 2004, which is reproduced here, unchanged. Sometimes it’s good to follow a recipe for a dish that you think you know well. You might learn some new tricks. I always use a heat diffuser when making besciamella or white sauce as it has a tendency to catch. And you will need to cut around 20 squares from your fresh pasta batch for this amount of filling.
parmigiano reggiano, grated, plus an extra handful
salt and pepper
home made egg pasta
freshly grated nutmeg
To make the béchamel sauce, melt the butter and mix with the flour. Cook a little but without browning. Stir in the milk, bit by bit, mixing with a wooden spoon. Initially the mixture will be like a gluggy lump but as you add the milk it will break down more and more. Cook it gently for 20 minutes or more, taking care that it does not stick to the bottom of the pan. Add nutmeg to taste. This recipe should yield a fairly soft sauce, which is what we want. If it is too thick add more milk or water. If you think you have some lumps in it, pass it through a fine sieve and everything will be all right.
Bring a large pot of salted water to the boil and blanch the spinach, drain and squeeze dry. (I far prefer using proper bunches of spinach, rather than ready-trimmed little spinach leaves.) Roughly chop the spinach.
Heat the butter in a large pan and briefly sauté the spinach. In a separate bowl, combine the ricotta, eggs, grated cheese, salt and pepper. Stir in the spinach and mix well.
Roll the pasta through the last setting on your pasta machine and cut the sheets into sections about 10 cm wide. Cook the pasta sheets in plenty of boiling salted water, then plunge into a bowl of cold water. When cold, place on a tea towel to dry.
When you are ready to cook the cannelloni, preheat the oven to 180°C. Spread a third of the béchamel sauce over the bottom of a baking dish. Lay the pasta sheets on a work surface and spoon some filling along the centre of each. Roll up to form fat cigars. Arrange the filled cannelloni in the baking dish and spread the remaining béchamel sauce over the top. Sprinkle with the extra cheese and bake for around 15 minutes until the top is bubbling and golden.
If you like, you can introduce a tomato element to this dish. Spoon a few tablespoons of home-made tomato sauce over the béchamel before topping with the extra grated cheese. Don’t overdo the tomato though, as the acid can rather dominate the flavour.
I’ve been thinking a lot about eels lately, eels to eat and those other slippery and be-suited characters poncing about in politics and local government. There are the crafty eels standing for election, their slick barrage of three word slogans masquerading as debate. Then here in Melbourne we have the serpentine organisation called VCAT, the Victorian Civil and Administrative Tribunal, their nefarious machinations designed to twist words and regulations faster than an eel can swim backwards. Our local government is not immune from eeliness, with self-important planning committees proposing an eel pit full of new draconian restrictions, designed to trap the unwary ratepayer, like a sharp toothed moray lying in wait.
How did poor innocent eels get to be connected to untrustworthiness and devious dealings? The saying ‘as slippery as an eel’ is associated with the most duplicitous and sly behaviour.
But getting back to my foody eel thoughts, I was excited last week when my fishmonger turned up with one long smoked eel, vacuum wrapped but otherwise fresh. This set my mind racing. Eel is rich and has that umami taste missing in my diet. Time for a Spaghetti Carbonara I Can’t Believe its Not Bacon. It’s a pescatarian delight.
Spaghetti Carbonara with Smoked Eel. Recipe serves two.
200 g spaghetti
2 large egg yolks, beaten
20 g grated parmigiano, reggiano or grana
one large handful of Italian parsley, very finely chopped
15 g or so of unsalted butter
85 g diced smoked eel, skin and bone removed. This amount was from about one quarter of a whole smoked eel.
Cook the spaghetti in ample boiling and salted water until al dente. Reserve a half cup of cooking water.
Meanwhile, fry the diced smoked eel in butter in a large frying pan. Fry gently until golden, around 5 minutes. I like using a non stick wok these days, providing room to toss through the pasta at the last stage of preparation.
Beat the egg yolks, grated parmesan cheese and parley together.
Drain cooked spaghetti, add to the pan with the eel, toss about, then pour in egg mixture. Toss until the egg sets, adding a little reserved cooking water for creaminess. Keep tossing and heating for a few more seconds, adding a little more water as you go.
Serve with lots of freshly ground pepper and more parmesan.
This recipe has been adapted and simplified from a Gourmet Traveller recipe, March 2014. It has been filed in my mind for two years now, waiting for that illustrious smoked eel to appear.
Another weird eel expression found while researching this post.
Sposarsi è come mettere la mano in un sacco pieno di serpenti, nella speranza di tirar fuori un’anguilla.
Marriage is like putting your hand into a bag of snakes in the hope of pulling out an eel. Attributed to Leonardo da Vinci.
It was in Castellina in Chianti, just north of Siena, in 1993, when I first ate Tagliatelle con Burro e Salvia. I remember the day quite vividly. At the time I was studying Italian at the Scuola di Dante Alighieri per Stranieri for a month and, as school attendance required me to be present only from 8 am to 1 pm, I had the rest of the day, as well as each Sunday, to roam around Siena and Tuscany, often taking the local bus to a small village, followed by a lunch and a stroll. It was on one of these jaunts that I ended up in Castellina in Chianti, and not long after hopping off the bus, I was drawn to a modest ristorante where a big pile of freshly made tagliatelle was laid out on display. I was in like a shot.
Although seemingly a very simple dish, fresh tagliatelle with butter and browned sage leaves does require some hours of preparation. There is no point making this dish with dried pasta or even shop purchased fresh pasta. This is where I get bossy. The pasta must be freshly made up to two hours before. This is why it tastes so good and comforting.
Making pasta at home is an easy process if you have a little time AND a helper. I never make pasta on my own, but when young Daisy Chef is around, what seems like a tedious business becomes a joy. We flour up the benches, get the aprons on and make a load of yellow snakes. She loves to crank that handle and feed the stretched pasta through the wide cutting blades.
Taglatelle con Burro e Salvia- Tagliatelle with Butter and Sage
First make the pasta.
300 g flour, preferably farina doppio zero, or ’00’ flour
3 large eggs ( around 60 g each)
Make the pasta dough either by hand or in a food processor. I simply place these two ingredients into the food processor and pulse until the dough clumps together. If it doesn’t, have another small beaten egg on hand and add it, bit by bit, until the pasta clumps. Don’t over process it.
Bring the dough together on a lightly floured bench and, without kneading, cover the dough ball in plastic for 20 minutes or so to rest. Unwrap the ball and knead the dough for around 5 minutes, turning and folding, until it is smooth. Wrap again in plastic and leave on the bench to rest for another 30 minutes or more, until you are ready to continue. In summer, this step may involve resting the dough in the fridge, but always bring it back to room temperature before rolling
Flour the bench well. Feed the dough through the pasta machine, twice at each number, from 7 to 5, then once on each number down to number 2. If the dough sheets get sticky along the way, dust them with more flour.
Feed the long sheets through the tagliatelle blade, then place them on a large flour covered tea towel and toss around so that the strands don’t stick together. Cover the pasta with another tea towel until ready to use.
Boil up a large pot of water and add ample salt.
Cook the pasta until al dente- two minutes is usually enough but this will depend on how long the pasta has been resting.
Meanwhile, melt some unsalted butter in a wide frying pan and cook some sage leaves until crisp. Remove. Then add more butter to the pan to melt. Return the sage leaves. The butter is main sauce so be generous, around 40 g for two serves.
Drain the tagliatelle and toss through the butter and sage in the pan. Add some freshly ground pepper or nutmeg. Serve with lots of freshly grated grana padano or reggiano parmigiano.
It’s hard to become bored with pasta, given all the wonderful shapes, names and colours available. Walking down the long pasta aisles of that famous Italian grocery shop in Melbourne is a step straight back into the supermarkets or alimentari of Lucca, Siena or Roma. Even my Italian visitors are impressed. Reading all the names on offer- little beards, little worms, bridegrooms, ribbons and shoestrings, priest stranglers, corkscrews, smooth or lined pens, partridge’s eyes and melon seeds, just to name a few- excites my culinary imagination and sends my mind into a spin. Capellini ( thin hair) pasta is very fine, though not cut as finely as Angel’s Hair, and is the perfect carrier for light dressings or gentle sauces such as seafood. It is sold in packets of nidi or nests which usually cook in around 3 minutes. Fast food never tasted so good.
Capellini con Gamberini, Pomodorini e Basilico- Capellini Pasta with school prawns, cherry tomatoes and basil.
Note: there are no numbers or weights given. Choose the quantities that go with your needs. I usually serve 100 g of pasta per person for a main meal dish, but serve less of the finer cut pasta, letting the ingredients have more limelight. Everything in this dish is kept small, denoted by the suffix ‘ini’ after all those nouns in the title, to go with the thin pasta.
vine ripened cherry or baby Roma tomatoes, halved
garlic cloves, finely chopped
EV olive oil
a few handfuls of local school prawns, cooked and peeled
tiny basil leaves, Globe or Greek
Boil a large pot of water for the pasta and add ample salt. Meanwhile, in a large frying pan, add the olive oil ( don’t be mean as the oil is part of the sauce) and heat, then add lots of finely chopped garlic and the chilli flakes to taste. Toss around for 1 minute, then add the halved cherry tomatoes until the split. Take off the heat.
Cook the pasta nests for the required amount of time then drain.
Return the frying pan to the heat, add the prawns to the garlic oil, toss about on a high heat, then add the drained pasta, the basil leaves and season. Amalgamate while heating through. Serve in warmed large bowls, with some good oil on the table.
School prawns are usually sold in Australia pre-cooked. They come from trawlers at Lakes Entrance, Victoria and are the sweetest prawns available, despite the amount of peeling to be done.
I have set myself a challenge this week: to complete all my semi- drafted recipes and half written posts.There are usually about 10 or more in the queue and most just fall by the wayside. Mr Tranquillo calls me the post pumper! It won’t last.