Making pasta by hand is a way that I tend to run away in my head, an escape if only for an hour. I think of nothing and seem to really focus and get drawn into pasta making. Is it because I can get messy, involved or just because its simple? Ingredients that cost a minimum with results that pack a maximum punch.

Flavour, texture and variation. I have so much going on at the moment and am finding it incredibly difficult to focus on one thing, too many fingers in one pie scenario. 00Flour, eggs and salt make me smile and transport me back to Italy. The sea pounding against the rugged coastline, Nonna’s in the street making  pasta by hand on their wooden boards, Piazzas humming with chatter and bars and restaurants buzzing with Peroni drinking men, children munching on fresh pizza and mothers with baskets in hand going off to the markets to buy their fresh vegetables and bread for the next few days ahead.

It may sound like a fairy tale to you but this is where I get transported too. It relaxes me and enables me to become real and remember the jobs and tasks to do on the day. So today is one of those days. No classes to teach, lots of writing to do but what about?

I have so many recipes to test, waiting to hear from Italian events I’m organising and will my book ever be published. Your guess is as good as mine. So midday today I fancied being transported back to Italy. Fresh herb pasta was on the menu. Just playing in the kitchen with flavours and shapes really.

Pressed Herb Pasta
200g 00Flour
Pinch of salt
2 large eggs
One egg yolk
1. Make your dough either by hand on a wooden board or in a stand mixer with a dough hook.
2. Allow the dough to chill in the fridge for at least 30mins
3. Prepare your pasta machine, Imperia is a classic and very robust.
4. Roll the dough through the machine. (Refer to previous blog posts)
5. Cover half the dough with fresh herbs, soft parsley, thyme and tiny oregano or marjoram leaves.
6. Fold the dough over and place through the pasta machine, just to tighten and roll the dough. Go as thin as possible, but omit the last setting of the pasta machine as it will tear the herbs. Then make your shapes, what ever you are inspired to make. Keep it simple with the herb pasta as you need to be gentle. Tagliatelle would work very well.
Only use soft leaves. No stems or stalks. The herbs add an amazing flavour and fragrance to the pasta. Delicious with a simple olive oil and garlic.

I use gnocchi boards to shape my pasta. Nothing beats making pasta by hand. The only machine you need is a basic Imperia pasta machine. Enjoy and I hope you are transported off to your fairy tale too.