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Posh pasta


I really enjoyed watching Michela Chiappa‘s recent Italian cooking series on Channel 4. The short series went from the basics of pasta making up to showstopping occasion pasta. Lots of veggie stuff too that was more exciting than the standard Italian fare too, like these ‘Nidi’ rolled pancakes.

Pic: Channel 4 Food

I’ve already had some successful experiments with pasta making, so decided to level-up and try this lovely ‘silhouette’ pasta: the sheets are sandwiched with herbs before being cut into strands, leaving a pretty see-through effect as well as extra flavour.


I used some herbs from my garden pots – basil and sage – shredding them instead of keeping the leaves whole to distribute the flavour a bit more, and also added a generous amount of chilli flakes.


My pappardelle could have done with being a bit thinner – though you do add thickness from having two layers and risk ruining the effect if you re-roll too thinly – but the colour effect and extra flavours definitely came through.


The cold no-cook tomato sauce Michela paired the pasta with was really punchy and fresh, a great complement to the spiced herby pasta and perfect for a warmer evening. As the recipe warns, the sauce is VERY garlicky, so you might want to reduce the amount if you’re not a garlic fiend. I also blitzed mine a bit with a stick blender to make it coat the pasta better.


You can find the recipes for the pasta and sauce here. Making your own pasta is so much fun and really easy after a few practice runs. All you need is a basic cheap machine and you can even make the dough in bulk and freeze portions so you have fresh pasta practically on tap.

Pic: Channel 4 Food

Up next I’ll be trying something more advanced: these beautiful plaited parcels or the ultimate: egg yolk ravioli with truffle. Mmmm.



Add yours →

  1. what great post in so many ways! I love your photos and the dishes look great – also a great heads-up on that Italian cooking show. I’m going to savour that one. We don’t use eggs, so make a dough using some chickpea-flour and a tbs vital wheat gluten as a substitute which seems to achieve the same result.

  2. Eva

    Love this post! I make a lot of pasta.
    Adam: what quantities of chickpea flour and vital wheat gluten do you use? I want to give gluten free pasta a go.

  3. I love experimenting in the kitchen but I’ve never considered making my own pasta! This looks delicious and fun at the same time.

  4. Eva

    Scratch that! Vital WHEAT gluten (I’m tired!)

  5. Mmm, looks delicious. I might start looking out for a pasta maker.

  6. Gorgeous pictures as ever. You’ve definitely inspired me to start making my own pasta!

  7. Oh that pasta is gorgeous – I could barely stand to eat it. Who am I kidding – of course I’d eat fresh pasta!

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