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.