Homemade Pasta (Recipe 1)

White plate of homemade tagliatelle
Let’s talk about pasta. More specifically, let’s talk about homemade pasta. Tasty, satisfying, versatile, impressive, quick and, best of all, easy; making your own pasta from scratch is guaranteed to have your friends and family oooh-ing and aaah-ing and complimenting you on the dedication you have to cooking. Well my friend, lap it up as you laugh on the inside and reminisce about the 2 glasses of wine that you knocked back while you made it. The longest part of the process is letting the dough sit in the fridge for an hour (this is when most of the aforementioned wine drinking probably took place) and the trickiest part of the process is rolling out the dough. If you have a pasta machine and a spare set of hands, then this is a breeze. If not, then never fear, I’ve found that pasta is easily a one-woman job. A rolling pin, or a bottle of wine (SEE? SO MANY USES), will do the job of the pasta machine and you can use a sharp knife to cut the pasta to size.

The only ingredients that you really need for pasta are flour and eggs. That’s it. 00 flour is the super fine flour that Italians use to make pasta so if you can get your hands on that then great. However, I’ve been advised by my go-to foodie friend that regular plain flour works too. The most basic pasta dough recipe that you can follow is 100g flour to 1 egg, which will serve roughly one person.

I add a small amount of olive oil for elasticity and a pinch of salt for seasoning. Semolina can also be added to your dough to give it more texture and bite. The proportions of semolina to flour in a recipe vary from family to family, and depend on where in Italy you are. Apparently, the further south, the more semolina in the recipe.

I’m yet to experiment with different proportions of semolina to flour, but here is the recipe that I have been using lately. I find it has a lovely bite, especially if only cooked very briefly, and a rich flavour. It holds up to a flavourful sauce and I’ve used it to make tagliatelle and raviolis so far (like here in my Seafood Tagliatelle).
Ingredients laid out for homemade pasta dough - 00 flour, eggs, semolina
Ingredients (serves 3)
225g 00 flour
75g semolina
3 medium eggs, beaten (if you have large eggs then add the mix a bit at a time in case you don’t need it all)
Small glug of olive oil
Pinch of salt

1. Weigh out the flour and semolina and mix together with a pinch of salt. Pour into a mound on your work surface and make a well in the middle.
Flour, semolina and salt in a mound on the work surface, with a well in the middle
2. Pour the beaten egg and olive oil into the well and use a fork or your fingers to slowly begin to incorporate the liquid into the dry ingredients.
Egg and olive oil poured into the well in the middle of a mound of flour and semolina
3. Combine to a stiff dough and knead for 5 minutes. Wrap the dough in cling film and place in the fridge for at least 30 minutes, but preferably one hour. Set up your pasta machine, if you’re using one.
Ball of kneaded homemade pasta dough
4. Cut the dough in half, wrapping one half back up and putting it in the fridge. This will make it easier to deal with rolling out the dough – if you have many spare pairs of hands and a super long kitchen then knock yourself out and do it all at once. But don’t say I didn’t warn you.
Half the pasta dough rolled into an oblong shape on a floured surface using a rolling pin
5. Lightly flour the work surface. Use a rolling pin to roll the dough into an oblong thin enough to go through the first setting of the pasta machine. If you’re going rustic then continue with the rolling pin until you have a nice thin dough and then use a knife to cut your pasta shapes.
Starting to roll the homemade pasta dough through the pasta machine
6. Flour the pasta machine and put the dough through the thickest setting. Fold the dough on top of itself so that it’s half the length and put it through the same setting again. Now take the thickness down a setting and repeat the process. Do not be tempted to skip a setting as the pasta is likely to tear!
A long piece of pasta dough being rolled through a thinner setting on the machine
7. I take this dough to the second thinnest setting and then put it through the larger cutter to make pieces of pasta about 1cm wide. You can take it as thin as you like and either use the cutter on the machine, or cut by hand with a knife.
Using the pasta machine to cut the pasta into tagliatelle
8. Lay your pasta on a tray sprinkled with semolina, which will stop it sticking together, or hang the pasta until you are ready to use it. I got a fancy pants pasta hanger for Christmas, but I used coat hangers when I didn’t have one (how did I survive??). Repeat with the second half of the dough.
Homemade tagliatelle hanging from a wooden pasta drier

Cook in heavily salted, boiling water. The pasta will cook in 2 minutes.

If you give homemade pasta a go then let me know how it works out, or if you have your own favourite pasta recipe or semolina to flour ratio then I would love to hear it!

Friday Night Fish : Creamy Seafood Tagliatelle

In our house, Friday night is fish night, and it has been for as long as I can remember. Friday mornings involve a trip to Eddie’s Seafood Market, an amazing fishmonger in Edinburgh which offers up a huge range of fresh seafood from crabs to monkfish to sole to scallops to cod roe to mussels to mackerel, and much, much more. Rick Stein named it as one of his Food Heroes, so take it from him if you won’t from me! Friday evenings start with the lights being dimmed and mum lighting the Shabbat candles. The melodious tones of Alanis Morissette or Joni Mitchell often float through the house. Sometimes things are a bit more upbeat and we’re going 70s style with Billy Joel, Elton John or David Bowie. There’s wine chilling in the fridge, fresh bread on the table with real butter to slather over it and a general feeling of contentment that the weekend is beginning.

So I guess this recipe is the first of my odes to glorious Friday nights. (We actually ate this dish on a Sunday. So sue me.) I made homemade tagliatelle, a recipe for which I will post soon, promise, but you could use bought fresh or dried pasta. I chose prawns and cute little baby scallops, but if you’re taking a trip to your local fishmonger, or even the supermarket, then don’t be restricted by that – go for whatever looks fresh. If you pick mussels or clams then I would clap a lid on top of the pan after the wine and cream goes in, until they have opened up. This feels like a truly indulgent pasta dish, but it’s actually not too rich. Crème fraiche is quite aciditic, plus the white wine and the lemon juice cuts through the creaminess of the sauce. The chilli adds a perfect hint of heat.
Ingredients laid out for creamy seafood tagliatelle - prawns, scallops, creme fraiche, white wine, lemon, chilli, garlic, shallot and parsley
Ingredients (serves 3)
1 shallot
Bunch of flat leaf parsley
3 cloves garlic
1 red chilli
1 lemon
1 small glass dry white wine, plus a large one for the chef
300g dried or fresh tagliatelle, or homemade pasta made with 300g flour and 3 eggs
1 tbsp olive oil
175g scallops
200g king prawns
2 heaped tbsp crème fraiche
Salt and pepper

1. Finely chop the shallot and parsley and crush the garlic. Finely slice the chilli. I used about ¾ of the chilli, but you can test a small piece of yours to see how hot it is and make a judgement from there. Juice the lemon and measure out the wine.
Ingredients chopped on a board and ready for the pasta sauce
2. Put a pan of water on to boil and liberally season with salt – apparently pasta should be cooked in water as salty as the Mediterranean Sea. Cook the pasta according to the instructions. Dried pasta will probably take about 10-12 minutes so get it on now. Fresh pasta will take 4-5 minutes and homemade pasta only 2 minutes, so wait until the sauce is nearly ready before cooking.
3. Heat the olive oil in a large frying pan and fry the shallots for 2 minutes.
4. Add the garlic and red chilli and fry for a minute.
5. Increase the heat under the frying pan and add the seafood for 2-3 minutes until it starts to become opaque (fancy word for the seafood gaining colour and being less see-through) .
6. Add the wine and allow the alcohol to cook for 2 minutes.
7. Add the crème fraiche and bubble the sauce for 2-3 minutes. Note: this is the time to chuck your fresh pasta in the pot, if that’s what you’re using.
4 pictures showing the steps of making the pasta sauce - fry the shallots, add the garlic and chilli, add the seafood, add the wine and creme fraiche
8. Finish the sauce with the lemon juice, parsley and season with salt and pepper. Drain the pasta and mix through the sauce.

Serve with a green salad, crusty bread and another large glass of chilled white wine.
Large serving bowl of seafood tagliatelle sprinkled with parsley and served along side a glass of white wine
When I was little, I remember it being such an exciting feeling to be allowed to stay up a bit late, join mum and dad at the table and taste some unusual new seafood or have a sip of wine. Now I’m allowed to decide my own bedtime, but it’s still just as lovely to relax lazily with the perfect combination of company, music, food and wine.

I guess that it comes with the territory of being an insane food-lover that most of my fondest memories tend to involve food in one way or another, and I’m sure there will be more to come on the blog. Do you have any particularly happy food-related memories? I’d love to hear them if you do.

Anyway, enough of these sentimental, and probably tedious, ramblings. Whatever you’re doing tonight, I wish you the most lovely of Friday nights…