Making pasta at home is one thing every foodie should be able to do, and it’s easier than you could ever imagine. And you don’t even need a pasta machine, just a deft hand with a rolling pin and a sharp knife. We start you off easy with home-made tagliatelle and a deliciously creamy meat-free sauce.
SERVES 4 // COOKING TIME 90 mins
INGREDIENTS
For the home-made tagliatelle
300g flour, plus extra to dust
½ tsp salt
3 eggs
1 tbsp olive oil
For the creamy baby marrow and feta sauce
1 tbsp olive oil
1 onion, peeled and chopped
500g baby marrows, sliced into thin ribbons
1 cup cream
200g feta, crumbled
Salt and black pepper
METHOD
For the home-made tagliatelle
1. Sift the flour and salt into a large bowl. Create a well in the centre and add the eggs and oil. Mix, combining the flour from the sides into the centre.
2. Tip out on to a lightly floured work surface. Knead for 10 minutes until soft and pliable, then put in a greased bowl, cover with a damp tea towel and allow to rest for 30 minutes.
3. Roll the dough into thin sheets, using a pasta machine or rolling pin. Cut into tagliatelle using a machine attachment or by hand. Hang to dry for 5 minutes.
4. Cook the pasta in boiling, salted water for 2 minutes, until al dente. Drain and toss with the remaining oil.
For the creamy baby marrow and feta sauce
1. Heat the oil and fry the onion for 10 minutes, until translucent. Add the baby marrows (reserving some for garnish) and fry for 10 minutes, until golden brown.
2. Add the cream and bring to a simmer. Continue cooking until the cream is reduced.
3. Add the pasta and feta and toss to coat. Season and garnish with reserved baby marrow ribbons.
