Bolton Bake-off star’s rustic start to the new year

The rustic Italian kitchen in Bolton.

Come one, you have to pick yourself up. Don’t let the post-holiday blues settle in. My festive break was just quiet. There were many things on my list which I wanted to do but they all fell by the wayside. I mostly dozed and ate.

In the midst of all that I thought I will have a little tidy up of my kitchen. Cupboards that have certainly been better organised. It was when I peered through that cupboard under the sink did I notice an unfamiliar box. With a big heave I took it out. It was my pasta machine! A moment of madness at one of my shopping forays capitulated in me thinking this was a must-have.

I have used it a few times. The phase comes and goes, but now was the time to roll my sleeves up again and make fresh pasta. I will tell you now, shop bought stuff can’t hold a candle to fresh homemade pasta, and the ingredients are so simple. Admittedly it does take a bit of muscle to knead but the flavour is…Mama Mia!!

Fresh egg-pasta is very versatile. Once you have made and rolled the dough it can be shaped however you want. A pasta machine is not always necessary. Many of my chef friends make shapes by hand or even turn the pasta dough into delicious ravioli. My recipe today is uncomplicated but divine.

If you don’t have a pasta machine the pasta strips can by cut with a pizza roller. Rustic makes it better. 00 flour can be replaced with plain flour.

Recipe

Fresh Egg Pasta in a pepper sauce.

Prep time 30 minutes. Cook time 10 minutes. Serves 4

• For the egg pasta

400g 00 flour

4 whole eggs

2 tablespoons olive oil

Pinch of salt

• For the sauce

150ml olive oil

3 teaspoons freshly ground pepper

Cupful of pasta water

30 g butter

Cupful of grated parmesan cheese

Handful of fresh basil leaves (1 teaspoon dried as substitute)

Salt to taste

During the cooking process

During the cooking process

Method

Make the pasta

1. Measure the flour in a bowl and make a well in the middle. Crack the eggs in the well and the olive oil and salt. With your hand bring the flour into the eggs to start mixing until the dough begins to form. On a worktop knead the dough to release the gluten. 10 minutes should do be enough. The dough should be smooth. It should not be crumbly or have rough edges. The gluten has to be released. Wrap in clingfilm and chill the dough for 1 hour in the fridge.

2. After the chill, cut the dough into 8 even pieces. Shape each piece into a rectangle. Using a pasta machine, starting at the highest number, roll out the dough. Gradually decrease the setting for each roll. You will need a bit of space to work. Cut the flat rolled pasta in half if you want to. Dust each piece either side with a little flour. This will stop it sticking in the next stage.

3. Roll the dough out to tagliatelle and spread the pasta on a large plate. Continue until all the pasta has been rolled out. Cover with cling film until it’s ready to cook.

Make the pasta dish

4. In a wok, warm the olive oil on a medium heat for 30 seconds. Add the pepper and heat for another minute. Do not be tempted to let it sizzle beyond this; the pepper will burn and become bitter. Turn off heat.

5. Cook the pasta in salted boiling water until the pasta floats. It will only take 2-3 minutes. Add the drained pasta straight from the boil into the wok with the olive oil and pepper and return to a medium heat. Also, add a cupful of the salted pasta water into the wok and stir.

6. Add the butter to the pasta. Mix through to give a silky smooth shine. Gently mix in the grated parmesan and basil. Mix until all the pasta is coated. Salt is not always necessary. Taste first before adding. Serve immediately.

The fresh pasta can be kept covered in the fridge for two days.

Delicious rustic pasta

Delicious rustic pasta

Of course there are many pasta sauce recipes out there but in my humble opinion, the simpler the better. Fresh egg pasta doesn’t need to be a song and dance. I am sure we’re all ‘pasta’ that stage. Sorry I couldn’t help it.