THIS WEEKEND

make fresh egg pasta

IF I’M MAKING A small amount of pasta I tend to mix it by hand (or pulse roughly in a food processor, then knead until smooth). Otherwise I use a mixer with a dough hook. For each egg I use roughly 100g flour. I prefer to work with a drier dough: it’s harder to knead and put through a pasta machine, but it’s easier to handle and to dry. This amount serves four very generously.

3 eggs (size 7)

300g Tipo 00 (or use standard flour) medium grain semolina flour for dusting Put the eggs and flour into a food processor and pulse until it comes together roughly. If the dough feels sticky to touch, add a little more flour. Knead until smooth, about 3-5 minutes. Divide the dough in two, wrap in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax. Roll out using a pasta machine starting at the thickest setting, dusting the surface with a mix of flour and semolina as required. Roll out once, fold the sheet into three, turn a quarter, then roll through again. Repeat this twice more. Move down to the next setting and roll out 3 times, reducing the machine setting until you reach the thinness you require. For tagliatelle and pappardelle I stop at the second to last setting; if making ravioli go to the last setting. If making pappardelle cut the dough into 2.5cm widths; for tagliatelle use a machine or cut into 1cm widths. Dust with semolina flour and put on tray or hang on a rack until ready to use.

Pappardelle with leek, borlotti & rosemary

Fry leeks with a little olive oil and butter over low heat, covering the pan with a lid so they steam lightly. When soft, add finely chopped rosemary and garlic. Add drained tinned borlotti beans along with a little pasta water to warm through. Mash some of the beans then add the cooked pasta. Season to taste and add freshly grated parmesan.

Ravioli stuffed with spiced pork sausage

Crumble pork sausage and fry with onion and garlic until cooked through. Cool and mix with an egg and finely chopped spinach and a little ricotta. Put a small spoonful into pasta squares, wet the edges, then fold over on the diagonal to form a triangle shape, ensuring that you squeeze out any air pockets. Cook in boiling water. Serve with a simple tomato sauce.

ROASTED PUMPKIN WITH SAGE, LEMON CREAM & TAGLIATELLE

Roast 800g cubed pumpkin with olive oil, adding olive-oil-rubbed sage leaves in last 5 minutes. Meanwhile fry a chopped clove garlic in a knob of butter, add 150ml cream, freshly grated nutmeg and grated zest and juice of 1 lemon and allow to simmer and reduce slightly. Toss cooked pasta in the cream, add the pumpkin, stir through gently and serve with parmesan.