Friday 25 March 2011

The heart of Italy - homemade pasta

Homemade pasta is a slow food process. The making of it is methodical and time consuming. But like most repetitive actions it allows the mind the luxury of unfettered imagineering. From kneading the dough into a smooth, fragrant mass to the seven stages of rolling, each of which tempers and softens to create a silky, gossamer pasta - to the final cutting and laying out to dry. Homemade pasta is the embodiment of a labour of love, and a fitting gift for those who are hardest of all to please - parents.

5 eggs
500g grano tenero - literally "tender grain" meaning very finely ground flour 00 grade
pinch of salt


  1. Hi, I've just discovered your blog. Love your photos on homemade pasta. We do a very tasty homemade ravioli but am eager for a few more recipes to test our own pasta making skills! Anything you'd recommend? Lottie

  2. Hi Lottie,
    Those crab ravioli look delicious! I haven't really honed my filled pasta skills - but have tried ricotta cheese with artichoke hearts - very tasty! Otherwise I'm more into sauces to go with the post is one I made yesterday, so keep reading. Best, Danielle