Posts Tagged 'tagliatelle'

pine nut pasta

this is my own theme and variations of a walnut pasta which is essentially the same but i have substituted walnuts for pine nuts and parsley for basil. this, snow, is my hook. and this is what i found:


1 clove or garlic (ie. 2)

1 tsp salt

200g pine nuts (toasted…but only very lightly because inspite of my own fabricated version of common belief, pine nuts very lightly toasted will give off an unprecedented creaminess – one which you just cant get from your pine nuts toasted to golden colour.)

150g sourdough

100 ml mik

1 bunch basil roughly chopped

100ml olive oil

juice of 1/2 lemon

200 g tagliatelle

100g parmesan

in a mortar and pestle bash up garlic with a pinch of salt to a paste. add the pine nuts and pound until its a rough paste. you could, i realised after accidently sticking my finger in and putting it in my mouth, leave it at this stage and eat straight from the mortar itself. be reasonable they say. but then as mae west said, too much of a good thing can be wonderful. i guess the bottom line is if i were pounding nuts and garlic into some sort of sickeningly sublime paste for my own personal consumption this wouldnt be much of a blog and you wouldnt be reading it. but then according to my stats, you arent. not that i look at that kind of thing. i digress. then transfer into a bowl depending on the size of your mortar and add the bread which has been soaked, along with the remaining milk. mix again, then add the parmesan and the olive oil and finally a squeeze of lemon. (the lemon takes this from creamy, heavy, stodgy and potentially bland to something entirely different…because thats what lemons do.)

Cook the tagliatelle for 3 or so minutes and drain. return pasta to the pot and keep some cooking water back. then pour in your pine nut sauce (pesto/paste/stuff) and mix until all the pasta is coated. sprinkle with parmesan cheese, some torn up basil and some toasted pine nuts (not too many in spite of what the pine nut enamoured voices in your head might say…its just to echo whats happening in the sauce and adds texture for those who like that kind of thing.


fresh tagliatelle

long carbohydrate laden days full of trains and universities and life makes it hard to put words to food. but maybe pasta doesnt need many words. eggs and flour should do it. and the sensation of a piece of dough changing texture in your hands which is like nothing else in the world. you dont need a machine they may say…but i guess ultimately you do. you dont need a big work surface but if you dont have one you at least need a boy who likes to change the meaning and purpose of objects and so too a wardrobe door clamped to a bench as a work surface…and it goes without saying – you need a boy who knows what a g-clamp is and what to do with it. the more yellow and organic the eggs the better for everyone – mainly the chickens but especially the pasta that needs their eggs. pasta takes some time but if youre lost or aimless or just a melancholic its a lovely lovely thing. if you like cooking its good too because it means you can make two things (pasta and a sauce) and call it one – so the people who eat your creations wont get scared by all the foods and the eating therein thereof.


500g flour (’00’)

4 eggs

6 egg yolks

sea salt

put flour in a bowl or on a big flat surface. make a well. break the eggs into the centre of the well and sprinkle the salt. with a fork, beat the eggs. then with fingertips slowly start incorporating the flour, a little at a time until its all combined. then start kneading the dough. knead for about ten minutes until the dough has become smooth and silky. once its ready wrap the ball of dough in cling film and place it in the fridge to rest for an hour.

to roll your dough out dust the surface of the bench with 00 flour. cut the ball of dough in half and flatten it out with your fingertips. put the pasta machine on the widest setting and roll the dough through it. dust the pasta and the machine again after this to stop it all sticking. turn the machine down a setting and put the dough through again. fold the sheet of pasta in half, and turn the machine back up to the widest setting and put the dough through again. do this six or seven times. the dough will start to become very smooth and silky and you will feel the texture change in your hands as it comes through the machine.

now roll the dough out again by putting it once through all the settings on the machine from the widest to the narrowest. lightly dust both sides of pasta with a bit of flour each time it goes through. do this until you that the thickness you want.

once you have made the pasta you need to cut it straight away because it dries out quicker than you can eat half a mars bar. you can cook it straight away (it only needs a couple of minutes in boiling salted water). and thats all there is and not any more.