Everybody’s favourite cuisine is bursting with fresh, vibrant flavours. Make delicious pasta and pizzas, creamy risotto and a melt-in-the-mouth panna cotta pudding. Buon appetito!
Michelin-starred chef Angela Hartnett is proud of her Italian heritage. ‘It was my grandmother who taught me how to make pasta,’ she says. Angela has written two best-selling books and is chef patron of top London restaurant Murano. Here she shares her recipe for home-made pasta. Just follow these simple steps...
Serves 4 400g flour. Angela uses ‘00’ pasta flour, but you can use strong white bread flour instead½ tsp salt n 4 eggs (free-range give a good colour)1 tbsp olive oil approx
If you don’t have a pasta machine, roll by hand. Cut the dough in half and roll it half at a time on a lightly floured board until it’s as thin as you want it. This is quite difficult because the dough is so stiff, but it is possible. Trim to the size you want.
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