Catherine Devaney shares a recipe from a kitchen in the Fife countryside
Recently a wise chef reminded me that less is more. With that sage advice, and a quiet, sunny evening to myself, I rediscovered the bliss of simple homemade pasta. Fresh pasta is surprisingly easy and very satisfying to make; the transformation of flour and egg into tagliatelle feels like a conjuring trick. I can honestly suggest no better way to unwind than 10 minutes alone kneading pasta dough, gradually feeling the texture of the dough change, slowly stretching out the gluten. he trick is to use good quality ‘00’ flour, add just enough beaten egg to form a dough but not so much that it becomes sticky, knead well and let it rest in a cool place before rolling through the pasta machine.
With British tomatoes now in season, it’s easy to make a fresh pasta sauce bursting with flavour. One finely chopped onion, a clove of garlic and a few rashers of diced bacon, sauteed in olive oil on a gentle heat, form the base. dd a tablespoon of tomato puree and a handful of chopped sundried tomatoes, for depth and a little sweetness. Stir in two handfuls of fresh cherry tomatoes (I like to gently roast them in the oven first) before adding a tin of chopped tomatoes and a splash of water.
Music to cook to
REM – Electrolite. A beautiful long track, perfect for some quiet contemplative kneading!