Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Rustichella casarecci


Once you try your hand at making pasta from scratch, you'll wonder why you didn't do it earlier. Simple and satisfying, it also guarantees a quality result, says Lisa Featherby. 

You'll need

300 gm pasta flour 3 eggs, lightly beaten

Method

  • 01
  • Mound flour with a large pinch of salt on a work surface and form a well in the centre. Add eggs to the well and, using a fork, start mixing into the edges of the well until the batter becomes too thick for the fork. Use your hands to mix flour and eggs thoroughly.
  • 02
  • Knead pasta, adding extra sprinklings of flour if necessary, until firm and elastic, quite dry and not crumbly (5-10 minutes). Cover with plastic wrap and rest at room temperature for 30 minutes.
  • 03
  • Working with one piece of dough, no bigger than your fingernail, at a time, and using a flour-dusted 6mm-diameter piece of wooden dowel, roll out to a rectangular shape about 5cm in length.
  • 04
  • Wrap the dough piece lengthways around the flour-dusted dowel, pinching the edges to seal. Using a rolling technique and holding your hands at the ends of the dowel, roll the dowel forwards and backwards to create a wide cylindrical shape that’s about double the width of the dowel.
  • 05
  • Dust a little extra flour onto the dowel to prevent the pasta from sticking and roll the pasta so it doubles back on itself, creating a pleat, then press down to gently seal. Carefully slide off the dowel.
  • 06
  • Twist the ends in opposite directions to create a slight ‘S’ shape in the pasta and place onto a lightly floured tray. Repeat with remaining pasta.

Note This recipe makes about 450gm of pasta.


You have to wonder when things became so convenient that homemade cooking turned into a chore. Understandably, we all lead busy lives and it's easier to grab a bag of pasta from the shelf than make it yourself. While there's plenty of quality store-bought pasta available, it's worth the effort to experience the beautiful time-honoured tradition of making your own.

Pasta holds many shapes and forms, and every Italian region has its own specialty. The method of making it in the traditional handmade way, without the aid of a pasta machine, is termed artigianale.

The following recipes were inspired by a trip through Tuscany and, in particular, a meal at a tiny casa-style restaurant in Lama Lisa. One of the local artisanal specialties here is the pici con salsa verde. I imagine this thick, hand-rolled pasta of varied length, coated in a fresh mint sauce, is made almost to order by a little Italian nonna out the back.

Rustichella casarecci, a pasta from Puglia, translates as 'rustic homestyle' and is a rolled, curved or twisted pasta that is made with a length of wooden dowel, the likes of which you can find at any hardware store. It is then twisted by hand to give it its 'S' shape. The grooves and hollows of this pasta catch the sauce and, as for freshness, it is full of life, slipping, slinking and sliding across the plate in a way that other pasta just doesn't have the guts to.

Traditionally, casarecci is made with an eggless and sometimes semolina-based dough. We've added eggs in our recipe and have used wheat flour to create a silkier, firmer and richer result. After all, let's face it, the beautiful imperfections of homemade food leaves room for adaptation.

We like to work with a '00' farino (flour), also known as strong or pasta flour. The gluten content of this type of flour is higher, making it stronger than other flours and more durable when cooked. You'll find it in select supermarkets and Italian delicatessens.

The ratio for good egg pasta is one egg to 100gm strong flour, but this may vary depending on the size of the egg and the quality of the pasta. Kneading is an important part of the pasta-making process since it strengthens the dough. Don't skimp on time with this - you'll have to knead for at least five minutes. The finish you're looking for requires a firm, elastic and dry-but not crumbly-dough. This texture is so important for hand-rolling pasta. You may need to add dusted flour sparingly until the right consistency is reached.

The rest is in the rolling. Using dowels of different sizes, you can create different shaped pasta, such as maccheroni from Naples or strozzapreti from Emilia-Romagna. Other shapes, such as orecchiette, can also be made without the use of a dowel by rolling, ridging and pressing the dough with your hands to create unique shapes and sizes. All that's left is to find your own olive grove and 'mangia bene'.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

May 2008

You might also like...

Tempered chocolate

recipes

Kebabs

Armando Percuoco: Linguine Napoletana

recipes

Trenette with pesto

Dhal with coriander and fried onion

recipes

Broad bean puree with chorizo

Pork and white beans

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×