Firstly, this should be a story of how easy it is to make your own pasta. Then we can get onto using this pasta in a very simple and delicious way.
My memory is appalling, and I find recipes difficult to retain in my brain, possibly why I have so many cookbooks on my shelf - and an unending need to buy things - but this one I can just about manage. I am fully aware that any Italians might wince but this is what and how I learnt...
For the tagliatelle, enough for 2
200g '00' Flour. You can you plain, but the real deal is best
2 Eggs
Thats it!
1. Pop your flour and eggs into your food processor and blitz until you get fine breadcrumb like consistency. You can add flavours at this point - dried herbs etc, but be careful about adding too much extra liquid. This stage could be done by hand, by making a well in the middle of the flour that you have piled on the work surface, dropping the eggs in and stirring and mixing with your fingers, but I like an easy life
2. Tip the pasta crumbs onto the work surface and form together into a dough, giving a gentle knead, it will come together nice and easily. Flatten slightly into a disk and pop in a plastic bag or other covering and into the fridge for about 30 minutes
3. If you have a pasta machine, great, if not, elbow grease and a good old fashion rolling pin will do. Divide the dough into 4 smaller disks, so you don't force too much through the machine at a time. Starting at the widest setting, and your first disk, roll the dough through the machine, using extra flour to dust the rollers and the dough as needed. You are looking for smooth, easy rolling pasta. Don't be afraid to fold in ragged edges and straighten bits off, the dough is very resilient and can be folded and put through the machine numerous times. It's best to go through each thickness setting a couple of times. When you are happy, slowly work through the settings on your machine all the way down to the finest. Repeat until you have 4 beautifully thin and wafer-like sheets. If you feel the sheets are too long, simply cut in half but I am sure you will manage
4. At this stage, the pasta can be used in lasagne, cannelloni or cut into shapes for ravioli etc, but we are ploughing on with tagliatelle. If your machine has the right attachment, crack on and roll the dough through the cutting wheels. You can obviously cut the tagliatelle by hand, and be creative, go wild!
5. As each sheet is cut into ribbons, lightly fold or layout on a lightly floured surface and repeat the process until all 4 sheets are done. It is a good idea to let your pasta sit and relax for at least 10 minutes, but this can be done while you prepare the accompanying sauce and crack into a bottle of wine...
For the 'sauce'
1 Courgette
Juice of half a lemon
Butter
Parmesan
6. While the pasta if resting, melt a generous knob of butter in a large, heavy pan and season well with freshly cracked pepper. Grate the courgette and add to the butter, coating nicely. Cook gently to reduce the amount of water, after about 5 minutes you will notice the courgettes releasing their juices and keep going until the bulk has reduce by half - about ten minutes, simmering nicely
7. As the courgettes are cooking, fill a large pan with plenty of boiling, salted water to cook your pasta. I also add a glug of olive oil, whether I should or not...
8. When your courgettes are nearly done, drop your lovely ribbons of pasta into the boiling water and let them cook for barely three minutes
9. Squeeze the lemon juice over the courgettes and drain the tagliatelle. Add one to the other and stir to combine fully
10. Serve with generous amounts of parmesan a little extra lemon juice if you fancy
11. How easy was that!
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