There are hundreds of types of pasta in a delectable array of shapes, sizes and colours that allow for visual feast to be conjured up whether diners are vegetarian or meat eaters.
Made from durum wheat flour, pasta is one of the most versatile and easy to cook foods. As well as savoury dishes, pasta can also be used to made desserts, just like the much-loved couscous.
An ideal way to introduce variety into a child's school lunch is to replace the traditional sandwiches with pasta combined with vegetables, fish or cheese.
Supermarket shelves are often stacked with ready-to-cook pasta but it is so easy to make at home. There is also an element of satisfaction when a cook has created it themselves from scratch.
Some cooks use a pasta machine in order to get thin and even pasta sheets, but as this recipe shows that is not always necessary.
Basic Homemade Pasta Dough
Preparation Time: 50 mins including resting time
Difficulty: Easy
Ingredients:
- 450g durum wheat flour
- 4 lightly beaten eggs
- 1 tablespoon olive oil
- Pinch of salt
Method:
- On a lightly floured surface, sift the flour and salt into a mound.
- Make a well in the middle and pour in the eggs and oil.
- Gradually mix the ingredients until well combined. Vigorously knead for around 15 minutes.
- Allow the dough to rest for 25 minutes before rolling out as thinly as possible.
- Gently cook in slightly boiled water.
Jayne's Wholesome Nut, Cheese and Pasta Salad
Preparation Time: 15 mins plus 20 mins cooking
Difficulty: Easy
Ingredients:
- 225g dried pasta shells
- 115g halved and shelled walnuts
- 225g dolcelatte cheese
- Pinch of salt
For the dressing
- 2 tablespoons walnut oil
- 2 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- Pinch each of salt and pepper
- Mixed salad leaves
Method:
- Boil the pasta shells in a saucepan of lightly salted water for 8-10 minutes or until tender. Ideally they still need to be firm to the bite. Alternatively use homemade pasta made using the recipe above.
- Drain the pasta and rinse with cold water and set to one side.
- Toast the walnut halves on a baking tray for 3 minutes. Allow to cool and then set aside.
- Make the dressing by whisking the walnut oil, oilive oil and vinegar. Add the salt and pepper.
- Arrange the salad leaves in a large bowl. Put the pasta on top followed by the crumbled dolcelatte cheese (other blue vein cheeses are just as nice with this recipe depending upon individual taste).
- Pour over the dressing and the walnuts. Toss until all the ingredients are mixed together.
- Serve immediately. Fresh crusty bread is an ideal addition to this meal.
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