In continuing yesterday's theme, but on a less serious note, we return to slow food. which isn't really, or at least it isn't slow cooked food.

I have been harnessing my inner Italian mama of late, which could potentially have been difficult as I am unaware of any Italians in my gene pool. It didn't take much to find her...

As some may know, I have taken to cooking pizza on the sandwich grill. I think it needs to be hotter to be perfect, however it's still the best pizza within cooee of the garden club. I've since also tried my hand at cooking in wood-fired oven thanks to the lovely crowd at the bloggers banquet. I'm yet to try the previously mentioned weber experiment...

Recently I was nearing the end of the day, and my thoughts turned to dinner. Actually, that's not true... I start thinking about dinner the moment I wake up... Anyhow it was the end of the day and despite my obsession with "what's for dinner" (I can still hear my siblings and I asking when we came in from the park after school) I had no commitment to anything. More to the point, there wasn't a great deal in the fridge.

One would think that running a home grocery service would mean that there is always an abundance of fresh food in our house, and often there is but we live on the "scraps" from the orders. And this day there were few. A mental stock take of the larder came up with eggs and flour, and a few random bits of produce. I recalled a blog on making pasta at home at the stonesoup, and as always it was delicately written, and inspired me to give it a go in the spur of the moment.

Whilst the end result was no oxtail ravioli with gremolata (funnily enough I didn't have any oxtails hanging about) I was quite chuffed with the outcome. I have no pasta machine so I hand rolled and cut the pasta which resulted in a lovely rustic look and texture, tossed in the random bits of produce, and served it up with a glass of wine.

well i never...
It's been a long time since I made pasta from scratch and I had forgotten how simple it was. Not only that, but it was a very enjoyable process. Even better, was the taste and texture of the meal itself, with the pasta offering bite and a little chew and its own mild flavour to complement the other ingredients. It was, dare I say, fantastic!

so much so, that I have made pasta several times since and have not bought any dried pasta. I don't think this will be an ongoing thing - some dry pasta is a pantry essential; however I will be making pasta on a more frequent basis for sure.

1 comment:

purple goddess said...

I agree with you.. Slow food is a misnomer. I agree it targets its nemesis, FAST food, but there is nothing sloooooooow about a rough chopped organic tommie, some torn basil and a slurp of olive oil.

Rock on with your Inner Italian Nonna!

(I am currently chanelling my Inner Greek Ελληνικά)