Olivia Thomas SP6 V2

pasta as art An exploration into the art of pasta making, pushing the boundaries of this ancient tradition.

Olivia Thomas

Semolina dough

equal parts semolina flour and water

CONTENTS Painting with Pasta Tools of the Trade A Pasta Love Affair Grace’s pesto La Nostra Casa

painting

with pasta Italians have been naturally-dying pasta for centuries. The most popular coloured pastas are made with spinach, beetroot or squid ink.

“Life is a combination of magic and pasta.”

Federico Fellini

& beetroot turmeric

Along with beetroot, in these images, turmeric has been used for the bright orange colour and Tuscan kale or (Cavolo Nero) has been used for a deeper green.

colour “And though he was impatient with my limited appreciation for his 13-hour ragu, he would always make my favourite beautiful green ribbons of pasta out of fresh spinach dough.”

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A

ll any child wants to eat is butter and cheese pasta. My father used to get impatient with me. “Why cant you eat the Bolognese what your mother spent all day cooking? It has been on the stove for 8 hours! All you ever eat is butter and cheese pasta, why don’t you try something new?” He would say. “And though he was impatient with my limited appreciation for his 13-hour ragu, he would always make me beautiful green ribbons of pasta out of fresh spinach dough.”

When we went out for dinner as a family, it would be the same, the waiter would come around the table to me and I would order; “The kid’s butter and cheese noodles please!”

Every time without fail.

Thinking back now, I admire that little girl who knew what she wanted.

The simplicity of Italian food is what has drawn me to it my whole life.

And even now, though I am more adventurous, I still love butter and cheese on my pasta (with a little bit of salt).

Tools of the Trade Everything for the ultimate modern pasta-makers toolkit

The tradition of making fresh pasta is one that has been handed down through hundreds of generations.

It has evolved through many eras of influence, including industrial revolution (1760-1840), when many of these tools were being widely produced.

Dating back to the early 18oos, pasta machines are an integral part of any modern homemade pasta. This tool rolls out the dough to paper-thin sheets, making for silkysmooth and luxurious pasta.

This fluted wheel creates the iconic ridged edge that makes ravioli so recognisable. The fluted wheel is also used to make shapes such as “Farfalle” or “Bow-ties”.

The bench knife is a simple, but vital piece of equipment for handling fresh dough. Scrape, shape, cut and roll.

This thin, blunt, steel sheet is often attached to a hand-made wooden handle, making it easier to scoop up your dough and clean off your board when you’re finished.

The Gnocci Board; the most accessible and versatile tools for the modern pasta-maker.

You make a range of traditional shapes such as “Garganelli”, “Cavatelli” and of course, famous Potato Gnocchi.

This pasta machine attachment slots onto your pasta machine and is responsible for making some of the most iconic pasta shapes that we all know and love. “Fettuccine” and “Linguine” are long ribbons of delicate pasta,

The humble pasta machine handle, where would we be without you? Pasta-less!

I felt it fitting to include the one tool that gets no recognition, though none of this would be possible without you, so thanks!

UnFinished Wood When making fresh pasta, any wooden tool used must be made of unfinished wood.

The rough texture causes the dough to grip to the wooden surface, and imparts deep grooves into the pasta shape, perfect for picking up as much sauce as possible.

Here, a gnocchi board is being used to create those distinct crevices that the shape is so famous for.

A Pasta Love Affair.

GRACE AND PEPPE’S Ow ne r of Pe ppe’s Gnocch i Bar, Bond i Road, Bond i; Grace te l ls us about he r favou r ite pa sta d ishe s and me mor ie s, along w ith a few impor tant pe ople in he r l i fe that have in f lue nce d he r love of pa sta.

Where did your love of pasta come from?

Pasta was big in our family growing up! Then when I got together with my husband Joe, who has Italian heritage, it became an every day kind of thing.

What is your earliest memory of eating pasta?

I turned vego young, so my mum would make me pesto while my brothers had bolognese. We are all vegan now but she was a legend for making two different meals all the time.

Pasta at a restaurant or at home?

I love going out for pasta because Italian places j ust always have the party atmosphere.

You have to feel good in an Italian restaurant.

Vegetable or meat based sauce

Veggie

Whose pasta do you love the most?

Joe’s (my husband) because you know when he throws that tea towel over his shoulder in the kitchen, something great is coming.

Where was the best pasta you’ve eaten in your life?

On the island of Giglio, off the coast of Tuscany. It was cooked by a nonna who’s family had been there for generations.

She told me she was excited to make me something vegan.

Very cool to be excited for a challenge in your late 80s.

Who taught you to make pasta?

My mum. She taught me everything about cooking.

What is your ultimate comfort food pasta dish?

Pesto, pesto, pesto. I could eat it everyday and our family pretty much does.

Recipe for Grace’s Pesto on following page

GRACE’S PESTO

For the pasta (Cavatelli): Place 500g of semolina flour on a wooden surface or board and make a well in the middle with the bottom of a bowl. Gently pour our 300ml of room-temperature water into the well and slowly pull the semolina into the middle with a fork, mixing to form a paste as you go.

Once most of the water has been absorbed, get your hards involved and work the dough to a smooth and elastic consistency. Cover and let rest fir one hour while you make the basil pesto.

For the Pesto: Toast the pine nuts in a dry pan over a medium heat until slightly browned and set aside. Place the basil, pine nuts and the cheeses in the bowl of a food processor and pulse a couple of times to start breaking down the leaves. Once chopped but not mushy, slowly pour in the lemon juice and turn the processor on low-medium.

While it’s going, slowly stream in the olive oil until just combined. Refrigerate.

Roll the balls of dough down the face of a Gnocchi board one by one until you have used all of it and dust with semolina so they don’t stick to each other. You should have a nice tray-full of fresh pasta, enough for 4-5 people.

Boil your Cavatelli in boiling water that is as salty as the sea for 2 minutes, reserve half a cup of the cooking water and drain. Return to the pot with no heat and stir in your fresh basil pesto and the pasta water which makes the sauce stick to the pasta.

Roll the dough into 1cm thick Stir together and serve with ropes and cut into small freshly grated Parmigianopieces, about the size of Reggiano or Pangrattato. your thumbnail.

1 bunch fresh market basil 40ml extra virgin olive oil 1 lemon, juiced 1 cup roasted pine nuts 1/2 cup genuine Parmigiano-Reggiano

Issue 12

la nostra casa

Issue 12

la nostra casa

Issue 12

la nostra casa

traditional egg dough method Tip the flour onto a large timber surface and make a well in the centre. Crack the eggs and whisk lightly before pouring them into your well.

With a fork, gradually scoop small amounts of flour from the sides into the eggs and mix. Once a rough dough has formed, bring it together with your hands. Knead for a good 15 minutes before wrapping it tightly in plastic wrap and leave to rest at room temperature for one hour. Roll out, cook and serve with you favourite sauce.

ingredients 400g super-fine 00 flour four fresh large eggs two tablespoons of water

La Nostra Casa

pasta as art Olivia Thomas 2021