PASTA WITH FRESH HERBS, RICOTTA AND WALNUTS, DONE TWO WAYS and DATE AND OAT FLAPJACKS
I know that some of you dear readers are in the northern hemisphere, but most of you aren’t, and are looking forward to some warmer weather with bated breath.
These recipes are fairly cross-seasonal, but for some reason I always make pasta in the spring. I don’t know why. Perhaps it’s because I tend to find that the best pasta dishes are generally the freshest and lightest.
So what I have here is the same idea as far as ingredients are concerned, presented in two different ways. Once you make the pasta and roll it out into lovely big sheets, you get to choose what to do with it. It’s rather like one of those pick-your-own-ending novels.
I know that we can’t always be bothered with fiddly things - and I won’t lie - rotolo is a bit fiddly. Not to say that it isn’t glorious - it absolutely is, it’s something of a celebration dish, the perfect thing for a prolonged Sunday lunch - but you have to be in the mood to make it.
A pasta machine is a sound, therapeutic investment. Do it. I very rarely buy pasta; instead, I’ll make it. Sounds a bit smug, but once you make it yourself, you’ll realise the difference.
And for you Northern Hemisphere-ites entering Autumn, a glorious date and oat flapjack recipe that any sensible person would happily munch on regardless of the time of year.
Have a lovely week ahead, and happy cooking, as always.
S xx