Lockdown Staple: move over sourdough, hello pasta!


If your instagram is anything like ours it will be full of ticktocks and bread making well it is now time to turn your hand to pasta making.

Richard, our Executive Chef, created this pasta recipe when cooking out in Italy a few years ago and it has been an event staple ever since. This recipe is simple, easy and delicious and the simple fact is, it is extremely satisfying making your own pasta.

Once you nail the pasta making, which you will, any topping goes, some of our favourites this lock down have been wild garlic pesto, hazelnut butter, pine nuts and basil, slow roasted tomatoes and mozzarella. 

Pasta Ingredients:

250g 00 flour

250g fine semolina

7 yolks

3 whole eggs


To finish;

50g toasted pine nuts

shaved pecorino

Pesto of your choice



 To make the pasta: 

Add the flour and semolina to an electric mixer bowl, using a bread hook add the eggs and yolks on a slow speed until combined. Knead on a lightly floured surface until you have a smooth consistency, cover tightly in cling film and leave to rest for 10 mins.

Using a pasta machine roll the pasta out gradually going down in number grades to number 2. Fold the pasta up and using a knife cut 2-3cm strips.

To Finish:

Bring a salted pot of water to boil, add pasta – fresh pasta with only take 2-3mins depending on how dry the pasta has become.

Once cooked mix through the pesto and toss together, whilst tossing drizzle in some good extra virgin olive oil and a couple of table spoons of the pasta cooking water to create a shiny sauce.

Top with the pine nuts and fresh pecorino romano shavings.