Perfect Pasta

The finished product of our first batch of homemade pasta has been a great success. We used Pangkarra wholegrain durum flour from the Clare Valley in South Australia. The Silver Spoon Cookbook is a wonderful source of everything Italian and the recipe worked a treat. I’ll be keeping my new pasta machine!

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La nostra nuova macchina per la pasta

First batch of pasta in the new pasta maker. Our big decision is what shape to make? The standard parts that came with my lovely new Atlas Mercato machine are for fettuccine and spaghetti. Our recipe is from the English version of Il Cucchiaio D’Argento, The Silver Spoon cookbook. Our test batch for cleaning out the new machine was really satiny when I was kneading it. Let’s hope the real batch, made with Pangkarra wholegrain durum flour, feels as good. I was at one with the dough. How zen!

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Bringing Abruzzo Home

Saragolla wheat pasta and lentils from Santo Stefano
Sharing a meal of eggplant parmigiana accompanied by saragolla wheat pasta from Morro D’oro and lentils from Santo Stefano Sessanio

Normally, at home in Australia we pride ourselves on how lucky we are to have a great climate (mediterranean, in the case of Adelaide) which gives us access to a variety of fresh local food and produce, year round.  Living by the low food miles philosophy is possible here. Sometimes I break from the philosophy, particularly when I come back from Italy laden with goodies as I did this year.

Legions of migrants have enriched Australian food culture enormously. One of the earliest ‘foreign’ cuisines in Australia was Italian and it is still much loved here resulting in formerly exotic varieties of fruits, vegetables and other ingredients being quite common now. We have great producers of  Italian-style meats, cheeses, wines, pastas and sweets. Siamo fortunati! We are lucky.

My recent trip to Italy was impulsive,  brief (for me) and truly enlightening. I’ve been to the Abruzzo region in central Italy many times now but this last time I felt that I connected in a more meaningful way. It’s always my aim when I travel to immerse myself in all a place has to offer in the way of history, culture and local tradition. Nothing speaks more of cultural patrimony than what people grow, raise, produce and consume.

In Santo Stefano Sessanio, near L’Aquila, high up in the mountains of the Gran Sasso e Monti della Laga, we ate at a restaurant, Il Ristoro degli Elfi. The Lentil soup alone was worth the trip, and we complimented our hosts Anna and Silvan on its flavour and delicacy. After finishing our meal and settling the account, our hosts presented my fellow diners and I with a bag of lentils each.  We had eaten Slow Food designated lentils, and as well as being restaurateur, Silvan Fulgenzi was the grower of the lentils.  So we were eating at the source.

The lentils of Santo Stefano Sessanio
The lentils of Santo Stefano Sessanio – produce by Silvan Fulgenzi

At my wonderful and quirky little B & B in Roseto degli Abruzzi, my grandfather’s hometown,  I was lucky to befriend the owner, Lucia Simioni.  She is passionate about the Abruzzo region and all it has to offer in the way of art, historic hill towns, ancient ruins and interesting initiatives by local people. She has a wonderful garden full of flowering plants and herbs all of which she obtained from a local supplier –  a medicinal botanical garden and agricultural enterprise near the tiny town of Morro D’oro, where my grandmother came from. One day we made an appointment to visit the garden.

The beautiful Giardino Officinale (Orto Botanico Azienda Agricola) with its small classroom and shop, is run by the friendly and knowledgable  Filippo Torzolini.  If you have been to the Abbey at Santa Maria di Propezzano then you were very close.  Filippo opens the gardens, classroom and shop to students and visitors interested in learning about the medicinal value of plants. Products made from plants, such as essential oils and flower-infused liquors and cordial drinks are available.  Filippo also told us about their pasta manufactured from the ancient grain Saragolla. This grain had fallen out of fashion, but he is now growing and producing various pasta shapes. I bought a few bags to try.

Saragolla Pasta
Saragolla Pasta

Click the photos below to see a slide show.

When I returned to Australia I had a cache or lovely Abruzzo products to share with my loved ones. As well as the pasta and lentils I had saffron from Barisciano, also near L’Aquila. And I was armed with techniques and ideas for meals to share.

Other bloggers have sung the praises of Abruzzo producers who are passionate about retaining their long history of gastronomy and I want to add my voice to the chorus that salutes their efforts. I urge you to read my new friend and fellow blogger Michelle’s recent post on this topic at Majella Home Cooking.

We are fortunate to have wonderful products in Australia to cook with and we owe a lot to our Italian migrants who have kept up traditions that bind families and communities together. May we be fortunate enough to go back to the source often. Buon appetito e salute a tutti!

Food inspiration ~ Spinach and Ricotta Ravioli

Food inspiration takes many forms: a favourite meal remembered, a key ingredient you’ve been wanting to try, a special request from a loved one, a new recipe. Well, my beloved husband Roo has been the lucky recipient of a new kitchen tool, a little press for cutting out ravioli. This is his inspiration.

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I recently arrived back from a month in Italy during which time I attended a blogging conference in the Abruzzo region of Italy. There were inspired speakers and technical sessions as well as a bit of food and wine! Most of the bloggers were focussed on food, wine and tourism with a particular interest in the Abruzzo. As a thank you for keeping the home fires burning I brought my husband a few kitchen implements and the ravioli cutter was amongst them.

Armed with the ravioli cutter, a bag of locally grown Pangkarra stone-milled wholegrain durum wheat, and some fresh ricotta and spinach, Roo decided on spinach and ricotta ravioli with a simple tomato sugo. Rather than describe the process, I have photographed it. The recipe will follow the pictures.

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Making the pasta
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The local Adelaide ricotta with fresh blanched spinach and some grated nutmeg
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Rolling out the pasta which had rested for 30 minutes in the refrigerator
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Putting the filling on the rolled pasta sheet
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Top layer of pasta is placed on, then the tool used to cut out the ravioli
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The sugo is cooking nicely and the ravioli need about 7 or 8 minutes to cook
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The final result with pepperoncini and pecorino cheese
Pangkarra durum flour
Pangkarra wholegrain durum flour

The Recipe ~ Spinach and Ricotta Ravioli  (about 40 ravioli – two large servings)

Pasta:
200 grams Pangkarra wholemeal durum flour
1/3 cup water
2 eggs
Pinch of salt
Dash of olive oil
2/3 of a beaten egg for helping pastry stick
Grated pecorino cheese and pepperoncini to serve
Filling:
125 grams ricotta
1/3 of a beaten egg
1 large handful of blanched spinach
Pinch of nutmeg
2 teaspoons of pecorino cheese
Salt & Pepper
For the pasta:
  • Blend ingredients (except pecorino, beaten egg and pepperoncini) in a food processor (or just create a well in the flour and mixing with hands) until combined.
  • Knead until smooth, about 10 to 15 minutes. Moisten with more water if the pasta seems too dry (wholemeal flour is more absorbent).
  • Roll the pasta into a ball, cover in plastic wrap and refrigerate for 30 minutes.
Meanwhile, for the filling:
  • Blanch, cool and strain the spinach.
  • Season the ricotta with salt pepper and some pecorino cheese.
  • Blend the cooled spinach into the ricotta.
After resting the pasta:

  • Put a bit of flour on the bench and begin rolling out the pasta with a rolling pin. Note: if you have a machine, flatten the dough a bit to fit through the machine then start running it through the machine.
  • Continue rolling out, trying to keep the pasta thin and in a rectangular shape. You want a thin and satiny pasta.
  • Roughly mark out half of the pasta sheet, using the cutter to determine the size of each raviolo. You need to make sure you have 2 more or less equal pieces of pasta as one has to lay over the top of the other after the filling has been placed at intervals.
  • You can put a few light marks in the dough with the cutter to indicate each square, being careful not to push right through.
  • Place a dollop of the ricotta in each square that you have marked out.
  • Brush some of the beaten egg around the perimeter of each dollop.
  • Loosely cover the pasta sheet that you dolloped the ricotta onto with the top sheet.
  • Lightly press around each dollop to remove air bubbles.
  • Use the cutter to press through and create individual squares (see picture).
Pop  the ravioli into a pan of boiling salted water and cook for about 8 minutes (this may seem excessive, but wholegrain flour takes a little longer),
Strain and serve with a simple tomato sauce  topped with grated pecorino and pepperoncini (or your favourite sauce).
Buon Appetito!