Carluccio - 100 Pasta Recipes

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Ebook ISBN 9781446416389

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Published in 2011 by BBC Books, an imprint of Ebury Publishing
A Random House Group company

Recipes Antonio Carluccio 2011
Book design Woodlands Books Ltd 2011

All recipes contained in this book first appeared in Passion for Pasta (1993), Antonio Carluccios Italian Feast (1996), Antonio Carluccios Southern Italian Feast (1998) and Antonio Carluccio Cooks Pasta (1999)

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ISBN: 9781849901482

You can experiment using different flours here, but I think Italian 00 flour (farina 00 or doppio zero) is the easiest to work with by hand.

Makes about 450g (1lb)

300g (11oz) Italian 00 flour, plus extra for dusting

3 medium eggs

pinch of salt

for pasta verde (green pasta)

75g (3oz) well-drained pured cooked spinach

for pasta purpurea (purple pasta)

4 tbsp beetroot juice

for pasta rossa (red pasta)

1 tbsp tomato pure

for pasta neri (black pasta)

1 tsp cuttlefish ink

Step one Sift the flour onto a work surface (marble is ideal), forming it into a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt. Incorporate the eggs into the flour with your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Add a little more flour if the mixture is too soft or sticky and, with a spatula, scrape up any pieces of dough. Before kneading the dough, clean your hands and the work surface.

Step two Lightly flour the work surface, and start to knead with the heel of one hand. Work the dough for 1015 minutes until the consistency is smooth and elastic. Wrap the dough in clingfilm or foil and allow it to rest for half an hour.

Step three Again, lightly flour your work surface and a rolling pin. Gently roll out the dough, rotating it in quarter turns to a sheet 3mm (less than in) in thickness. If you are making filled pasta, go straight ahead and incorporate the filling as in the recipes. If you are making flat pasta or shapes, leave the pasta on a clean tea towel to dry for about half an hour before cutting.

If you wish, you can also add one of the colourings suggested in the ingredients list, though you may need to increase the proportion of flour to eggs slightly so that your mixture doesnt become too wet. If you choose to make pasta purpurea, use only 2 eggs.

There are many different varieties of minestrone, each one varying according to regional customs. Ill allow you to substitute a stock cube for home-made stock in this recipe, but only if you really have to!

Serves 4

3 tbsp olive oil

1 onion, peeled and chopped

1 small garlic clove, peeled and chopped

2 rashers streaky bacon, rinded and finely chopped, or 25g (1oz) Parma ham, finely chopped (optional)