It was a perfect stay-at- home, overcast Saturday afternoon when my sister came over to make some pasta. It didn’t take long for us to develop an efficient two person rhythm to feeding the pasta through the machine. Sipping on wine and chatting away, we patiently turned our raw ingredients into silky fettuccine drying on the racks.
Eating fresh pasta is only part of the reward for making it yourself. Spending time with my sister we bonded over the simple therapeutic kneading process and watching the strips surrender to the machine. It is a process that is not all about the end product. Good things take time.
Provenance Shopping List
- 1 doz free range eggs, Knotsbury Farm – Wyreema (Darling Downs), Queensland – $5.50
- 1.5kg Durum flour, Kialla – Toowoomba, Queensland – $6.40/kg
- 375g jar Ozganics Pasta Sauce (tomato & basil) – Murwillumbah, New South Wales – $5.50
I have already posted about Kialla Flour, which is milled up in Toowoomba. For my pasta I selected Kialla Durum flour, which has a gorgeous soft yellow colour. I sourced this from Wrays Organics in Indooroopilly. Most of their Australian organic flour in the large plastic tubs is Kialla Flour, although this is not shown on the label.
I bought a carton of Knotsbury free range eggs from Superior Fruits in Graceville. Knotsbury Farm is located in Wyreema, on the Darling Downs. It is home to over 9000 birds and they produce about 3000 doz eggs per week.
For my sauce I wanted something simple, that would showcase the pasta. I simmered a jar of Ozganics Pasta sauce with some fresh diced tomatoes and basil.
My husband has been telling me for years that when it comes to pasta sauce, less is more. I wish I had some old Sicilian saying to insert here or recipes passed down through the generations, but I don’t. In fact, I am often teased about being a faux Italian. I have always had a love of food and a desire to feed anyone in my home. But with a maiden name like Janicke, it was not until I took on my husband’s surname, that people started assuming I am of Italian background.
I guess what I am trying to say is; yes my name is Isabella Torrisi and I spend afternoons making homemade pasta, but the truth is, I am definitely no expert. To make your own pasta, you don’t have to be. This was my second attempt and it was a spectacular result.
Advice from a pasta making novice – pick good quality ingredients and invest time kneading the dough. A supple and slightly elastic ball is easier to work with.