Hand Made Pasta, fettucine, lasagne, cannelloni, gnocchi

We really enjoy making our pasta by hand, it's such a tactile thing. There are limitless possibilities with flavours and colours and the finished product is a delight to eat, so fresh! Combine this with fresh produce in a sauce or pesto and you have such a delicious meal which really is easy.

There are advantages for our gluten intolerant guests too in that we can make pasta specially for them.

Here's the recipe for Spaghetti/Fettucine/Lasagne/Cannelloni/Ravioli

• 2 & 1/2 cups plain flour
• pinch of salt
• 4 eggs

1st make a sand castle on the bench with your flour, make a dip in it and pop your eggs in....

Break the eggs up a little wtih a fork then mix them through the flour until the mixture is dough like then cover it and cool it for half an hour or an hour...

To make coloured/flavoured pasta you can substitute one of the eggs for some pureed cooked beetroot or sun dried tomatoes or basil, maybe pop in some saffron or tumeric for bright colour or some chilli powder for a spicy surprise.

Roll the dough out flat with a rolling pin then put through your pasta machine.

Let it sit for 10-15 minutes over a rack. You can then cook this straight away or store for later.

If you don't have a pasta machine you can still use this recipe and make delicious ravioli filled with anything your imagination and taste buds could possibly dream up!

We particularly love our mud crab and king prawn pasta parcels

Roll your pasta dough out then cut into circles. Put a spoonfull of your filling in the centre of the pasta then run a brush of egg around the edge, fold over and crimp.

Cook these off as you would any pasta, in rolling boiling water then toss through your favourite sauce.

Gnocchi recipe.

About equal parts mashed potato and flour, mix to a dough consistency, add whatever herbs or spices you desire.

Roll into a snake then cut into equal portions. Roll each of these into a ball then press a fork into them, fold them backwards. Cook in rapid boiling salted water until they float to the top.

Tonight I made some with basil pesto. So tasty. I also made and amatriciana with chorizo, tomatoes, capsicum, garlic, chilli and shallots

Bon Appetit!