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Fresh Pasta (makes 1kg)

Tipo “00” pasta flour/extra for dusting500g
Maldon salt1 tea sp
Eggs4 large
Egg yolks6 large
Semolina flour for dusting50g

Put flour and salt in processor. Add eggs and egg yolks, pulse until the pasta comes together into loose ball of dough. Knead dough with semolina or extra flour for 3 minutes. If stiff add another egg and processor again. Cut dough into 8 equal sizes and knead, wrap in cling-film and rest in fridge for 20 minutes – 2 hours.

Spaghetti Carbonara

Dust work bench with flour, roll pasta to fit widest setting and roll at least 10 times, folding dough and turning each time. Reduce the setting gradually until long sheets 2-3mm minimum or No 1 on machine cut 2-3mm wide strips and lightly douse with flour, use ASAP. Boil water with little salt aldente’. Spaghetti as tagliatelli: change setting to suit.

Carbonara (serves 2-3)

Cooked ham/pancetta1 slice
GarlicI small clove
Egg1 yolk
Double cream3 fluid oz
Parmesan1 oz
Parsley1 sprig
Butter1 oz

Chop onion, garlic, pancetta, parsley and grate parmesan. Separate egg and whip 1 oz cream to soft peak. Add onion, garlic and pancetta to butter and cook. Add double cream, cooked pasta parmesan and parsley. When pasta hot, add egg yolk and thickened cream together into pasta and glaze under hot grill until slightly brown.

Cannelloni with Ricotta and Herbs (serves 2-3)

Fresh herbsTo choice
Egg wash1 egg

Make lasagna size sheets, cook and refresh quickly.

Mix ricotta well with chopped selected herbs and season with ground block pepper. Put mix in piping bag without nozzle. Roll pasta sheet to tube and egg wash ends to stick. Pipe in softened cheese, mix and place in ovenproof dish. Putting little sauce in first then coat with rest. Bake in oven with parmesan cheese.

Lasagna “al forno” (serves 4)

Roll pasta to sheets 3-4 mm, blanch in salted boiling water, refresh in cold water when cooked.

Bolognese Sauce (makes 4)

Onion2 oz
Garlic1 clove
Minced beef6 oz
Tomato paste1 oz
Chopped tomatoes½ 400ml can
Plain flour1 oz
Red wine100ml
Oregano2 sprigs / ½ oz dried

Chop onion, garlic and oregano (fresh), put minced beef in hot pan and season. Seal until fat renders and brown. Add onion, garlic and oregano (if dried). After 2 minutes add flour, stir for 1 minute and add red wine, tomato puree and chopped tomatoes; bring to boil and simmer for 15-20 minutes (mix in fresh oregano)

Bechamel Sauce (serves 4)

Plain flour4 oz
Butter4 oz
Full fat milk2 pints

Melt butter and add flour to mix (roux), boil milk and add after 3-4 minutes, pour little at a time mixing to paste then sauce. Season.

To complete the dish – Pour a little bechamel on bottom of dish, then place cooked/cold pasta. Layer sauce Bolognese then sauce the pasta and again finishing with Bechamel. Bake in pre-heated oven 180 deg C for 30 minutes with generous helping of grated parmesan.

Mushroom Ravioli  (makes 4 large ravioli)

Mushrooms6 oz
Garlic1 clove
Rosemary½ sprig
Butter2 oz
Garlic1 clove

Chop mushroom, rosemary, onions and 1 clove of garlic. Put butter in pan and cook mushrooms, onions and garlic. Take off and add rosemary – cool. Roll ravioli pasta through as for lasagna 3mm. Place mixture over halfway and fold; cut and crimp in between mixture.  Poach gently in water till starts to float. Pat dry..

Tomato sauce (makes 2-3)

Chopped tomatoes1 can (400ml)
Tomato paste1 table spoon
Garlic1 clove
Celery1 stick
HerbsTo choice
Butter1 oz

Chop onion, garlic, celery and herbs. Cook celery, onions and garlic in butter, add tomato paste and chopped tomatoes and boil. Simmer for 30 minutes then add herbs, blend and season.


Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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