Category Archives: Supper Dishes

Twitter Tagliatelle Tutorial – almost as good as being in someone else’s kitchen

For the full Tweety Conversation pulled together by Lynne using Storify click here : Twitter Tagliatelle Tutorial

My abbreviated version with mainly Carla’s tweets and photos – loads quicker or if you have a slow connection – click here) of the tutorial on Twitter that Carla gave us yesterday on making pasta with the Imperia pasta machine. I was given this wonderful gadget as a birthday present last year by my lovely sister and this was its first outing. I had borrowed one last year from Mitch who lives in Bristol but there was something lacking in our technique the one time we tried and we felt a bit out of our depth, so when Carla, expert chef, (in Rome) offered to teach me yesterday, I jumped at the chance!

I could write it all out here as a post but that doesn’t give the feeling of the fun of doing this yesterday and this way you get to see all Carla’s wonderfully detailed photos and read her instructions. She is a fantastic tutor and I feel really confident now that I can do this again!

Lynne, who tweets as @josordoni, another Twitter friend of Gibassier fame, has kindly spent some time to make the Storify story. I had a try at using Storify, but left out my own tweets. Lynne joined in and made the noodles by hand, an act of great determination!

I served the tagliatelle with chestnut mushrooms, onion, parsley, and a sauce of Charvroux goats cheese and some Serrano ham

So thank you Carla and thank you Lynne so very much for the company and the joy of sharing. You are both such kind and generous friends and I wonder daily at this world where one can be friends with people who one has never met in person and have such fun.

Have a lovely weekend!

My pasta was made with

3 eggs weighing about 140g unshelled
150 g of 00 Italian flour
150g of Semonlina Rimacinata flour (the finely milled durum wheat, which has a fine slightly gritty feel)
1 tbsp of water
and a lot of love from Carla

Friday’s Frittata

A simple Frittata made by Brian using cooked potatoes, smoked salmon, mushrooms, courgettes – infinitely variable to suit what you have in the house and what you like to eat. We didn’t put any cheese in this one, though they are very good with crumbled fetta cheese and dill – might make another one tonight come to think of it.

Use a pan that you can put in the oven. This is a cast iron one about 10 inches across.

Brian’s Friday Frittata

8 medium eggs
1 medium onion, chopped and softened by cooking in a tablespoon of vegetable oil
1 large clove of finely chopped garlic also softened along with the onion
and
50 g of courgette sticks (julienne style) also in with the onion
100 g of smoked salmon chopped up
150 grams of cooked new potatoes with their skins on, sliced
100 g of chestnut sliced chestnut mushrooms (go in raw)
salt and pepper to taste

Heat the oven to 180 C about Gas Mark 4.

Beat eggs lightly with a fork in a bowl and season to taste. Then set aside while you…

…Chop onions, garlic and courgettes and cook for a few minutes on a low heat till soft but not coloured in a little vegetable oil in your pan.

Tip the cooked veggies, uncooked veggies, salmon bits etc into the egg mixture and mix in gently.

Return to the hob and cook on a low heat without messing about with it so that the bottom is set and the top still wet and eggy looking.

Then pop it in the oven to finish cooking. Some people put them under the grill which might be easier and give a browner top. Remember to use oven gloves to take this out and move it about!

You want to leave the middle just a touch runny as it will carry on cooking after you take it out. If you are very anxious about eggs then cook it till you are happy of course.

Serves 4

What do you put in your Frittata?