24 Mar 2017

The weekend cook: Thomasina Miers’ pasta recipes

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Trendy grains are all well and good, but pasta deserves a spot on the dinner table, too

 

Coloured rice, quinoa, barley, spelt, buckwheat, freekeh: nutritious grains are so in vogue right now that it’s easy to overlook pasta when dreaming up interesting supper dishes. Yes, it contains gluten, that bugbear of so many modern diets, but I adore its silky, slightly chewy texture. It’s surprisingly simple to make from scratch, too, though if you do go down the homemade route, start with an easy, rugged type such as today’s maltagliati, where the beauty is in the misshapen. As for what to put on it, there you can go to town without spending too much. I’ve gone for a smoky, creamy sauce to complement sweet mussels and a gutsy, garlicky number with purple sprouting broccoli. Mamma mia! Click here to learn more...