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Making pasta from scratch is easier than you think
Making homemade pasta is easier than you think and so much fun
Who knew that making homemade pasta would be so much fun? I’ve always had such great admiration for cooks who prepare their own pasta, judging it to be a lot of effort.
In reality, all you need is flour, eggs and a pasta machine.
In fall, at the peak of tomato harvest, I make batches of tomato sauce, keeping some handy in the fridge and freezing the remainder for winter eating. Defrosting a container of sauce in the morning means you can make a delicious dinner in 15 minutes flat. Adding garden vegetables such as zucchini, peppers, onions, carrots or bulb fennel makes a prize primavera sauce for pasta.
The fall garden is bursting with ingredients for a fabulous range of ravioli fillings. And, it is also wild mushroom season where you can find fresh chanterelles, as well as lobster and pine mushrooms. Here is the palette of ingredients I usually choose from when stuffing ravioli:
There’s nothing more frustrating than rows of spinach that bolt to seed as soon as the weather warms up. So, I grow perpetual spinach (Beta vulgaris var. cicia), which looks and tastes like spinach but is actually related to beets and chard.
The light texture of the leaf means it can be eaten raw in salads, as well as used any way you would use spinach (i.e. lasagna). My favourite way to enjoy it is lightly steamed.
Perpetual spinach is easy to grow from a direct sowing in late spring or fall, in sunny or part-sun locations.
Originally published in BC Home & Garden magazine. For regular updates, subscribe to our free Home and Garden e-newsletters, or purchase a subscription to the magazine.