I MADE THIS.  All of this. *hops about with glee*

fresh pasta

I’ve always been verrree wary about the whole making pasta thing. I thought it was too tricksy. Not worth the effort. Etc etc etc. But it’s SO easy. I mean, like reallly easy. And I am not, in general, good at the more fiddly side of cooking. Dyspraxia doesn’t help, nor does my gnat-like attention span, lack of attention to detail, or stubby fingers.  But today, at the Fifteen Cornwall* pasta workshop in a marquee in a car park at Watergate Bay, I made not one, not two, but FIVE types of pasta.

From scratch, using just egg yolks, 00 flour and a hand cranked pasta machine.


My sister came along to watch and laugh at me, so she grabbed my camera.

Making fresh pasta

Here’s me making farfalle. So easy: after cranking out a long strip of pasta and cutting it into rectangles it just gets pinched into bows. And I learnt something new today: the wavy edges aren’t there to look pretty, they are to catch the sauce.


Astonishingly I only ballsed up once: I managed to make holes in my first three tortelloni when sealing them, which is no use as the delicious spinach, chilli & ricotta mixture would ooze out during the cooking. But look at those lovely perfect (in my eyes) ones at bottom.


And I still can’t believe I made that immensely long strip of pasta at the bottom of the photo without it breaking at all – enormous thanks to the endlessly patient chef from Fifteen Cornwall, who taught me the trick of how to fold it as you roll it. (Honestly you could do with the arms of Shiva when cranking out sheets of pasta.)


The Fifteen Cornwall chefs couldn’t have been more helpful or more charming. The 45 min course cost £20, (I was there as a guest of Fifteen), and they ran consecutively all day, as part of the quarterly Fifteen Cornwall Farmers Market, sponsored by & held in a large marquee in the car park at Watergate Bay. I gather it’s the first time they’ve held one and, judging by the sold out classes today, they’ll be doing more. Really, I couldn’t recommend it more.

And there is something particularly pleasing about cooking pasta you’ve made yourself for supper the same evening. (Especially when it actually tasted good: not a hint of chewy shoe leather, as I had presumed.)

* For my readers abroad, Fifteen Cornwall is owned by the Cornwall Foundation of Promise (CFoP), registered charity no.1119341, & is part of a global social enterprise, founded by Jamie Oliver with a clear mission – empower those who deserve a second chance in life.  Every year they take on a group of 16 – 24 year old apprentice chefs from Cornwall. The aim is to inspire people through food, whether it’s the apprentice chefs in the kitchen or the diners in the restaurant.

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Yum. I am now craving a giant carb-filled dinner!


Isn’t that “machine” amazing? I have one of those,it’s been in the family since decades before I was even born,but I guess that’s pretty common here in Italy. I love to use it to make pasta on special occasions:nothing tastes better than food you made from scratch!
PS:your farfalle and tortelli look great,officially Italian approved! 🙂


That looks so yummy. I would love to make something like that 🙂


That looks great. I tried to make it with the girls once. We have a machine just like that. It didn’t go half as well as your efforts.x


This looks like so much fun, and what delicious results! I’ve never tried making my own pasta before but am very tempted now.


At 1 am, blogging and twitting away, and hungry.. looking at the handmade pasta does not help 🙂 looks yum.


That looks like so much fun! What a great idea and how lovely to be able to do it outside. I love it when restaurants do things like this. And your pasta looks pretty perfect 🙂


It looks nice! I’m sure you had fun making it 😉


Hmm, something to do with the egg yolks left over from my angel food cake I made this weekend!

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