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Pasta has been a staple for people’s coronavirus pandemic pantries. Non-perishable items such as canned goods, toilet paper and rice have also been in short supply. In the UK, pasta sales spiked by 168 percent in the week of March 14 compared to the week before.
Shoppers have been hoarding and bulk buying food items such as pasta for the past few weeks.
Even those who enjoy making their own pasta are struggling to buy necessary items such as eggs and flour.
However, new recipes requiring very few ingredients have gone viral meaning it is possible to make pasta when the typical pasta-making ingredients are running low.
In fact, one recipe from Jamie Oliver only requires one ingredient and water.
How to make your own pasta with just two ingredients
Sieve the flour into a bowl – using roughly a handful for every person you are cooking for.
Add a splash of water to the bowl.
Mix the two ingredients together using a fork. If you find it is too sticky, add more flour to the mixture.
Once the mixture is shiny and not overly sticky you should roll it out until it is thin.
Dust the flattened mixture with a little flour and roll it out again.
When it is shiny but not too sticky you are finished.
Next cut the pasta into half a centre thick slices to make tagliatelle and toss the pasta between your hands to break up the pieces.
Then just add the pasta to boiling water.
How to make pasta if you have eggs
- Three large eggs
- Two cups of plain flour
- Half a teaspoon of salt
To make the pasta, create a well with your flour and crack your eggs into the middle of it.
Season the mixture with the salt and then begin pulling your flour in from the sides and mixing it with the eggs.
Knead the mixture and form a dough.
Roll out the dough and then cut out your pasta either in strips for tagliatelle or you can also cut them into squares and pinch them in the middle to make bows if you wish.
Boil in salted water for a few minutes.
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Celebrity chef Jamie Oliver also presented three simple pasta sauces on his cooking show Jamie: Keep Cooking and Carry On.
Cut smokey bacon (one or two slices per person) into little matchstick sized pieces.
Add these pieces to a pan on medium heat and add a drizzle of olive oil with a pinch of black pepper.
If you have an egg, whisk it and a handful of parmesan, or finely grated cheddar cheese if you do not have parmesan.
If you do not have an egg, you can use the cooking water from the pan of pasta and add parmesan with a drizzle of oil.
Move the concoction around to make it go creamy.
When the bacon is crispy take it off the heat.
Add fresh pasta to the ban with the bacon and egg mixture.
Toss the mixture off the heat quickly, being aware that if the pan is too hot it will cause the eggs to split.
Peel and slice two garlic cloves.
Add the cloves and olive oil to a pan and wait for the garlic to colour before adding tinned tomatoes.
Leave them to simmer and then add to your pasta.
Peasto (Pea pesto)
Place a small sieve into a pot of boiling water and add frozen peas.
In a pestle and mortar, or using a rolling pin and metal bowl if you do not own one, add a quarter of a garlic clove, salt and basil.
Drain your peas and add them with nuts of your choice to the pestle and mortar.
Smash them up and add parmesan, or finely grated cheddar cheese, with a splash of olive oil,
In a pan put the pasta and pea pesto with a small amount of the starchy pasta water.
Warm together and serve with a sprinkle of cheese on top.
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