I will freely admit that I am rather partial to pasta. This partiality made itself known the first time I set about making pasta and as the years pass it has by no means waned. The taste and texture that result from the combination of flour and eggs is something which never ceases to amaze me. Perhaps it is the love and attention that one must heap upon the eggs and flour as they are gently mixed and then patiently kneaded, or the al dente texture which can only be achieved through making pasta oneself, from scratch.
Either way, from East to West history is littered with accounts of the creation of this staple and its humble beginnings and this month at Our Kitchen we celebrate this. From roasted pumpkin cannelloni to noodle soup we hope that we will inspire you to think about the humble noodle in a whole new light.