Ok so we are all Pasta lovers around here, Aman likes his straight with Olive oil, salt, pepper and Parmigianino Regiano. Something that Natasha has picked up. (She still wears Diapers but she will go to an Italian restaurant and ask the server for “normal pasta with Olive Oil”). And because we like to do stuff with the kids on weekends, by popular majority (3:1) the final menu this weekend was homemade Pasta and Pizza, with yours truly wanting to just sleep...
Of course it’s easier to buy ready pasta and there are some great brands available in India now, but Fresh pasta is softer and has its own subtle, eggy flavour, making it can be therapeutic for the adults (an absence of fire, sharp edged things and urgency make it the a perfect kitchen project to undertake with kids - it’s like play doh, give them a little bit and they will be so busy making things out of it they will not bother you! Of course you might have to eat transformers and behead a few doll shaped pasta bits after).
It was a collaborative effort as usual with S in charge of the Carb part of the meal and me providing all the trimmings. He did classic Fettuccine that needed a light touch so I tossed them in plain but FABULOUS olive oil and sea salt for Natasha the pint sized gourmet and an intensely garlicky olive oil and coriander sauce for the adults spiked with my pickled green peppercorns.
Garlic and Green Peppercorn Sauce
1/2 cup olive oil/ butter
½ cup garlic cloves
1 bunch coriander/parsley stems and leaves separated and chopped fine
1/4 cup fresh / pickled green peppercorns
Salt to taste
Heat oil or butter, add the garlic and allow to cook on a low flame until aromatic. It should be golden all over and starting to brown. Add the finely chopped coriander stems and stir fry until bright green. Crush and add the green peppercorns and add, mix well. Allow to heat through and add the chopped coriander leaves. Add cooked Pasta and some of the cooking water from the pasta, mix well taste and adjust salt if required. Serve hot!