Its great to be back home but the grey dull after the heat and blue skies in Arles is kind of depressing. When I am feeling a little under the weather (no pun intended), I turn to baking. Specifically bread making. I find the process of kneading really therapeutic, I think its a combination of the physical process, turn the brain off and just knead and also the joy that occurs when the dough rises.
This week I decided to go all out and make some pasta too. Making pasta is one of the simplest things to do and the pay off is huge. You don’t even have to invest in a pasta machine, just roll it out and cut it, or even tear it into Fazzoletti, (handkerchiefs). You roll the dough out as thin as you can bear and then tear the pasta into little handkerchief shapes. I use this method a lot when making gluten free pasta as he dough doesn’t lend itself to a pasta machine at all
I made a wonderful sun dried tomato foccacia to go with the pasta I love this bread and the kids love to do the dimpling, little fingers make more holes therefore more olive oil can be accommodated, its all good…..
My gift to you today is my recipe for walnut and goats cheese pesto. This is fab as a pesto but also works as a filling for ravioli.
Walnut and Goats Cheese Pesto
- 50g walnuts
- 1 clove of garlic
- 100g wild rocket
- 120ml Olive Oil
- 50g mild goats cheese (chevre)
- pinch of sea salt
- juice of half a lemon.