Butter, garlic and oregano- lead my way!

“The cupboard could not hold her dreams 

So she fled her home, 

She travelled the entire world, 

Sailed the seven seas,

And even went into outer space, 

What a life! ” 

I love these lines!

There is nothing I want more than to see the world, the cultures, meet wonderful people and taste everything every region has to offer!

Till I can do that, the kitchen is my world and my recipe book my atlas. I take my cooking pans on an adventure and give my pallet several memories.

 Our tiny kitchen here is the warmest place in the house (literally), with all the smells of coriander, asafetida, lingering aromas of cracked mustard and cumin seeds. But when there are some unfamiliar aromas coming from the kitchen, its brings out the wanderlust spirit in me, making me want to travel, more and more. The wait, till that day comes, only becomes that much harder!

On one of those weekends, I made tagliatelle from scratch and cooked it with a spicy tomato sauce with fish in it. Oh, and spicy calamari rings!


Tagliatelle: (for two)

  • 1/3 cup AP flour
  • 1/3 cup semolina flour
  • 1 egg (medium sized, organic ones)
  • salt
  • 2-3 tp oil
  • Water (if needed)

Sift semolina and AP flour, salt and form a hole in the centre, big enough to hold the egg. Start folding it in with a fork, gently till it forms a crumbly dough. Now start kneading it with a  teaspoon of oil till you get a smooth dough. If it is too firm, you can add a teaspoon of water. Knead the dough for at least 5-8 mins (for this proportion). Kneading will help develop gluten, which in turn will help you roll it out into thin sheets for long pasta. As you knead, you will notice that the dough has become more malleable, smoother and less crumbly. That is your cue to stop. Lightly coat the dough with oil and wrap it in cling film. Set aside, for at least 3-4 hours. This will help relax the strands of gluten so that you can roll it out into thin sheets.

Roll it out lengthwise, as long as it will go. It should be fairly thin, varying from that of a romali roti and sukha roti (much thinner than a chapathi). Now, go creative! You can make lasagna, ravioli, spaghetti, tagliatelle, linguine, farfalle. Once you’ve cut them out with a knife, dust it with a 1:1 mixture of flour and semolina. You can wrap and freeze them for later use, or cook them in a pot of boiling salted water for 5-6 minutes or till al dente.


You can, of course, transfer the cooked pasta to any sauce you like. But they taste amazing with a basic tomato sauce. Just ripe tomatoes, basil, garlic, oregano (and anchovies), salt, pepper and paprika! I grilled some fish in butter and transferred it to the tomato sauce just before add the pasta. Delish!


One thought on “Butter, garlic and oregano- lead my way!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s