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Digital Subscriptions > Delicious Magazine > February 2018 > ”Pasta is my favourite winter comfort food” BY THEO RANDALL

”Pasta is my favourite winter comfort food” BY THEO RANDALL

Pasta is the food I most love to cook and eat. There are so many varieties and each one represents a different part of Italy. There’s a pasta shape for every sauce and a sauce for every pasta shape – it’s a food for all seasons. Wintry ingredients such as chard, squash, walnuts, cavolo nero and chestnuts work beautifully with pasta, especially when complemented by parmesan, winter herbs and some hearty Italian sausage or mildly gamey pigeon. Buon appetito!
RECIPES THEO RANDALL PHOTOGRAPHS TOBY SCOTT FOOD STYLING LOTTIE COVELL STYLING VICTORIA ELDRIDGE
Perfect pigeon pasta

Basic pasta dough

SERVES 4-6. HANDS-ON TIME 30 MIN, PLUS CHILLING

MAKE AHEAD

Make up to 24 hours ahead, wrap in cling film and chill. Or freeze for up to 1 month in a freezer bag.

FOOD TEAM’S TIPS

We used Burford Brown eggs from Clarence

Court. The yolks are deep orange, which gives the pasta its golden colour.

Freeze leftover egg whites in a freezer bag marked with the date and the number of whites; they’ll keep for up to 3 months. If you don’t have a pasta machine, this dough is elastic enough to roll out on a lightly floured work surface using a rolling pin. Roll it out as thinly as you can, ideally until you can see your hand through it.

• 300g ‘tipo 00’ pasta flour (or use strong white bread flour)

• 100g fine semolina, plus extra to dust

• 2 large free-range eggs

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About Delicious Magazine

The February issue of delicious. brings some cheering warmth into the kitchen with recipes using tropical fruit, Theo Randall’s pasta masterclass and food to make you go ‘mmm’. Fire up the grill for The Unruly Pig’s legendary cheese melt and tuck into Thane Prince’s comfort food classics. Looking ahead in the diary, be sure to treat your loved one to our Valentine’s Day cheesecake and see in the Chinese New Year with proper dim sum.