Perfecting Pasta and Preparations...

Sharing my weeks-long-in-the-writing Ultimate Pasta Lovers Guide - how to cook it and where to eat it- THE 10 pasta places I'm loving in Australia right now....while waiting for a cyclone.

Hello everyone…and hello Autumn! Not that it feels like it here on the Northern Rivers - we’re currently on cyclone watch , with category 2 “Alfred” expected to make landfall later tomorrow or Friday impacting a wide area from southern Queensland to northern NSW (where I live)- this will be the first cyclone cross this far south in 50 years!

Having been through the worst flooding in history in this region twice, this imminent system is definitely triggering some anxiety, so I’m distracting and comforting myself by finishing off this newsletter, which feels quite relevant as I stockpile quality dried pasta and passata, and the pantry staples that will feed us for days!

In a former life, before I made the tree change to Byron Bay from Sydney, I was actually a national news and weather television presenter (channel 10 and The Weather Channel). I presented the weather live every morning for many years, and reported on some of the biggest national weather disasters in history, so this kind of extreme weather event is no stranger to me. The weather is a great passion of mine so much so that during my time at The Weather Channel, I returned to university to study Atmospheric Science. I couldn’t continue that career up here in the Northern Rivers, but it’s still very much a part of me, and like most of you I’m sure, the weather has a massive influence on what I eat and wear, how I feel and what I do.

So this Autumn I’m eating…pasta! And while dried pasta is delicious and convenient, for me nothing beats fresh pasta. When I have the time, it’s such a pleasure to make and it’s surprisingly easy. My go-to is egg pasta for it’s lovely colour and flavour, and I’ll also go as far as saying that it’s a protein-rich meal thanks to 1 egg per serve!

In this newsletter, I’m sharing:

• My go-to pasta gadgets and cook books

• How to make fresh pasta and life-changing tomato sugo

• THE 10 places where I’m eating pasta in Australia right now - add them to your list!

My go-to Pasta Gadgets:

Kitchenaid Pasta Roller

I make all of my fresh pasta with a Kitchenaid pasta attachment, but you can just as easily use a hand roller like this one, or if you have a large enough board and rolling pin, you can go rustic and simply roll it out with a rolling pin and slice into noodles with a knife!

Here are some other pasta gadgets that I really like, all from one of my favourite suppliers Constanze Imports. If you love kitchen gadgets, you’ll get lost in this website! My absolute FAVOURITES are the brass ravioli stamps - they would make such a beautiful gift for the foodie in your life too!

How to make Simple Egg Pasta:

I’m sharing the easiest recipe there is which is simply 100g of Tipo 00 flour and 1 egg per serve. So if serving 4 people, it would 400g Tipo 00 flour and 4 eggs. That’s it!

Method:

To make fresh egg pasta, mix your dough with a ratio of 100g flour to 1 egg. Start by tipping your flour onto a kitchen bench (or in a large bowl if you don’t want the mess), and make a well in the centre that is deep and wide enough to crack you eggs in. Whisk the eggs with a fork, while slowly bringing together some of the flour from the edges. Once it forms a rough dough, knead for 10 minutes until smooth and shape into a disc. Rest, covered, for 30 minutes, then roll and cut into your desired shape. Cook in boiling salted water for 2-3 minutes. Enjoy!

Life-saving Tomato Sugo:

It’s just 4 simple ingredients so the key is the very best tinned tomatoes you can get. How do you know? My very favourite is the big 2.5kg gold tin of Triveri tomatoes from Abruzzo in southern Italy - I get it from Bay Grocer in Byron Bay. If I can’t find those, I Iook for a peeled San Marzano variety and D.O.P. on the label which means they’re actually from there (like champagne coming from champagne)- there’s something about the combination of climate, volcanic soil and processing in San Marzano that results in an exquisite, rich tasting tomato! Short answer is, the right tomatoes make a difference!

Method:

If using 2 X 400g tins, I use 1 onion and a few garlic cloves. For the 2.5kg tin I double it.

Put a generous amount of olive oil in a pot, add your diced onion and cook until soft and fragrant. Squeeze your tomatoes to break them up, and add to the onion, add lots of garlic and cook for 15-20 minutes on low-medium heat. Add salt and pepper, then remove from the heat and cool. Blend in a food processor until smooth. Serve with pasta of choice and garnish simply with ricotta, parmesan, torn basil and a drizzle of olive oil. A truly simple and delicious meal.

This tomato sugo makes a great base for tomato soup ( just add broth) and is great to keep in the freezer. Enjoy!

Here are some of my favourite books for pasta recipes:

Saturday Night Pasta by Elizabeth Hewson

This book is perfect for anyone wanting to learn how to make pasta, especially beginners. Lizzie’s approach is both accessible and inspiring, guiding you through the process of making fresh pasta with confidence and ease. She champions the 100g flour to 1 egg ratio, showing how simple ingredients create something delicious.

Pasta Grannies by Vicky Bennison

I’m obsessed with this book! A true gem for pasta lovers, Pasta Grannies brings Italy’s best-kept secrets straight from the kitchens of grandmothers who’ve been making pasta by hand for decades. This book is rich in tradition, showcasing regional pasta shapes and sauces rarely seen outside Italy.

BRUTTO by Russell Norman

This cookbook is a celebration of rustic, authentic Tuscan cooking, making it an excellent resource for learning traditional pasta-making techniques. Norman’s simple yet soulful approach highlights the beauty of hand-rolled pasta, rich ragùs, and perfect sauces. His step-by-step instructions and focus on high-quality ingredients make it ideal for home cooks wanting to master the art of handmade pasta, helping you create restaurant-worthy pasta at home.

The 10 places I’m eating pasta in Australia right now…

I’m so excited to share this list with you. It was VERY hard to narrow it down to 10 places but here you’ll find some of the BEST PASTA in Sydney, Brisbane, Melbourne, Adelaide and Hobart- the hidden gems and the ones I keep going back to .

Fratelli Paradiso, Sydney

It’s the OG, and home to some of Sydney’s best pasta - I’ll keep coming back to this buzzy and effortlessly cool Italian eatery for as long as it’s there! The scampi spaghetti is iconic, but anything off the daily blackboard is guaranteed to be delicious. Pair it with a Negroni and soak up the all-day dining and Potts Point people watching Euro style.