So today I made a pasta dish that I thought I never would, this ‘rotolo’ – kind of large stuffed pasta – that I had seen in Jamie Oliver’s Jamie’s Italy book. It is a pretty involved process, with quite a fair number of steps, but has a very spectacular result!

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The recipe is really long and detailed so I will suggest you hunt it down yourself, it shouln’t be too hard to find – or better yet buy the book! It’s a really good one that I’ve had loads of success with, I always use the pizza dough recipe and risotto recipe is fab, more unusual dishes like tuna meatballs and polenta chips are amazing too.

So, I’ll just say: I made pasta dough economically by using 300g of ’00’ flour and three whole eggs, it was still very tasty. I rolled the pasta out using a pasta machine and sticking the sheets together, as suggested, and it turned out fine. I didn’t clarify any butter, just melted some down with a handful of sage with great result. The ends of the roll will be too tough and thick to eat – the pure pasta – so just trim this away before serving. Definitely a dish to make for impressing people, but as Jamie says, you’ll feel better if you try it out on your family first.