| Pasta Recipes | Jamie Oliver Recipes (2024)

FAQs

How to make Jamie Oliver's pasta? ›

Olive oil or butter and herbs. Adding a fat to the pasta makes it taste better if you're poor and need something. I also add oregano and/or basil. Butter, eggs, and cheese.

Method. This is definitely a royal pasta dough - silky, velvety pasta, made with a simple blend of Tipo 00 flour (00 means it's super-fine) and fine semolina, which has a wonderful flavour and golden colour. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough.

Shilpa explains that making fresh pasta all comes down to knowing one ratio of flour to water, specifically two parts flour to one part water by weight. For you bread heads out there, yes, that means 50% hydration, or 100 grams of flour to 50 grams of water.

The water you cook pasta in should be as salty as the Mediterranean sea – add about 2 teaspoons of fine grain sea salt per litre (33 ounces) of water. That way your pasta has some flavour before you add the sauce – so you need to work less hard to make everything taste amazing.

Fresh basil is the natural choice with simple pasta sauces like marinara, but parsley, cilantro, and even mint can also give pasta dishes a burst of fragrant flavor when they're sprinkled on just before serving.

The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour.

Do Not Rinse. Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.

If you keep fresh pasta in the fridge for over 18 hours, the pasta will start to absorb water and become oxidised. A telltale sign of this is the pasta turning into a “greenish-grey” colour.

Alternatively, transfer pasta to an airtight container. Leave at room temperature if cooking within 1-2 hours or refrigerate until ready to cook, up to 12 hrs. It's best to cook homemade pasta on the same day it's made, otherwise it might oxidize, discolor and stick together if chilled past 24 hrs.

How to make pasta sauce Jamie Oliver? ›

Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.

"The Jamie Oliver pasta sauces were selling around 5000 jars a week, but this was not enough for Woolworths to keep it in the range so it has been removed in favour of other products that may deliver larger volume sales.