Pasta Therapy Cookbook Review | Isabella Barbato • Foodie Explorers | UK Food & Travel Website

PASTA Therapy by Isabella Barbato

Pasta Therapy cookery book gives us all a reminder how food plays such an important role in all our lives.

I have always wanted to make fresh pasta but have never seemed to have found the time: after reading this cookery book it is now time!

Isabella Barbato has given the reader a very personal backstory on dealing with a major illness plus the stress of grief and how turning to cooking put her on the road to recovery.

Pasta Therapy takes the reader on an amazing learning curve if you are new to cooking fresh pasta.

You will learn:

How to use pasta-making as a form of relaxation and mindfulness. Focussing and gathering your thoughts through cooking is a great way to relieve your daily stress.

How to use basic equipment, learn basic techniques using basic ingredients such as flour and water.

How to make the pasta shapes of your choice and how to learn the kneading techniques:

hand rolled cavatelli, orecchiette or the better-known ravioli

Have the choice of 100 recipes to add to your daily cooking. Here is one of many delicious recipes you may wish to try:

Casunziei with Butter & Poppy Seeds

Casunziei all’ampezzana

Bright pink beetroot/beet-filled ravioli from the Veneto region, served with a simple sauce of butter, poppy seeds and beetroot juice. Veneto holds a special place in my heart, as I spent a decade of my life living in Venice and Padova during my university years and early career. It’s one of my favourite regions in Italy, and its cuisine never fails to draw me back. Casunziei all’Ampezzana is a dish from the Dolomites, known for its striking pink colour and delicate, comforting flavour. These beetroot- filled ravioli, with their poppy-seed butter sauce, are a celebration of the simplicity and elegance that Veneto’s cuisine embodies. The gentle sweetness of the beetroots, the creaminess of ricotta and the nuttiness of the poppy seeds come together in perfect harmony. It’s a dish that’s both visually and tastefully unforgettable.

Serves 4

Preparation time: 45 minutes, plus 30 minutes resting

Cooking time: 5 minutes

For the Dough:

* 400g/14oz/3 cups flour

* 4 eggs

For the Filling:

* 250g/9oz cooked and peeled beetroot/beets (2–3 medium or 1–2 large)

* 250g/9oz/1 cup ricotta, drained well

* 30g/1oz/1⁄4 cup Parmigiano Reggiano, finely grated

* 2 tbsp breadcrumbs

* Salt and pepper, to taste

For the Sauce:

* 100g/31⁄2oz/1⁄2 cup unsalted butter

* 1 tsp poppy seeds, plus extra to garnish (optional)

* Salt, to taste

Make the Dough: On a clean work surface, make a mound with the flour and create a well in the centre. Crack in the eggs and whisk gently with a fork, gradually incorporating the flour until a rough dough forms. Knead for 5–7 minutes until smooth and elastic. Cover with a dish towel and let rest for 30 minutes.

Prepare the Filling: Grate the beetroot/beets and place it in a muslin cloth/ cheesecloth in a large bowl. Set a weight on top and let it drain for at least 15 minutes to release its juice. Reserve 2 tablespoons of the juice for the sauce.

In a bowl, combine the drained beetroot with the ricotta, Parmigiano and breadcrumbs. Season with salt and pepper. The filling should be smooth but firm enough to hold its shape.

Roll out the Dough: Lightly dust a tray and work surface with flour. Divide the rested dough into 4 pieces and keep them covered. Roll each piece into a thin sheet, about 1mm thick (setting 5 on a Marcato). Lightly dust with flour as needed to prevent sticking. Cut into circles using a pastry cutter or glass, about 8–9cm/ 31⁄2in in diameter. Set aside on the floured tray and cover with a dish towel while you roll and cut the rest.

Roll and Fill the Casunziei: Place a teaspoon of filling in the centre of each circle. Fold over into a half-moon and press firmly to seal. If needed, use a little water around the edge. Lay them on the floured tray while you shape the rest. You can do this step by hand or use a dumpling or gyoza mould like I did, for a prettier result.

Cook the Casunziei: Bring a large pot of salted water to the boil. Cook the casunziei for 3–4 minutes, or until they float and the texture is al dente.

Make the Sauce: While the pasta cooks, melt the butter in a wide pan over a low heat. Stir in the poppy seeds and reserved beetroot juice and season with salt. Keep warm.

Combine and Serve: Using a slotted spoon, lift the casunziei directly into the pan with the sauce. Toss gently to coat, adding a splash of cooking water if needed to help the sauce cling evenly. Serve immediately, with a sprinkle of extra poppy seeds on top, if you like.