Our homemade beetroot linguine with balsamic vinegar pasta is made with real beetroot when they are in season. We take fresh beetroot, steam them and form a purée. The purée goes directly into our pasta dough. Continue reading
Just look at the colour of that beautiful spring onion spaghetti. When the spring onions start to come into season we can’t wait to put all that wonderful flavour into our pasta dough. And just look at the results! Continue reading
Spaghetti is the plural form of the Italian word ‘spaghetto‘, which is a diminutive of ‘spago’, meaning “thin string” or “twine”. Authentic Italian spaghetti is always made with semolina flour and in fact, this is required by law in Italy. Continue reading
The word ‘linguine’ comes from the latin word ‘lingua‘ meaning little tongues. You have probably also seen it spelled ‘linguini’ which originated in America. Continue reading
Tuscana Pici (pronounced ‘peachy), is a long pasta traditionally handmade using a dough of semolina flour and water. Once the dough is prepared, long strands of rolled and stretched and are roughly the thickness of bucatini. Continue reading
Bucatini is a really long strand of macaroni, like a straw. It’s good to keep in mind the ‘straw’ analogy because it’s not suitable for thin sauces. Once that hot sauce is in the hollow, beware of getting burnt as you slurp up your pasta. Continue reading
All of our homemade pasta is made with semolina flour which is a legal requirement in Italy. The use of semolina is especially important for making our angel hair pasta as it is one of the finest strands of pasta in the list of long pasta under the heading ‘spaghetti’. Continue reading
Angel hair pasta or ‘Capelli d’angelo’ has been popular in Italy since the 14th century. It is the finest of all the long pastas and because of its fragility, is often coiled into nests to dry. At The Big Dream Factory, we dry our pasta too but you can also order it from The Pasta Maker fresh and in a wide selection of flavours. For example: fresh dill, basil, basil pesto, mixed herbs, spinach and garlic, sun dried tomato and porchini are some of the most popular.
Angel hair pasta can be a bit tricky to prepare whether fresh or previously dried. So here is how to cook our angel hair pasta for the best results every time.
- Bring a pot of lightly salted water to a rolling boil.
- Add the capelli, stir using a fork to separate and check for doneness within 30 seconds or when the water comes back up to a boil.
- Drain and immediately drizzle with a little extra virgin olive oil to avoid it sticking together. Alternatively, add it to your chosen sauce immediately and toss gently to combine.
Every day during the week, we are creating new homemade and fresh pasta for the market. One of the people’s favorite is our angel hair pasta with fresh dill. We enjoy using fresh herbs for many of our pasta flavors because their aroma and taste remain, even after cooking.
Fresh dill is one of the most unexpectedly potent herbs that we use. We first take fresh dill and process it to a purée, in a food processor. It is then added to the dough prior to extrusion.
After each batch of homemade pasta is made, it is dried and we test it to see what improvements, if any, we can make using simple ingredients that we have around the kitchen. Quite often the best way to enjoy our pasta is with a little extra virgin olive oil and some grated Parmesan cheese. However, There is another simple recipe that truly brings out the flavor of our angel hair pasta with fresh dill:
Ingredients for 2 – 3
- 8 oz (250 gr) of The Big Dream Factory’s angel hair pasta with fresh dill
- 3 oz (75 gr) Philadelphia cream cheese, at room temperature
- 1 small tomato, diced
- 2 spring onions, chopped finely
- 2 tablespoons extra virgin olive oil
- Cook the pasta to al-dente. In the case of our angel hair, it is ready when the water comes back to the boil after having added your pasta.
- Prepare a deep dish with the cheese, tomato and onion.
- Drain the pasta then quickly add it to the other ingredients in the dish turning it carefully to combine. Add some of the pasta water to help loosen the sauce if necessary.
- Serve immediately.