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COOKING
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Ciao! My name's Marina Totta. Welcome to some of my recipes!
In Italy, making pasta together is a Sunday tradition. We cook together and express our love for family and friends through food. My pasta journey began at four years of age in my Grandmother Benedetta’s kitchen in Sicily, where she taught me to craft my first handmade tagliatelle. I love to teach and can’t wait to share my family recipes with you, in my pasta making classes in Melbourne. Prior to arriving in this beautiful country, I Iived in Bologna, the Italian capital of pasta making. There I learnt how to master different flours and to blend them properly with eggs or water. Florence, Shanghai, Taipei and Hong Kong have also been my home. During my time abroad, I would regularly prepare Italian food to remain connected to my heritage and family back home. When living in Taipei, I founded the successful in-home cooking school “Ginger Kitchen”, where I hosted dinners and workshops to share my love for Pasta and Italian cooking. Just when we thought that we were starting a “new normal”, we are back in iso again. So, while we are staying home why don’t we make pasta together? My new virtual class dates are live, so you can choose between Lasagna from scratch, gluten free pasta, handmade pasta 101 and rainbow pasta. Please have a look at my website. |
Fresh Basil Pesto Farfalle
Marina Totta
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Serves 4 people; Preparation time: 10 min; Cooking time: 10 min
Ingredients 350g bowties pasta 1 cup fresh basil leaves ½ cup fresh parsley leaves 1/4 cup breadcrumbs 1/4 cup freshly grated Parmesan cheese 1 clove garlic (roasted or fresh) 1/3 cup olive oil Salt and fresh ground pepper, to taste Method Fill a large pot with lightly salted water and bring to a rolling boil. Meanwhile make the pesto: Combine oil, basil, parsley, pine nuts, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in a few spoonsful of very cold water. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Add black pepper and Parmesan. Taste and adjust seasoning if required. Set aside till needed. |
Cook farfalle in the boiling water according to packaging’s instructions.
Spoon the pesto into a large bowl and add just cooked, drained farfalle. Pesto is the rare pasta sauce that isn’t heated, all for the sake of keeping that beautiful emerald green colour.
Garnish with some more Parmesan and toasted breadcrumbs.
Learn how to make fresh Farfalle and more and, this Sunday join me at 4pm Making Pasta with kids - Online via Zoom. Check website below
Spoon the pesto into a large bowl and add just cooked, drained farfalle. Pesto is the rare pasta sauce that isn’t heated, all for the sake of keeping that beautiful emerald green colour.
Garnish with some more Parmesan and toasted breadcrumbs.
Learn how to make fresh Farfalle and more and, this Sunday join me at 4pm Making Pasta with kids - Online via Zoom. Check website below
