This week I am

Having a lot of fun with pasta attachments for my Kenwood. For years I have made lokshen, which are noodles, Jewish-style, to be served in soup. They are made exactly like pasta al’uovo, egg pasta - flour, eggs, salt. For lokshen, ordinary flour is just fine, and you can roll it out, painstakingly, with a rolling pin. 500g flour, six eggs, a pinch of salt, and eventually there is lokshen for about 30 serves in soup. But if you use 00 flour, it handles very differently and it is very difficult to roll it out by hand. You need a pasta machine, so it can be rolled, and folded, and rolled, and folded, and rolled (laminated, they say). One of my sons gave me his hand-cranked pasta machine on permanent loan, but I found I didn’t have enough hands. You need one hand to hold the dough to feed the machine, another to turn the handle (which randomly fell off), and yet another to hold the strip as it emerges from the rollers. Then both sons (and their families) gave me the attachments, and it’s made everything so much easier. First stop was spaghetti making. Now I have progressed to ravioli. These were filled with spinach, ricotta and parmesan, seasoned with salt, pepper and nutmeg. The thing I learned was to flour the board well if the ravioli are not to be cooked immediately.