Homemade oat trofie with mushroom marinara sauce

Homemade oat trofie with mushroom marinara sauce

This is indeed what you are suspecting – pasta made from oat flour! Delicious, healthy, and surprisingly easy, this is a great weeknight dinner or fancy lunch with friends. This takes a little over an hour from start to finish, and can be simplified a lot by making an easier sauce, while you get on with making a salad or whatever else.

I love fresh pasta. I simply can’t get enough, and I really do feel that it’s so perfect in it’s simplicity – one of the timeless dishes that is so often reduced to dry, supermarket packets, and so rarely done properly. Anyone who has made their own pasta will agree – it’s one of the most delicious things out there.

There are a few myths around making pasta: Firstly, that you need a pasta machine. This is simply not true – The Italians have been making pasta for hundreds of years before the invention of the pasta machine, and you’re perfectly capable too. In fact, you don’t even need a rolling pin for some of them – these Trofie for example, or Gnocchi.

Second myth: You need loads of time. While it’s true that making your own pasta is more time consuming than throwing pre-bought pasta into the microwave, it’s still very doable for a weeknight dinner, going from start to finish in about an hour, with 30 mins or so of resting time included.

And lastly – that you need special skills or Italian genes. Not true! As in the immortal words of SuzelleDIY – “Because anybody can”. There are no dark arts involved here, just patience, mindfulness, and a love of cooking – the rest will fall into place naturally.

Trofie is the traditional pasta to eat with pesto, being a Ligurian speciality, and happens to be a very easy pasta shape to make by hand. However, if you want to make pappardelle or linguine or strozzapreti or whatever, feel free 🙂

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