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Met up with my food partner on Saturday morning. We had a huge day planned and started at Casa Iberica, a supplier of all things Iberian and South American, at 9 am. Turns out we had no reason to actually start at Iberica because the end goal was home made pasta, but some morcilla was purchased for storage. You never know when you’ll need some emergency black pudding.

Casa Iberica - 25 Johnston Street Fitzroy - for all your paella, pimenton and pork needs. And much much more.

Next stop Mediterranean Wholesalers, a huge supermarket dedicated to all things Italian. Again, probably not necessary given we could have sourced our flour and eggs anywhere, but certainly worth a look if only to drool over the vast selection of parmesan. On the walk from Spain to Italy we had decided on a trio of pasta sauces, that was further refined to three pesto style sauces – no pots and pans, just a food processor. We needed parmesan for the basic pesto genovese, and kefalogreviera, a white parmesan style hard cheese from Greece for a rocket and walnut pesto.

Impulsively, I also bought a neapolitana, a drip coffee maker that is, quite simply, the bomb.

The Neapolitana 'flip n drip' coffee pot.

A little further up Sydney Road, and after a period of confusion it was decided that dessert should be in keeping with the Italian theme. So we bought profiteroles.

Profiteroles, a liquor bun and a (subtle) lemon custard slice.

Unfortunately, these babies didn’t make it to dessert having been decimated before egg had been broken into flour to make the pasta dough.

I’ve always made my pasta dough in a food processor with 3 eggs and 2 cups of flour. Then added more flour until the mixture is fairly dry. We made 1 batch of angel hair and two batches of fettuccine from that mix.

Fettuccine drying on the clothes rack.

All done.

Pesto Genovese; Rocket, Walnut and Kefalograviera Pesto, and; Red Pepper and Chilli 'Sauce'

And the feast:

Three pastas, three pestos.

Should I post the recipes?