Jamie Oliver: Keep Cooking And Carry On airs weeknights on Channel 4 at 5.30pm amid the coronavirus lockdown, and fans have been loving his inventive recipes as stocks of certain ingredients start to run low while people are in self-isolation.
Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it’s sticky, add a little extra flour). Knead for just a couple of minutes, or until smooth and shiny. On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick. Dust it well with flour, then loosely roll it up.
On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick. Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands. Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.
Ingredients include tinned tuna, whatever vegetables you have to hand (in his case, leeks and broccoli), a trademark splash of oil added from a height, and for the pasta, flour and hot water. Simple! In theory… School art project or homemade pasta?