Nigella's Kitchen Confidence and Your New Favorite Pasta
I’ve been watching a lot of vintage Nigella on YouTube lately. The one thing that stands out to me repeatedly is how unapologetic she is - that and her undeniable “come hither” vibe. Both an inspiration.
A promo photo for her BBC series appropriately entitled Nigellissima…
My favorite example of her carefreeness can be viewed in her spaghetti and meatball episode, where she makes fresh pasta. Nigella begins in a traditional manner, making a well of flour and cracking eggs into that well. It’s then that things go in another direction. Instead of using a fork to whisk the eggs and gently incorporate the two, she throws herself into the mixture with verve using both hands bringing the dough together in an almost playful, hand painting fashion. She doesn’t care what anyone thinks about her technique or the “right” way to do it. How liberating and how much more fun. It made me want to make fresh pasta ( I didn’t), but foreseeably, I too could roll up my sleeves and “shimmer into Italian mama mode.” Which brings me to today’s newsletter…
I was at first trepidatious to share this week’s recipe given the loyalty to both of these sauces, but here we are. I channeled my inner Nigella, flippant and free, to bring you - Pasta alla Lulu - a dish that tips its hat to both all’Amatriciana and the untouchable ( I touched it anyway) Marcella. I know. How could I? But, I did and you’ll thank me.
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