When I first came across Odette Williams‘ book Simple Cake a few years ago, I instantly fell in love with the beautiful ode to simple ingredients that bring nostalgia and deliciousness to the forefront of every cake recipe in the book. Her latest, Simple Pasta, offers that same passion and love letter-like approach to the world of pasta.
One quick flip through the book and it’s easy to fall in love with the effortless elegance that Williams infuses in each recipe. Organized by the seasons, the book brings each part of the year to life through the world of pasta dinners that are anything but boring. And while I know the idea of making pasta from scratch might seem incredibly intimidating, Williams’ breaks down the step-by-step methods and tricks she’s learned along the way. Plus, nothing feels more gratifying than learning to make pasta from scratch… starting with her vegetable lasagna recipe below.
But before we get to the homemade goodness, I sat down with Williams to get her thoughts on all things cooking—tips to make from-scratch pasta less intimidating, the three recipes she thinks everyone should master, and what she loves most about creating and sharing recipes with the world.
Odette is a food writer for top national publications like Wall Street Journal, Epicurious, Saveur and more. She lives in Brooklyn with her family, and travels back to her native Australia when it’s time to escape winter.
What is your cooking philosophy and how has it influenced your new cookbook, Simple Pasta?
I’m all about keeping it simple. I’m Australian, and I think the Aussie, laid-back approach to cooking is very much my style. I don’t sweat it in the kitchen. I just want to cook and eat delicious food that makes you happy. Simple Pasta was such a joy to make, that I hope between the mood of the beautiful photography, and recipes, people get a great deal of pleasure from these pages.
Some people (like myself!) can feel intimidated by making pasta from scratch. What three tips would you share with someone who’s never made pasta at home?
I get it! I’d never made fresh pasta until I was forty (even though I had eaten it nearly every night of the week). Now I religiously make it. You are going to be amazed at just how simple it is.
- Give yourself time. Plan ahead. A lot of it can be made in advance. Try making it on the weekend, when you have time and can relax and enjoy the process.
- The first time you make the three doughs in the book, you’ll be getting a feel for them. The next time you make them, you’ll be off to the races.
- Call a friend, open a bottle of wine, and share the experience!
Tell us about this amazing vegetable lasagna recipe. Any tips our audience should know when making it?
It’s hard to top a meat lasagna, so I wanted a vegetable one that rose to the occasion. I slice the vegetables thinly and sauté them in oil, butter, and garlic so they get full of flavor. This way, the flavor-packed vegetables glide right in between the thin layers of pasta. No chunks! I also use vegetables that are available during the cooler months. The pesto packs in a lot of flavor and jazzes up the béchamel. You can also use store-bought if you want to cut a corner. But try Cavolo Nero, Parmiginao and Pistachio Pesto in winter. It’s delicious on any noodle.
The trick to lasagna is to give yourself plenty of time. So catch up on your podcasts while you prepare it. It’s going to get messy, and yes, there will be dishes, but you’ll be able to feed many! Or freeze some for a rainy day. For assembly, don’t sweat the layering, remember it’s just pasta. As long as you include all the elements, it’s going to be delicious!
Anything we can make ahead of time for the lasagna?
You can prepare all the vegetables, the béchamel, and pesto the day before. If using fresh pasta, that can be made the day of, or just use store-bought. But make the fresh stuff, it really makes a lasagna hum.
Which three recipes from the book should someone cook first?
Sophies Choice!!! Besides the Wicked, White Bolognese….
Potato Gnocchi with Luxurious Pomodoro, the Butter Lettuce with Celery, Pistachio & Pecorino Toscano is a great salad that goes with so many of the pastas, and the Peppery Pappardelle, Pancetta & Mushroom. That was painful to choose… can I squeeze in a fourth? Can’t cook without a cocktail, San Pellegrino 75!
What is your favorite part of creating recipes? What do you hope people experience or learn when they make one of your recipes?
Getting to eat pasta every day! I put a lot of work into the recipes and the curation of them, so you’ll find it simple to succeed when making them. These recipes have been put through their paces, they work, are approachable, and are bloody delicious. I can’t wait for folks to discover the Luxurious Pomodoro, Wicked White Bolognese, or just experience the difference of homemade gnocchi versus store-bought. I loved the way I was able to create seasonal menus so it’s not just about pasta. I love teaching people how to put a killer meal together. Cocktails, salads, deserts… they’re all there.
Keep scrolling to get Williams’ vegetable lasagna recipe from Simple Pasta.
Reprinted with permission from Simple Pasta by Odette Williams, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.
The post A Vegetable Lasagna That Proves—You CAN Make Pasta From Scratch appeared first on Camille Styles.
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