Comfort cooking

Nourishing and healing pasta recipes from food writer Isabella Barbato to make you feel better inside and out

- 

Mum's courgette carbonara with busiate

SERVES 4

Ingredients
400g semola (durum wheat semolina)
200ml lukewarm water
3 tbsp extra-virgin olive oil
2 courgettes, thinly sliced
Salt and freshly ground black pepper
4 large eggs
50g Parmigiano Reggiano, finely grated, plus extra to serve

1 On a clean work surface, make a mound with the semola and create a well in the centre. Gradually add the water, mixing with your fingers or a fork to incorporate the semola until a rough dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a dish towel and let it rest for 30 minutes.

2 Lightly dust a tray and work surface with semola. Cut off a small piece of rested dough, roughly the size of a golf ball, and roll it into a rope about the thickness and length of a pencil. Roll each piece diagonally around a thin wooden skewer or knitting needle to form a tight spiral. This may take a little practice. Slide it off gently, dust with semola and set on the tray, and keep covered as you work. Repeat with the remaining dough.

3 Heat the olive oil in a large pan over a medium heat. Add the courgette slices and sauté for 8-10 minutes, until golden and soft. Season with salt and pepper, then remove from the heat and set aside.

4 In a small bowl, beat the eggs with the Parmigiano. Season lightly with salt and pepper.

5 Bring a large pot of salted water to the boil. Cook the busiate for 4-5 minutes, or until al dente.