Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, 

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Making Fresh Pasta

September 3, 2017

 Making fresh pasta is super easy, it really is worth the effort I promise you will taste the difference.


Here is a simple recipe that will help you gain the confidence to get into the kitchen and start cooking. 



serves 4 


400g oo pasta flour 

4 large free range eggs 


for the sauce 


100g of butter 

1 clove of garlic 

6 fresh sage leaves 




Here's how 


Pour the flour our into a large mixing bowl, then crack all 4 egg into the centre of the flour 

using a fork start mixing the eggs and flour together until it forms a soft dough 

Transfer the dough to a clean work surface and start to knead (don't use and extra flour as it will dry the dough out)

Knead and mix the dough until it becomes smooth and easy to move around while kneading. 

Place the pasta into the fridge for 30 minutes to rest before rolling 

Cut the dough into 4 portions, the roll into a sausage shape 

Using a knife, cut the dough into small disks no bigger than a 1 pence piece 

Here's the trick using a very simple pasta paddle from Amazon you can create these amazing gnocchi style pasta shapes




When you have made all your pasta leave it to dry out a little before cooking in salted boiling water 

While the pasta is cooking melt the butter slowly in a large shallow pan 

Crush the garlic and through it in with the butter and finally add the sage leave 

Warm the butter through until the sage starts to crackle, then add a ladle of the water the pasta is cooking in this will form your sauce 

When the pasta is cooked, drain and add to the sauce 

Season with plenty of cracked black pepper and top with grated parmesan cheese if you fancy