Elizabeth Hewson-Chapman's guest appearances

Elizabeth Hewson-Chapman

Highly Enthused

Kate Jinx

Caroline Clements

Chai Kombucha

Elle McClure

Chic Gerberas

Fay Halkitis

OwlTail

This week we're leaning in to the pure joy of pasta with Elizabeth Hewson-Chapman - author, restaurant marketing whiz and instigator of the fast-growing #saturdaynightpasta movement. She's fresh off the plane from Rome, in fact, where she spent a week immersed in the stuff. Lizzie talks us through treating pasta-making as a form of self care, her favourite pasta restaurants and all her little tricks to making dough from scratch.  Full list of Lizzie's recommendations below!  Follow the conversation on Instagram @highlyenthused, email us at highlyenthused@gmail.com and sign up to our weekly newsletter at highlyenthused.substack.com for Lizzie’s favourite pasta recipes and MORE MORE MORE.  EAT:  Italian Pork Sausages, Romeo’s Fine Food OTTO Ristorante, Woolloomooloo Sagra Restaurant, Darlinghurst Tipo 00, Melbourne Templo Restaurant, Hobart  DO:  Pasta School in Rome, Grano &amp; Farina  READ:   Geometry of Pasta, Jacob Kenedy and Caz Hildebrand, Booktopia Encyclopaedia of Pasta, Oretta Zanini De Vita, Booktopia  BUY  Marcato Atlas Pasta Machine, Victoria’s Basement Dough Scraper, Kitchen Warehouse Fluted Pasta/Pastry Cutter, Williams Sonoma  WATCH  Pasta Grannies, YouTube (orecchiette, and agnolotti dal plin)  THE FAST FIVE  Caputo “00” Flour, Harris Farm Use farm-fresh eggs. Try the Gunning Bum Nuts from Harris Farm, or seek our your local farmers’ market.  Use a spray bottle of water to moisten your dough evenly, rather than wet hands.  Use tongs to bring your pasta straight out of your cooking water directly into your pan of sauce, to perfectly emulsify (don’t forget to add a knob of butter to make it all glossy) Roald Dahl on being an enthusiast.

This week we're leaning in to the pure joy of pasta with <a href="https://www.instagram.com/elizabethhewson/" rel="nofollow" target="_blank">Elizabeth Hewson-Chapman</a> - author, restaurant marketing whiz and instigator of the fast-growing #saturdaynightpasta movement. She's fresh off the plane from Rome, in fact, where she spent a week immersed in the stuff. Lizzie talks us through treating pasta-making as a form of self care, her favourite pasta restaurants and all her little tricks to making dough from scratch.  Full list of Lizzie's recommendations below!  Follow the conversation on Instagram @highlyenthused, email us at highlyenthused@gmail.com and sign up to our weekly newsletter at <a href="http://highlyenthused.substack.com/" rel="nofollow" target="_blank">highlyenthused.substack.com</a> for Lizzie’s favourite pasta recipes and MORE MORE MORE.  EAT: <ul> <li>Italian Pork Sausages, <a href="https://romeosfinefood.com.au/products/" rel="nofollow" target="_blank">Romeo’s Fine Food</a></li> <li>OTTO Ristorante, <a href="https://ottoristorante.com.au/" rel="nofollow" target="_blank">Woolloomooloo</a></li> <li>Sagra Restaurant, <a href="http://www.sagrarestaurant.com.au/" rel="nofollow" target="_blank">Darlinghurst</a></li> <li>Tipo 00, <a href="https://www.tipo00.com.au/" rel="nofollow" target="_blank">Melbourne</a></li> <li>Templo Restaurant, <a href="https://templo.com.au/" rel="nofollow" target="_blank">Hobart</a></li> </ul> DO: <ul> <li>Pasta School in Rome, <a href="https://www.grano-farina.com/" rel="nofollow" target="_blank">Grano &amp; Farina</a></li> </ul> READ:  <ul> <li>Geometry of Pasta, Jacob Kenedy and Caz Hildebrand, <a href="https://www.booktopia.com.au/the-geometry-of-pasta-caz-hildebrand/prod9781594744952.html?source=pla&amp;gclid=EAIaIQobChMIgerakM-E4wIVhZCPCh0FFALyEAQYASABEgItx_D_BwE" rel="nofollow" target="_blank">Booktopia</a></li> <li>Encyclopaedia of Pasta, Oretta Zanini De Vita, <a href="https://www.booktopia.com.au/encyclopedia-of-pasta-oretta-zanini-de-vita/prod9780520322752.html" rel="nofollow" target="_blank">Booktopia</a></li> </ul> BUY <ul> <li>Marcato Atlas Pasta Machine, <a href="https://www.victoriasbasement.com.au/Product/Details/75232/marcato-atlas-150-colour-pasta-machine-red-made-in-italy" rel="nofollow" target="_blank">Victoria’s Basement</a></li> <li>Dough Scraper, <a href="https://www.kitchenwarehouse.com.au/Chef-Inox-Dough-Scraper-Stainless-Steel" rel="nofollow" target="_blank">Kitchen Warehouse</a></li> <li>Fluted Pasta/Pastry Cutter, <a href="http://www.williams-sonoma.com.au/williams-sonoma-fluted-pastry-cutter" rel="nofollow" target="_blank">Williams Sonoma</a></li> </ul> WATCH <ul> <li>Pasta Grannies, <a href="https://www.youtube.com/user/pastagrannies" rel="nofollow" target="_blank">YouTube</a> (<a href="https://www.youtube.com/watch?v=w3Uz0z9_oOA&amp;t=146s" rel="nofollow" target="_blank">orecchiette</a>, and <a href="https://www.youtube.com/watch?v=BC3KkdqqvDQ" rel="nofollow" target="_blank">agnolotti dal plin</a>)</li> </ul> THE FAST FIVE <ul> <li>Caputo “00” Flour, <a href="https://www.harrisfarm.com.au/products/caputo-flour-pizza-cuoco-chef-red-1kg" rel="nofollow" target="_blank">Harris Farm</a></li> <li>Use farm-fresh eggs. Try the Gunning Bum Nuts from <a href="https://www.harrisfarm.com.au/products/gunning-bum-nuts-eggs-free-range" rel="nofollow" target="_blank">Harris Farm</a>, or seek our your local farmers’ market. </li> <li>Use a spray bottle of water to moisten your dough evenly, rather than wet hands. </li> <li>Use tongs to bring your pasta straight out of your cooking water directly into your pan of sauce, to perfectly emulsify (don’t forget to add a knob of butter to make it all glossy)</li> <li>Roald Dahl on <a href="https://www.goodreads.com/quotes/331271-i-began-to-realize-how-important-it-was-to-be" rel="nofollow" target="_blank">being an enthusiast</a>.</li></ul>

The Guest List: Saturday Night Pasta with Elizabeth Hewson-Chapman