Marie Claire UK - 11.2019

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WORDS BY CHARLOTTE VOSSEN. PHOTOGRAPHSBY EMMA LEE, REBECCA DOUGLAS PHOTOGRAPHY

CABAN AT HIDE,

ST DONATS

These cosy cabins are

decked out with all the

essentials – wood-burning

stove, double bed, compact

kitchenette – and boast

glorious sea views.From

£100 a night; hide.wales

Deluxe

ROSA’S‘STRAW’ AND ‘HAY’

TAGLIATELLE WITH PEAS

Forthis dish, you can use shop-bought

‘straw’and ‘hay’ tagliatelle, or make the

pasta from scratch with flour, eggs and

spinach (to give the dough a green

colour). Rosa’s secret to making great

pasta? ‘Well, you must have good flour,

youmust knead it properly,’ she says.

‘Adding spinach makes pasta dough

more fragile, so use a food processor to

blend the spinach with the eggs – this

means the dough will be more uniform

and easier to handle.’

For the sauce (serves six)

l 3 tbsp extra-virgin olive oil

l 50gunsmoked pancetta, cubed

l 1 large onion, finely sliced

l 200g peas (fresh

Whobetter to teach us about comforting pasta dishes

than Italy’s loveliest nonnas, the Pasta Grannies?

Made with love

cook them for as long as instructed

• test them to see if done.
  Keeping back a couple of ladles of
  pasta water, just in case you want to
  loosen the pea mixture, drain the
  tagliatelle and toss it with the peas – you
  want the two colours to be evenly
  coated with the sauce. Serve with
  plenty of grated Parmigiano Reggiano.
  Pasta Grannies: The Secrets Of Italy’s
  Best Home Cooks by Vicky Bennison
  (£20, Hardie Grant). Photography
  © Emma Lee

or frozen, depending

on the time of year)

l 250gpassata

l Salt

Heatthe olive oil in a sauté pan and add

the pancetta. Fry it to release some of

its fat, then add the sliced onion.

Continue to sauté until the onion is

soft, which will take around seven

minutes. Stir in the peas and passata,

and season with some salt. Add a cup

of water and then let the sauce reduce

until it is thick – so that when you push

your spoon through it, you can see the

base of the pan briefly.

Bring a large pan of salted water to

the boil. Drop in the pasta ribbons and,

once the water has returned to the boil,

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THESALTBOX AT ELMLEY,

ISLE OF SHEPPEY

Set in a nature reserve, this shepherd’s hut

is the ultimate in hygge (think hot-water

bottles and woollen throws), where you can

enjoy the sunrise from your king-size bed.

From £115 a night; elmleynaturereserve co.uk

CHERITONTREEHOUSE,

HORSINGTON

Consisting of two wooden

capsules that look like

a sauna, but with huge

windows, a bespoke

kitchen, and set in beautiful

grounds, this is the perfect

escape.From £270 a night;

cheritontreehouse.co.uk

BUBBLE DOMES AT FINN

LOUGH, ENNISKILLEN

Snooze under the stars and take in the

woodland scenery on the banks of Lough

Erne in a 180° transparent pod. With

no Wi-Fi or TV, you can totally switch

off.From £245 a night; finnlough.com