How to Make Fresh Semolina Pasta with Asparagus & Prawns (Strascinati agli asparagi e gamberi)

This week’s How To is a really special one. My lovely friend Nadia, an incredible Italian chef, joined me in the kitchen once more to show us how to make traditional semolina pasta from scratch — no eggs, just water and hands-on skill. We cooked a beautiful seasonal dish together: Strascinati agli asparagi e gamberi — that’s fresh pasta with asparagus and prawns.

Nadia explained the difference between northern and southern Italian pasta styles, why semolina doesn’t need eggs, and how texture, protein and starch all play a part in achieving that perfect silky finish. We also talked about the calming, almost meditative quality of pasta-making — it really is good for the soul.

If you’ve never made fresh pasta before, I think you’ll love seeing how simple and rewarding it can be. And if you’re already a fan, this variation might be a lovely new one to try. Let me know what you think in the comments — and if you'd like Nadia to come back for more cooking next month!

Love, Charlie x