New year, new you, bla bla blaaa.
This post requires you to temporarily forget whatever low-carb diet you’re contemplating and look at some delicious pasta instead. Sounds horrible, doesn't it?
"I’ve been working here for six years and I’ve been making pasta by hand for about two and a half years," Dimitri’s current owner Ken Williams tells The Huffington Post Australia.
"I always enjoyed cooking pasta as a kid but I never really learned how to make it formally like that until taking over the business. I went through a couple of courses, did a lot of reading and watched videos online until I perfected the final product."
For those playing at home, Williams suggests using online chefs like Chef Steps for tips.
"I would encourage anyone interested in food, including professional chefs, to check it out. There’s a massive amount of relevant information regardless of your skill level."
So what makes the perfect pasta? It’s all about the flour.
"You need a very finely ground triple zero flour that has a high absorption ratio," Williams said. "With my technique I use whole eggs so you need to adjust the moisture content to meet the flour you’re working with."
Once you’ve nailed the texture of the dough, it’s time to get your flavours sorted. The slow cooked lamb ragu with tagliatelle is Dimitri’s most popular pasta dish, but Williams loves to experiment with flavours.
"You need to find the balance, but you shouldn’t be scared to try different combinations," Williams said.
You know, like the beetroot being stirred through the tagliatelle in that delicious video up above.