How tinned food can make a pasta treat while you are safe at home...by Northampton's very own Carmela Sophia Sereno

Rationing, limited availability and a world crisis. I never thought in my lifetime I would witness such fear and sadness on mass.

My children are confused and I have no answers, but I can comfort them with love and food. It is imperative to stand strong and be thankful for what we have and look after ourselves, our friends and families, all be it at a distance.

I, like many, am on a three-month lockdown due to a long-term illness and am incredibly thankful for my well-stocked Italian larder.

I am, I suppose, a bit or a hoarder, but I announce this will a smile on my face. I love tinned food! I have tinned tomatoes, beans, pulses, lentils, custard, fish and so much more.

Last week I worked alongside Filippo Berio olive oil and launched an Instagram live video, making the bread pasta and bean sauce recipe below.

Change and amend the ingredients as required, by using what you have available in your own larder or cupboard.

Substitute and enjoy. Stay safe!

Pasta Dumplings With Borlotti Beans Pisarei E Faso

There is an old wives’ tale attached to this pasta shape. The thumb is used to apply pressure to the dough, forming a dent, hence possibly leaving a tough outer skin on the thumb if they were made often enough.

If a well-used thumb was seen on a young lady, then is was said she would make a perfect wife and mother.

Pisarei (pasta dumplings) are still made by grandmothers, mothers and daughters and are from the province of Piacenza, in Emilia-Romagna.

The art of making pasta is still very much loved in Italy, especially within the family home, and I like the idea of the tale too, which adds a sense of romance.

Preparation time 1 hour; Cooking time 30 minutes (serves 4)

For The Pasta

400g ‘00’ flour

150g stale white breadcrumbs

350ml–380ml warm water

For The Sauce

2 tbsp olive oil

1 medium shallot, peeled and finely chopped

30g lard

2 garlic cloves, peeled and crushed

Small bunch of parsley, chopped

600g passata

100ml water

1 tbsp tomato purée

1 x 400g tin borlotti beans, drained

Salt and pepper to season

10 basil leaves, torn

70g Parmesan, grated

1 Into a bowl, tumble in the flour and breadcrumbs and stir.

2 Make a well in the centre and slowly add the water.

3 Form the mixture into a ball of dough using your hands.

4 Knead for 4 minutes on a lightly floured surface until elastic and smooth. Cover and allow to rest for 30 minutes.

5 Once rested, cut the dough into four portions. Roll each quarter out into thin sausage shapes. Using a knife, cut each into small pieces of dough. The pasta should not be too thick and should be the size of a swollen borlotti bean. Use your thumb to push each small piece to make a concave dent.

6 Continue making the pasta in this way. Place each dumpling on to a clean tea towel to dry a little whilst you make the sauce.

7 Into a shallow saucepan, add the olive oil and onion. Fry off the shallot for two minutes over a low heat until softened.

8 Add the lard, garlic and parsley. Stir well.

9 Pour in the passata, along with the water, tomato purée and drained borlotti beans. Stir and season with salt and pepper. Cook slowly for 30 minutes.

10 Cook the pisarei in salted water until al dente. Drain, reserving a small ladle of the starchy pasta water.

11 Add the pasta and reserved water to the sauce and stir gently. Add the basil leaves.

12 Serve in bowls with some grated Parmesan. Enjoy!