Learn how to make your own pasta from scratch

The latest from NZ House & Garden magazine. [padding] [If you are unable to view this message correctly, click here]( [padding] [padding] [spacer] [Stuff Logo]( [spacer] [spacer] [padding] [stuff header]( [spacer] [padding] Hi {NAME}, New Zealand Cheese Month is celebrated in October because the early days of spring are when milking resumes and there’s plenty of fresh cheese available for cheese lovers to enjoy. This month highlights local cheese and offers a great opportunity to discover new creations from small makers. I’m always excited to see the wonderful range and quality being produced up and down our glorious land. And we, as consumers, now appreciate a wider variety of cheese than ever before, from interpretations of classic European styles to others that showcase our heritage and local ingredients. Plus, by supporting local makers and buying their cheese, we can help ensure it will be produced for generations to come. In our latest issue, Maite Paternain shows how pleasingly easy it is to handmake fresh pasta from scratch. She also shares some wonderfully delicious sauces and accompaniments – several of which feature cheese – and all of which will have you rushing into the kitchen to perfect your pasta-making skills. [padding] [Editor] [padding] Julie Le Clerc [padding] Food Editor [padding] [spacer] [padding] [spacer][separator] [padding] [spacer] [padding] [padding] [spacer][Advertisement]( [spacer] [padding] From the files [spacer][separator] [padding] [spacer] [padding] [spacer] Date & Blue Cheese Spread [padding] This spread makes a great addition to a cheese board or platter for any gathering and also makes ideal cocktail party food now the entertaining season is just around the corner. [padding] [Get the recipe]( [spacer] [spacer] Warm Grape, Goat's Cheese & Hazelnut Salad [padding] This warm salad with a mandarin dressing is delightful for a light lunch. 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