I love showing off with this recipe because I like the way the pink beetroot shows through the fine pasta and how the black poppy seed butter sauce, challenges your taste buds.
This is a delightful pasta to make as it can be made with so many different herbs.
Spinach retains water so as soon as the spinach is cool enough to handle, squeeze out as much of the water as possible.
Place the pumpkin wedges in a bowl and mix with just enough oil to coat them.
Coloured Pastas have such strong flavours that they require their own special sauce.
Chocolate pasta originally made for old Italian Kings with a wild boar ragu sauce.
It’s difficult to give exact quantities of flour and eggs because it depends on the egg size, humidity in the air and how much the flour will absorb.