Pasta Dishes from Sicily
Sicily is one of the little jewels on Earth boasting miles and miles of pristine beaches flanked by turquoise seas; volcanic mountains point to the sky and some of the richest histories in the Med can be found here.
Naples and the South of Italy Specialty Pasta Dishes
In Naples You Will Find That You Have Landed in the Heart of Pasta-Land Food and cooking from Naples is colourful, authentic and down-to-earth. Dishes in Naples spring straight from the ground so expect to find garlic, olives, pasta, plenty of herbs and veggies, fish and cheese of every description under the sun. It should [...]The Wonderful World of Pasta
Simple pasta dishes are easy to prepare at home from scratch. All types of noodles including lagane, laganelle, fettuccine, papparedelle, trenette, taglierini, lasagne and stuffed pastas such as ravioli and cannelloni are super easy to prepare using a basic recipe and some practice. The more complex pastas are obviously more difficult to make and at [...] Bruna’s Parsley and Lemon Pesto
Bruna’s Parsley and Lemon Pesto This summer sauce can be enjoyed over hot or cold pasta with some cherry tomatoes, or with cooked fish. Love parsley and lemon.
Pasta-Making Tips
Ten Best Hacks for Making Pasta There’s a right way and a wrong way to churning out a successful batch of pasta.
Pasta Varieties
Different Types of Pasta Make the World Go Round Natural and fresh is the truest way to describe the essence of Italian cooking and eating. In Italy the authentic Italian has learnt the art of waiting with a slight tingle of anticipation for the drama of nature to unfold one season at a time, and [...] Pumpkin Pasta Dough
Place the pumpkin wedges in a bowl and mix with just enough oil to coat them.
Coloured and Flavoured Pasta Dough
Coloured Pastas have such strong flavours that they require their own special sauce.
Chocolate Pasta Dough
Chocolate pasta originally made for old Italian Kings with a wild boar ragu sauce.
Basic Pasta Dough
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.