Ear-shaped orecchiette, tubular garganelli, or thin strands of spaghetti – whatever your pasta preference, these recipes are feel-good favourites.
Making pasta is one of those things that sounds more complicated than it really is, and makes far more sense once you’ve watched someone do it. Do some research; look...
This recipes looks to the flavours of our Southern Italian friends. Traditionally, pork is seasoned with fennel seeds that have an almost aniseed-like, slightly...
Cucumber, parsley, tomato and garlic yoghurt add fresh elements to this otherwise meaty dish. Semolina is mixed with flour to make the Turkish pasta.
Being Australian, we love our seafood, but if you aren't so confident with cooking the delights of the sea, then have a crack at this easy pasta dish. It's a...
This recipe uses duck eggs in the dough, giving the pasta extra richness that is balanced out by the earthy flavours of nettles and a little zest from the lemon....
This is Adam's go-to pasta dish with speck, thyme and mushroom; which gets a creamy, umami-loaded dinner on the table in no time.
Cuisines collide with spaghetti, Sichuan chilli bean sauce and eggplant mapo-style, the flavours come together remarkably well.
This simple rigatoni dish was inspired by my little brother, who lived in Rome for many years. His favourite part of life in Rome was when a bit of pancetta or...
Alla puttanesca is one of the best ways to enjoy an Italian fare - with capers, anchovies, olives and rich tomatoes, it's a Mediterranean delight.
This pasta celebrates the best of fungi, with thin slices of tender wild mushrooms and a good drizzle of black truffle oil.
You definitely don’t need to be vegan to enjoy this. The key is hitting the umami as often as you can
Silvia Colloca shares her recipe for a pasta dish that's full of Mediterranean flavours and goodness. To be served with crusty bread, of course!
Tender Japanese mushrooms like shiitake, enkoi and shimeji eringi are a great substitute for meat in the humble spag, adding great flavour and texture.
All done in the one pot, TV spaghetti is made with anchovies, parsley and chilli. It's the go-to for lazy nights and empty stomachs.
An old favourite. I like to make mine ‘bianco,’ without carrot or tomato, but this requires you to caramelise the onion and celery for sweetness.
More is more when it comes to veggies, creating a rich, comforting sauce to ladle over your favourite type of pasta.
An easy tray bake with spicy Italian sausage, crunchy broccolini and anchovies, with a good grating of parmesan and scattering of chilli.
Known as Sardinia's gnocchi, malloreddus are a small pasta perfect for soaking up flavour as they do with this fresh crab cooked in a salty lemon butter.
An easy throw-together seafood pasta with a good lug of lobster oil for a decadent shellfish flavour topped with tarragon and chives.