PASTA FRESCAMaster the Art of Fresh Pasta

As an author that lives in Northamptonshire it gives me great pleasure and with such pride to release my fifth Italian cookery book. The title is Pasta Fresca which simply means fresh pasta and its full to the brim with instructions and recipes on how to make fresh pasta and the most incredible sauces. Now please don’t let the title put you off because if you choose to not make fresh pasta then you can just use your favourite store bough variety.

Pasta Fresca – will open your eyes to the world of pasta, including choices, paired with seasonal delicious recipes, quick dishes, super slow sauces, and sweet pasta… the choices are truly endless.

A little catch up about me; I’m an Italian food writer and cookery tutor, raised on a small farm in the north of Bedfordshire while my family originates from the regions of Puglia and Molise, in southern Italy.  lives in a small Northamptonshire village with my four children and husband and this is where I attempt to balance family life with my work as an Italian food writer and author, cookery tutor, chef and recipe developer.

Back to Pasta Fresca…

Whether you prefer to use a pasta machine or craft your dough by hand, you’ll learn how to turn even the most basic pasta dough into a variety of shapes and stunning designs using stripes, spots, and delicate herbs. Beginners and expert pasta enthusiasts alike will be amazed at the range of pasta explored in this book, with dishes selected to delight not only with their exquisite taste but also by their beautiful and varied appearance. You will learn how to make:


– Linguine with Anchovy and Grape

– Asparagus Gnocchi

– Crab and Saffron Ravioli

– Green Ravioli Parcels with Burrata and Pine Nuts

– Pasta Crackers

– Chickpea, cinnamon, and jam baked mezzalune


I will teach you how to mix flours, knead, store, and shape your pasta. Pasta Fresca is full of incredible, versatile recipes that take inspiration from the twenty distinct regions of Italy. Whether you want to create fresh pasta from scratch or use up the dried pasta from your store cupboard, the recipes in this book will leave you satisfied.

Today I’m going to share with you a simple recipe that is so addictive, you’ll immediately want to make more.  Here is my recipe for pasta crackers.

Pasta Crackers

These baked pasta crackers are such a treat and are incredibly speedy to make. When you fancy a light bite or an evening of fine cured meats and cheeses, these crackers would make the perfect pairing. You can (which I always prefer) to use leftover pasta sheets or make a little dough specially to make these crackers.

Left over pasta sheets


100g 00 flour

1 large egg

20g Parmigianino Reggiano, grated

1 tsp Nigella seeds

Pinch Maldon salt


Place the flour onto a wooden board, make a well in the centre and crack in the egg.

Work the egg into the flour and form a ball of dough. Knead until smooth. Rest for 30 minutes at room temperature.

Preheat oven to 190C (Fan assisted)

Roll your pasta dough through your machine and finish on the 4th setting. Thickness of a penny.

Cut the pasta sheet into pieces, 5x8cm.

Place the pasta onto a parchment lined baking tray.

Sprinkle over the Parmigianino Reggiano, nigella seeds and Maldon.

Bake for 10-12 minutes and devour at your leisure.