Plump ravioli served with hedgerow pesto & Italian pine-nuts.
My eyes open most mornings and the first thought that comes to mind after snoozing my alarm at least 3 times and sipping my scalding hot coffee is, 'What pasta [...]
Gluten free pasta using Quinoa Flour……
Gluten free pasta using Quinoa Flour I receive endless requests with regards to 'Gluten Free' pasta recipes, so I thought it was about time I experimented with a [...]
Fava bean flour farfalle with pan-fried tomatoes & pinenuts (Hodmedod’s flour)
A beautiful shape with many names, Farfalle can also be known as butterflies, bows and angel wings. All delicious regardless of name. A great shape to make that is relatively [...]
Fresh egg yolk raviolo with browned butter & sage – Using ‘Hodmedod’ pea flour
I could without fail eat a large, fresh egg yolk raviolo every day of the week, to be fair as long as I could enjoy a bowl of pasta dried [...]
Passatelli in brodo
Passatelli in brodo Nonna Violante (76 years) from Hotel Eliseo in Romagna taught me how to make Passatelli by hand whilst I was on a recent food tour [...]
Corzetti by Filippo Romagnoli – Master Craftsman – Corzetti Maker
I'm incredibly lucky to have met a fantastic, passionate and creative 'Master Craftsman's' named Filippo Romagnoli through social media channels. His passion for his craft, art and understanding instantly caught my [...]
Spaghetti with Parma ham & lemon spritz
It seems that everyday our lives are always rushed, hurried and under far too much pressure. We seem to be running from one meeting to another or from one children's [...]
A Passion for Pasta by Carmela Sophia Sereno
A Passion for Pasta celebrates not only the 20 diverse regions of Italy but also the classic pasta that hails from each of these regions. It will give you the [...]