Pasta evangelists

Indulge in little parcels of umami joy with our signature wild mushroom ravioli recipe. Lovingly smothered in a luxurious truffle butter, and topped with crunchy hazelnuts, this recipe is a supreme all-rounder, perfect for all occasions.

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Although it is a much fiddlier shape to make by hand and requires a specific capellini attachment for the pasta machine, nothing will ever beat freshly made pasta, so why not give it a go?

Mezzelune are a delicate form of pasta that are folded over into a semi-circle shape, allowing them to enclose the most sumptuous of fillings. If you’re an avid home cook, you may also be aware of the word mezzaluna, which describes the blade of a curved knife with two handles, used in a rocking motion to finely chop herbs. Notice a similarity? The word mezzelune originates from the Italian meaning ‘half moons’; a fitting description for this eponymously named pasta.

An iconic dish of the ‘Eternal City’ Roma, cacio e pepe or pasta de pepe simply translates to cheese and pepper pasta. While this dish is definitely not as well known as other Roman classics like Spaghetti alla Carbonara, it is cheesy indulgence at its finest. Cacio e pepe proves you don’t need a long list of elaborate ingredients to create a sauce full of flavour. The traditional base for this sauce sees the inclusion of just 2 ingredients: black pepper and Pecorino Romano cheese. The…

Pappardelle originally come from Toscana, a region known for rich, intense – and generally meaty – sauces. This pasta’s Tuscan origins date back to the 14th century. However, due to their extensive popularity, today pappardelle can be found throughout all regions of Italy. Pappardelle dishes are generally served in the winter months, due to the decadent nature of these strands and the rich sauces they are usually paired with. The word pappardelle comes from the verb pappare, meaning “to…

Made with premium pancetta, known for its deep, salty intensity, our carbonara sauce also contains egg yolk, freshly ground black pepper and decadent Parmigiano Reggiano. We also add cream, which although a contentious issue, we believe it’s what makes our carbonara that extra bit, well, creamy. And who could resist such temptation?

Find the perfect pappardelle recipe for any occasion. Discover authentic regional dishes, irresistible new recipes and how to cook pappardelle to perfection.

Often thought to be one of the most ancient varieties of pasta, bavette have been used in Ligurian cooking for centuries, though they are not found extensively outside of this region. The Genovese heritage of bavette explains the most common pairing for this pasta which is with pesto sauces, particularly the region’s namesake, pesto alla Genovese, a classic basil pesto made with pine nuts.