Rachel roddy

Snapping Spaghetti, and Other Rules That are Made to Be Broken: An A to Z of Pasta with Rachel Roddy

Quadrucci e piselli, or squares of pasta and peas, is a dish typical of Lazio, a minestra that’s brothy enough to require a spoon (but only just) and dense enough to be filling

Whether it’s an idea, a thought or a sentence, cooking chat can be both satisfying and inspiring

There are thousands of names for pasta, but before all came those joyful, humble lumps of dough known as gnocchi. How do you like yours?

This dish fuses three baked tomato recipes from Leaves from Our Tuscan Kitchen by Janet Ross. The copy my friend gave me is 100 years old!

Pumpkin and blue cheese both love sage and its musty bitterness, so united they make a superb, somehow luxurious trio

Rachel Roddy recipes: Minestrone is a moveable feast in Italy, varying from one region to the next. One thing’s a constant, though: it’s a chorus of vegetables, cooked slowly over a low flame

This Neopolitan favourite features soft spring courgettes, shallots and potato, finished off with a whirl of egg and parmesan

Dried broad beans soften into a miracle ingredient with a smooth and comforting texture that’s perfect for a winter soup

The quintessential Sicilian stew, it has an amazing affinity with roast meat, particularly lamb