Pasta evangelists

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?

Emma Victoria Stokes was sent a Pasta Evangelists Italian Pasta recipe box to try. Delicious food with minimum fuss, here is what I thought.

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.

carbonara recipe

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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…

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.

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.

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