• Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
    Print Recipe Farfalle with saffron, spring onion and zucchini Serves: 6 Cooking Time: 2 hours Ingredients 1 quantity basic pasta dough Sauce 40g butter 15ml (1 tbsp) olive oil 6 purple spring onions, thinly sliced 1 garlic clove, crushed 4 zucchini (baby marrows), thinly sliced salt and freshly ground black pepper, to taste 60ml (¼
    Print Recipe Roast pumpkin and ricotta pasta roll with sage butter Serves: 6 – 8 Cooking Time: 1 hour 120 mins Ingredients 4 fresh pasta sheets (15cm x 30cm) as per spinach pasta recipe 2 x 30cm x 60cm muslin cloths kitchen string Filling 1kg diced pumpkin 45ml (3 tbsp) olive oil salt and freshly

    Take your simple ingredients, add a whole lot of love and you’ve got fresh pasta, one of the world’s most gratifying dishes – whichever shape or flavour it comes in. Today we share how to make your own pasta dough from scratch. And it is much easier than you thought.   More pasta dough recipes: Tomato pasta dough Serves: 6 Difficulty level: Easy Time: 40 minutes INGREDIENTS 250g “00” flour 50g durum wheat semolina a generous pinch of salt 3 eggs 50g tomato paste METHOD Place the flour and semolina on a clean work surface and make a well in…