Pasta is an essential part of the Italian diet and most traditional families serve it at least once a day.
From its humble origins of mammas and nonnas at home mixing flour and water, it’s become a worldwide industry with over 600 shapes to choose from.
The beauty of pasta is that it’s quick, simple and versatile – from easy tomato sauces to toss through spaghetti, to slow-cooked ragus and warming baked dishes.
‘You can make pasta as rich or as light as you like, depending on season and your budget’
I hope you love these fantastic recipes, which I have split into seasons, dedicated to Italy’s favourite food and, of course, mine too.