Team fettuccine with fresh pesto, spaghetti and seafood, or rich, meaty ragu atop a plate of pappardelle. Here's our pick lovely long pasta recipes. Mangia! Mangia!
Light, tangy and ever-so creamy, salmon and cream sauce will never taste the same way again. Buy fresh ricotta and best quality grana padano cheese to make this modern take on an ubiquitous Australian favourite truly shine.
‘Breakfast’, ‘lunch’, ‘dinner’ – why do we have to have so many labels for things? This lasagne laughs in the face of outmoded ideas of categorisation and is equally awesome eaten at any time of day or night.
Something we'd like to slurp: spaghetti with Italian sausage, Ligurian olives and oregano. Recipe from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins).
Cauliflower is an underrated vegetable that, with a bit of love, can be very rewarding. Steamed and pureed to make a delicious sauce, the combination of mushrooms, cauliflower and Parmesan will convert most cauli-phobes in an instant.
Scialatielli is a type of long, square-sided spaghetti from the Amalfi coast and in this indulgent recipe, the pasta is scented with basil and pecorino. Paired with the best seafood the season has to offer, this is a dish not easily forgotten.
Nettles aren't called stinging nettles for nothing, but, when handled with care, they don’t pose a problem. The initial process of making the nettle puree is worth the effort as the delicate flavour teams perfectly with pecorino and crisp pork cheek.