Pasta

An Ingenious Way To Make Our Beloved Pasta Less Fattening

The Huffington Post UK | Natasha Hinde | Posted 17.10.2014 | UK Lifestyle

Most of us have a love-hate relationship with pasta - we love to eat it, but hate it clinging to our love handles. So here's some good news ahead of p...

Recipe of the Week: Asparagus 'Carbonara' Linguine

Theo Randall | Posted 16.07.2014 | UK Lifestyle
Theo Randall

This dish shouldn't take longer than about 10 minutes as you are cooking the asparagus in the water with the pasta. This is a meat free dish but would work if you wanted to finish off with crispy pancetta. Have a great week!

Easy Broccoli, Cauliflower and Pasta Cheese Recipe

Holly Bell | Posted 06.07.2014 | UK Lifestyle
Holly Bell

Here's a pasta dish that is a real favourite in our house. I am not sure it will help me lose baby weight (well not in the portions I serve it) but for me it really is the taste of comfort and home.

Recipe of the Week: Tagliatelle With Italian Sausage, Swiss Chard and Chilli

Theo Randall | Posted 02.07.2014 | UK Lifestyle
Theo Randall

Italian sausages are delicious in a pasta sauce as they are a combination of fresh and cured pork with seasoning so they are almost like a seasoned mince. Adding the swiss chard to the sauce gives it more texture and is a great way to use chard stalks.

Recipe of the Week: Tagliarini With Brown Shrimps and Zucchini

Theo Randall | Posted 28.05.2014 | UK Lifestyle
Theo Randall

This is such a simple pasta dish but very delicious. When you make it you will definitely want to make it again. The brown shrimps have a very unique flavour and combined with the zucchini butter and garlic taste even better.

Recipe of the Week: Tagliatelle With Bresaola Radicchio and Rosemary

Theo Randall | Posted 30.04.2014 | UK Lifestyle
Theo Randall

This is a great way to use bresaola with pasta and also a good substitute for pancetta. The meatiness of the bresaola works really well with the bitterness of the radicchio. You could use a pasta like penne but tagliatelle is a bit more luxurious and holds the sauce really well.

Moroccan-spiced Meatballs

Linda Duffin | Posted 29.04.2014 | UK Lifestyle
Linda Duffin

This is a good way of using up cold beef left over from the Sunday joint if, like me, your eyes are bigger than your tummy and you ordered half a cow.

Recipe of the Week: Tagliarini With Artichokes and Prawns

Theo Randall | Posted 09.04.2014 | UK Lifestyle
Theo Randall

This is a really tasty pasta and surprisingly easy to make once you have prepared your artichokes. The trick is to make the artichokes very juicy so the pasta absorbs their flavour. Always use uncooked prawns as they will give you a much sweeter flavour and also a better texture.

Recipe of the Week: Pappardelle with Clams, Prawns and Swordfish

Theo Randall | Posted 26.03.2014 | UK Lifestyle
Theo Randall

I have had a similar dish to this in a fantastic restaurant in Puglia, southern Italy. The town is Ostuni and the restaurant is called Aqua Sale. They used a pasta called pacceri which is a large tube pasta that flattens when it is cooked and therefore traps all the sauce.

Recipe of the Week: Fusilli With Broccoli, Chilli, Anchovies and Garlic

Theo Randall | Posted 12.03.2014 | UK Lifestyle
Theo Randall

Fusilli is a brilliant pasta to use because the little spirals get clogged up with the sauce so every mouthful tastes delicious.

Recipe of the Week: Penne All'Arabiatta

Theo Randall | Posted 12.02.2014 | UK Lifestyle
Theo Randall

Penne alla arabbiata is one of the most delicious classic pasta sauces that people take for granted. Try this way as you will get the true flavour of the red chillies as they are cooked into the olive oil with the garlic and basil.

Masterclass 1: Gnocchi

Luke Holder | Posted 23.01.2014 | UK Lifestyle
Luke Holder

One of our most loved dishes on the menu has to be any of our gnocchi recipes. I often get asked by people how to replicate our recipe and that often people struggle when it comes to making their own gnocchi at home, so I thought I'd share my kitchen secrets with you all.

Recipe of the Week: Penne With Italian Sausage and Tomato

Theo Randall | Posted 23.01.2014 | UK Lifestyle
Theo Randall

This is a really good way to use Italian sausages. They have lots of flavour as they are a mixture of cured and fresh pork. By taking them out their skins you have an instant mince which can cook very quickly. The addition of a tablespoon of cream just finishes of this sauce perfectly.

Recipes From Tuscany: Spicy Sausage and Mascarpone Pasta

Beth Young | Posted 17.12.2013 | UK Lifestyle
Beth Young

N'duja (pronounced un-doo-ya) is possibly the most successful ingredient to make it out of Calabria and is one of my favourites. For those of you who haven't tried it, 'nduja is essentially a spicy sausage paste which doesn't look that appealing but tastes wonderful.

Easy Italian Cooking: Spicy Tomato & Salmon Rigatoni

Richard Brownlie-Marshall | Posted 12.12.2013 | UK Lifestyle
Richard Brownlie-Marshall

I would say that I'm one of those people who enjoys cooking, but has never really found the knack of following recipes. Perhaps it's the designer in me, but when I'm left alone in the kitchen, I always have the urge to get creative and result in a recipe far from the picturesque concoction in a recipe book.

PASTAGATE: Rival Brands Hit Back At Barilla Chairman's Anti-Gay Comments

The Huffington Post UK | Charlotte Meredith | Posted 29.09.2013 | UK

Rival pasta brands have cleverly seized on comments made by Barilla's chairman after he sensationally said his company would never allow gay couples i...

Barilla Boycott Could Cost Pasta Boss A Pretty Penne...

Huffington Post UK | Sara C Nelson | Posted 27.09.2013 | UK

SEE ALSO: Why Is Tesco Censoring The G*ys? The world’s largest pasta maker is facing a furious backlash after the company’s chairman revealed h...

The 10 Italian Cooking Commandments...

Beth Young | Posted 24.11.2013 | UK Lifestyle
Beth Young

It's not that I'm a some crazy purist when it comes to Italian food, I love a bit of fusion cooking as much as the next person, what annoys me is that these restaurants, supermarkets and even TV chefs put the label of 'Italian' on something that is quite clearly not Italian at all!

Recipe for the Weekend: Red Mullet Tagliarini

Theo Randall | Posted 13.11.2013 | UK Lifestyle
Theo Randall

Red mullet is the most delicious fish and using it this way is a great way to show how sweet and juicy it can be. The bay leaf goes really well with the tomato and the texture of the fine taglierini with the chunks of red mullet is wonderful! Have a good weekend!

Recipe for the Weekend: Scallop and Samphire Tagliarini

Theo Randall | Posted 30.10.2013 | UK Lifestyle
Theo Randall

This is a good way to combine samphire with scallops and prawns, as the samphire adds lots of flavour and texture to the sweet shellfish. The addition of the creme fraiche just brings together all the flavours.

Recipe for the Weekend: Conchighlie With Porcini, Zucchini and Mint

Theo Randall | Posted 23.10.2013 | UK Lifestyle
Theo Randall

Dried porcini mushrooms are easy to get hold of and have loads of flavour. The addition of mint works really well with the other ingredients but be careful, as too much mint can overpower the other ingredients. Conchighlie (pasta shells) work well in this recipe as the sauce tends to get stuck in the inside of the shells. Have a great weekend!

Recipe for the Weekend: Tagliatelle With Spinach, Parmesan and Summer Truffle

Theo Randall | Posted 16.10.2013 | UK Lifestyle
Theo Randall

This is a really good way to use spinach in a pasta dish. The cream and egg yolks and parmesan make it rich but the spinach adds great texture and flavour. The shavings of summer truffle make it even more delicious but are not essential.

Recipe for the Weekend: Tagliarini, Artichokes and Summer Truffle

Theo Randall | Posted 11.09.2013 | UK Lifestyle
Theo Randall

This recipe is a great way to experience a summer truffle. Summer truffles are not the strongest of truffles but by using artichoke and parmesan it brings out its subtle flavour. There is a temptation to add a drop of truffle oil but try and resist because by not adding it you will get the true flavour of the truffle.

Recipe for the Weekend: Trofie Pasta With Pesto, Green Beans and Potato

Theo Randall | Posted 28.08.2013 | UK Lifestyle
Theo Randall

This recipe is very delicious and easy to prepare. Once you have made the pesto and cooked the green beans and potatoes, it's simply mixing everything together once the pasta is cooked. Perfect for lunch or a pasta course at your dinner party. Try with a chilled glass of Vermentino. Have a fantastic weekend !

Recipe for the Weekend: Rotolo di Spinaci

Theo Randall | Posted 21.08.2013 | UK Lifestyle
Theo Randall

It's a wonderful dish to make in advance, as you can assemble it a few hours ahead and then bake it when you need it. It's very important to use a white tea towel - I once made a rotolo using a blue tea towel and the pasta came out blue, which went down very well with my friends. I still get teased about it.