Zucchini, brown butter and capers combine for a beautifully balanced vegetarian pasta, made all the more special with fresh basil and dollops of burrata.

Sini manti are an Armenian/Turkish baked dumping, stuffed with fragrant lamb and served in a rich broth.

The OG green sauce we all know and love: pesto genovese. An authentic recipe for pesto following the official guide!

One of the most iconic pasta sauces that ever was: pomodoro. Here is my recipe for this classic sauce, using only a handful of ingredients. It’s pasta perfection!

One of my most cooked recipes to date! A luxurious short rib ragu that ticks all the boxes. Paired in this recipe with a gnocchi di patate - without using egg - super light and fluffy. Honestly, this sauce goes wonderfully with any pasta, especially pappardelle or rigatoni.

A quick and delicious zucchini pasta that is guaranteed to please a crowd. Zucchini is cooked down until jammy, resulting in the most delectable of sauces.

Lasagne alla Portofino is a stunning take on the oven-baked dish we all know and love. Egg pasta sheets layered with creamy besciamella and pesto genovese.

A delectable sauce made from whipped butter, tomato and roasted garlic. It’s heavenly, a little bit naughty, and very, very easy to eat a lot of.

Burrata and pesto makes the filling for these delicious ravioli, bringing a taste of Spring for those of us in the Southern Hemisphere! A simple butter sauce and fresh asparagus bring this all together - a simple and delicious pasta ripiena for you to enjoy.

Ossobuco translates to “bone with a hole” - referring the to marrow found in the cross-cut shank. While more traditional ossobuco is served with a risotto or polenta, I love how its sauce grips to pappardelle - the smooth mouth-feel of the pasta reminding me why I love making it fresh so, so much. Pasta is surely one of life’s most humble luxuries.