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Cheeseburger Fagottini in Tomato, Bacon, and Pickle Broth with Homemade Ketchup

Cheeseburger Fagottini in Tomato, Bacon, and Pickle Broth with Homemade Ketchup

It’s been far too long since we’ve pulled a real Pasta et Al move! I’ve always wanted to put American mustard inside pasta, and I love any opportunity to provoke purists, so this week we are taking the flavours of the ubiquitously fantastic cheeseburger, and stuffing them into fagottini.

Our pasta is bobbing around in a tomato and bacon broth, with pickle juice stirred through. And our sesame seed dough is filled with a neat stack of American red cheddar, ketchup made from the strained broth tomatoes, mustard, and a mini beef hamburger patty containing the bacon from the broth.

Gluten-Free Spinach Fettuccine

Gluten-Free Spinach Fettuccine

Ciao! We’ve got a short and sweet one this week. We’ve finally turned our family-favourite spinach fettuccine gluten-free! Remember that, unlike glutinous dough, it won’t stretch well. It is squished together under pressure but will break if over-stressed, which could easily by my one-line biography.

Pork, Banana Prawn, and Shiso Matcha Casoncelli with Rib and Red Radish Broth

Pork, Banana Prawn, and Shiso Matcha Casoncelli with Rib and Red Radish Broth

It’s been a while since we tried out something a little different, so this week we’re taking a love of dumplings and colourful things, and mixing that with pasta in our Japanese-inspired pork, banana prawn, and shiso casoncelli. These are made with a matcha dough, served in a rib and red radish broth, and garnished with sour plum, puffed quinoa, and fried shiso leaves.

Pasta et Al: Familientradition in Nudelform

Pasta et Al: Familientradition in Nudelform

Guten Tag pasta pals! I am extremely excited to announce that Pasta et Al has been translated into German and is available now for pre-order, ahead of its release on 1 June! My sincere thanks to Gerstenberg Verlag for believing in us, and to Melanie Goldmann for the incredible work that has gone into the translation. I hope that our new audience enjoys reading it as much as we enjoyed making it. Preorder is currently available from Thalia Online and Amazon Germany.

Doppio Ravioli and Agnolotti of Caramelised Fig and Mascarpone with Toasted Perilla Seed, Limoncello, and Walnut Brown Butter

Doppio Ravioli and Agnolotti of Caramelised Fig and Mascarpone with Toasted Perilla Seed, Limoncello, and Walnut Brown Butter

It’s that time of the year again! Back in the early days of Pasta et Al, we began the tradition of dreaming up a special pasta dish for Mother’s Day. This time around we’ve made a dough of limoncello and toasted perilla seeds, and turned it into doppio ravioli and agnolotti, filled with caramelised fig and mascarpone, goat cheese, and walnut. For a bit of fun, our agnolotti are nested inside the giant doppio ravs, in a delicious brown butter of walnut, limoncello, and apple cider vinegar, served with pomegranate molasses, freeze-dried blueberries, pink peppercorns, and a few edible flowers.

Growing Chillies from Seed, and Homemade Fermented Chilli Sauce

Growing Chillies from Seed, and Homemade Fermented Chilli Sauce

It’s time for a post that we’ve been working on for a little while now. In fact, it’s been in the works for around 6 months. Near the end of last year, we decided to build a little seedling nursery in the garage, and teach ourselves how to grow a whole heap of perfect chillies. This is a step-by-step guide — everything you need to know — of how to grow your own!

Handcut Pappardelle with Three Meat Ragù | Pappardelle Fatte a Mano al Ragù di Tre Carni

Handcut Pappardelle with Three Meat Ragù | Pappardelle Fatte a Mano al Ragù di Tre Carni

You’d know by now that Pasta et Al is all about mindful food. We source locally and seasonally, and buy all things grass-fed, free-range, unpackaged, and covered in soil. And when we’re not making pasta, we grow things, ferment things, jar things, and spend a lot of our time talking about things like permaculture, aquaponics, silvopasture, microbiomes, and regenerative agriculture. We’re a little bunch of passionate food-loving nerds, and this week we’re delighted to introduce our equally passionate regen ag friends at Dirty Clean Food.

Pink and Black Pepper Tortellini with Pumpkin, Corn, Chorizo, and Chimichurri, in Locro Bone Broth

Pink and Black Pepper Tortellini with Pumpkin, Corn, Chorizo, and Chimichurri, in Locro Bone Broth

After a lengthy cookbook-related creative hiatus, I’m so excited to share with you one of our most delicious recipes yet. South America has always been one of Pasta et Al’s most enthusiastic audiences, and this dish is built on the flavours of the Argentinian locro, a hearty stew of meat and vegetables. We’ve combined these elements with our unbeatable bone broth, producing a clear stock of beef, chorizo, butternut pumpkin, and baby corn. After straining, those ingredients are combined with a punchy chimichurri, forming the filling for our tortellini. Finally, our pasta dough is made in two parts, one with floral pink peppercorns, and the other with classic, warming black peppercorns.

Pasta et Al, The Book

Pasta et Al, The Book

It is happening! I am so proud to announce that Pasta et Al: The Many Shapes of a Family Tradition, is set for launch on 2 August 2023, and now open for pre-order!

I’ve poured everything I have into this book: heart, stories, answers to all of those questions that have built over the years. And of course 30 different doughs, 42 different shapes, 60 different sauces, and so many photos. I’m obviously a little biased, but I reckon it’s pretty good, and I think you’ll agree.

Tabasco Spaghetti alla Chitarra with Stracciatella and Roasted Tomatoes

Tabasco Spaghetti alla Chitarra with Stracciatella and Roasted Tomatoes

Tabasco! It’s probably our family’s most regularly consumed condiment, and one that Little Al has recently become obsessed with. Al’s favourite is Chipotle, but we’ve gone with the classic Red Pepper for this week’s pasta. Its earthy, spicy, familiar smell somehow reminds me of my mum taking me on our regular rounds of the imported food stores when I was a kid. So, all things considered, it’s past time that we stuck it in some pasta dough.


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