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.

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.

Let me tell you about my obsession with bone broth. I’ve never been particularly excited by soup, although I’d concede to the odd stew or thick blend of veggies. I certainly had no time for anything watery, and thin stocks weren’t even up for discussion. Then I discovered bone broth. This magnificent golden friend, silky and smooth to eat, wobbly like jelly when it’s set, and packed with flavour both deep and subtle at the same time.