Working on our book over this last year or so, I’ve focused on pairing more complicated pasta with simpler sauces, and vice versa. It just allows you to save a little time on one element, and use that to create something special with another.

So the dough and pasta is the focus here, although the confit purée is deceptively impressive for its simplicity – you certainly don’t have to sacrifice flavour to save time! This is our Striped Ricotta Fagottini with Garlic and Fennel Confit Purée.

I’m not going to say that we ran out of fresh ingredients due to poorly-timed lockdown grocery deliveries, but if that had hypothetically happened, this would have been the perfect pasta solution. This week’s cappelletti is made with a fennel seed dough, and a simple, comforting filling of roasted potato and fennel. We served them up with crispy potato skins, a delicious agrumato, and a scattering of crushed pink peppercorns. Sometimes it takes a pantry emergency to remind you that the simple food is often the best!