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.

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.

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.

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.

Pasta, for me, has always been more about an approach to food than a favourite dish. Don’t get me wrong, we make and enjoy it at least once a week, and it is a passion bordering on obsession, but tacos truly vie for my heart. Or my stomach, as it may be. It was only a matter of time before we quite literally stuffed some Mexican into our pasta.

A couple of weeks back I was enjoying a good glass of Montepulciano with a light pork ragu and a side of charred radicchio. How far I’ve come from Fruity Lexia and chip rolls. Anyway, I’d paired it so uncharacteristically well that it occurred to me I should probably stick it all into some sort of tortelli. And so this weekend’s pasta turned out to be a little ode to wine, pairing the dish to the vino, rather than the other way around. This is our pork and radicchio tortelli, made with a red wine dough, and served simply with smashed garlic fried in olive oil.

Selamat pagi para pemasak dan para pecinta makanan! This week we’ve crafted something extra special and delightfully different, a fusion of cuisines that is particularly close to my heart. And is quite possibly one of the tastiest things that I’ve ever cooked! My roots might be in Italy, and my home in Australia, but Indonesia is where I really grew into myself. So I’m very excited to present our latest creation: fagottini made with cassava leaf dough and cooked as potstickers, filled with slow-cooked beef rendang, and served with green sambal, chilli eggplant, and toasted coconut.

Some Sundays I wake up and know exactly what type of pasta I want to make. Other times it takes a strong coffee and a rummage through the fridge. This weekend though my inspiration had run dry. Life’s been busy and days have been long. I’ve just been trying to get up that great big hill of hope for a destination. It’s time for a little healing nostalgia. This week we’re serving up 90s print triangoli.

We’re finally, reluctantly, ready to accept that the temperature’s cooling down for another year. At least where we are. And that means it’s time for some seasonal pasta. This week we’ve got beetroot-striped beef-filled cappelletti sitting on top of a thick white bean and roasted garlic purée, with some cute roasted baby root vegetables to accompany them. It’s roast-themed pasta! And it’s actually, seriously, delicious.