This week’s pasta is a quick little dish built on pantry staples. We’ve mixed our pasta dough up with a hit of smoked paprika, turning the typically green foglie d’ulivo into a more autumnal colour (for our northern hemisphere friends). They’re served in a warming but understated brown butter sauce flavoured with garlic, saffron, fennel, pepper berries, and rosemary. One of the easiest doughs to make, turned into a forgivingly rustic pasta shape, served in the easiest of sauces.

It’s time to go back to basics, and it doesn’t get much simpler than flour, water, and onions. This week we’re tapping into our roots with the perfectly imperfect Calabrese fileja. Although we make all kinds of pasta these days, and tend to use egg doughs more often than not, a lot of the pasta that we made and ate growing up was just flour and water. In fact, most of the food that we enjoyed was really cucina povera, imported to Australia relatively unchanged from how it was cooked by generations before us back in Italy. For me, something about that connection always makes these dishes a little special.