Eatable Volume 02: The Pasta Edition
Pasta is one thing in life that we couldn’t live without. Twirling spaghetti and ragu around a fork with a good dose of salty cheese? That is pure comfort to us. This issue is our ode to all things pasta.
Ruth Rogers of the River Cafe in London shares with us memories of a restaurant in the Cinque Terra, serving local pesto pasta. It’s also been a while since we’ve been to Rome, to one of our favourite restaurants, Salumeria Roscioli, so food writer Katie Parla shares chef Nabil Hadj Hassen’s recipe for carbonara, the ultimate Roman classic.
While the Italians do pasta so well, it really is a universal with many people around the world crafting it, such as Yum Hwa from Singapore’s small pastaficio Ben Fatto 95. Scott McComas-Williams from Ragazzi gives you a couple of different doughs to make various pasta shapes from, and while fresh pasta is amazing, never underestimate the beauty of good-quality dried pasta made to entertain with - see our easy dinner feature. It’s time for some carb-loading.
Recipes in this issue:
Chef Nabil Hadj Hassen’s Carbonara
Uovo in raviolo San Domenico
Semolina pasta dough
Simple egg pasta dough
Pici, roast duck and oyster mushrooms
Tonnarelli, prawn, ‘nduja
Busiate, cavolo nero, anchovy, butter
Capunti, cime di rapa and silverbeet ragu
Farfalle, mussels and green sauce
Linguine with anchovy, kale and burrata
Squid ink pasta with prawns, calamari and pipis
Conchiglioni with taleggio, hazelnuts
Mezze maniche all’Amatriciana
Chicken and risoni soup with salsa verde
Persian noodle soup
Smoky swede carbonara
Quick squash lasagne
Piquant smoked paprika pasta bake
Preserved lemon and herb-baked orzo
Your limited edition print magazine will be posted to you via standard Australia Post.