Making fresh pasta at home is a cooking project that invariably makes the list of ‘Recipes I’ve always wanted to make’. It is simpler than many people think and the process can be really satisfying. Basic pasta dough can be used in its sheet form (lasagne, cannelloni), filled and folded tortellini, ravioli) or cut into lengths (pappardelle, linguine). Not to mention the hundreds of different shapes also available, fresh and dried. And what’s a silky smooth pasta without a perfectly paired sauce: we have tomato based favourites; creamy delights; rich and meaty; and those laden with vegetables or seafood.

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