Pasta. From tagliatelle to ravioli, macaroni and bakes, I’m sure everyone can agree it’s one loved food. It’s actually pretty easy to make from scratch, as I learnt recently. But making it traditional, without the knowledge and experience of some of Italy’s best, is near impossible – how do you know? Unfortunately, this didn’t mean a trip to Italy (I’m absolutely dying to go), but a masterclass with an enthusiastic chef who’d spent 6 months travelling Italy, eating numerous meals a day (oh the hard life), meeting authentic producers and passionate restaurant owners, absorbing everything he could. Pretty cool right?…
