In Rome, Nonna Teresa introduced me to this method, which doesn't use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don't need them....
Author: Jamie Oliver
Try to get hold of Tipo '00' - this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it's called farina di grano tenero, which means 'tender' or 'soft' flour....
Author: Jamie Oliver
Author: Jamie Oliver
The beauty of this dish is you can freeze any leftovers, ready for another day when you're short on time, or aren't feeling in the mood - it beats takeaways!
Author: Phillippa Spence
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
Author: Jamie Oliver
This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
Author: Jamie Oliver
Just a little Parmesan, good extra virgin olive oil, and lemon juice and zest is all it takes to create simple, light, lemony pasta
Author: Jamie Oliver
Homemade pasta, in a silky sauce of double cream, Parmesan and fresh truffle (or nutmeg, which is easier to get hold of and just as tasty!) is a well-known Italian dish that I cooked up for Goldie - she...
Author: Jamie Oliver
This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour - a simple, wholesome dinner for the whole family.
Author: Jamie Oliver
Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well...
Author: Jamie Oliver
Author: Kate McCullough
This creamy butternut squash pasta bake is really simple to whip up and full of flavour
Author: Jamie Oliver
Just a handful of ingredients makes a fantastic carbonara and, done properly, it's a thing of beauty.
Author: Gennaro Contaldo
I learnt this technique for cooking asparagus from one of the nonnas I met at the market in Rome. By frying, then adding a little liquid and reducing to a low temperature, you ensure the flavours combine...
Author: Jamie Oliver
This is a beautifully simple, classic Sicilian pasta dish - it's incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and...
Author: Jamie Oliver
This cheat's vegan mac and cheese is just like the real thing - proper comfort food.
Author: Jamie Oliver
This is a great version of the classic Italian Bolognese - reliable, tasty and easy to put together. Brilliant for kids!
Author: Jamie Oliver
You must try this one. Penne and rigatoni work well in place of orecchiette - and are widely available everywhere.
Author: Jamie Oliver
This is a brilliant dish for days when you want comfort food, but with a bit of zing. It's packed with green veggies, silky fresh pasta, and fragrant lemon. Plus, using cottage cheese instead of the traditional...
Author: Jamie Oliver
It's said that Italians don't eat cheese and fish together, but I've often seen nonnas grating a wodge of Parmesan into a seafood risotto or a pot of pasta. And I thought, if they're doing it, it must...
Author: Jamie Oliver
This lovely combo of sweet tomato, cream and prawns works a treat with tagliatelle pasta too
Author: Jamie Oliver
This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish - not the large globe ones. When things like artichokes...
Author: Jamie Oliver
Anchovies and tomatoes are a match made in heaven in this summery pasta dish - with tuna and a zesty hit of lemon thrown in, you will love it!
Author: Jamie Oliver
Both comforting and luxurious, using a decent, drinking Barolo in this beautiful ruby risotto not only adds a lovely pink hue, but boldly brings the sweetness of the veg and the salty savouriness of the...
Author: Jamie Oliver
This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish...
Author: Jamie Oliver
Ladies and gentlemen, let me introduce you to one of the very nicest risottos on planet earth - it's oozy, delicate and super-comforting, with wafer-thin crispy turkey skin, and a well in the middle for...
Author: Jamie Oliver
For me, this is both a pleasure to eat and a ritual to embrace - surrounding a wonderful filling with elegant, delicate pasta is definitely a skill worth learning. It's an incredible little parcel of deliciousness,...
Author: Jamie Oliver
This pasta sauce takes minutes to cook.What's great about this recipe for beginner cooks is that once you've done it a few times you can add other simple ingredients to your basic tomato sauce to completely...
Author: Jamie Oliver
Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you'll really get into it. It's fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe...
Author: Jamie Oliver
Pasta con le sarde is a trademark dish of Sicily, due to the abundance of beautiful fresh seafood they have in southern Italy. However, my version uses tinned sardines, which are a great alternative if...
Author: Jamie Oliver
This is what pasta is all about - a few, good ingredients that absolutely sing when brought together
Author: Jamie Oliver
Author: Jamie Oliver
This is cannelloni, but not like you've seen it before! Good British rose veal is a really smart and sustainable choice of meat that's chronically underused here in the UK and is super-delicious. Although...
Author: Jamie Oliver
This paella-style dish is a simple one-pan meal that makes the most of tasty and cheap chicken drumettes. (This is the meaty upper part of a chicken wing - if separating your own wings, keep the tips and...
Author: Maria Helm Sinskey
Risotto fans will go absolutely nuts for this unusual, smoky haddock recipe with a fresh vodka twist
Author: Jamie Oliver
Fennel is really underrated - just try it in this delicious risotto and you'll be hooked
Author: Jamie Oliver
Author: Jamie Oliver
This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
Author: Kate McCullough
This simple asparagus pasta has lovely earthy flavours - a great dish the whole family will love
Author: Jamie Oliver
Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it's lower in fat than most other cheeses.
Author: Jamie Oliver
This is the coming together of three beautiful ingredients - mozzarella, basil and courgette - to make an oozy, cheesy, scrumptious risotto. White wine gives any risotto a beautiful depth of flavour, but...
Author: Jamie Oliver
Using best-quality sausages and tomatoes gives this from-scratch version of Sarah's favourite comfort food a real smack of flavour. Finish with freshly grated Parmesan and fresh basil, it's a real step...
Author: Jamie Oliver
A quick and easy, flavour-packed pasta bake with king prawns and sweet cherry tomatoes - simply delicious!
Author: Lizzie Harris
Sienna told me about an amazing ragù she'd enjoyed in the Val d'Orcia region of Tuscany, and this is my take on that recipe for her. Think of it as a richer and meatier version of your average Bolognese...
Author: Jamie Oliver
This recipe for pesto gnocchi is a weeknight game changer. With only 5 ingredients, you can have dinner on the table in 15 minutes! Using store-bought gnocchi and jarred pesto, it's rich and creamy,...
Author: Kelly Neil
You can use spaghetti or penne for this simple supper dish. Mushrooms aren't traditional in a carbonara, but we love them here.
Author: Andy Harris
This is a really easy macaroni cheese - it's super gooey inside, crunchy on top and nicely cheesy
Author: Jamie Oliver
When Pippa was a child, she'd go to Devon with her grandparents, and they'd visit a restaurant called Luigi's. Every time they go, they'd sit at the same table and she would choose spaghetti Bolognese....
Author: Gennaro Contaldo
Author: Jamie Oliver
A wonderful 'spag bol' for all lovers of game, using wood pigeon slowly cooked in tomato sauce.
Author: Gennaro Contaldo