Pasta Sunday

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Do you like pizza, dough?
Let's hope so!
 • 
Gabriella Simonian

January 2024

A classic lasagne
Truly a labour of love, but 100% worth your time
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Gabriella Simonian

December 2023

Two easy desserts to ring in the New Year
Whether you're feeding a crowd or cooking for two
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Gabriella Simonian
Beetroot salmon gravlax = an unofficial resurrection of my newsletter
A very festive canapé that you still have time to make
 • 
Gabriella Simonian
1

June 2023

A big announcement
Pasta Sunday is taking a hiatus
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Gabriella Simonian
13

May 2023

It's giving tortelli 🤝
A recipe for pumpkin fettuccine with brown butter, sage and goat’s cheese
The quickest dough you'll ever make
A recipe for ricotta gnocchi with guanciale and peas

April 2023

I know this isn't carbonara but... it is
A recipe for spaghettoni with asparagus and prosciutto carbonara
2
Cooking on holiday
Marinated octopus, my favourite pizza and "dirty" pasta (alla zozzona)
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Gabriella Simonian
I'm calling these casoncelli. You can call them whatever you like
A recipe for casoncelli di zucca, brown butter, sage and mosto cotto

March 2023

I apologise in advance for the 33 mentions of the word hydration that follows
A guide on experimenting with different dough hydration
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Gabriella Simonian
For the record, after five years in Australia I have stopped calling it a courgette
A recipe for pasta ribbons with zucchini, brown butter and capers
 • 
Gabriella Simonian
© 2024 Gabriella Simonian
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