Pasta Sunday

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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
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Gabriella Simonian
February 2023
When the women in your family are gone, how do you learn how to cook?
A recipe for sini manti (Armenian baked lamb dumplings)
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Gabriella Simonian
If it's an emulsion, I'm here for it
A recipe for pea and mint triangoli with butter sauce and cured yolk
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Gabriella Simonian
January 2023
I take my linguine very seriously
A recipe for linguine with prawn, tomato and anchovy pangrattato
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Gabriella Simonian
Enjoy this today, and again tomorrow
A recipe for gnocchi di patate with short rib ragu
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Gabriella Simonian
1
Starting the year with pasta perfection
A guide on how to knead and roll the perfect pasta dough
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Gabriella Simonian
© 2023 Gabriella Simonian
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