Trofie ~ Fresh eggless pasta twists

Fresh Egg Pasta

Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.

Minestrone alla Genovese ~ Silky vegetable soup with basil pesto

This soup is almost too solid to be called a soup. Its flavours are very rich, with the mushrooms and basil really adding a great depth of flavour.

Pasta with broccoli

This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).

Zucchini (courgette) and ricotta sauce

The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.

Fresh Basil Pesto

In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce.

Puttanesca Pasta Sauce

This is a great, quick pasta sauce to make while your pasta is cooking. The ingredients are typical of Southern Italy and it apparently became popular in the 1960s.

Ragù ~ Rich Meat and Vegetable Sauce

There are dozens of versions of ragù which are favourites in different regions of Italy. During our cooking classes in Tuscany, we teach this Tuscan version (using not much tomato).

Asparagus sauce for pasta

Asparagus is available for only a very short season. We love it and try to eat it in as many ways as possible before the long wait for the next harvest.

Spring vegetable pasta

This is a light pasta dressing made with the freshest Spring vegetables