Semolina and Pyengana cheddar gnocchi, crushed tomato and olive oil recipe - For gnocchi, butter two 22cm x 30cm baking trays and line with baking paper.
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
Prosciutto and parmesan cappellacci with brown butter and asparagus recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
Casarecce with artichokes, capers, dill, lemon and mozzarella recipe - Trim artichoke stems and peel away tough outer leaves until you reach the pale inner hearts, and rub with lemon to prevent discolouration.
This is far from the traditional basil pesto, but it has nuts and parmesan in the mix. The name derives from the Italian word "pestare", to pound. We've sped things up with a food processor.
Busiate with crab, ginger, and pangrattatto recipe - Process flour and 200ml water in a food processor until a dough forms. If necessary add a couple of teaspoons extra water to bring it together.
You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.
Ham and provolone mac and cheese with fried egg recipe - Preheat oven to 180C. Cook pasta in a large saucepan of boiling salted water until not quite al dente (7-8 minutes).
Mushroom and Fontina rigatoni recipe - Preheat oven to 200C. Halve or quarter larger mushrooms and keep smaller ones whole. Toss in a roasting pan with olive oil, lemon rind and half the garlic and roast until browned on the edges (6-8 minutes).
Ultimate mac and cheese recipe - Preheat oven to 180C. Cook pasta in a large saucepan of well-salted boiling water until not quite al dente (6-7 minutes). Drain, reserving 2 tbsp cooking water, and return both to pan.
Cauliflower and hazelnut strozzapreti with Gorgonzola recipe - Preheat oven to 180C. Heat oil in a large frying pan over high heat and fry cauliflower in batches, turning occasionally, until golden brown, adding a little extra oil to pan between batches if necessary (4-5 minutes).
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