We’ve included a recipe for fresh pasta (below). But first, here are some top tips from Carluccio’s to perfect your pasta:-    Whisk the eggs well before adding them to the flour-    Don’t add  all the egg at once – add 75 per cent, then add more

PIZZAMakes fourI have given the recipes below for the base and the sauce – the rest is up to you. The best cheese, I find, is cow’s mozzarella –in the balls not the blocks, as they are sweeter. But beyond that, salami, red peppers, sausages, tuna

Mario Musoni is the two Michelin–starred head chef at super–luxe five star hotel complex Borgo Egnazia in Puglia (pictured).Here, he shares two of his favourite authentic Italian recipes:Hand-made OrecchietteIngredients1kg durum wheat semolina300g

hands right in the bowl and mix the ingredients with your fingers. Check you have the right temperature of water for making bread dough by putting your fingers in a bowl of water; it should feel nice and warm – neither too hot nor too cold. Keep adding

, egg whites and vanilla extract. Then add the chocolate chips. Add the oats mixture all at once into the bowl with the oil and sugar. Stir until a thick dough forms. Drop the dough by the tablespoonful about 2.5cm (1in) apart onto the prepared baking

, such as vanilla or orange zest, in an electric mixer with a paddle attachment until it’s creamy in texture. Don’t overwork, or the cookies will spread during baking. Beat in the egg, sieve in the flour and mix on low speed until a dough forms. Gather it into a

leaves. The combination issurprisingly fresh and delicious. Fairy (Godmother) CakesThese little fellows are small, unfruity versions of the blueberry muffin recipe in Food on the Move. Do add blueberries to the mixture if you prefer (150