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

. What is their favourite food? Pasta Pomodoro. What was your favourite food as a child? Growing up on a farm with 8 brothers and sisters meant that I spent a lot of time in the kitchen with my mamma, who taught me from an early age how to make excellent

, boiling water, then drain thoroughly. Combine the pasta immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece – the heat from the pasta will cook the egg slightly. Finally, sprinkle

as they bring a big saucepan of water to boil and add the salt, then show them how to drop in the spaghetti without making too much of a splash. Cook for about two minutes if you have made fresh pasta, or according to the instructions on the packet if using

Serves 4Ingredients2 tsp olive oil8 organic sausages300g (10 1/2oz) large pasta shells, such as conchiglioni350g (12oz) jar of good tomato pasta sauce, such as Seeds Of Change A handful of fresh basil, torn roughlyA knob of butter25g (1oz) Parmesan

There is always a pot of basil by the kitchen sink that I lovingly tend to. We pick the leaves to use in a mozzarella and basil salad, which is one of the children’s favourite dishes. Last weekend, Felix fancied pasta for lunch, so we decided

with Parma ham and this great pesto. Trenette al PestoIf you can’t get trenette pasta, use linguine or tagliatelle instead.Serves 4Ingredients200g (7oz) fresh basil2 garlic cloves20g (3/4oz) pine nuts, toasted50g (13/4) Parmesan, grated50g (13/4) pecorino

Hosting a Hallowe’en party is all about creating the right atmosphere. There are plenty of spooky tricks you can use to create fabulous outifts and decorations for Hallowe’en. You can spray paint branches and leaves to create decorations for your home, place scary masks on the ba...

Serves 4Pesto is a bright green sauce from Liguria in northern Italy. Italians usually eat pesto with linguine or trofie pasta, which are little twisted rope shapes, but it’s also delicious with steamed green beans or fresh gnocchi. Traditionally

Makes 4 portionsPrimavera is Spanish for spring and I love this aptly-named meal from Annabel Karmel’s book. You could also use pasta shapes.Ingredients150g spaghetti1 tbsp olive oil1 onion, chopped1 garlic clove, crushed1 medium carrot (approx 75g