Posh Pasta: Over 70 Recipes, from Perfect Pappardelle to Tempting Tortellini

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In this latest book in the Posh series, we celebrate the humble bowl of pasta in its many forms and offer amazing new ways to elevate classics, as well as revealing new sure-to-be favourites. Beginning with clear instructions for basic pasta doughs, followed by recipes on meaty, fishy and veggie pasta, as well as bakes, salads and soups, you’ll have a mouth-watering variety of dishes to choose from every time that pasta craving calls. Shoreditch boasts a rather fetching collection of excellent pasta restaurants. Many of which have made it onto this list of the best pasta restaurants in London. The crown jewel of the lot, however. might just be Burro e Salvia. With its pleasant interior and passionate staff, Burro e Salvia is an epitome of a feel good place to eat. Not only is the food made with a helping of love, but each pasta dish is also riddled with the best ingredients. Rich ricotta affumicata and 24 month-aged grated Parmigiano-Reggiano both underline Burro e Salvia's meticulpus attention to detail. The restaurant's signature pasta dish of agnolotti cavour al Burro e Salvia is a prime example of how mixing beef and pork can bring out the best of each meat's respective flavour profiles – but only real Burro e Salvia heads know that the lamb meatballs are another essential. The menu changes every month so pop round often to keep up-to-date with the latest shapes the talented team of pasta makers are throwing. Want to have a go yourself? The affordable pasta workshops are a wonderful chance for you to turn yourself into London's next great sfoglina. Or, at the very least, the best tortellini slinger in Bethnal Green. In her new book Mary Berry Cooks the Perfect, er, Mary Berry cooks the perfect..well, lots of things.

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Oregano.Oregano goes well with any tomato recipe, such as pasta and pizza. I just used a small amount of dried oregano to add an earthy flavor with a hint of sweetness to the pasta sauce. Place the cooked pasta in a skillet. Add a small amount of water or broth then reheat the pasta over medium-low heat for a few minutes until the pasta is heated through and the liquid is fully absorbed. Drizzle the pasta with a small amount of broth/pasta water/water about 1-2 tablespoons) then cover the dish with foil. The type of equipment you use will have a big impact on how the recipe turns out. Some pans or stoves will take alonger time to heat up and cook. For that reason, please adjust the recipe's cooking time as needed. Seasoning.Spanish chorizo is made with various seasonings and spices made from red peppers. For that reason, make sure that you simmer the chorizo in the sauce for a few minutes to allow the chorizo flavor to penetrate into the sauce. After that, you can taste the sauce and add extra spices of your choice if necessary.

Add the garlic and stir just until fragrant. Add the tomato paste. Cook and keep stirring for 1 minute. Add sugar and stir to combine. From Crispy sausage orecchiette, Spaghetti and meatballs, Crab and saffron linguine, through to Mac and cheese arancini, Hot smoked salmon farfalle salad and Baked aubergine caponata, it’s time to posh-up your pasta! Heat the oil in a frying pan over a medium-low heat. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling.

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Pour the remaining 2 tbsp oil into the frying pan and add the mushrooms and garlic. Fry over a medium heat for 3-4 mins until the mushrooms are golden. Take off the heat and set aside.Pour in the double cream and enough pasta cooking water to make a sauce that will coat the pasta strands. The consistency should be creamy. Reduce the heat to medium-low. Whisk in butter and parmesan cheese, a small amount at a time until melted.