A classic oil and garlic pasta sauce, aglio e olio, where it’s usually served with spaghetti. Some say it originated somewhere between Naples and Rome, that’s still unclear but it
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By Joel Mielle

The authentic fettuccine Alfredo made without cream. Simple recipe made with only three ingredients. Cheese, butter and the pasta. The secret is good quality butter and cheese. I used freshly
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By Joel Mielle

Simple to make French version of a mac and cheese. Comfort food at its best. Make it in advance and bake it just before eating.

By Joel Mielle

Nothing quite beats the taste of freshly made ravioli and home made ones are even better. This sage and butter recipe is a classic combination of flavours that will never
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By Joel Mielle

Nothing quite beats the taste of freshly made ravioli and home made ones are even better. It’s fairly simple and ideally you will need a pasta machine, if you don’t
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By Joel Mielle

Made with simple fresh ingredients, these cheesy lasagne taste incredible. If you love cheese and Italian flavours, then you need to make these. You can buy the lasagna sheets or
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By Joel Mielle

A simple to make shrimp or prawn pasta recipe. Made by roasting the tomatoes and garlic, it intensifies the flavours. Fresh basil is added to the sauce for that nice
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By Joel Mielle

A very basic chicken and pasta meal made with fresh ingredients.

By Joel Mielle

When buying Vongole or clam shells, you should always opt for the fresh ones, in fact they should be alive. They can easily be stored overnight in the fridge. You
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By Joel Mielle

This pasta pesto is a creamy pasta dish with chicken, mushrooms, spinach and sundried tomatoes. It’s simple to make and shines with the true flavours of Italy. Make it with
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By Joel Mielle

Sometimes the simplest dishes are the best. The secret? Quality, fresh ingredients! This recipe is simple to make using available fresh ingredients. It’s made using fresh ingredients and fresh pasta
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By Joel Mielle

You cannot compare fresh pasta you make yourself to the pasta you buy off the shelves. A lot of people are surprised how simple it is to make. Plus you
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By Joel Mielle