Pasta Range

Crafted in the spirit of true Italian tradition, this lasagna is made with delicate sheets of free range egg pasta, a rich, ragù with red wine for flavour and a smooth, silky béchamel, each layer created for depth and balance. It’s topped with a generous sprinkling of Parmesan allowing the flavours to meld beautifully into a delicious and comforting dish that reflects Angela’s true home-cooked flavour. Sprinkle generously with Parmesan cheese after baking.

This fresh egg spaghetti is rooted in the rustic soul of Italian kitchens and inspired by a wonderful, traditional pasta from Abruzzo, where dough is cut using a wooden frame strung with metal wires to create its distinctive square shape. This lends the pasta its rather poetic name, ‘alla chitarra’, meaning ‘guitar strings’. Ours is made with free-range egg and carefully cut to recreate this time-honoured form; simplicity at its best. Serve with a fresh tomato and basil sauce for a classic finish.

Delicate sheets of fresh egg pasta filled with slow-braised pork and beef, gently simmered in rich Vino Chianti PDO until tender, then wrapped and shaped into girasoli. Inspired by Tuscany where slow cooking and generous flavours are part of everyday life. Serve with melted butter and a generous sprinkle of Parmigiano Reggiano cheese for a savoury finish. Or try topping with truffle shavings to enhance the rich filling.

Delicate sheets of fresh egg pasta filled with a blend of creamy ricotta, chopped spinach and Parmigiano Reggiano cheese, shaped into tortelli. Toss in melted butter and fresh sage leaves for a classic and satisfyingly simple finish.

Fresh egg pasta, flecked with black pepper, cut and filled with a classic cacio e pepe combination of Pecorino Romano PDO cheese and cracked black pepper for a wonderful combination of cheese and spice. Gently toss in fresh cream for a rich, velvety finish and add extra grated Pecorino Romano PDO cheese for enhanced flavour. Or try dressing with extra virgin olive oil and a generous sprinkle of Pecorino for a fresh and classic flavour.

Inspired by the home-made taste of a real Italian cucina, these tortelli are made from soft, silky sheets of fresh egg pasta, double-filled with sweet butternut squash, fragrant sage and a smooth cheese sauce. Serve with nutty brown butter and toasted hazelnuts for a warm, rich finish or for an earthy contrast, try a rich porcini mushroom sauce. Also pairs well with a fresh cream and cheese sauce to complement the natural sweetness of the squash.

Inspired by a recipe Angela has been making for over four decades, these delightfully bite-size quadratini are made from fresh egg pasta and filled with slow-braised beef and veal – a nod to the timeless pleasure of pasta served simply in broth. Serve in a rich, hot beef and chicken broth for a traditional and comforting flavour.