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Digital Subscriptions > Delicious Magazine > March 2019 > HANDMADE PASTA with mushrooms

HANDMADE PASTA with mushrooms

PHOTOGRAPHS

GARETH MORGANS

FOOD STYLING

SOPHIE AUSTEN-SMITH

STYLING OLIVIA WARDLE

Orecchiette (‘little ears’) is a pasta shape popular in southern Italy. It’s a tricky shape to make at first but it’s worth mastering. I was shown how to make it by an Italian nonna while I was staying in Puglia with my girlfriend, organising our wedding. We often ate orecchiette with local winter greens, cime di rapa – we loved the dish so much we had it as a pasta course at our wedding. At my restaurant, when truffles are in season, we shave them over the top of the orecchiette to serve… Wonderful.

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About Delicious Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.