Somewhere between ravioli and dumplings, the prawn tortelloni at Pellegrino 2000 are easier to make than you think.

A deeply savoury hearty soup with spice, chickpeas, lentils and pasta thrown in for good measure, from Anna Jones' book, One Pot, Pan, Planet.

Semolina pasta dough is easy to make, and best for any hand rolled pasta shapes.

Twirling spaghetti alla carbonara around a fork, stabbing guanciale to accompany each luscious bite is a gastronomic rite of passage for travellers to Rome.

Is it possible to ever have enough cacio e pepe? We think the more cheese the better, and this simple risotto packed full of cheesy flavour from the newly-opened Shell House is case-in-point.

A hearty all-in-one soup that is easy to make, and even easier to eat, from A Cook’s Book by Nigel Slater.

Lucio’s has closed its doors after nearly forty years as one of Sydney’s most loved eateries. For us, this pancake-like pasta will always evoke memories of the family atmosphere that made Lucio Galletto’s restaurant so special.

The key to a very simple pasta like linguini alle vongole is in the ingredients – good pasta is a must, plus fresh garlic, clams and olive oil, too. The rest is history.

For the ultimate in ragu, a blonde version that uses pork and milk in place of the more common beef and tomato is a rich and elegant, yet completely satisfying take, on a comfort dish.

Mussels make for a great midweek meal as the come pot-ready. With the addition of a risoni pasta cooked in a tomato sauce, your night in with Netflix never tasted so good.

There’s something both comforting and sophisticated about egg yolk ravioli. This recipe elevates a few simple ingredients into a starter that’s greater than the sum of its parts.

This saffron-hued seafood pasta from Nicola Dusi is easy enough for week nights but glamorous enough for guests. You can make the stock ahead of time to keep things really simple.