Eatable Volume 02: The Pasta Edition

This edition is an ode to all things pasta. Why? Because we can’t get enough and we want to teach you how to make the perfect dough, shop for the best dried pasta and learn about what you need to know when it comes down to making everyone’s favourite carb.

Scott McComas-Williams, the chef behind cult pasta restaurant Ragazzi Wine & Pasta and recently opened Fabbrica pasta shop shares recipes for various doughs and what shapes and sauces you can make for them. Learn how to entertain dinner guests like a pro - in under an hour - with fast dried pasta recipes from Lisa Featherby.

In wine, Fabio Pallottini of Sydney’s Uccello restaurant talks about coastal and volcanic white wines of Italy, and why their texture is so well-suited for nights in with a bowl of pasta, with his top picks to drink right now.

Cheese guru Penny Lawson from Penny’s Cheese Shop explores the world of parmesan and Parmigiano-Reggiano, why it is Head of State when it comes to cheese for pasta.

Food writer Katie Parla shares a Roman favourite and ultimate classic, carbonara, from Salumeria Roscioli chef Nabil Hadj Hassen. (Not a drop of cream.) Plus, we hear from Ruth Rogers CBE, of legendary The River Cafe about a little restaurant in the Cinque Terre, serving local pesto pasta, and cookbook author Emiko Davies takes us for a walk to all the best pasta places in San Miniato and Florence."

Eatable is Australia’s new premium food, drink and travel magazine, featuring chefs, sommeliers and food experts created by ex- Gourmet Traveller alumni, food director Lisa Featherby, and creative director Liz Elton.