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taste.com.au Cookbooks

taste.com.au Cookbooks Pasta

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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News Life Media Pty Limited
$5.98(Incl. tax)
$15.98(Incl. tax)
4 Issues

in this issue

1 min.

“In most Australian households, mine included, pasta is a midweek staple. I’ve always got a container of bolognaise stashed in the freezer for dinner emergencies. It’s easy and a guaranteed ‘win’ with the kids (even if you do hide any number of vegies in the sauce). We’ve used your favourite sauce to create the Best-Ever Lasagne (p44) that will have everyone saying “mama mia!” in delight. Beyond the bolognaise, this cookbook is a celebration of pasta in all its shapes and sizes, with an amazing choice of accompanying sauces that will hopefully entice you out of your ol’ stand-bys. And even though a packet of dried penne or fusilli is a pantry staple, I hope that on one rainy weekend you take the time to have a go at making…

10 min.
pasta masterclass

“Use a pasta machine to create perfect thin sheets of pasta and see for yourself why so many people prefer the home-made variety.”Michelle Southan fresh pasta serves 4 (makes about 400g) | prep 40 mins (+ 1 hour 10 mins resting time) | cooking 5 mins 185g “00” fine Italian flour 65g fine semolina flour, plus extra, to dust 2 eggs, lightly whisked 1 egg yolk, lightly whisked 1 Sift flours together into a mound on a clean work surface. Make a well in the centre. Add egg and yolk. Use a fork to gently beat egg, gradually drawing in flour, while your other hand secures the walls of the well. Continue stirring until the mixture is very thick, then use your hands to work in the remaining flour. 2 Dust the work surface with a little extra…

19 min.
new classics

“This was easy to make and tasted so good! Everyone loved it. Will be making this again... as I have been told!” wilson21emma spaghettini with prawns & blistered chilli pesto serves 4 | prep 10 mins | cooking 15 mins 400g sweet grape tomatoes, halved 2 long fresh red chillies, halved lengthways 1 /2 tsp caster sugar 60ml ( 1 /4 cup) extra virgin olive oil 45g ( 1 /4 cup) toasted pine nuts 4 green shallots, thinly sliced 1 small bunch fresh basil, leaves torn, stems finely chopped 3 garlic cloves, crushed 1 tbs drained baby capers 500g peeled green prawns, deveined, tails left intact 1 large lemon, rind finely grated, juiced 400g dried spaghettini 1 Preheat oven grill to high. Line a baking tray with foil. Place tomato, cut side up, on prepared tray. Place chilli, cut side down, on prepared tray. Sprinkle…

20 min.
best bakes

creamy ravioli, pumpkin & leek lasagne serves 8 | prep 25 mins (+ 5 mins resting time) | cooking 1 hour 5 mins 1kg Kent pumpkin, peeled, cut into 1cm-thick slices 60ml (¼ cup) extra virgin olive oil 2 leeks, trimmed, thinly sliced 2 garlic cloves, crushed 2 tsp fresh thyme leaves 2 x 300ml tubs light thickened cream for cooking 2 x 500g pkts frozen spinach and ricotta ravioli 12 fresh sage leaves, finely shredded, plus extra leaves, to serve 110g (1½ cups) finely grated parmesan 1 Preheat the oven to 200°C/180°C fan forced. Line 2 large baking trays with baking paper. Place the pumpkin on prepared trays. Drizzle with 2 tbs oil. Season. Bake for 20-25 minutes or until the pumpkin is tender. 2 Meanwhile, heat remaining oil in a large frying pan over medium heat. Add leek. Cook, stirring…

10 min.
top twists

“This is perfect for weeknight dinners and also impressive enough to serve when you have friends over.” Michelle Southan caramelised fennel spaghetti carbonara serves 4 | prep 20 mins | cooking 25 mins 30g butter 2 tsp extra virgin olive oil 2 medium fennel bulbs, cores removed and discarded, thinly sliced, fronds reserved 3 garlic cloves, finely chopped 80ml ( 1 /3 cup) white wine 125g ( 1 /2 cup) crème fraîche 3 eggs, lightly whisked 70g (1 cup) finely grated parmesan, plus extra, shaved, to serve 300g dried spelt or wholegrain spaghetti Micro herbs, to serve 1 Heat the butter and oil in a saucepan over medium heat until butter is foamy. Add the fennel. Reduce heat to low and cook, turning occasionally, for 15 minutes or until caramelised. Transfer to a plate. 2 Add garlic to pan. Cook stirring, for 1 minute…