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Danilo Cortellini

Your Guide to Celebrating World Pasta Day in London

20 October 2018

World Pasta Day is just around the corner, and though we could eat pasta penne day of the week, now we have an excuse to scoff all the spaghetti we could ever want. Try out these restaurants and pop-ups for the tastiest tagliatelle and premier pappardelle of them all. Buon appetito!

La mia Mamma
What better way to celebrate than with authentic homemade pasta made by real Italian mammas? Every season, Chelsea eatery La mia Mamma “imports” a new mamma (or chef) from a different Italian region to create a selection of delicious regional dishes. Right now that region is sun-kissed Sicily, known for its creative blend of flavours, so you’ll find no average arrabbiatta or boring bolognese here. Try their creamy pistachio pesto with ricotta, or treat your tastebuds to Sicilian cherry tomatoes and Italian bacon.

Image: La mia Mamma
 
La mia Mamma, 257 King's Road, Chelsea SW3 5EL
 
Pasta Remoli
After training in Rome for years, Simone Remoli first took Stratford by storm back before delighting Finsbury with his traditional pasta dishes, and soon Londoners residing on the western side of the city will no longer be left out, with the third branch of the cosy restaurant opening soon in Ealing Broadway. Here, you get to choose your style of pasta, your sauce and even your cheese separately, so you know you’re getting exactly what you want, but there’s also suggestions from the chef himself if you prefer an Italian prerogative: we’d recommend the truffle ravioli with the mushroom sauce. And how better to celebrate the world's most beloved carb than by eating double? Spreading the pasta love at their much-loved Finsbury Park site, Pasta Remoli is offering buy one get one free on any pasta main course from 11am to 4pm on World Pasta Day.

Image: Pasta Remoli
 
Pasta Remoli, 7 Clifton Terrace, Finsbury Park, N4 3JP

Strazzanti's Sicilian Supper Club at Hackney Coffee Company
World Pasta Day takes place on the 25 October, but if you make it to November without getting sick at the sight of spaghetti, you can visit Strazzanti at Hackney Coffee Company for their Sicilian Supper Club, which comes in the form of a 5-course traditional Italian feast by Emilia Strazzanti herself. If that doesn’t already have your mouth watering, we need only describe a couple of the dishes: Strazzanti has collaborated with Shoreditch based homemade pasta specialist, Burro e Salvia to create a fresh marjoram infused cappellacci pasta stuffed with slow-cooked pork rib sugo, served with ricotta and pecorino.

Image: Strazzanti

Strazzanti's Sicilian Supper Club at Hackney Coffee Company, 503 Hackney Rd, London E2 9ED
 
Caractère Notting Hill
Combining their love of classic French and Italian food, couple Emily Roux and Diego Ferrari have just opened a new West London fusion restaurant just in time for a World Pasta Day celebration. The menu includes dishes they love to cook for each other at home (aww) and is based around six ‘characteristics’: try out the celeriac “cacio e pepe” with extra-aged balsamic vinegar from the ‘Subtle’ section, or if you’re more of a ‘Robust’ section kind of diner, give the seared oxtail ravioli a go.

Image: Caractère

Caractère, 209 Westbourne Park Rd, London W11 1EA
 
SOOD Family at BOTTLES, Old Spitalfields Market
If you’re the kind of person who likes nothing more than drenching your pasta in a ridiculous amount of crazy-expensive truffle oil with no regard for the consequences, Italian pop-up restaurant SOOD Family is here for you. The restaurant will be holding a Truffle Supper Club at BOTTLES Wine Bar on 30 October. Each and every dish will show off the sought-after fungi, with dishes on offer such as handmade tortelloni filled with stracciatella and truffle featuring wild mushrooms, hazelnut and fresh white truffle, and there will be a selection of wines to match. It won’t be the cheapest meal you’ve ever had, but it’s sure to be one of the most indulgent. We’re already drooling.

Image: Massimo Rumi

The Feast, 30 October, Bottles, 67 Brushfield Street, London, E1 6AA

If all this pasta talk has got you raring to go, why not try making one of these delicious dishes at home? We convinced Head Chef of the Italian Embassy, Danilo Cortellini, to give away some of his delectable trade secrets and share his favourite pasta recipe with you...

Pizzoccheri alla Valtellinese – Buckwheat Tagliatelle
From Danilo's cookbook, 4 Grosvenor Square 

 
Image: Danilo Cortellini
 
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
 
Ingredients
60g unsalted butter
200g peeled potatoes
1 garlic clove
1 savoy cabbage
50g grated Grana Padano cheese
150g grated mild mountain cheese (mild semi-hard cheddar will work)
Salt and pepper to taste
Buckwheat pizzocheri pasta
 
Preparation
To prepare the savoy cabbage and potatoes, place a large pot of water on the stove on a high heat. Remove the outer leaves of the cabbage and keep aside for a stock and then rinse the cabbage well.  Cut the cabbage into 4 parts and remove the internal hard stalk with a knife. Slice the cabbage and potatoes roughly into small cubes.
 
Once the water boils, drop the potatoes in first and cook for 2-3 minutes, then add the cabbage. Keep mixing and after 3 more minutes gently add the pizzoccheri, but try not to let them all stick together by mixing the ingredients.
 
While the potatoes, cabbage and pizzoccheri are cooking together, in a separate pan melt half of the butter with the garlic clove and let it infuse for a few minutes until brown. After 3-4 minutes remove the garlic and strain the pizzoccheri, cabbage and potatoes and drop everything into the melted butter. Make sure you save some of the cooking water for later!  Mix everything together, adding some grated Grana Padano cheese and the grated mountain cheese to the ingredients and set aside for a couple of minutes.
 
In a small pan melt the rest of the butter until brown and caramelised and pour over the top of the pizzoccheri. This will help the cheese to melt and will add an extra depth of flavour to the dish. Add some of the left over cooking water to make it creamier and serve straight away.
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