Make your ownPastafresca

1. On a floured surface, roll the dough into a thin sheet, about the thickness of a sheet of paper.
2. With the cutting wheel, cut your tagliatelle — standard width is about 8 mm. Tip: use a ruler for even width.
3. Dust with flour and leave to dry at least 15 minutes so it doesn't stick. Cook in a large pot of generously salted boiling water.

1. On a floured surface, roll the dough as thinly as possible.
2. With the cutting wheel, cut the sheet into strips, then into roughly 3 × 5 cm rectangles.
3. Pinch each rectangle in the middle with thumb and forefinger and squeeze together.
4. Dust with flour and leave to dry at least 15 minutes. Cook in generously salted boiling water.

1. Roll out 2 sheets of dough, a little thicker than a credit card.
2. With the ravioli stamp, lightly mark — but don't cut — one sheet, to plan where you'll cut and how many.
3. Dip a pastry brush in water and moisten the corners of each stamped square (just a little — this helps seal them).
4. Place 1 tablespoon of filling in the centre of each, using a piping bag or a spoon. See the filling recipe for ideas.
5. Lay the second sheet on top. With dry, lightly floured hands, seal the dough around each filling.
6. Dip the ravioli stamp in flour and punch out the ravioli. Save the excess dough for another batch.
7. With your fingers, make sure each ravioli is sealed shut. Cook in a large pot of generously salted boiling water for 6–8 minutes.

• Mozzarella cheese125 g
• Ricotta cheese125 g
• Sun-dried tomatoes6
• Keep It Classic spice blend1 tbsp

1. Line a fine mesh strainer with a dish towel over a bowl. Add the ricotta and leave 5–10 minutes, until no excess liquid remains.
2. Finely dice the tomatoes and mozzarella and combine in a small bowl. Add the ricotta and spices and mix well. Let it cool completely.

Mozzarella melts while cooking, which can open the ravioli. Use a little less filling to keep them intact and the water clear.

• Large red bell pepper, roughly chopped1
• Sun-dried tomatoes80 g
• Ricotta cheese125 g
• Salt & freshly ground black pepperto taste
• Spice It Up spice blend½ tbsp

1. Heat the oven to 180 °C and line a tray with parchment. Place the chopped pepper on the tray, drizzle with olive oil and roast about 20 minutes.
2. Add the roasted pepper, sun-dried tomatoes, ricotta, Spice It Up, salt and pepper to a food processor. Blend until well combined. Let it cool completely.

• Ricotta cheese250 g
• Fresh spinach, cleaned and trimmed (or defrosted)280 g
• Large egg1
• Grated parmesan cheese85 g
• Freshly grated nutmeg½ tsp
• Keep It Classic spice blend1 tbsp
• Freshly ground black peppera pinch

1. Line a fine mesh strainer with a dish towel over a bowl. Add the ricotta and leave 5–10 minutes, until no excess liquid remains.
2. Meanwhile, boil a large pan of salted water. Add the spinach and blanch for 30 seconds.
3. Drain the spinach and run it under cold water to stop the cooking. Cool slightly, then squeeze and chop finely.
4. In a bowl, combine the spinach with the strained ricotta, egg, parmesan and nutmeg. Season with Keep It Classic and black pepper. Let it cool completely.

• Ground beef300 g
• Small onion, diced1
• Celery, diced1 stalk
• Carrot, chopped1
• Garlic cloves, minced1–2
• Grated parmesan cheese45 g
• White wine180 ml
• Extra virgin olive oil2 tbsp
• Fresh rosemary, finely chopped2 tsp
• Fresh thyme, finely chopped1 tsp
• Spice It Up spice blend2 tsp

1. Heat a large frying pan with a little olive oil. When hot, add the onion, celery and carrot and cook until the onion is soft and translucent. Add the garlic and fry over medium-high heat until fragrant.
2. Tip the vegetables into a bowl. Turn up the heat, add a little more oil and, once it just smokes, add the beef. Break it apart with a spoon as it browns.
3. Fry until fully cooked, then deglaze the pan with the white wine.
4. Return the vegetables, add the rosemary, thyme and Spice It Up to taste, and simmer until thickened.
5. Off the heat, stir in the grated parmesan until combined. Let the mixture cool completely.

The spiciness builds after a few bites — add more to taste. Craftly tip: pair with the Spicy 'Mac & Cheese' sauce for an extra kick.

• Olive oil1 tbsp
• Garlic, crushed1 clove
• White onion, sliced1
• Tomato paste1 tbsp
• Peeled tomatoes, chopped2 cans (425 g each)
• Salt & ground black pepperto taste
• Sugar1 tsp
• Fresh basil & flat-leaf parsley, choppeda few sprigs
• Keep It Classic spice blend1 tsp

1. Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook 3–4 minutes until softened but not browned.
2. Add the tomato paste and stir constantly for 1 minute. Add the peeled tomatoes, reduce the heat and simmer until thickened (about 8–10 minutes).
3. Stir in the salt, pepper, sugar, basil, parsley and Keep It Classic, adjusting the seasoning to taste.
4. Serve over the pasta. Buon appetito!

• Tomato paste / purée2½ tbsp
• Garlic, minced3 cloves
• Medium white onion, chopped1
• Spice It Up spice blend1 tbsp
• Smoked paprika powder1 tbsp
• Keep It Classic spice blend1 tbsp
• Olive oil1 tbsp
• Cream cheese or heavy cream125 g
• Broth or water480 ml
• Stock cube (optional)1

1. Heat the olive oil in a pan over medium heat.
2. Sauté the onion until tender and fragrant, then add the garlic for another minute.
3. Add the tomato paste, Spice It Up and Keep It Classic. Reduce the heat to low and keep stirring for 2 minutes.
4. Add the cream cheese and broth (or water) and stir. Continue on low heat for 1–2 minutes.
5. Add the cooked pasta and stir until well combined. Remove from the heat, serve and enjoy.

• Baby spinach leaves80 g
• Fresh basila handful
• Olive oil5 tbsp
• Large garlic cloves, sliced2
• Red chilli flakes¼ tsp
• Grated parmesan, plus more to serve40 g
• Fresh lemon juice1½ tbsp
• Keep It Classic spice blend1 tbsp

1. Bring a large pot of salted water to the boil and make an ice bath with ice and water.
2. Add the spinach and basil to the boiling water for 30 seconds, then quickly transfer to the ice bath and set aside.
3. Cook your chosen pasta (see “Shape it” for cooking times).
4. Meanwhile, heat some olive oil in a skillet over low-medium heat. Add the sliced garlic and chilli flakes and cook, stirring, without letting the garlic burn.
5. Add the blanched spinach and basil, sautéed garlic and oil, parmesan, lemon juice and Keep It Classic to a food processor or blender. Blend until completely smooth.
6. Serve over the pasta. Buon appetito!

• Unsalted butter40 g
• Flour25 g
• Milk480 ml
• Shredded sharp cheddar cheese340 g
• Ground mustard powder½ tsp
• Spice It Up spice blend1 tsp
• Fresh parsley, chopped, for topping (optional)a few sprigs

1. Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a roux and cook 30 seconds to 1 minute, until fragrant.
2. Pour in the milk very slowly with one hand while whisking with the other, working out all the clumps until smooth.
3. Continue cooking about 5 minutes, whisking occasionally, until thickened.
4. Whisk in the mustard powder and Spice It Up.
5. Turn off the heat. Add two-thirds of the cheddar (save one-third) and stir until melted.
6. Stir in your cooked pasta.
7. Tip into an oven-safe dish and top with the remaining cheese.
8. Bake at 180 °C for 15–25 minutes, until melted and the edges are crispy.
9. Top with parsley and a pinch of Spice It Up (optional). Serve immediately and enjoy!