I’m Lorenzo Della Rovere and I’m obsessed with food. At breakfast I talk about what’s for lunch and at lunch I think about what’s for dinner. With my homemade pasta - freshly made here in Margate - I want to share a little bit of my food obsession with you. I believe a tablecloth is mandatory even for a simple meal and I also believe that the simplest meals are often the most enjoyable and satisfying.
When it comes to serving my pasta, simplicity is best. If you fancy making your own ragu then go right ahead, but often a (generous) knob of butter melted in a pan is all you need. Add your cooked and drained pasta to the buttery pan (heat off), season with sea salt and pepper and finish on the plate with a sprinkle of parmesan or pecorino (pecorino is already salty so go easier on the salt). I sometimes like to crisp a few sage leaves in the butter to add a herby earthiness to the sauce and the leaves are also delicious to eat.
We appreciate it if you post your pasta creation and tag us on IG (@dellarovere_pasta) !
Lorenzo Della Rovere
● Less really is more. Don’t over do your pasta sauce, jamming spices and herbs all together. Choose garlic or onion (not both), pick your favourite herb - basil, oregano etc but not all of them.
● Garlic bread doesn’t exist in Italy but if you really want to load up on carbs before eating more carbs then have a bruschetta (bru·sket·tuh) instead. Toast some sliced bread (baguette or sourdough works), cut a clove of garlic in half and rub the toasted bread with it. Top the bread with chopped tomatoes (the tastiest you can find/afford) dressed with olive oil and dried or fresh basil or oregano. That’s it.
● Gesticulate wildly! Move your hands a lot and speak loudly while you cook your pasta - it may be a stereotype but it has been proven (unscientifically) to actually enhance the flavour.
A few sauce suggestions
SHORT PASTA (Gnocchi, cavatelli, gnocchi sardi)
Sughi al pomodoro (tomato-based sauces): Cavatelli works well with classic tomato-based sauces such as marinara, pomodoro, or arrabbiata. Add a dash of ricotta to the tomato sauce for extra richness. These sauces provide a vibrant and tangy flavour that complements the hearty texture of these pasta.
Pesto: Pesto made with fresh basil, garlic, pine nuts, Parmigiano cheese, and extra-virgin olive oil is a delicious choice. The vibrant green pesto enhances the flavours of the pasta and provides a delightful herbal and nutty taste.
Sugo di carne (meat sauce): Short pasta pairs nicely with meat-based sauces like ragù. These rich and hearty sauces with ground meat, tomatoes, onions, and aromatic herbs add depth and savoury flavours to the pasta.
LONG PASTA (fettuccine, pappardelle)
Sughi al pomodoro(tomato-based sauces): This goes wonderfully with tomato-based sauces like marinara, tomato and basil, or a simple tomato and garlic sauce. The tangy and savoury flavours of the tomato complement the soft and pillowy texture of the this shape of pasta
Panna e Funghi (Mushrooms and cream sauce): Short pasta pairs wonderfully with sauteed mushroom sauces (garlic, white wine and parsley, or Marsala mushroom sauce). The earthy and savoury flavours of mushrooms complement the delicate nature of long pasta
Ragu sauce (or as you Brits call it, Bolognese): In italy there is not such a thing as ‘Spag Bol’. Typically a Bolognese sauce is served with Fettuccine or Pappardelle. This sauce makes for a classic and hearty combination. The thick and rich meat-based sauce, typically made with ground meat, tomatoes, onions, and aromatic herbs, coats the wide and long flat pasta perfectly.
RAVIOLI (meat filling)
Burro e pepe nero (butter and black pepper): As I said above, you really can’t go wrong with this simplest of sauces. Cook the pasta, then drain it in a pan and add a dash of butter, when it melts add some black pepper and serve it.
Sughi al pomodoro (tomato-based sauces): This goes wonderfully with tomato-based sauces like marinara, tomato and basil, or a simple tomato and garlic sauce. The tangy and savoury flavours of the tomato complement the soft and pillowy texture of the this shape of pasta
RAVIOLI (veg/dairy filling)
Burro e Salvia (Butter and Sage): my favourite. Add some sage leaves in the saucepan with a little bit of olive oil, and let them crisp. Then add some butter. When the pasta is ready add it to the butter/sage combo and saute it for 1 min. Add parmigiano on top before serving.
**Eat now, thank me later.**