Gennaro Contaldo on his new book Pasta Perfecto
Gilly Smith
While cooking in his magnificent outdoor kitchen, I chat with Gennaro about his brand new book Pasta Perfecto and why his home is in England but his heart will always belong to Italy.
As we chat, he cooks me (and his wonderful wife Liz) two recipes from his new book; a simple (yet delicious) lemon linguine and another easy idea with garlic, parsley, anchovies and capers.
If the podcast tempts you to buy Gennaro’s book, we’re offering you a 10% discount if you buy via Hive.co.uk. Use code ‘DELICIOUS10’ when you check-out.
Gennaro shares his top tips on how to make, and cook, fresh pasta including the flour you need to use, technique on kneading the dough and the kind of rolling pin required.
We discuss why the old fashioned recipes are the best and why we should always cook pasta ‘al dente’.
Listen here:
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This episode was sponsored by Hive.
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