We’ve all got our favourite pasta dish that we cook again and again, but what about the experts? We asked some of Australia’s top chefs, famed for their Italian cuisine, to share the signature pasta recipes that always find a place on their restaurant menus… or on their dinner tables at home.
“What makes this dish special for me is the use of the whole crab. The shells in particular really help to accentuate that beautiful blue swimmer crab flavour. Combined with handmade pasta, you can’t go wrong!” – Max Sharrad
“This dish is very special to me. It’s from the region where my dad was from, and he taught me how to make it. It’s a ‘peasant’ dish, the pasta being made from only flour and water, but when made correctly with seasonal cime di rapa, it’s one of the best things you could eat. It will always remind me of my dad.” – Guy Grossi
“This is a dish that we have used for special events in Pendolino. The chestnut version is firmly rooted in Italian tradition; this version features classic ingredients, along with some native Australian inclusions like macadamia nut and saltbush.” – Nino Zoccali
“As a kid, I would wait patiently on Christmas Day and then get caught picking out the meatballs before we served and get in big trouble. I couldn’t help it! It’s moreish, decadent and makes me so happy when I get to sit down to eat it.” – Massimo Mele
“This was inspired by a very traditional dish from Veneto, bigoli in salsa. My interpretation is more refined, with the addition of the red mullet and saffron that complements the punchy flavour of the anchovy-onion puree.” – Andreas Papadakis
“This dish can be found from Naples to Sorrento, and uses some of the best produce spring and summer have to offer. I like to use Queensland king prawns to showcase some of our finest produce!” – Ashley Kent
