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Chorizo Pasta Sauce

100g chorizo sausage
1 carrot
1 celery stick
1 small onion
2 cups napoli

Fry sausage and onion. Add vegetables, simmer, then add napoli.

Simmer again for half an hour.

Ravioli Filling (Vegetarian)

1 bunch silverbeet
250g fetta cheese (finely sliced)
1/2 tsp thyme
Salt and pepper to taste
Breadcrumbs if required

Steam silverbeet and allow to strain uncovered. Combine all ingredients to make a firm yet moist filling.

Tequila Chicken Sauce

500g sliced thigh chicken
1 large onion
2 cloves garlic
1 small capsicum
2 cups Chicken Stock
500ml cream
2 shots tequila

Seal chicken with onion and garlic in a medium pot. When most of the liquid has evaporated, add the tequila and apply fire 😀

Add all other ingredients and reduce to a sauce. Add salt and pepper as required.


500g minced beef
4 tomatoes
2 large onions (diced)
1 carrot (diced)
1 piece of celery (diced)
1 red capsicum (diced)
1 large potato (diced)
200ml Chicken Stock
2 cups Napoli
½ tsp mixed herbs
½ tsp parsley
¼ cup red wine
¼ bunch fresh basil
3 large cloves garlic
Salt and pepper to taste

Fry onions and mince together, drain fat if necessary.

Add all other ingredients and allow to stew for at least ½ an hour.

Uncooked lasagna sheets
White sauce

Layer lasagna-like, top with cheese and bake for about

an hour at 180°.

Creamy mushroom and bacon pasta

300g mushrooms, sliced
1 onion, diced
250g bacon, diced
1 clove garlic
250ml cream
1 tsp parsley
½ cup white wine
½ cup Chicken Stock

Sautee mushrooms, garlic, onion and bacon in butter. Deglaze with wine then add all ingredients and reduce slowly.


Pizza Dough with Semolina

2 cups plain flour
1/3 cup semolina
1 tsp salt
1 tsp sugar
12g yeast
2/3 cups warm water
2 tbsp olive oil

Sift flour, semolina and salt. Stir in yeast and sugar. Add water and oil and mix to a dough. Knead for 5 minutes.

Oil and leave to rise, covered, for an hour.

Ravioli/Tortelini dough

4 cups flour
1/4 tsp salt
2 lg eggs
1 tbsp olive oil
1 cup water

Mix to a stiff dough, kneed for 5 mins and rest, covered, for half an hour. Roll into sheets.

Can be rolled and frozen (cover generously with flour).

Ravioli Filling (Beef)

500g eye fillet steak, diced
1 large onion, finely diced
200g mushrooms, finely diced
¼ cup red wine the mix.
½ cup Chicken Stock
½ tsp mixed herbs (fresh is better)
Salt and pepper

Brown steak with onion. Add the mushrooms, red wine, chicken stock and spices. Reduce to a thick sauce and cool.

Pass through a sieve, then add enough breadcrumbs to form a dry filling.

Pizza Dough (bulk)

2.9 litres water
140g salt
140g sugar
120g yeast
350ml olive oil
7 litres flour

Mix water, salt, sugar, yeast and oil briefly in bowl and let sit for 10 – 15 mins. Add flour and mix thoroughly you may need to fine tune with water or flour.

Let the dough prove for at least an hour.

I generally use this as a base and divide the quantities to make smaller portions of dough.

Pasta Dough

5 Eggs
3 tbsp Olive Oil
1 tbsp Salt
3 cups Flour

Lightly whisk salt, olive oil, and eggs. Gradually add flour.

When the right consistency is reached, roll out into very thin sheets and allow to dry on paper toweling or cloth.

When mostly dry, cut into desired thickness and hang to dry. A pasta cutting machine is very handy for this but if you are mad keen you could probably use a knife, scissors or play dough, cookie cutters or a whipper snipper.

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