Rye flour tagliatelle	Sun dried Pachino cherry tomato Tagliatelle	Mushroom tagliatelle	Potato gnocchi	Basil caserecce	Lemon and pepper spaghetti	Squid ink spaghetti
Chilli spaghetti	Tricolor fusilli (regular, spinach and beetroot)	Betroot and plain potato gnocchi	Meat tortellini	Our display in the Chelmsford market	Our display in the Chelmsford market	Tagliatelle with stone bass and saffron cream
Casarecce with beetroot pesto, goat cheese and fried aubergines	Tagliatelle with beef strips, mushrooms and Nero d'Avola red wine reduction	Chopped prawns, cherry tomato and garlic butter cream	Wholemeal fusilli with prawns, fresh tomatoes, avocado, lime and toasted pine nuts	Pipe pasta with n'duja sauce, buffalo burrata mozzarella and fresh rocket	Artichoke cream and pancetta	Pappardelle with salmone, mozzarella cheese and rocket
Sedanini with ox tail "alla Vaccinara"	Tagliatelle with aubergine pesto and fried aubergines	Fusilli with broccoli and pancetta	Tagliatelle and mushrooms	Casarecce with pumpkin and Gorgozola cheese	Tagliatelle "alla boscaiola"	Sedanini with cauliflower cream, ginger and pancetta
Tagliatelle with turnip tops, pancetta and mushrooms	Tagliatelle with prawns and fresh vegetables	Tagliatelle with prawns, green pesto and mixed leaves	Spaghetti with lamb ragù, porcini mushrooms and Mamma's sun-dried cherry tomatoes	Casarecce with Sicilian style pesto	Homemade Nutella biscuits	Vegan chocolate pannacotta
Handmade "paste di mandorla" (Sicilian almond biscuits)	Homemade pannacotta with rasperry reduction and fresh fruit	Laura and Alessio, the masterminds behind Pastasciutta