An a-z of pasta : stories, shapes, sauces, recipes in the news

Rachel Roddy's recipe for courgette, onion and chickpea flour bake, or scarpaccia | A kitchen in Rome

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Rachel Roddy's recipe for pasta (or gnocchi) with aubergine, chilli, lemon and salted ricotta | A kitchen in Rome

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Rachel Roddy's recipe for pasta with peas, cream, lemon and cheese | A kitchen in Rome

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Rachel Roddy's recipe for mushrooms stuffed with anchovies, breadcrumbs and herbs | A kitchen in Rome

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Rachel Roddy's recipe for cabbage stuffed with rice, chestnuts and cheese | A kitchen in Rome

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Rachel Roddy's recipe for hazelnut and mushroom ragu with pasta | A kitchen in Rome

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Rachel Roddy's recipe for pisarei, or leftover bread pasta | A kitchen in Rome

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Rachel Roddy's recipe for rice, chestnut, milk and bay soup | A kitchen in Rome

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Rachel Roddy's recipe for braised chicken with grapes, wine and vinegar | A kitchen in Rome

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Rachel Roddy's recipe for spaghetti alla carbonara like it's 1979 | A kitchen in Rome

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Rachel Roddy's recipe for baked chicken with tomatoes, and a green bean salad | A kitchen in Rome

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Rachel Roddy's recipe for pasta with a raw tomato, mozzarella, herb and olive sauce | A kitchen in Rome

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Rachel Roddy's recipe for orecchiette with raw and cooked tomato sauce | A kitchen in Rome

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Rachel Roddy's recipe for frying pan courgette parmigiana | A kitchen in Rome

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Rachel Roddy's recipe for panzerotti - deep-fried dough parcels filled with cheese | A kitchen in Rome

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Rachel Roddy's recipe for spaghetti with courgettes, basil and cheese | A kitchen in Rome

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Rachel Roddy's recipe for bullseye biscuits | A kitchen in Rome

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Rachel Roddy's recipe for ciambotta, or braised peppers, tomatoes and potatoes | A kitchen in Rome

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Rachel Roddy's recipe for penne con pollo scappato | A kitchen in Rome

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