Tagliatelle with cavolo nero

Serves 4

Pappardelle with walnut and Gorgonzola sauce

Serves 4

Christopher Hirst: The sauce of all the nation's ills

You'll know the name but possibly not the face on the latest celebrity brand of pasta sauce to hit the supermarket shelves. The name is Lawrence Dallagio, famous for his activities on and off the rugby pitch. What he is not famous for is culinary activities.

Roast pumpkin and asparagus lasagne

Ingredients to serve 8-10

Sarah Brown's lasagne offensive

The Prime Minister has a secret weapon to win the loyalty of the Cabinet: his wife's cooking

Il Baretto, 43 Blandford Street, London W1

The modern trattoria derives from the famous Terrazza in Soho's Romilly Street, started in 1959 by Mario Cassandro and Franco Lagattolla. It was a desperately groovy but authentically Italian joint frequented by shrieky socialites, photographers, visiting film stars and the first wave of media tarts. It set the gold standard for trattoria life: a local, pop-in-for-supper restaurant, cheap and jolly, full of fiascos of chianti, elongated pepper grinders, joshing waiters and an aproned Neapolitan Mamma pinching your cheek and encouraging you to eat, eat or you will never find l'amore.

Macaroni with peas and cuttlefish

Serves 4

Spaghetti with garden greens

Serves 4

Ravioli with mascarpone, and sage butter

Serves 4

The pasta, paper and hearing aids that could threaten Israeli security

Members of the highest-ranking American delegation to tour Gaza were shocked to discover that the Israeli blockade against the Hamas-ruled territory included such food staples as lentils, macaroni and tomato paste.

The Good, The Bad, The Weird (15)

Hard to see how there's any justification for this Korean take on the cult spaghetti western: are we being primed for the rise of the noodle western? Some fancy setpieces here and there, and gunplay just about everywhere, but none of the principals can begin to rival the sacred trio of Eli Wallach, Lee Van Cleef and the other one.

Rome's delis have had their salami

Two thousand years of culinary tradition are coming to an end in the Italian capital, as supermarket competition and rising costs are driving its famous neighbourhood delicatessens out of business. Peter Popham reports

Gnocchi with venison ragout

Serves 4
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