Pasta and Magic

Pasta and Magic Pasta & Magic: Oil Sauces, published 2/9/25. Pre-order at www.pastaandmagic.com

The Rest is Pasta - The Pastaphilia Podcast, coming soon…
20/09/2026

The Rest is Pasta - The Pastaphilia Podcast, coming soon…

Pesto Genovese - which faction are you? Read my article in Pastaphilia on Substack - link in bio.
18/09/2026

Pesto Genovese - which faction are you? Read my article in Pastaphilia on Substack - link in bio.

Spaghetti al Pomodoro, innit?
17/09/2026

Spaghetti al Pomodoro, innit?

Tagliatelle with lentils, sausage and ‘nduja. Might actually be this year’s first autumn pasta…
15/09/2026

Tagliatelle with lentils, sausage and ‘nduja. Might actually be this year’s first autumn pasta…

I don’t even like Carbonara that much—yet here I am, trying to reconstruct its hidden DNA and work out how we started co...
14/09/2026

I don’t even like Carbonara that much—yet here I am, trying to reconstruct its hidden DNA and work out how we started cooking Spaghetti alla Carbonara our own way in Britain.

Welcome to the first part of my Substack miniseries AUTHENTICALLY BRITISH CARBONARA.

The opening article and full-size zoomable diagram are now live on my Substack—link in bio.

Pici with Chiodini (honey mushrooms) and pancetta.
08/09/2026

Pici with Chiodini (honey mushrooms) and pancetta.

DID THE NORMANS BRING PASTA TO BRITAIN?BBC Radio 4 devoted today to the Normans. Its special edition of The Food Program...
03/09/2026

DID THE NORMANS BRING PASTA TO BRITAIN?

BBC Radio 4 devoted today to the Normans. Its special edition of The Food Programme asked what the Norman Conquest did for our diet and I was heartbroken when they didn’t mention pasta.

So I’ve added some.

This is Cressee: saffron- and ginger-flavoured pasta ribbons woven into patterned squares, recorded in an Anglo-Norman manuscript written in England around 1290.

But cressee wasn’t the only pasta recipe in the Anglo-Norman manuscript collection.

Read the full story now on Pasta & Magic on Substack.

LINK IN BIO

BBC Radio 4 The Food Programme

Cressee

Fried Cheeseburger Ravioli. Seriously. Actually not at all seriously, BUT… the history of fried ravioli goes back many c...
30/08/2026

Fried Cheeseburger Ravioli. Seriously. Actually not at all seriously, BUT… the history of fried ravioli goes back many centuries.. and whilst centuries ago no one ever ate fried cheeseburger ravioli, there were plenty of fried, meat-filled ravioli doing the rounds. Mine are filled with minced beef, provolone piccante, onions, gherkins and Dijon mustard encased in a raviolo and fried.

Fried Cheeseburger Ravioli. Seriously. The history of fried ravioli goes back many centuries.. but centuries ago no one ...
30/08/2026

Fried Cheeseburger Ravioli. Seriously. The history of fried ravioli goes back many centuries.. but centuries ago no one ate fried cheeseburger ravioli! Minced beef, provolone piccante, onions, gherkins and mustard encased in a ravioli and fried.

“When Advertising Taught Us How To Cook Pasta” is live on the Pastaphilia Blog on www.pastaandmagic.com - if you’re clev...
30/08/2026

“When Advertising Taught Us How To Cook Pasta” is live on the Pastaphilia Blog on www.pastaandmagic.com - if you’re clever you’ll also find a link in the PRESS highlights tab…

Address

London
SE23 1

Website

Alerts

Be the first to know and let us send you an email when Pasta and Magic posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Pasta and Magic:

Shortcuts

Share

Category