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There's more to life than bolognese, as these pasta recipes prove
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telegraph.co.ukfideuà is made with short pasta shapes instead of rice and eaten with an allioli so strong the garlic burns the back of your throat.
The fish and shellfish version is intense, rich, almost sticky. It doesn’t so much dominate as knock every other dish on the menu into a corner.You’ve probably heard the story about Marco Polo bringing pasta from China to Italy.
In fact, pasta probably didn’t come from a single place but, over time, developed in many. The Ancient Greeks had what some consider an early version, a sort of cooked batter, and the Greek word itria is the oldest recorded word for noodles in the Mediterranean.
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