A traditional Yorkshire Pudding Recipe

In this article I’d like to talk about one of the most commonly used herbs in Italian cooking. It is one most people have heard of and also encountered in its dry form but it is the Italians who have mastered the use of the fresh herb.

Few cultures know how to employ a tomato the way the Italians do and Italian pasta is the beneficiary of this skill. They are masters of finding different ways to shape and cook this versatile product. Nothing beats freshly made pasta cooked “al dente” and served with a simple sauce and a sprinkling of parmesan. I have given the basic recipe for pasta below but feel free to experiment by adding your own flavouring.