7 new ways to worship pasta

Cylindrical pasta shapes like penne are perfect for chunky sauces that get caught up in the tubes. Food editor Abigail Donnelly calls this risotto-pasta hybrid a rissasta!

Try: toasted penne with pork meatballs

Nutty notes in pasta add a delicious extra layer of flavour – toasted hazelnuts work well with the smokiness of bacon.

Cured egg yolks are a great way to season pasta instead of using Parmesan. Once you’ve cured the yolks, they can be stored in a Ziploc bag in the freezer for up to three months. You can also substitute Parmesan with kelp powder, nutritional yeast flakes, ground sesame seeds and toasted breadcrumbs.

Try: Tagliatelle with mint pea puree, toasted hazelnuts, bacon and cured egg yolk.

And you thought Marmite was just for buttery toast! This is a great pasta to whip up with pantry and fridge basics. Farfalloni – pasta shaped like butterflies or bowties – works well with light, flavour-packed sauces like this.

Try: Farfalloni with marmite-and-onion sauce

You don’t even need a pasta machine. A rolling pin will do the trick.

Try: rotolo with brunt sage and lemon

Charcoal powder (found at health stores) is the latest trend in cooking – added to everything from juices to breads and cakes – and a great way to add colour to food.

Try: charcoal pasta with seaweed butter

Cuttlefish-ink pasta is not all about the dramatic colour – it also has a salty, marine flavour that adds extra dimension to your dish.

Try: cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

We’re calling these deep-fried lasagne bites the new chilli popper!

Try: deep-fried lasagne

Browse more Italian recipes here