Whether it’s spaghetti, penne, farfalle or a slightly more unusual shape, we can almost guarantee there’s at least one packet of dried pasta sitting in your pantry. It’s the ultimate go-to staple and used for anything from simple, speedy weeknight dinners to complex, lovingly cooked dishes with incredible sauces bursting with flavour.

Our chefs know how to make the most of dried pasta. Francesco Mazzei’s authentic Paccheri with lamb ragù offers a true taste of southern Italy, while Paul Ainsworth’s Linguine al granchio shows how a simple pasta variety can be elevated to Michelin-starred heights. Dominic Chapman’s incredible Ham hock macaroni cheese reinvents the comfort food classic, while Martin Wishart's Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts would make a perfect dinner party dish. If you want to get the kids involved in the kitchen, then a simple pasta recipe is ideal – try this Spaghetti and meatballs with mini garlic bites or Spaghetti alla carbonara for a speedy supper packed full of flavour.