Philippa (Pip) Spence’s ‘Seriously Good Pasta’ is the ultimate celebration of everyone’s favourite comfort food. Whether you’re rolling out homemade sheets of silky tagliatelle or reaching for a packet of your go-to dried spaghetti, this cookbook ensures every pasta dish is as delicious as it is achievable. Packed with expert tips, fool proof techniques, and a mouth-watering selection of recipes, it’s a must-have for pasta lovers of all skill levels.
From quick midweek meals to indulgent weekends feasts, Seriously Good Pasta offers something for every occasions. The book is thoughtfully structured, beginning with easy-to-follow instructions for making fresh pasta from scratch before moving on to an extensive collection of 70+ delicious recipes. Meat lovers can dive into hearty dishes like Crispy Sausage Orecchiette, while seafood enthusiasts will savour the elegant Crab and Saffron Linguine. Vegetarians aren’t left behind either, with options like Wild Garlic Spaghetti and comforting pasta bakes. With her years of experience as a food stylist and recipe developer – including eight years with the Jamie Oliver Food Team – Spence brings both expertise and passion to every page.
In Conversation With Philippa Spence…
Hey Pip! We’re BIG fans of Seriously Good Pasta. What inspired you create this cookbook?
Hi! Thank you very much, I’m so glad you’re enjoying the recipes over at Maldon. The publisher asked me to write a book on pasta following on from a previous pastry book. Pasta is a joy to cook and eat so of course I said yes!
Many home cooks can find making fresh pasta intimidating. What’s your top tip for beginners looking to try it for the first time?
Yes, I agree pasta making can seem intimidating at first but like with any new skill, it’s all in the practice. You don’t need fancy gadgets or elaborate ingredients to start with. The dough is made from tipo 00 flour (it can be found in most supermarkets) and fresh eggs. Rule of thumb is 100g pasta flour and 1 egg per person. Like with all new skills, I’d suggest having your first try at pasta making when you have time, maybe at the weekend. Make batches and dry the pasta when you’ve had a few goes so you’ll have homemade pasta ready to go in the week. Fantastic chefs I have worked with over the years like Jamie Oliver and Gennaro Contaldo always point out that it’s really important to add plenty of salt to the cooking water to bring out the flavour of the pasta.
How has your experience as a food stylist and writer influenced your approach to creating pasta recipes?
I’ve spent a lot of time cooking and styling other people’s recipes so I like to think I generally know what a good plate of food looks like and how important textures and flavours are. I’ve been lucky enough to cook food from all around the world so those influences definitely impact how I write and develop recipes.
With such a wide variety of recipes in the book, is there one dish that holds a particular special meaning for you?
I love a lot of recipes in this book and cook a few for my family. My most special would be the slow cooked onion and anchovy pasta. It’s a favourite of my husband’s family and one of the first dishes he cooked for me. The salty anchovies and sweet onions are such a winning combo.
What does a normal day in the life look like for you Pip?
I’m currently on maternity leave with a 6-month old and a 4-year old so a lot of our day is revolving around eating. I’m’ trying to come up with lots of recipes that I can feed the whole family with to save precious time and money! A normal work day would involve driving to location and setting up for a book or advertising shoot. I often prop and food style as well as cook the food needed to shoot. It’s a busy and fun packed day!
Name three things in the kitchen you can’t live without.
Speed peeler (the y-shaped one), my slow cooker and a sharp knife.
After Seriously Good Pasta, what’s next for you? Are there any exciting projects or ideas you’re working on?!
Yes there are a few things in the pipeline for when I return to work but currently I can’t say what they are unfortunately. At the moment I’m keeping 2 small people happy and fed which is a project in itself!
Cauliflower and Broccoli Cheesy Bake Recipe
Rich, madly cheesy and the perfect bake on a cold day! Serve on it’s own with lots of black pepper, and maybe a salad, or as a side with roast chicken.
Serves: 6, as a side dish
Takes: 1 hour
Ingredients:
- olive oil, for greasing
- 900ml (32fl oz/3 ¾ cups) milk
- 50g (1 ¾ oz/3 ½ tbsp) unsalted butter
- 3 tbsp plain (all-purpose) flour
- 2 tsp English mustard
- 100g (3 ½ oz) mature Cheddar, grated
- 50g (1 ¾ oz) Stilton, grated
- 50g (1 ¾ oz) pecorino romano, finely grated
- 200g (7oz) dried farfalle
- 300g (10oz) mixture of cauliflower and broccoli florets, cut into small pieces
- Maldon Sea Salt
- black pepper
Method:
- Preheat the oven to 220ºC/425ºF/gas 7. Oil a 30 x 20cm (12 x 8in) baking dish.
- Put the milk in a saucepan, place on a low heat, bring to a simmer, then take off the heat.
- Melt the butter in a medium saucepan on a low heat, then stir in the flour and mustard for a minute until bubbling. A ladleful at a time, add the warm milk to the pan, stirring for about 5–10 minutes, until the sauce coats the back of a spoon. Stir in most of each of the cheeses, season to taste and take off the heat.
- Cook the farfalle in a large pan of boiling, salted water for half the cooking time stated on the packet, adding the cauliflower and broccoli for the final 3 minutes, then drain.
- Tip the pasta and vegetables into the sauce, stir together and spoon into the oiled baking dish.
- Scatter with the remaining cheeses and a grind of pepper, then bake for 20 minutes until golden and bubbling.
Where To Buy ‘Seriously Good Pasta’?
You can find where to purchase the NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Pip’s recipes!
