Starting with classic golden dough, and with "how to" sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta. Illustrated with beautiful photography and clear step-by-step instructions, whether you're a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art. Zielonka’s inventive mind has made him a much sought-after chef. Besides working at 180 The Strand, he also heads The Store X kitchen, where he has his own pasta space. Before this, he worked in London as a chef for six years, working at Padella, a pasta bar in London serving fresh, hand-rolled pasta with delicious sauces and fillings, and also at Polpo, known for its Venetian style fare using Italian cooking methods that includes pasta and pizzettes.

Now in The Pasta Man, Mateo reveals for the first time how you too can make his beautiful creations. Starting with classic golden dough, and with “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta.Illustrated with beautiful photography and clear step-by-step instructions, whether you’re a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art. We make a verdant dough by blending 125g blanched spinach with one egg, 250g Italian double-zero flour and an egg yolk, and bringing the mix together in a bowl with a fork. “Don’t be afraid of the dough,” he says. “You can always fix it. Too dry? Add a tiny bit of water. If pasta breaks, you can always roll it again.” Roberto said: “I hope to see our legume pasta in stores and restaurants across the country. It’s an exciting product and means individuals with food intolerances and preferences no longer have to miss out on great-tasting fresh pasta.”

After initially finding success selling the pasta at his now reopened restaurant, The Pasta Man is launching the product to the market.A Teesside restaurateur has expanded into food production after coming up with a new recipe inspired by his wife. Roberto Pittalis, who runs the popular Cafe Lilli in Norton, has marketed a new type of pasta which he says is the UK's first fresh, gluten free, vegan version.