Top Australian chef reveals how to make authentic Italian pasta at home – and it’s a secret recipe even amateurs can master

A top Australian chef has revealed his ultimate culinary tips for home cooks – including what ingredient you cannot go without if you want to make a ‘perfect’ plate of pasta.

Italian-Australian professional Dario Nencioni is the head chef at famous Sydney restaurants Bottega Coco, Luna Lu, and Cardea.

All three restaurants have a cult following with thousands of overjoyed reviewers bestowing the popular spots with five-star ratings.  

The talented cook told FEMAIL he began his journey in the heart of Tuscany as a child.

‘My nonna and mum were both exceptional cooks and taught me traditional Tuscan recipes and the importance of using fresh, local ingredients,’ he said.

‘When it comes to my favourite dish to cook, it’s undoubtedly wild boar ragù pappardelle pasta. This dish embodies the rich flavours of Tuscany and allows me to showcase traditional techniques and ingredients that I hold dear.  

‘The slow-cooked ragù combined with the broad pappardelle noodles creates a hearty, satisfying meal that I love preparing for others.’

Chef Dario’s top tips everyone should know before cooking pasta include always opting for high-quality ingredients – and a specific kind of flour.

Top Australian chef Dario Nencioni has revealed his ultimate culinary tips for home cooks

Italian-Australian professional Dario Nencioni is the head chef at Sydney restaurants Bottega Coco, Luna Lu [pictured], and Cardea

‘The foundation of great pasta lies in the quality of your ingredients. Use ’00’ flour for a silky texture and fresh eggs for a rich flavor. The better the ingredients, the better your pasta will taste,’ he said.

He also shared that novice chefs often mix up the cooking times for homemade pasta and overdo it.

‘Fresh pasta cooks much faster than dried pasta, usually in just two or three minutes. Keep a close eye on it and test for doneness frequently to ensure it’s perfectly al dente.’

How to make delicious pappardelle pasta at home

Ingredients 

Method 

1. Prepare the sauce:

Heat the olive oil in a large skillet over medium heat.

Add the guanciale (or pancetta) and cook until it becomes crispy and golden brown, for five-to-seven minutes.

Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Chef Dario’s top tips everyone should know before cooking pasta include always opting for high-quality ingredients – and a specific kind of flour

2. Cook the aromatics:

The chef said amateurs mix up cooking times for homemade pasta and overdo it

Add the chopped onion to the skillet and cook until it becomes soft and translucent, about five minutes.

Add the minced garlic and red pepper flakes (if using) and cook for another minute.

3. Make the sauce:

Crush the whole peeled tomatoes with your hands or a fork and add them to the skillet.

Bring the mixture to a simmer and cook for about 15 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.

4. Cook the pasta:

While the sauce is simmering, bring a large pot of salted water to a boil.

Add the pappardelle pasta and cook according to the package instructions until al dente. Save one cup of pasta cooking water.

Chef Dario began his culinary journey by cooking at home with his mother and grandmother 

5. Combine pasta and sauce:

Add the cooked guanciale back to the sauce and then drain the pasta and add it to the skillet with the sauce.

Toss to combine, adding some of the reserved pasta water if needed to reach the desired consistency.

6. Finish the dish and serve:

Remove the skillet from heat and stir in the grated Pecorino Romano cheese.

Plate the pasta, garnish with extra Pecorino Romano cheese if desired, and enjoy your homemade Pappardelle Pasta all’Amatriciana!