Michela Chiappa explores some amazing variations of pasta, starting with gorgeous Gnocchi Tricolore served with a creamy hazelnut sauce, making them small and evenly sized so they stay light and fluffy.
In Bardi in Northern Italy, Michela calls in on her Dad's cousin, Paolo, who's a master baker and makes the best Torta di Patate and Spinaci - pasta pies filled with potato and spinach - and also visits a parmesan farm.
Back home in Wales, Michela makes Pancake Nidi with a classic tomato sauce, and demonstrates how to make the most simple of Italian sauces - olive oil, garlic and chilli - then serves it with a fantastic gluten-free tagliatelle, proving that even if you're wheat intolerant, you can still enjoy the gorgeous taste of pasta.
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