I asked 5 chefs for their favourite pasta recipes and they kept saying the same thing

Pasta is one of those dishes that pleases everyone. It warms and nourishes the soul, providing an ultimate sense of comfort. It's a versatile dish that can be made up in any way you want, but it's not just a meal loved by home cooks.

While a big heaping plate of spaghetti bolognese may be a home cook's go-to or an easy recipe to slap up mid-week, pasta is also revered by some of the world's best chefs.

I asked a number of chefs to share their absolute favourite pasta recipes they always turn to when they need a comforting meal at home and one cooking tip kept coming up. When it comes to the pasta water, don't throw it away - reserve it for the end for help achieve a smooth, silky consistency for the sauces.

Rick Stein's chef son Jack echoes his father's love and admiration for seafood. Jack said: "This is one of my favourite seafood dishes in the world.

"It's so simple - just a few ingredients that come together to create the most wonderful bowl of comforting pasta, all in under 15 minutes."

Ingredients (serves 4)

• 400g dried spaghetti
• 50ml olive oil
• Four garlic cloves, thinly sliced
• ½ red chilli, seeded and finely chopped
• Three tbsp chopped flat-leaf parsley
• 1kg small clams, washed
• Two tbsp dry white wine

Method

Cook the pasta in a large pan of salted boiling water (around one teaspoon salt per 600ml water) for a couple of minutes under the packet instructions.

Meanwhile, put the olive oil, garlic and chilli into a small pan and heat until the garlic begins to sizzle. Lower the heat and cook gently for one to two minutes until the garlic is soft.

Add the clams and a splash of white wine to help them steam open - this will take a few minutes. Once the pasta has cooked, combine with the clams, garlic, chilli and olive oil and stir through a handful of parsley.

Top with more chopped parsley before serving generous portions in bowls.

Chef Roberta, Head Pastaia (pasta artisan) at Pasta Evangelists, said: "For me, orecchiette alle cime di rapa is pure comfort and tradition on a plate. I grew up in the region of Puglia where this dish is part of our identity. You'll see people even today hand-rolling the little ears of pasta in the streets of Bari - it's amazing to witness.

"The combination of the slightly bitter cime di rapa with the savoury anchovies and garlic is so simple, yet so rich and full of flavour. Every bite takes me straight back to my childhood and the family table, and that's why it will always be my favourite pasta dish!

"When I'm in the UK it has to be the Cherry Tomato Sauce with Spaghetti and a side of burrata which is one of my favourite dishes from Pasta Evangelists where I am Head Pastaia."

Ingredients

For the pasta

• 400g durum wheat semolina flour
• 160ml luke-warm water
• A pinch of salt

Alternatively, you can use 400g dried orecchiette.

For the sauce

• 500g turnip tops, tough stalks trimmed and cut into 4cm lengths
• Eight anchovies
• Three garlic cloves, sliced
• ½ tsp red chilli flakes
• 100ml extra virgin olive oil
• 50g pecorino cheese, grated (optional)
• Salt and black pepper, to taste

Method

Pour out the flour onto a flat work surface and make a small trough in the middle. Gradually add the lukewarm water to the trough, and begin to work the flour in with your fingers.

Once you've worked in most of the flour to form a dough, it's time to knead - about 10 minutes is enough to achieve an elastic, slightly bouncy consistency.

Leave the dough ball to rest for about 10 minutes at room temperature, covered with a damp tea-towel. Once rested, roll out the dough into a long rope-like shape with the palm of your hand - it should be about 1cm in width.

Using a knife, cut the rope into small pillows of dough around 1cm in length. This is the key step - using a non-serrated knife, press down slightly on each piece and roll along the work surface so that the dough turns onto itself. Press your finger into the concave to make the shape into a dome.

Leave them to dry on a clean tea-towel or wire rack for a couple of hours. Put a large pan of water on to boil for your pasta.

Put half of the olive oil in a wide frying pan with the anchovies and garlic, then put on a low heat. Warm gently for six minutes, or until the anchovies dissolve. Add the chilli flakes, then take the pan off the heat.

Cook the pasta and greens, then combine. Once the pan of water boils, add salt, then throw in the turnip tops and stir.

If you're using fresh pasta, let the turnip tops boil for five minutes, then add the orecchiette and cook for another three minutes. If you're using dried pasta, add it at the same time as the turnip tops and cook for two minutes less than the packet instructions.

Drain your pasta and turnip tops, saving some pasta water, then add them to the anchovy and garlic pan and place over a medium heat. Toss everything together with a ladle or two of pasta water, until the pasta is well coated.

Serve drizzled with the remaining olive oil and a dusting of grated cheese, if using.

Will, chef at two AA Rosette-winning The Club House on the Jurassic Coast, said: "One pasta dish I always come back to is saffron ravioli with monkfish and crevette. It was a real favourite on the menu at The Club House. There's something timeless about handmade ravioli.

"The process is calming, almost meditative, and the results are always worth it. This particular recipe combines bold seafood flavours with creamy mascarpone and the subtle warmth of saffron - it's rich, elegant, and just indulgent enough to feel like a treat.

"While making your own pasta might sound daunting, it's surprisingly achievable at home with a bit of patience. This is the kind of dish that's ideal for special occasions, it invites you to slow down and enjoy the process, then impress whoever's lucky enough to be at the table."

Ingredients

For the filling

• 100g monkfish
• 100g crevettes
• 100g mascarpone
• 30g grated parmesan
• Chives, finely diced
• 1/2 tsp salt
• Pinch of pepper

For the pasta dough

• A pinch of saffron
• 50ml white wine
• 400g pasta flour
• 225g egg yolks
• 2 tbsp salt
• 1 egg yolk (for sealing ravioli)

For the velouté

• Two fennel bulbs
• One bulb of garlic
• One bunch of dill
• 150ml double cream
• 50ml white wine
• Salt and pepper to taste

For the coulis

• One tin of piquillo peppers
• 100ml olive oil
• One garlic clove
• One sprig of thyme
• One tsp salt and pepper
• One tsp balsamic vinegar
• One tsp demerara sugar

For the garnish

• 50g grated Pecorino (for tuile)
• Four slices Parma ham

Method

Crush the saffron with your hands and soak in the white wine for ten minutes. Place the flour in a large bowl and mix in the salt.

In a separate bowl, whisk the egg yolks with the saffron and wine. Slowly add the egg mixture to the flour and knead until a dough forms. Add more flour if sticky. Cover and rest for at least 30 minutes.

To make the filling, cook the monkfish and crevettes in a pan on medium-high heat. Let cool, then mix with mascarpone, parmesan, chives, salt and pepper.

Roll out pasta using a pasta machine or rolling pin. Use a small cutter for the ravioli base and a slightly larger one for the tops. Spoon filling into the centre, brush edges with egg yolk, and seal with the top pasta sheet.

To make the coulis: wash and prep the piquillo peppers. Cook slowly in olive oil with garlic, thyme, salt and pepper for 15-20 minutes. Add balsamic, let cool slightly, then blend until smooth.

For the velouté: cook fennel and garlic in olive oil for 15 minutes without browning. Add white wine and reduce by half. Add double cream, bring to the boil, then remove from heat. Blend with dill until smooth.

Grate Pecorino onto baking paper and bake at 155°C for 15-20 minutes until golden.

Place Parma ham on a tray and bake at 170°C for 15 minutes until crispy. Cook the ravioli in boiling salted water for three to four minutes until al dente.

Plate the ravioli with coulis and velouté. Garnish with Pecorino tuiles and crispy Parma ham.

Head chef at Nottingham's modern Italian restaurant Bar Gigi, Connor said: "The Spaghetti Aglio e Olio only has three main ingredients, pasta, olive oil and garlic, it's so simple but really is all in the technique and quality of the products. As long as you have a really good olive oil, it will taste incredible!"

Ingredients

• 180g dried spaghetti
• Three tbsp olive oil
• Three garlic cloves, thinly sliced
• ½ tsp chilli flakes (adjust to taste)
• Salt to taste
• Fresh parsley, chopped (optional)
• Grated Parmesan (optional)

Method

Cook the pasta in salted water until al dente, reserving 100ml of the cooking water. Heat the olive oil in a pan and gently fry the garlic until golden. Add chilli flakes.

Toss the drained pasta into the pan with a splash of reserved water until evenly coated. Season, stir in parsley, and serve with Parmesan if you like.

The Spice Kitchen said: "The Spice Kitchen team love this recipe as it can be made with a few ingredients grabbed from the shops on the way home from work, or from your store cupboard.

"Our team loves this dish: it's a perfect go-to midweek meal when you're short on time but want to have something delicious."

Ingredients

• Three tbsp olive oil
• Two cloves of garlic, peeled and thinly sliced
• 200g Linguine (spaghetti also works)
• 10 Cherry tomatoes, halved
• One tsp Harissa Blend
• One 150g packet of Boursin Garlic & Herb soft cheese
• Two tbsp chopped chives

Method

Prepare all of your ingredients and bring a large pan of water to the boil with two tsp salt. Place a medium frying pan over a medium-low heat.

Add the olive oil and garlic and gentle sauté until soft and golden - do not let it brown. Cook your pasta as per packet instructions - continue with the steps below while it cooks.

Add the cherry tomatoes and Harissa blend to the garlic and turn the heat up to a healthy simmer. Cook until the tomatoes have broken down and their water almost evaporated - you should have a thick sauce.

Drain your pasta, keeping a little of the water to one side. Add the Bousin to the sauce and stir well, then stir in the pasta until completely coated.

Stir in the chives, and, if needed, a splash of pasta water to achieve a creamy consistency. Serve immediately - squeeze of lemon optional.