Our family's pasta company has been producing artisanal pasta since 1933. When I eventually took over the family company, I decided to create a different, original kind of pasta, better than anything we've had before. After extensive research, we finally came up with the Spinosini in the year 2000, and it became a big hit all over the world.

Eggs are the most important ingredient in making Spinosini. They are broken in by hand, one by one. The particular breed of Livornese chickens who produce them are fed with cold-pressed sunflower seed oil, rich in vitamin E and Omega 3, which is added to their regular mix of grains. I am so proud of the Spinosini because it is representative of all the specialty products from my home-region, Campofilone. Fourteen ladies work in the pasta factory making each strand of Spinosini by hand. It is truly a labor of love.

To judge whether a pasta is of good quality you must look at how it keeps during the cooking process-it must stay al dente and not lose its shape or color. Another important thing to consider is how the pasta has been produced, which will affect its texture. The pasta should have a suitable coarseness and porosity, such that it encourages the sauce to stay on it.

I think pasta is moving away from heavy sauces, and instead chefs are focusing on light, healthy concoctions that are simple to assemble. My recipe for Spinosini with prosciutto and lemon is my favorite way of enjoying pasta. Vegetarians will like my recipe for Spinosini with garden vegetables. It is full of nutrients and literally takes ten minutes to make! Since Spinosini is not yet available in China, you can use other pastas as a substitute, like angel hair pasta.

Through these easy pasta recipes, I hope that you will be able to incorporate classic Italian home-cooking into your hectic lifestyle here in Beijing. Tanti Saluti!

Spinosini with Garden Vegetables
(Serves 4)
250g Spinosini
60g extra virgin olive oil
60g Parmesan cheese, grated
50g carrots, finely diced
50g cherry tomatoes, quartered
50g bean sprouts
5g basil leaves
1 garlic clove, mashed and coarsely chopped
Vegetable stock is optional

In a large frying pan, heat the olive oil over a medium to low flame. Add the garlic and fry until fragrant, then add the basil to all the vegetables and cook for 5 minutes. Add the bean sprouts and cook for another 3 minutes, then add the cherry tomatoes last and cook until they are just heated through. If the sauce begins to look too dry, add a few tablespoons of vegetable stock. Make sure the stock is hot when you add it. Season the pasta sauce with salt and pepper. In a separate pot, heat 5 liters of salted water until boiling. Add the Spinosini and boil for 2 minutes, or until al dente. Drain the water and toss the Spinosini with the vegetable sauce. Sprinkle parmesan cheese all over and serve immediately.

Spinosini with Shrimp and Hazelnuts
(Serves 4)
250g Spinosini
150g shrimp, shelled
100g broccoli, blanched and coarsely chopped
60g extra virgin olive oil
30g onions, coarsely chopped
30g hazelnuts, coarsely chopped and toasted

First, cut the raw shrimp into 5mm thick slices and set aside. Put olive oil in a large frying pan and heat on a medium to low flame. Then, add the onions and cook slowly until translucent. Add the broccoli and the sliced shrimp and cook gently for 5 minutes, then season with salt and pepper. In a separate pot, heat 5 liters of salted water until boiling. Add the Spinosini and boil for two minutes, or until al dente. Drain the water and add the Spinosini to the shrimps and broccoli. Toss together well and sprinkle the hazelnuts on top. Serve immediately.

Spinosini with Prosciutto and Lemon
(Serves 4)
250g Spinosini
80g (3 slices) prosciutto
70g extra virgin olive oil
40g Parmesan cheese, grated
15g parsley, finely chopped
4g lemon peel, grated
150g (1 ladle) cooking water from boiling the Spinosini

First, cut the prosciutto into small strips. In a large frying pan, heat the oil over medium to low heat, then fry the prosciutto gently, without browning. In a separate pot, heat 5 liters of salted water until boiling. Add the Spinosini and boil for two minutes, or until al dente. Drain the Spinosini and retain the cooking water. Add the Spinosini to the frying pan with prosciutto, and add a ladleful of the cooking water as well. Cook for about 1 minute and remove from the heat before adding the grated lemon zest, followed by the Parmesan cheese. Toss everything gently, then add the chopped parsley, and, if you like, you can add more cooking water and a drop of oil. Serve immediately.

Vincenzo Spinosi has come a long way since quitting school at the age of 11. In the year 2000, he was awarded the Five Star Diamond Award from the American Academy of Hospitality and Sciences. You can try Spinosini dishes at the St. Regis' Danieli's all through January. They were created with the help of St. Regis' Executive Chef Marco Mazzei (left) and chef Paolo Antinori (right).