Recipes
Orecchiette with Saucy Arugula, Semi-Dried Tomatoes & Burrata
A colorful, flavor-packed pasta that’s a love letter to Puglia. Orecchiette gets dressed in a vibrant arugula sauce, crowned with semi-dried cherry tomatoes and creamy...
How to Make Orecchiette
Learn how to make orecchiette by hand—the iconic “little ears” pasta from Puglia. We’ll guide you through its origin story, step-by-step shaping technique, and the...
Taleggio Caramelle with Cabbage and Leeks
Inspired by the hearty winter flavors of northern Italy, these candy-shaped caramelle are filled with tangy taleggio, then served over a bed of buttery cabbage sautèed with...
Silky Marinated Zucchini Pasta Salad
Rigatoni gets tossed with thinly sliced marinated zucchini, fresh mozzarella, and pine nuts in this summer-time pasta salad inspired by a Roman Jewish dish.
Corzetti Stampati with Seared Mushrooms, Marjoram & Pine Nuts
I’m a huge fan of Ligurian food. The flavors are, typically, light and refreshing—think Genovese pesto and focaccia, of course, but also vegetables and herbs,...
Basic Pasta Dough, Two Ways
Your pasta dough 101 guide, covering the basic ingredients and techniques for making fresh egg pasta dough and semolina pasta dough.
Spaghetti Chitarra alla Puttanesca
With cherry tomatoes, garlic, anchovies, capers, and chili pepper flakes, this classic Neapolitan pasta dish is unapologetic about its intense flavor.
Tortellini with Parmesan Zabaglione
Homemade tortellini are served with a luscious sauce of egg yolks, grated Parmesan, and heavy cream.
Thanksgiving Leftover Cappelletti
Leftover mashed potatoes and stuffings make up the base of the filling for these Thanksgiving-stuffed cappelletti.