Recipes
Pea & Pecorino Ravioli ai Fiori
Made using our brass "forget me not" flower ravioli stamp, these stuffed pea and pecorino fiorini are most certainly on the memorable side.
Anolini in Brodo
Take a trip to Parma with these beef-and-parmesan stuffed "anolini," served in a rich, savory meat broth.
Garganelli with Ragù Bolognese
A classic dish of Emilia-Romagna, garganelli al ragù bolognese consists of handmade grooved pasta tubes coated in a hearty meat sauce.
Lemon Ricotta Tortelloni
Plump pockets filled with a lemon ricotta mixture, these tortelloni are the perfect way to practice your stuffed pasta skills and enjoy a simple yet...
French Onion Cappelletti in Brodo
French onion soup meets cappelletti in brodo in this half-French, half-Italian dish.
How to Make Perfect Cacio e Pepe
Making the perfect cacio e pepe is no easy feat. Even though this classic Roman pasta only has three ingredients, the technique can be tricky...
Gnocchi with Lentil & Sausage Ragù
A gnocchi recipe that pays homage to the classic Italian New Year's dish: cotechino con lenticchie, plump pork sausage served over a bed of stewed...
Truffle & Wild Mushroom Pici
Hand-rolled rustic pici are paired with truffle oil and wild mushrooms for a decadent, plant-based dish that's sure to impress.
Tortellini in Brodo
A classic dish from Emilia-Romagna, tortellini in brodo are tiny pockets of pasta filled with a mixture pork and cheese and served in a warm...