Recipes
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...
How to Make Maccheroni al Ferro
Learn how to make maccheroni al ferro, a rustic tube shaped pasta typical of Calabria.
Maccheroni al Ferro with Artichoke Sauce
You'll want to keep a jar of marinated artichokes on hand at all times after making this creamy, tangy pasta dish.
Ricotta Truffle Agnolotti with Porcini Butter Sauce
Quicker to make than traditional agnolotti del plin, these mushroom-forward agnolotti use truffle oil and dried porcini mushrooms for depth and richness.