Fresh pasta

Basic eggs pasta

How to make homemade fresh pasta

Cannelloni making with egg pasta sheets

How to make cannelloni at home with fresh egg pasta sheets

Cavatelli

Potato dumplings (ver.1)

This is a first method for making homemade gnocchi without eggs in the dough.

Potato dumplings with eggs

This is a second method for making homemade gnocchi with eggs in the dough

Ravioli making with mold

Agnolotti

The agnolotti recipe is the one I usually make at home when I have leftover cooked meat. Christmas time is the best but actually I confess that I prepare them on many other occasions because they are delicious.

Cocoa tagliatelle (noodles)

Tagliatelle can be seasoned with melted butter and sage, with a game or duck ragout, or with cream and walnuts.

Egg spaghetti alla chitarra with duck sauce

Yesterday was a holiday. Holidays are beautiful. You have more time to think, stay with family and... cook. And so, thinking and thinking, this dish came out which we liked very much and which we publish in view of all the coming holidays. Few and simple ingredients for a tasty dish. And nothing is thrown away.

Egg spaghetti alla chitarra with speck

Spaghetti alla chitarra is a type of pasta typical of Abruzzo which is currently found everywhere in Italy. They can be produced with many different flours. In any case, the square section lends itself well to sauces rich in ingredients (lamb ragout is fabulous) or to poorer but enveloping condiments. Like this one which recalls carbonara due to the presence of eggs and speck. Quick and simple recipe for the whole year. Pasta without tomato.

Fresh fusilli with tuna & olives

In Italy there are many different shapes of fresh pasta. Mostly they are regional. And while egg pasta excels in the North, pasta made only with durum wheat flour and water is typical of the South like these Salento fusilli. My husband and I like them very much in this very simple version with tuna and olives. Easy, fast, inexpensive recipe that can be prepared all year round.

Green tagliatelle with prawns and bell peppers

Green egg tagliatelle are very good and lend themselves to be seasoned in many different ways. The dish we present to you is our creation. The tagliatelle are seasoned with a sauce in which two earth flavors dominate, peppers and leeks, and two water flavors, prawns and lumpfish roe. Here is the recipe.

Italian pasta dishes with king prawns and boiled ham

Have you ever tried combining crustaceans and ham in the same sauce to season pasta? A truly exceptional sauce comes out. Ideal for your special family occasions, your invitations or for Christmas and New Year's Eve dinner.

Italian short pasta with turkey and mushrooms

Fresh strozzapreti lend themselves to being seasoned with many different sauces. In this recipe the sauce is prepared with champignon mushrooms, turkey, tomato and aromatic herbs.

Ligurian trofie with vegetables

This recipe of mine takes its cue from the classic version of Ligurian trofie with pesto, potatoes and green beans but presents some variations. For example, I prepare a simple basil sauce without garlic and cheese that has nothing to do with traditional pesto. The dish is however very tasty and easy to digest and is ideal for those with dairy intolerance.

Ravioli stuffed with artichokes and lamb

I have always liked combining lamb meat with artichokes. It is probably a consequence of family traditions, hard to die. Thus was born the idea of making a filling for ravioli too. They are fantastic. Seeing is believing! The recipe is long and laborious, for some it will be a real challenge but it is really worth it ;))

Ravioli stuffed with salmon and potatoes

The filling for ravioli with salmon and potatoes is excellent when you have to organize a fish lunch or dinner. Many people like salmon. Ravioli can be prepared in advance. And then they can be seasoned simply. Ideal when you have guests or for Sunday lunch.

Red radicchio & sausage ravioli

These ravioli are excellent if seasoned with a light sauce perhaps made with fresh chopped tomatoes, just scalded with basil, chives and a drop of wine.

Tagliatelle wih king prawns

Tagliatelle with king prawns are an excellent first course. Few ingredients but they must be of quality to obtain good results. With fresh tagliatelle it becomes an exceptional dish. On this page you will not only find how to make the prawn sauce that goes well with any type of tagliatella but also the doses for Kamut egg tagliatelle to make at home.

Tagliatelle with mushroom and prawn sauce

Mare e monti (sea and mountains) tagliatelle are traditionally made with mushrooms and prawns. They are therefore a typical autumn dish even if in reality they can be made all year round with frozen mushrooms. This is my version with porcini mushrooms and fresh cherry tomatoes. Hypercaloric but once in a while ... ;))

Tagliatelle with wild mushrooms

This porcini mushroom tagliatelle recipe is fantastic and a bit different from usual. Different because the mushrooms are cooked in a tomato and pumpkin sauce. Porcini mushrooms and pumpkin are two typically autumnal ingredients and if the mushrooms are fragrant you will have a unique dish that will amaze your guests or your family.

Tricoloured vegetable ravioli

Harlequin ravioli are colored ravioli born for a themed dinner with friends. Guess the theme? Carnival, so the color was the inspiring source. Since the menu was quite rich I thought of a light vegetable-based filling. The sauce is also very simple, with tomato. Vegetarian ravioli, therefore. The ravioli dough is in three colors: yellow (saffron), red (beetroot) and green (spinach). The recipe is a bit long but it is really worth it.

Agnolotti of Friuli

The recipe has some difficulties in realization but is very gratifying; the filling is delicious and not very heavy.

Agnolotti of Piedmont

Piedmontese agnolotti are rich in ingredients. The filling is made with escarole, cooked meats and offal, eggs and parmesan. Various recipes. Each family has its own. At Christmas dozens are prepared and continue to be eaten in the following days. Or they are made between Christmas and New Year with leftover cooked meats.

Bolognese tagliatelle

Tagliatelle alla bolognese is a classic dish of the Italian tradition. And here the versions are wasted because everyone makes them according to family traditions and personal skills. There are those who make homemade pasta, those who buy fresh tagliatelle in specialized shops and limit themselves to making the ragout at home. Who even makes them even more simply with dry tagliatelle which are good anyway.

Cavatelli with broccoli and crab meat

Fresh cavatelli seasoned with broccoli cream and crab meat are a fairly common first course in Sicily. Cavatelli, dry and fresh, are a typical pasta shape of southern Italy and take different names depending on the region. In Sicily they are less common than elsewhere and take the name of cavatiddi, gnocculi and gnocchitti. The recipe is simple but of great flavor. You will surely surprise your guests with this type of combination.

Cavatelli with ricotta cheese (Apulia and Basilicata)

Poor first course made with simple ingredients but very appetizing. The recipe is very simple.

Cavatelli with rocket & olives (Apulia and Basilicata)

Excellent rustic first course with poor ingredients. The recipe is very simple if you use ready-made pasta; it presents some more difficulties if you also make homemade pasta.

Cavatelli with turnip tops (Apulia and Basilicata)

Poor first course but rich in taste, for people who love eating vegetarian. The recipe is simple; it presents some more difficulties if you want...

Orecchiette with horse meatballs (Apulia)

Orecchiette is a typical pasta shape of Puglia and all of southern Italy. They can however be found throughout Italy in well-stocked supermarkets. Many are the Apulian recipes with orecchiette. This is one of the most typical.

Orecchiette with red bell peppers (Basilicata)

The recipe is very easy, excellent if made in summer with fresh products. Typical of Basilicata where they use sweet red peppers a lot, so much so as to dry them and then use them in many different preparations.

Pasta with beans (Latium and Abruzzo)

Sagne is a type of homemade pasta typical of central Italy. It is found in traditional recipes in Abruzzo or Ciociaria. It is cut in different ways and seasoned differently depending on the area. The most recurring recipes, however, are sagne and beans or sagne and chickpeas. I propose my version of sagne and beans as I learned it from my Abruzzese grandmother who already then avoided sautéing to make the dish more digestible. Furthermore she cooked pasta and beans in different waters but here schools of thought divide ;))

Pumpkin pasta rings (North of Italy)

The pumpkin tortelli I present to you are a recipe from the culinary tradition of northern Italy. In this case the filling is characterized by pumpkin combined with amaretti cookies. The shape can vary as I learned by tasting them in various places. Also the filling can undergo variations as I explain later. This fresh pasta is very versatile and is good for both vegetarian menus and complete menus where you don't want to weigh down the first course too much. Excellent Christmas recipe.

Strozzapreti from Emilia

We explain how to make this type of fresh pasta in the Emilian way and how you can season it.

Tortellini with cream-and-ham sauce

Tortellini with cream and ham are a very quick first course to make, ideal even for those who are not very expert in the kitchen. What I propose is our home recipe.

Tortellini from Romagna (cappelletti)

Cappelletti Romagnoli are the classic dish for Christmas lunch. You can make them dry with a mixed meat and cheese filling according to a more modern version which is the one we present to you. Or, according to original tradition, in broth with a filling of only cheeses.

Fresh pasta without eggs as Calabria women are used to make at home by Gino Larosa