Farro Butternut Squash & Sage Pesto Salad
This ancient Tuscan grain makes a perfect match with seasonal butternut squash and a savory sage pesto. Who ever said lunch should be boring?
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.
How to Make Semolina Pasta Dough
Most often used for dragged pasta shapes like orecchiette and cavatelli, a simple semolina pasta dough recipe is the ultimate Southern Italian staple, and perfect intro to the world of fresh pasta – no machine required.
Hazelnut Gnocchi with Creamy Gorgonzola Sauce
Toasted, ground hazelnuts add a nutty flavor and coarse texture to traditional gnocchi in this simple yet rich Piedmont-inspired dish.
How to Salt Your Pasta Water Perfectly Every Time
Arrivederci, "salty like the sea." Take the guesswork out of how to salt your pasta water with this step-by-step guide.
Risotto al Nebbiolo with Robiola
A variation on the classic Piedmontese Risotto al Barolo, this Risotto al Nebbiolo is both elegant and bold–and can be made at a fraction of the cost.
Ribollita
The key to making a five-star ribollita is all about texture. In this recipe, we strike the perfect balance between "the chunky" and "the smooth."