Domenica Marchetti’s Apple Crostata
Move over, apple pie. This crostata recipe uses a buttery pasta frolla crust with a simple filling that leaves out the spices in order to let the apple flavor shine through.
Thanksgiving Leftover Cappelletti
Leftover mashed potatoes and stuffings make up the base of the filling for these Thanksgiving-stuffed cappelletti.
Autumn Lasagne with Winter Squash, Roasted Onions & Sage
Sweet winter squash, roasted red onions, and rich Alpine cheeses layered between sheets of fresh pasta, then baked into a heavenly tower of fall flavors and topped with crisp, crackly sage.
How to Use a Ravioli Mold
Tips, tricks, and step-by-step photos for using a wooden ravioli mold.
Pesto-Ricotta Filled Raviolo with Brown Butter, Crispy Sage & Walnuts
Want to impress your next dinner guests without laboring over pasta dough for hours? Make this. They'll never know there's only two ingredients in the filling.
Bettina’s Stranguggi from The Pasta Grannies Comfort Cooking Cookbook
A sneak peek recipe from the new Pasta Grannies: Comfort Cooking book. Bettina shares her stranguggi pasta recipe (similar to cavatelli), which she serves with a special white bean called cannellina bianca and stewed greens.
Mason Jar Gelato with Ricotta, Coffee & Honey
No ice cream machine? No problem. Similar to mason jar ice cream, mason jar gelato is incredibly easy to make at home. All you need is a mason jar and a little shake, shake, shake!
Behind the Scenes with Tuscan Splatterware Ceramicist Giulio Lucarini
Drip, drop. Split, splat! Ever wondered how splatterware is made? We go behind the scenes with Tuscan ceramicist Giulio Lucarini to find out.
Pasta al Fumo: Spicy Tomato Pici
Meryl Feinstein of Pasta Social Club shares her vegetarian take on "pasta al fumo," a smoky-spicy pasta hailing from the Tuscan town of Cortona. Think: vodka sauce's smokin' hot cousin.
Summertime Bolognese
This lighter, veggie-forward take on bolognese comes together in about an hour and lends itself well to endless substitutions.