Basic Pasta Dough, Two Ways
Your pasta dough 101 guide, covering the basic ingredients and techniques for making fresh egg pasta dough and semolina pasta dough.
Italian Gin & Tonic
Sweet vermouth and Italian red bitters give this gin and tonic an Italian twist that's both refreshing and complex.
Spaghetti Chitarra alla Puttanesca
With cherry tomatoes, garlic, anchovies, capers, and chili pepper flakes, this classic Neapolitan pasta dish is unapologetic about its intense flavor.
Tortellini with Parmesan Zabaglione
Homemade tortellini are served with a luscious sauce of egg yolks, grated Parmesan, and heavy cream.
Corzetti Stampati with Seared Mushrooms, Marjoram & Pine Nuts
Meryl Feinstein of Pasta Social Club shares her go-to corzetti pasta dough recipe with a buttery mushroom sauce that's a twist on Ligurian tradition.
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.
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.