Barbecued Pork Belly Agnolotti del Plin
Barbecue on Saturday, fresh pasta on Sunday! One meal becomes two with these buttery, umami-packed agnolotti del plin, stuffed with leftover barbecued pork belly.
Ricotta and Chive Flower Ravioli
Herb-laminated pasta doesn't have to be limited to the usual basil and parsley. Carmela Sereno Hayes shows us how to dress things up with springtime chive flowers, which offer both beauty and flavor.
Chestnut Scarpinocc with Sage Brown Butter
Inspired by the flavors of Lombardy, these scarpinocc have a sweet earthy flavor thanks to the addition of chestnuts in the filling.
Busiate with Radish Greens & Basil
Meryl Feinstein shares her recipe for homemade corkscrew busiate served in a refreshing radish green and basil sauce. You'll never throw away those radish leaves again!
Sucareddi Alla Crema di Limone with Herb-Infused Breadcrumbs
Thick, Sicilian spaghetti are tossed in a creamy, lemon anchovy sauce and topped with homemade seasoned breadcrumbs in this recipe inspired by Sicilian roots.
Stinging Nettle Foglie d’Ulivo with Olives, Anchovies, and Capers
A puttanesca-like sauce meets stinging nettle leaf pasta and fresh burrata in this show-stopping fresh pasta dish.
Olive Malfaldine
Both the purple color and briny flavor of olives shines bright in this fresh olive pasta, shaped into long wide ribbons known as mafaldine.
Farfalle with Whipped Ricotta, Lemon Garlic Butter, and Peas
Creamy whipped ricotta serves as a luscious base for delicate farfalle and peas in this springtime pasta dish.
Malloreddus with Sardinian Sausage Ragù
One of Sardinia’s most iconic dishes, Malloreddus alla Campidanese consists of small, ridged semolina pasta and a saffron-infused sausage ragù. Recipe from the cookbook Bitter Honey by Letitia Ann Clark.
Gnocchi al Pesto Genovese
Light and fluffy gnocchi are served in an aromatic, basil pesto in this simple summer dish.