Recipes
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Rigatoni with Sausage Fennel Ragù & Whipped Ricotta
A dish inspired by dads, for dads. Thinly sliced fennel adds a touch of sweetness, while Italian sausage creates instant flavor in this ragù rigatoni.
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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.
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Italian Gin & Tonic
Sweet vermouth and Italian red bitters give this gin and tonic an Italian twist that's both refreshing and complex.
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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.
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Tortellini with Parmesan Zabaglione
Homemade tortellini are served with a luscious sauce of egg yolks, grated Parmesan, and heavy cream.
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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.
Cooking Tips
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Interview with EXAU Olive Oil co-founder, Skyler Mapes
Skyler Mapes, co-founder of EXAU Olive Oil, shares the vision and mission for the family-owned olive oil company and gives us tips for buying, using, and, storing olive oil for better.
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The Science Behind the Eggs in Your Pasta
They say pasta is an art, but it can be a science too. Here's an in-depth explanation of how eggs play a role in your pasta dough.
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A Simple Hack for Grating Parmigiano Faster & Finer
Here's why you should always grate your own Parmigiano and Pecorino, plus the simplest, fastest way to achieve a fine grate.
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How to Use a Ravioli Mold
Tips, tricks, and step-by-step photos for using a wooden ravioli mold.
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Three Tips for Making Better Anolini
Plump and cheery, anolini pasta is a joy to admire. Here's how to make them perfectly every single time.
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An interview with Chef Joe Sasto: Mastering the art of pasta from unexpected places
Chef Joe Sasto shares his Michelin-star advice for making better pasta and finding culinary inspiration in unusual ways.
Italian Stories & More
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Interview with EXAU Olive Oil co-founder, Skyler Mapes
Skyler Mapes, co-founder of EXAU Olive Oil, shares the vision and mission for the family-owned olive oil company and gives us tips for buying, using, and, storing olive oil for better.
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Father’s Day Gift Guide for Pasta Dads
Not sure what to get your pasta-lovin papà for Father’s Day this year? We reached out to a few of our favorite “pasta dads” and asked them to share the pasta-making essentials they love most.
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Uncovering the Life of Marcella Hazan through Film
Get a sneak peek at a soon-to-be-released documentary that reveals the story of the beloved Italian cookbook writer, Marcella Hazan.
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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.
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An interview with Chef Joe Sasto: Mastering the art of pasta from unexpected places
Chef Joe Sasto shares his Michelin-star advice for making better pasta and finding culinary inspiration in unusual ways.
