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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.
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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.
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Thanksgiving Leftover Cappelletti
Leftover mashed potatoes and stuffings make up the base of the filling for these Thanksgiving-stuffed cappelletti.
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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.
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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.
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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.
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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!
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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.
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Summertime Bolognese
This lighter, veggie-forward take on bolognese comes together in about an hour and lends itself well to endless substitutions.
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Cassatelle: Chocolate & Ricotta Fritters
Love cannoli? Then you're going to adore cassatelle, fried half-moon pastries filled with sweet ricotta and chocolate chips. In this recipe, we walk you through how to make this delightful Sicilian pastry at home – it's easier than you think!
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Leek, Pea & Mint Mezzelune with Asapragus & Burrata
Bursting with an array of spring flavors, these half-moon ravioli feature caramelized leeks, green peas, and fresh mint.
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Emiko Davies’ Carrot Mostarda, Mustard, and Prosciutto Cicchetti
A sneak peek recipe from Emiko's new Venetian-inspired cookbook, Cinnamon & Salt.
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Sunday Roast Beef & Mashed Potato Doppio Ravioli
Beef roast one day, ravioli the next. Contributor Jon Bennion shows you how to turn your roast leftovers into hearty double ravioli pockets, served with unctuous roast gravy.
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Smoked Salmon & Mascarpone Anolini with Buttery Peas
Little pasta stars embrace a creamy, smoked salmon and herb filling, served with butter-coated peas and rosy pink peppercorns in this Jewish-inspired pasta dish.
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Spinach & Dill Farfalline with Whipped Goat Cheese
Fresh dill gives these mini farfalle a vibrant color and slightly sweet taste, all served in a lemony garlic butter sauce and creamy goat cheese spread.
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Handkerchief Pasta with Lemon Butter, Capers, Dill and Panko
Known as "fazzoletti" in Italy, handkerchief pasta is a lazy pasta maker's dream come true. Here, contributor Emilie serves the wide silky sheets with a bright lemon butter, caper, and dill sauce.
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How to Make Marbled Pasta Dough
Learn how to add a groovy look to your pappardelle and lasagna with this step-by-step guide on marbled pasta dough.
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Three-Cheese Beetroot Ravioli with Figs, Walnuts & Thyme
Nothing says "I Love You" quite like hot pink postage stamp ravioli filled with three cheeses and a touch of honey.
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Pink Ombre Gravellus Pasta
Inspired by the wild carnation flowers of Sardinia, this frilly ombre pasta will have you feeling tickled pink.
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Nero D’Avola Tagliolini with Porcini Mushrooms, Sicilian Sausage, and Goat Cheese
With regional ingredients like Nero d'Avola wine and Sicilian sausage, this dish has Sicilian roots, but it can easily be adapted to ingredients you have no matter where you live.
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Scratch-Made Rigatoni with Lemon Parmesan Sausage and Broccolini
Intermediate Chef takes the classic broccoli-and-sausage pasta pairing to new heights with this scratch cooking-forward recipe.
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Handkerchief Pasta with Slow Cooked Beef Cheek Ragu
Silky sheets of egg pasta embrace a hearty beef cheek ragu in this comforting, "lazy Sunday" kind of dish.
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Mashed Potato Agnolotti in Garlic-Shallot Broth
Yes, it’s possible to have your mashed potatoes and pasta too. In this feel-good holiday recipe, Meryl Feinstein from Pasta Social Club shows you how to make creamy potato-and-chive-filled agnolotti, served in a flavorful homemade broth.
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Spinach Casarecce with Gorgonzola
Spinach pasta dough is shaped into ridged casarecce, then served with a brown butter gorgonzola sauce, toasted hazelnuts, and crispy oregano.
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Beetroot, Goat Cheese, and Hazelnut Ravioli
Contributor Emilie takes us to a special place where beetroot salad becomes ravioli and gets dressed with browned butter.
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Fresh Egg Pasta Dough for Ravioli
A rich, silky dough with a pliable form, perfect for shaping ravioli, tortellini, and more.
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These Autumnal Colored Cavatelli are the Perfect Pasta Project for a Fall Day
Learn how to color your cavatelli (or any pasta for that matter) with this recipe tutorial that follows an autumn-inspired palette.
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Missy Robbins’ Spaghetti alla Carbonara Recipe
Snag a peek at the renowned NYC pasta chef's perfected carbonara recipe as featured in her cookbook, Pasta.
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Roast Pumpkin Risotto with Crispy Sage
Oven-roasted pumpkin and sage leaves fried in brown butter give this risotto all the warm and cozy fall feels.
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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.
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Fried Zucchini Blossoms
The perfect snack on a hot summer's day, these fried zucchini flowers have a bright, flavorful crunch.
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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.
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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.
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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!
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Nonno Oreste’s Peanut Torrone
The classic Italian nougat known as "torrone" gets reimagined with this traditional family recipe, which uses peanuts and rainbow sprinkles.
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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.
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Sourdough Semolina Focaccia with Mixed Olives
Let it rise, baby, let it rise. With its long rise time and zesty olive topping, this semolina sourdough focaccia is fluffy and full of that tangy sourdough flavor.
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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.
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Fried Triangoli with Infornata Dry Olives
Wonton wrappers are filled with an olive, fig, and herb filling then folded into triangles and fried to perfection for a sweet and savory appetizer inspired by the humble ingredients of Southern Italy.
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Olive Fresca Verde
You'll want to spoon this bright and zesty olive-forward condiment over just about everything, from focaccia and pasta to roasted veggies and meat.
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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.
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Focaccine Morbide
Soft and fluffy, these tomato and olive topped "focaccine," or mini focaccia are the perfect foundation to any aperitivo or afternoon Italian snack.
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Piadina Romagnola
Made with just flour, lard or olive oil, salt, and baking soda, piadina is a griddled flatbread typical of Emilia-Romagna. Here we've shared a foolproof method for making them in less than 30 minutes.
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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.
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Nonna Rita’s Chocolate Cookies
Lightly sweetened with honey and cinnamon, these chocolate cookies get a second dose of decadence thanks to a rich chocolate icing.
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Vegan Torta della Nonna
Your vegan friends will be wondering if you've duped them all night long with this plant-based Italian custard cake.
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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.
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Gnocchi al Pesto Genovese
Light and fluffy gnocchi are served in an aromatic, basil pesto in this simple summer dish.
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Spaghetti alla Chitarra with Lima Beans, Pancetta, and Pecorino
Inspired by the flavors of Rome, this dish pairs fresh spaghetti alla chitarra with mellow lima beans and salty pancetta and pecorino romano.
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5 Tips for Perfecting Spaghetti alla Chitarra
Making fresh spaghetti alla chitarra is no easy feat. But, with these five tips and a little practice, you can learn how to "play" the chitarra and create beautiful, square spaghetti in no time!
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Pastiera di Riso
Infused with orange blossom water, vanilla, and cinnamon, this classic Italian Easter rice pie will have your guests swooning for more.
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Calabrian Easter Bread
Known as "cuculi" in Calabria, this traditional Italian Easter bread is soft and brioche-like, with a touch of sweetness.
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Rigatoni with Yellow Pepper Special Sauce & Spicy Sausage
Roasted yellow peppers are blended together with onions, broth, and cream to create a luscious saffron-colored sauce in this crowd-pleasing sausage rigatoni dish.
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White Truffle Gnocchi Gratinate
Light and tender potato gnocchi are bathed in a heavenly white truffle cream sauce in this Florence-inspired dish.
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Semolina Beet Pasta
Learn how to make a vibrant, ruby-colored pasta full of health-affirming nutrients with this simple beet semolina pasta recipe.
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Pea & Pecorino Ravioli ai Fiori
Made using our brass "forget me not" flower ravioli stamp, these stuffed pea and pecorino fiorini are most certainly on the memorable side.
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Nonna Rita’s Honey Cookies
These oblong, crunchy Calabrese honey cookies are perfect for dipping in your morning cappuccino or afternoon espresso.
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Spinach Risotto Verde
Colored green with pureed spinach, this risotto verde, or "green risotto," is a creamy and delicious recipe for spring.
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Anolini in Brodo
Take a trip to Parma with these beef-and-parmesan stuffed "anolini," served in a rich, savory meat broth.
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Garganelli with Ragù Bolognese
A classic dish of Emilia-Romagna, garganelli al ragù bolognese consists of handmade grooved pasta tubes coated in a hearty meat sauce.
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Polpette di Riso
An Italo-Canadian takes on a journey through making one of her nonna's special Calabrese recipes: cheesy, fried rice balls called "polpette di riso."
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Lemon Ricotta Tortelloni
Plump pockets filled with a lemon ricotta mixture, these tortelloni are the perfect way to practice your stuffed pasta skills and enjoy a simple yet satisfying meal.
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French Onion Cappelletti in Brodo
French onion soup meets cappelletti in brodo in this half-French, half-Italian dish.
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How to Make Perfect Cacio e Pepe
Making the perfect cacio e pepe is no easy feat. Even though this classic Roman pasta only has three ingredients, the technique can be tricky to get right.
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Gnocchi with Lentil & Sausage Ragù
A gnocchi recipe that pays homage to the classic Italian New Year's dish: cotechino con lenticchie, plump pork sausage served over a bed of stewed lentils.
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Truffle & Wild Mushroom Pici
Hand-rolled rustic pici are paired with truffle oil and wild mushrooms for a decadent, plant-based dish that's sure to impress.
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Cuccidati: Sicilian Fig Cookies
A Christmas tradition in Sicily, these fig-filled treats are essentially a grown-up version of fig newtons.
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Zimsterne
Popular throughout Germany, Austria, and Italy's Alto-Adige region, these spiced star-shaped cookies taste just like Christmas.
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Tortellini in Brodo
A classic dish from Emilia-Romagna, tortellini in brodo are tiny pockets of pasta filled with a mixture pork and cheese and served in a warm broth.
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Amaretti Morbidi
Delicate, crumbly, and packed full of almond flavor, amaretti morbidi, or "soft amaretti," are Italian cookies that you'll no doubt want to add to your holiday dessert tray.
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Bicerin: The Iconic Drink of Turin, Italy
Bicerin is a rich and decadent drink hailing from Turin, Italy. It is served hot in a clear glass so that the layers of hot chocolate, coffee, and lightly whipped cream are visible.
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Pandolcini Genovese
Miniature versions of the sweet Italian Christmas cake called Pandolce Genovese, these cookies are dense, crumbly, and speckled with dried fruit in each bite.
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How to Make a Taralli Wreath
Learn how to make a festive, edible taralli wreath made from the popular Italian ring-shaped snack.
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Maccheroni al Ferro with Artichoke Sauce
You'll want to keep a jar of marinated artichokes on hand at all times after making this creamy, tangy pasta dish.
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How to Make Maccheroni al Ferro
Learn how to make maccheroni al ferro, a rustic tube shaped pasta typical of Calabria.
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December Recipe Contest: Italian Cookies
Submit your best Italian cookie recipe by December 15th for the chance to win a cookbook.
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Black Pepper Taralli
Crunchy and highly addictive, these ring-shaped taralli are flavored with fresh black pepper for a piquant kick.
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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?
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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.
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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.
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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.
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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.
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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."
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Pappardelle with Beef Short Rib Ragù
Wide and silky pappardelle act as the perfect sauce-capturing vehicle for a rustic beef short rib ragù.
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How to Make Gnocchi
A step-by-step guide to making light and fluffy potato gnocchi.
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November Recipe Contest: Piedmont
Each month, we host a themed recipe contest, inviting home cooks across the world to submit their best Italian dishes to the q.b. community. And this month, we're headed to Piedmont!
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Simple Tuscan Soup
A hearty vegetable-rich soup takes you to Tuscany with leafy kale, cannellini beans, and even some slices of garlic-rubbed bruschetta to serve.
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Kale Pesto Cappelletti with Butternut Squash Sauce
A classic filled pasta shape from Romagna gets a Tuscan twist with homemade kale pesto, topped with butternut squash and sage.
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Tomato Pici alle Briciole
This recipe for homemade pici pasta marries two Tuscan favorites: tomatoes with garlic and breadcrumbs.
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Sliceable Pappa al Pomodoro
A classic Tuscan recipe for Pappa al Pomodoro gets an update with a golden crust and sliceable shape.
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Olive-y Chickpea Crostini
Chickpeas are coated in a salty olive dressing and served warm on top of thick, toasted slices of bread in this crowd-pleasing Tuscan-inspired appetizer.
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Aglione Sauce
Often paired with thick pici pasta, this garlicky tomato sauce typical of Tuscany calls for just a few simple ingredients.
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October Recipe Contest: Tuscany
Cue up the pici: October's recipe contest theme is Toscana. And yes, there is a winning prize.
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Pear Ciambella
This sweet and juicy twist on the classic Italian ring cake is the perfect fall weekend baking project.
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Peposo Junipero: Peppery Tuscan Beef Stew with Juniper Berries
Inspired by a rural Siena dinner, this twist on the traditional Tuscan beef stew uses juniper berries in addition to whole black peppercorns and herbs.
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Tomato Eggplant “Sun” Ravioli
A modern take on eggplant parmesan, these sun-shaped tomato eggplant ravioli are the perfect way to use up those end-of-summer nightshades.
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Tagliatelle with Prosciutto and Butter
If there's one dish that sums up the primary flavors of Emilia-Romagna, it's this one.
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Peach Burrata Pistachio Salad
Juicy end-of-summer peaches are topped with creamy burrata and crunchy pistachios for a salad that comes together in five minutes flat.
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How to Make Tagliatelle
New to making fresh pasta at home? Start with tagliatelle. Versatile and quick to make, this is one fresh pasta shape we'll never tire of.
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Homemade Garganelli Pasta
If you love rigatoni, then you'll soon be head over heels for these lined tubes of fresh egg pasta dough typical of the Emilia-Romagna region.
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Homemade Corzetti Pasta
These little stamped discs of pasta from Liguria are not only beautiful to look at but very simple to make.
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Fresh Egg Pasta
Silky, rich, and golden yellow, fresh egg pasta is nothing short of pure decadence. Although the ingredient list is short, getting the technique down takes a bit of practice.