Recipes

Your pasta dough 101 guide, covering the basic ingredients and techniques for making fresh egg pasta dough and semolina pasta dough.

Sweet vermouth and Italian red bitters give this gin and tonic an Italian twist that's both refreshing and complex.

With cherry tomatoes, garlic, anchovies, capers, and chili pepper flakes, this classic Neapolitan pasta dish is unapologetic about its intense flavor.

Homemade tortellini are served with a luscious sauce of egg yolks, grated Parmesan, and heavy cream.

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.

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.

Leftover mashed potatoes and stuffings make up the base of the filling for these Thanksgiving-stuffed cappelletti.

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.

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.

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.

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!

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.

This lighter, veggie-forward take on bolognese comes together in about an hour and lends itself well to endless substitutions.

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.

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!

Bursting with an array of spring flavors, these half-moon ravioli feature caramelized leeks, green peas, and fresh mint.

A sneak peek recipe from Emiko's new Venetian-inspired cookbook, Cinnamon & Salt.

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.

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.

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.

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.

Learn how to add a groovy look to your pappardelle and lasagna with this step-by-step guide on marbled pasta dough.

Nothing says "I Love You" quite like hot pink postage stamp ravioli filled with three cheeses and a touch of honey.

Inspired by the wild carnation flowers of Sardinia, this frilly ombre pasta will have you feeling tickled pink.

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.

Intermediate Chef takes the classic broccoli-and-sausage pasta pairing to new heights with this scratch cooking-forward recipe.

Silky sheets of egg pasta embrace a hearty beef cheek ragu in this comforting, "lazy Sunday" kind of dish.

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.

Spinach pasta dough is shaped into ridged casarecce, then served with a brown butter gorgonzola sauce, toasted hazelnuts, and crispy oregano.

Contributor Emilie takes us to a special place where beetroot salad becomes ravioli and gets dressed with browned butter.

A rich, silky dough with a pliable form, perfect for shaping ravioli, tortellini, and more.

Learn how to color your cavatelli (or any pasta for that matter) with this recipe tutorial that follows an autumn-inspired palette.

Snag a peek at the renowned NYC pasta chef's perfected carbonara recipe as featured in her cookbook, Pasta.

Oven-roasted pumpkin and sage leaves fried in brown butter give this risotto all the warm and cozy fall feels.

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.

The perfect snack on a hot summer's day, these fried zucchini flowers have a bright, flavorful crunch.

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.

Inspired by the flavors of Lombardy, these scarpinocc have a sweet earthy flavor thanks to the addition of chestnuts in the filling.

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!

The classic Italian nougat known as "torrone" gets reimagined with this traditional family recipe, which uses peanuts and rainbow sprinkles.

Thick, Sicilian spaghetti are tossed in a creamy, lemon anchovy sauce and topped with homemade seasoned breadcrumbs in this recipe inspired by Sicilian roots.

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.

A puttanesca-like sauce meets stinging nettle leaf pasta and fresh burrata in this show-stopping fresh pasta dish.

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.

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.

Both the purple color and briny flavor of olives shines bright in this fresh olive pasta, shaped into long wide ribbons known as mafaldine.

Soft and fluffy, these tomato and olive topped "focaccine," or mini focaccia are the perfect foundation to any aperitivo or afternoon Italian snack.

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.

Creamy whipped ricotta serves as a luscious base for delicate farfalle and peas in this springtime pasta dish.

Lightly sweetened with honey and cinnamon, these chocolate cookies get a second dose of decadence thanks to a rich chocolate icing.

Your vegan friends will be wondering if you've duped them all night long with this plant-based Italian custard cake.

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.

Light and fluffy gnocchi are served in an aromatic, basil pesto in this simple summer dish.

Inspired by the flavors of Rome, this dish pairs fresh spaghetti alla chitarra with mellow lima beans and salty pancetta and pecorino romano.

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!

Infused with orange blossom water, vanilla, and cinnamon, this classic Italian Easter rice pie will have your guests swooning for more.

Known as "cuculi" in Calabria, this traditional Italian Easter bread is soft and brioche-like, with a touch of sweetness.

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.

Light and tender potato gnocchi are bathed in a heavenly white truffle cream sauce in this Florence-inspired dish.

Learn how to make a vibrant, ruby-colored pasta full of health-affirming nutrients with this simple beet semolina pasta recipe.

Made using our brass "forget me not" flower ravioli stamp, these stuffed pea and pecorino fiorini are most certainly on the memorable side.

These oblong, crunchy Calabrese honey cookies are perfect for dipping in your morning cappuccino or afternoon espresso.

Colored green with pureed spinach, this risotto verde, or "green risotto," is a creamy and delicious recipe for spring.

Take a trip to Parma with these beef-and-parmesan stuffed "anolini," served in a rich, savory meat broth.

A classic dish of Emilia-Romagna, garganelli al ragù bolognese consists of handmade grooved pasta tubes coated in a hearty meat sauce.

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."

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.

French onion soup meets cappelletti in brodo in this half-French, half-Italian dish.

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.

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.

Hand-rolled rustic pici are paired with truffle oil and wild mushrooms for a decadent, plant-based dish that's sure to impress.

A Christmas tradition in Sicily, these fig-filled treats are essentially a grown-up version of fig newtons.

Popular throughout Germany, Austria, and Italy's Alto-Adige region, these spiced star-shaped cookies taste just like Christmas.

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.

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.

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.

Miniature versions of the sweet Italian Christmas cake called Pandolce Genovese, these cookies are dense, crumbly, and speckled with dried fruit in each bite.

Learn how to make a festive, edible taralli wreath made from the popular Italian ring-shaped snack.

You'll want to keep a jar of marinated artichokes on hand at all times after making this creamy, tangy pasta dish.

Learn how to make maccheroni al ferro, a rustic tube shaped pasta typical of Calabria.

Submit your best Italian cookie recipe by December 15th for the chance to win a cookbook.

Crunchy and highly addictive, these ring-shaped taralli are flavored with fresh black pepper for a piquant kick.

This ancient Tuscan grain makes a perfect match with seasonal butternut squash and a savory sage pesto. Who ever said lunch should be boring?

Quicker to make than traditional agnolotti del plin, these mushroom-forward agnolotti use truffle oil and dried porcini mushrooms for depth and richness.

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.

Toasted, ground hazelnuts add a nutty flavor and coarse texture to traditional gnocchi in this simple yet rich Piedmont-inspired dish.

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.

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."

Wide and silky pappardelle act as the perfect sauce-capturing vehicle for a rustic beef short rib ragù.

A step-by-step guide to making light and fluffy potato gnocchi.

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!

A hearty vegetable-rich soup takes you to Tuscany with leafy kale, cannellini beans, and even some slices of garlic-rubbed bruschetta to serve.

A classic filled pasta shape from Romagna gets a Tuscan twist with homemade kale pesto, topped with butternut squash and sage.

This recipe for homemade pici pasta marries two Tuscan favorites: tomatoes with garlic and breadcrumbs.

A classic Tuscan recipe for Pappa al Pomodoro gets an update with a golden crust and sliceable shape.

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.

Often paired with thick pici pasta, this garlicky tomato sauce typical of Tuscany calls for just a few simple ingredients.

Cue up the pici: October's recipe contest theme is Toscana. And yes, there is a winning prize.

This sweet and juicy twist on the classic Italian ring cake is the perfect fall weekend baking project.

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.

A modern take on eggplant parmesan, these sun-shaped tomato eggplant ravioli are the perfect way to use up those end-of-summer nightshades.

If there's one dish that sums up the primary flavors of Emilia-Romagna, it's this one.

Juicy end-of-summer peaches are topped with creamy burrata and crunchy pistachios for a salad that comes together in five minutes flat.

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.

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.

These little stamped discs of pasta from Liguria are not only beautiful to look at but very simple to make.

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.