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.
Anolini in Brodo
Take a trip to Parma with these beef-and-parmesan stuffed "anolini," served in a rich, savory meat broth.
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.
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.
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.
The Peculiar History of the “Pettine” Pasta Comb
The garganelli pasta comb is one of Italy's most unique pasta tools around.
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.
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.