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.
8 Tips for Making Better Stuffed Pasta
Stuffed pasta not coming out the way you want? Pair these eight tips and tricks with a little practice and you'll be on your way to making better stuffed pasta in no time.
French Onion Cappelletti in Brodo
French onion soup meets cappelletti in brodo in this half-French, half-Italian dish.
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.
Three Reasons Why We Love Brass Pasta Tools
Are brass pasta tools just for looks? Not exactly. While these lustrous utensils are pretty to look at, there are a few practical reasons pasta makers prefer to use them.
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.
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.
How to Make Maccheroni al Ferro
Learn how to make maccheroni al ferro, a rustic tube shaped pasta typical of Calabria.
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.