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.
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.
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.
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.
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.
The Peculiar History of the “Pettine” Pasta Comb
The garganelli pasta comb is one of Italy's most unique pasta tools around.
Pappardelle with Beef Short Rib Ragù
Wide and silky pappardelle act as the perfect sauce-capturing vehicle for a rustic beef short rib ragù.
How to Make Gnocchi
A step-by-step guide to making light and fluffy potato gnocchi.
How to Store Fresh Pasta
Savor every last noodle with these two simple methods for storing fresh egg pasta at home.
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.