Makes 1 1/4 pounds dough Ingredients 14 oz (3 cups) all-purpose or tipo 00 flour 4 large eggs Directions Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in […]
Serves 4 to 6 Ingredients Kosher salt, as needed 1 1/2 cups small-dice potato 2 cups coarsely chopped savoy cabbage 1 1/4 lb Pizzoccheri (buckwheat pasta) 1 cup grated Bitto or Fontina 3/4 cup grated Parmigiano-Reggiano 1/2 cup (1 stick) unsalted butter 2 garlic cloves 6 sage leaves Directions Preheat […]
Makes 1 1/4 lb dough Use this pasta dough in our recipe for Rolled Pasta with Pumpkin and Chestnut. Ingredients 12 oz (2 1/2 cups) all-purpose or tipo 00 flour 4 oz (1 cup) chestnut flour 6 tablespoons cocoa powder 5 medium eggs Directions Combine the flour, cocoa powder, and […]
Makes 6 to 8 servings Many variations on lasagna may be found all over Italy. If you go toward the south of Italy, you will see cooks using ricotta instead of béchamel. This is the classic lasagna Bolognese; try this version and you won’t be disappointed. If you want your […]
Handkerchief Pasta with Beans and Seafood Makes 6 Servings Fazzoletti Pasta Dough Seafood Sauce with Beans and Tomatoes
Makes 1 pound of dough Ingredients 10 oz (2 1/4 cups) all-purpose or tipo 00 flour 3 medium eggs Directions Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough […]
Makes 3/4 pound dough This all-purpose dough can be used with your favorite ravioli recipe (like our Ravioli Filled with Beets, Butter, and Poppy Seeds), or you can try something new! Free-style a filling with ingredients you already have on hand, like roasted vegetables, leftover pot roast, or scraps of […]
Makes 1 1/4 pounds dough Ingredients 12 oz (3 cups) all-purpose or tipo 00 flour 4 oz (1 cup) buckwheat flour 3 large eggs 4 to 6 tablespoons whole milk Directions Combine the flour, eggs, and milk by hand or using a machine. Knead until all of the ingredients are […]
Makes 8 to 10 servings Ingredients Pumpkin and Chestnut Stuffing One 3-lb pumpkin Kosher salt, as needed 5 oz peeled fresh or frozen chestnuts 1 rosemary sprig 1 garlic clove, crushed 2 tablespoons grated Parmigiano-Reggiano 4 amaretti cookies, crumbled 2 egg yolks Zest from 1 orange Freshly ground black pepper, […]
Serves 4 to 6 You can also dice the zucchini very small, sauté them, and mix them into the filling in step 1. Serve with tomato sauce or butter and sage sauce. Ingredients Stracchino Tortelli 12 oz stracchino 1/2 cup fine fresh white bread crumbs 1/4 cup grated Parmigiano-Reggiano, plus […]
Makes 1 1/4 lb You can find a troccoli tool online or at specialty stores, but these can also be cut by hand. Use the same recipe to make maccheroni alla chittara (spaghetti) using a chittara tool, which uses wires to cut sheets of dough into strands. Ingredients 7 oz […]
Makes 6 servings Though this sauce is relatively basic, lamb adds that sort of can’t-quite-place-it flavor that you and your guests will love. We like pairing it with homemade Troccoli pasta, but you can use whatever dried variety you prefer. Make the sauce well-ahead, if you like, and freeze it […]