Makes 1 pound of dough
Pasta Sheets for Ravioli
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 […]
Penne con Pomodoro e Basilico (Penne with Fresh Tomato and Basil)
Serves 4 to 6 Six pounds of beefsteak tomatoes, if properly ripe, will produce about 4 cups of finished tomato sauce, so you might have some tomato sauce left over. You can store it in the refrigerator in a covered container for up to 5 days.
Pennette all’Arrabbiata (Pennette With Spicy Garlic-Tomato Sauce)
Serves 6 Arrabbiata Sauce
Pizzoccheri (Buckwheat Pasta)
Makes 1 1/4 pounds dough
Potato Ravioli Sheets
Makes 1 1/4 pounds dough
Ragù Bolognese
Makes 6 servings Bolognese is essentially a meat stew with a small amount of tomato added— although Americans often confuse it for a tomato sauce with some meat added. The sauce is cooked slowly to develop a deep, rich flavor. In Italy it is traditionally served with tagliatelle pasta and […]
Ravioli Filled with Beets, Butter, and Poppy Seeds
Makes 6 servings The bright red beet shines through the pasta dough, making these beautiful ravioli the perfect dish for entertaining. They make for a great pasta course or vegetarian main, but you can add bacon or prosciutto to the stuffing for a more complex flavor.
Rolled Pasta with Pumpkin and Chestnut
Makes 8 to 10 servings
Simple Tomato Sauce
Makes 4 cups
Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Oil, and Hot Pepper)
Serves 4 to 6 Use any variety of pasta you have on hand to make this super simple pasta dish. Serve it as is or topped with seared frozen shrimp, flaked canned tuna, or white beans. You can make the dish without the fresh parsley if you’re out, but you […]
Spaghetti al Vino Rosso (Spaghetti with Red Wine and Pecorino)
Makes 4 servings This unusual pasta dish from Umbria is cooked more like a risotto than a typical pasta dish. As the pasta cooks, the wine infuses it with flavor and the color deepens to a rich chestnut color.