“Pasta al Forno” – Baked pasta
Pasta al forno (literally translated “baked pasta”) is one of the classic Sunday dish of my family. Just thinking about it, I can clearly remember the smell and the taste of this… Read Article →
Latest Posts Under: Pasta
Cheese Cappelletti with creamy Asparagus sauce
Cappelletti are a typical stuffed pasta from the region of Emilia Romagna, not to be confused with the classic Tortellini which are smaller and have a different filling. The name means… Read Article →
Orecchiette with Roasted Cherry Tomatoes and Buffalo Mozzarella
When it comes to cooking (but basically almost every other side of my life), I’m really attached to my comfort zone and, regretfully, I don’t try new cooking techniques so often, even… Read Article →
“Pici all’aglione” – Pasta with spicy garlic tomato sauce
Have you ever tried Pici pasta? If you never visited the Siena area in Tuscany, Italy I bet the answer is No. Pici are a traditional pasta cut from Siena which is… Read Article →
Lasagne with Artichokes and Mozzarella
There’s no way to get Lasagne wrong, no matter what filling you decide to choose. In my family the classic Lasagna with Bolognese Ragout and Béchamel sauce was a must of almost… Read Article →
Tagliatelle with Rabbit Ragout sauce
The word Ragout, or Ragù in Italian, usually identify a pasta sauce basically made with soffritto (a stir-fry of chopped onion, carrot and celery) , tomatoes and ground meat. The classic ragout is made with… Read Article →
Spaghetti with Tomato, Eggplant and Mozzarella
I discovered this dish casually, a really fortunate casuality since it quickly became one my favorite comfort foods. It’s actually a pretty simple recipe with just a few ingredients but, as it often happens… Read Article →
Homemade Tortellini with ricotta and mushrooms
Tortellini are a particular kind of stuffed pasta with a unique shape that can be easily recognized. They are originally from the central Italian region of Emilia Romagna and are… Read Article →
Maltagliati pasta with Codfish
“Maltagliati” is a kind of fresh pasta usually handmade which literally means “badly cut”. It’s usually done roughly cutting square-rhombus shapes from a medium-thin sheet of fresh pasta. The peculiarity… Read Article →
Penne with bacon and leek sauce
This leek sauce is one of my favorite pasta condiments. It’s creamy and leek-y (no, that’s probably not a word). But if you like the leek’s flavor you certainly will… Read Article →
Chestnut Champignon and Cream Pasta
Whenever I have chestnut champignon mushsrooms in my fridge, I have to make this pasta at least once! You will fall in love with the delicate yet bold flavor of… Read Article →
4 Cheese Pasta
Growing up, the four cheese pasta was my favorite dish; it was a sort of comfort food for me. My grandma used to do it with whichever cheese… Read Article →