Category: Pasta

Directions

Prepare the Bolognese sauce. Prepare the béchamel sauce and combine with the Bolognese until they are evenly mixed.

Fill a pot with water, salt and a drizzle with olive oil. Place over high heat and bring to a boil. Cook lasagna sheets 3-4 at a time for about 1 to 2 minutes each. Remove with a slotted spoon and lay sheets out separately on a dry towel.

Preheat oven to 400°.

In a large baking dish coat the interior with 1T of butter to stop the lasagna from sticking. Line with a single layer of cooked lasagna sheets. Cover with a layer of the Bolognese and béchamel sauce. Sprinkle with Pecorino Romano, then add another layer of lasagna. Repeat until there are at least 6 layers. Spread a thin layer of the Bolognese and béchamel sauce on top, sprinkle with cheese and dot with remaining butter.

Bake in preheated oven for 30 to 45 minutes.

Directions

Heat the butter in a large Dutch oven over medium heat. Add onion, carrot and celery and cook until soften, but not browned. Add garlic and cook for an additional minute. Remove and set aside. Cut pork shoulder into three equal pieces and season all over with salt and pepper. Add olive oil to Dutch oven and sear pork for 3 to 4 minutes on each side. Moisten with the wine and cook until reduced. Season with salt and pepper. Return the cooked onion, carrot, celery and garlic back into the Dutch oven. Add broth, bay leaves, tomato paste, tomato puree, and whole tomatoes, including juice, and stir together.

Simmer for 2 hours or until the pork is tender. Remove pork and shred with two forks. Add shredded pork back into the sauce and adjust seasoning if needed.

Directions

Heat olive and butter in a sauté pan over medium heat. Once hot add the shallots and sauté until soft and translucent. Add chopped mushroom, garlic and wine to pan. Cook down until mushrooms have softened and wine has reduced. Turn off heat and add mascarpone and Romano and mix until combined. Set aside and let cool. Add cooled mushrooms to a food processor and pulse until smooth. Scoop mushrooms into a pipping bag.

Using homemade pasta dough, roll it out into thin flat sheets using a pasta sheet roller. Start with the widest setting and pass through about 5 settings.

Lay one sheet of pasta down on a lightly floured surface. Pipe about 1 teaspoon of the mushroom mixture onto the pasta sheet 2-inches apart. Use egg white on the edge of each ravioli to help seal. Place another sheet on top and using a ravioli cutter, cut out each individual ravioli.

Fill a pot with water, generous amount of salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add ravioli and cook for about 4 minutes or until they began to float at the top.

Meanwhile, in a heavy bottomed sauté pan over medium heat add olive oil, butter, garlic and pepper. Whisk frequently and watch carefully as brown specs begin to form and nutty aroma. Remove from heat, discard garlic and pour into a separate bowl to stop the butter from cooking.

Drizzle brown butter sauce over cook ravioli and top with a generous helping of Romano.

Directions

Open the can of tomatoes. Using a colander set over a medium bowl, drain the liquid, separating the solids from the juices. Reserve liquid.

In a heavy bottom saucepan add olive oil and smashed garlic and red pepper flakes. Set over medium heat stirring often until garlic is golden brown, about 1 minute. Add anchovies and cook until they start to break down and dissolve. Add drained tomatoes. Cook until tomatoes are darkened in color and start to break down, about 10 minutes. Once tomatoes have begun to caramelize mash them with the back of a wooden spoon turning them into a thick paste. Add wine and bring to a boil. Once wine has reduced add tomato liquid, olives and capers to saucepan. Season with salt. Stir until well combined. Reduce heat to a low simmer and cook sauce for about 20 minutes, stirring occasionally.

Fill a pot with water, generous amount of salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add spaghetti and stir occasionally to avoid pasta from sticking to the bottom of the pot.

Using tongs, transfer spaghetti directly from the pot to the saucepan. Turn the heat back up to medium and toss the spaghetti with the puttanesca sauce. Top with freshly grated pecorino romano.

Directions

Open the can of tomatoes. Using a colander set over a medium bowl, drain the liquid, separating the solids from the juices. Reserve liquid.

In a heavy bottom saucepan add olive oil and smashed garlic. Set over medium heat stirring often until garlic is golden brown. Stir in red pepper flakes, then add drained tomatoes. Cook until tomatoes are darkened in color and start to break down, about 10 minutes. Once tomatoes have begun to caramelize mash them with the back of a wooden spoon turning them into a thick paste.

Add wine, cherry tomatoes and reserved tomato liquid to saucepan. Season with salt and add basil. Stir until well combined. Reduce heat to a low simmer and cook sauce for about 1 hour, stirring occasionally.

Fill a pot with water, generous amount of salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add spaghetti and stir occasionally to avoid pasta from sticking to the bottom of the pot. Reserve pasta water.

Using tongs, transfer spaghetti directly from the pot to the saucepan. Turn the heat back up to medium and toss the spaghetti with the Pomodoro sauce. Add reserved pasta water if needed. Top with freshly grated Pecorino Romano.

Directions

Fill a pot with water, salt and a drizzle with olive oil. Place over high heat and bring to a boil. Once boiling, add pasta and stir occasionally to avoid pasta from sticking to the bottom of the pot. Drain pasta and reserve about a half cup of pasta water.

Heat olive oil in a small saucepan over medium heat with crushed garlic. Once garlic has turned golden brown remove the garlic cloves from the oil. Add chickpeas, red pepper flakes and season with salt and pepper. Cook for 5 to 7 minutes.

Toss pasta and chickpeas together and if needed add pasta water. Top with a generous amount of pecorino romano.

Directions

Fill a large pot with water, salt and a drizzle with olive oil. Place over high heat and bring to a boil. Cook broccolini, about 5-7 minutes. Using a slotted spoon, transfer broccolini to a colander and let cool (save pot of water for cooking pasta). Chop broccolini into small pieces. Add pasta to the pot of water and cook about 12 minutes. Reserve pasta water.

Heat olive oil in a large sauté pan over medium heat. Add anchovy filets to olive oil and cook until dissolved. Add sausage, red pepper flakes and season with salt, breaking up sausage into smaller pieces. Once sausage is cooked through add the chopped broccolini and garlic. Add about 1/4 cup of reserved pasta waster. Season with salt and pepper and sauté for an additional 2-3 minutes.

Add pasta to sauté pan and toss pasta, broccolini and sausage together and top with a generous amount of pecorino romano.

Directions

Fill a pot with water, salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add pasta and stir occasionally to avoid pasta from sticking to the bottom of the pot. Reserve all the pasta water.

Melt butter in a pan over medium heat. Add freshly cracked pepper to the butter and cook, swirling pan, until toasted, about 1 minute. Reduce heat and add cooked pasta with 1 cup of pasta water. Remove pan from heat and add cheese, stirring and tossing until melted. Add additional pasta water until you find your desired consistency. The sauce should cling to the pasta and be creamy but not watery. Plate and sprinkle with additional pecorino romano and pepper.

Directions

Heat half the butter and all the olive oil in a deep pan. Add onion, carrot and celery and cook over low heat until soft but not browned. Add prosciutto, pork, beef, veal and sausage and cook these gently crumbling and stirring, do not brown. Moisten with the wine and cook until reduced and then add milk and cook until reduced. Season with salt and pepper. Add chicken stock, tomato paste and tomato purée.

Simmer for 2 hours, stirring occasionally and never let it come to a boil. Add remaining butter and cream and cook for an additional 20 minutes. Serve over your favorite fresh pasta.

Directions

Sift the salt and flour onto a clean work surface (marble works best) and make a mound with a well in the center.

Pour the beaten eggs and olive oil into the middle of the well. Gradually mix the egg mixture into the flour using a fork, pulling down the sides a little at a time. If the dough is too wet add a little flour. If the dough is too dry add a little olive oil until you achieve the right consistency.

Once the dough is well combined begin kneading. You can use a KitchenAid with a dough hook or knead it by hand, 5 minutes.

Cover the dough with plastic wrap and let rest for a least 30 minutes.

Cut pasta dough into four equal portions. On a lightly floured work surface, roll the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta roller. Roll it through setting 1 (the widest setting) 3 to 4 times until you get a silky-smooth pasta sheet. Gradually move up a setting after each pass through. Setting 5 is my final setting for pappardelle pasta. You can trim and discard any scraggly ends or sides. Place the sheets on a parchment-lined baking sheet and allow to dry for about 5 minutes before cutting.

Lightly dust the pasta sheets with flour and fold in half. Dust lightly and fold in half once more. Using a large chef’s knife, cut the past lengthwise into ¾-inch wide strips. Gather them in several small loose nests.