Pasta Recipes

Homemade potato gnocchi, pillowy basil-flecked potato dumplings made from mashed potato and just enough flour to hold. Boil them a few minutes until they float, then toss with your favorite sauce.

Fettuccine alfredo made the Roman way, with handmade semolina pasta tossed in butter and freshly grated Parmigiano-Reggiano. No cream. Just butter, cheese, pasta water, and minutes of tossing.

Italian zucchini ricotta fritters with garlic, scallions, and bright lemon zest, pan-fried in olive oil until crisp and golden. Crispy on the outside, tender and herby inside.

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.

This tantalizing and succulent dish is the perfect dinner to enjoy with friends. Goes great with a glass of white wine!

This was a quick dinner option that was very tasty. Loved the broccolli in it for some cheesy greens

A scrumptious dinner that is perfect for two lovers watching the snow fall before Christmas.

Baked macaroni and cheese loaded with red, yellow, and green bell peppers in a creamy feta cheese sauce with dill and Dijon mustard. Golden breadcrumb topping with a cayenne kick.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Potato waffles made from mashed russet potatoes, eggs, and flour cooked crisp on a waffle iron. Savory, golden, and perfect for brunch or as a side dish with rosemary-garlic oil.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Homemade Purim ravioli with a tender spinach and chicken filling, sealed between paper-thin sheets of pasta and boiled, then served with marinara or meat sauce. An Italian-Jewish holiday labor of love.

Rotolo di Spinaci: hand-rolled pasta dough filled with spinach, walnuts, ricotta, and mozzarella, simmered in cheesecloth then baked in tomato sauce. A classic Italian stuffed pasta roll for 6.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.