https://www.tasteofhome.com/collection/italian-pasta-dishes An iconic dish from Piemonte, Agnolotti del Plin gets its name from the regional dialect for “pinch,” which is how you made the pasta. Add garlic and anchovies, stir until the garlic is fragrant and the … Traditional recipes with photos and videos to make them just like in the old country. I love to make it for a barbeque or as a cold lunch on a hot day. From the decadent to the everyday staple, here are our best Italian pasta recipes. In fact, this rich, meaty tomato ragù is so closely associated with Bologna that any dish described as Bolognese will be cloaked in it. Sign up for our newsletters and be the first to learn about the latest news and promotions! Read on for our top 20 authentic Italian pasta recipes. Generally associated with northern Italy but beloved by the whole peninsula, pillowy soft gnocchi – meaning "knuckles" or even "little knobs" – become next-level comfort food when paired with creamy gorgonzola, walnuts, and pears. Best Italian Pasta Recipes. Whether you prefer to make your own pasta fresca at home (roll up your sleeves and give fresh pasta dough a try!) For an alternative take on the classic seafood pasta dish spaghetti alle vongole, try Mauro Uliassi’s recipe for Spaghetti, clams and grilled plum cherry tomatoes, made with dried spaghetti. or stick to the prized, dried pasta di Gragnano (get our tips for how to cook pasta perfectly every time), add these authentic Italian pasta recipes to your cooking arsenal – your friends, and your stomach, will thank you. Make this when broccoli rabe are in season to get the boldest flavors from your vegetable haul. Devi effettuare l'accesso per aggiungere un prodotto ai preferiti, Copyright © 2015 - 2019 Eataly Net USA LLC - All Rights Reserved, Ravioli di Zucca (Butternut Squash Ravioli Recipe), Organic Primo Sicilia Extra Virgin Olive …. The twists and turns of this short pasta make it perfect for catching the chunky bits of tomato and sausage in this Neapolitan-style ragù. The arugula adds great color and freshness to the salad. For a truly Ligurian feast, pair your pesto with trofie or croxetti, two traditional shapes of this coastal Northwestern region. With the addition of salty capers and spicy Calabrian chili peppers, this plate has the power to transport you to the Mediterranean seaside. You must have JavaScript enabled in your browser to utilize the functionality of this website. Unlike other types of egg pasta, these thin, golden strands are made with a higher proportion of egg yolks, resulting in a delicate texture and rich flavor. In place of the flour 00 you can use durum wheat flour, which is richer in protein, so you can get a pasta dough with a top cooking seal. Briny clams, white wine, garlic, and peperoncino create a light yet intensely flavorful sauce in this classic Neapolitan spaghetti dish. Italian pasta recipes. The best Italian-style pasta, chicken dishes, soup, and more. The earthy, fragrant truffle is an ideal foil to silky, egg-based tagliatelle in this decadent pasta recipe. From silky cacio e pepe and creamy carbonaras to perfecting the ultimate bolognese, give one of these Italian pasta recipes a go for a bowlful of carb heaven. Made with eggplant, ricotta, and chunky tomato sauce, this recipe comes straight from beloved Chef Lidia Bastianich's comprehensive cookbook, Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook. This dish is simple on paper, but can be difficult to master at home; high-quality ingredients and patience will help you achieve the optimum cremina, or cheese sauce. You asked, we answered. Pasta is so well entrenched in Italian culture that hundreds of pasta both dried (secca) and fresh (fresca) are produced every day, with each Italian region having its own distinct variations. This crowd-pleasing Italian dish (which she … Some people prefer a finer pasta, so they must use a white flour (soft wheat flour); others love a rustic taste, which can be obtained by adding percentages of durum wheat flour to soft wheat flour (e.g. Give me a bowl of pasta, a spoonful of this sauce, topped with Parmigiano and i’m in heaven. As with most Italian cuisine, each recipe is simple yet sublime; the higher the quality of ingredients, the more delicious your final dish will be. https://www.the-pasta-project.com/12-mushroom-pasta-recipes-from-italy In fact, each shape of pasta has been carefully designed to be paired with a particular sauce. The best part? While the sauce is still on the stove, you pour a glass of red wine and catch up with friends or family over a … After a gluten-free pasta recipe? Sämtliche der im Folgenden gelisteten Healthy italian pasta recipes sind unmittelbar auf Amazon zu haben und dank der schnellen Lieferzeiten extrem schnell vor Ihrer Haustür. This video is about some fast and easy penne pasta that I made with some spicy Italian sausage, and a simple creamy tomato sauce. Italian pasta recipes contains some fantastic inspiration, whether you're looking for a simple supper or a delicate pasta starter. A traditional dish from Emilia-Romagna, Lasagne alla Bolognese is made with egg pasta, creamy béchamel, and Bolognese ragù. Let the peas and bacon cook well, stirring and turning pancetta over from time to time. JavaScript seems to be disabled in your browser. Rich cheese, bronze-extruded pasta, and freshly-ground pepper — the ultimate comfort food, "cacio e pepe" is a Roman dish that will make you forget all about mac-and-cheese. That’s because IT IS! Make this recipe … Homemade pasta is absolutely simple and easy to make as well. Tajarin (pronounced ), is the Piemontese version of tagliatelle. Made with just seven ingredients, pesto alla genovese is one of Italy's finest exports when it comes to pasta sauces. The recipe for Pasta alla Carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. This recipe is my grandma's one so THE ORIGINAL ITALIAN HOME MADE PASTA RECIPE, cause yeah, I'm Italian the real Italian not like those fake Jersey Show ppl ;) Add Tip Ask Question … Pasta and peas with pancetta This is a great classic – perfect to make your pasta and peas even tastier. Grab life by the fork and try them all! Spätzle con speck e panna – spätzle with ham and cream sauce, Amberjack vermicelli with cauliflower and mussels, Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue, Cold spaghetti at 4925 km – cold spaghetti with prawns in tomato and anchovy sauce, Chicory ravioli with fig, lemon and greens, Rigatoni with shiso pesto, guanciale and Amatriciana sauce, Benedetto Cavalieri spaghettone with red prawns and wild fennel, Whole wheat fusilli with courgette and goat's cheese, Pasta mollicata – bucatini with anchovies and breadcrumbs, 'Iris' – Rainbow pasta with Italian fish stew, Maltagliati with clams and wild asparagus, Ravioli with garden trimmings, chamomile, tequila and almond milk, Egg yolk ravioli with truffle and Parmesan, Ravioli alla Calabrese – Calabrian ravioli filled with provola, soppressata and pecorino, Squid and tinniruma ravioli with anchovy sauce, Rabbit ravioli with Ragusano cheese, carrot, broad beans and peas, Mezzelune ravioli with artichokes, pecorino and thyme, Casoncelli – pork, beef, raisin and amaretti ravioli, Tortelli di patate del Mugello – potato-stuffed tortelli, Tortelli di zucca – pumpkin, mostarda and amaretti pasta, Cappelletti of rabbit, Raschera cheese cream and foam of dried mushrooms, Classic tortelli di zucca – Lombard pumpkin tortelli, Italian wedding soup with chicken tortelli, Schlutzkrapfen – pasta filled with spinach and ricotta, Cappelletti romagnoli di magro – three cheese cappelletti, Cannelloni ricotta e spinaci – spinach and ricotta cannelloni, Gramigna al ragù di salsiccia – gramigna pasta with sausage ragù, Pistachio fettuccine, mortadella emulsion and leek powder, Pappardelle with Tuscan beans, wine reduction and steak extract, Cannelloni with couscous, mango and alfafa sprouts, Pappardelle alla lepre – pappardelle with hare ragù, Chickpea flour tagliatelle with hare ragù and apple and saffron sauce, Fettuccine with sea bream tartare and black truffle, Pici all'aglione – Tuscan hand-rolled pasta with tomato and garlic sauce, Casunziei all’ampezzana – beetroot-stuffed ravioli with poppy seeds, Anellini al forno – baked anellini with sausage and aubergine ragù, Cannelloni di carne – beef ragù-stuffed cannelloni, Cavatelli con sugo di ventricina – cavatelli with Molisani salami sauce, Beef tartare with sesame cannelloni and olive oil and chive sauce, Ravioli with sheep's milk ricotta, spinach, tomato sauce and basil, Potato, mint and pecorino ravioli with guanciale, Capon tortellini with smoked Jerusalem artichoke and vermouth sauce, Spaghetti, clams and grilled plum cherry tomatoes, Spaghettini with herbs and ‘battuda di malga’, 'Vesuvius of rigatoni' – rigatoni with Neapolitan ragù, Pasta alla chitarra with fresh mackerel ragù, capers, tomatoes and Taggiasca olives, Tagliolini with squid and courgette flowers, Tortelli, suckling pig, leek, asparagus and liquorice, Wild garlic and ricotta ravioli with lamb soup, Vinschger cheese tortellini, pine oil, truffle and barley, Pollo alla cacciatora – chicken cacciatore ravioli with cavolo nero sauce, Ravioli with lobster, foie gras, potatoes and saffron, Squid ink pasta with mussels, calamari crackling and mozzarella purée, Almond and 'nduja bottoni with potato broth, Orecchiette with watercress purée, bergamot and mussels, Tortelli with Parmesan, lavender, nutmeg and almond, Tallutzas with prawn sauce and wedge clams, Linguine with broccoli rabe and Sicilian red prawns, Chilli and garlic spaghetti with mussels and pickled seaweed, Tomato tortelli, water of smoked Provolone cheese and basil crisps, Grano arso tagliolini, spring onion and anise cream, Arctic char tartare, Cherry tagliolini, seaweed and watermelon skin, Rice tagliatelle, red mullet, peppers and bottarga, 'Black is back' – mussel tortelli with sea urchin emulsion, Rigatoni imbottiti – mortadella and cheese-stuffed rigatoni, Fusilli with sea urchin and chicory purée, Spaghetti with sardines and Sicilian breadcrumbs, 'Super' – spaghettini with squid and candied lemon, Spaghetti alla chitarra with plum tomato sauce, olive paté and basil, Spaghetti with Piennolo tomatoes and burrata, Lagane e cicciari – wide pasta with chickpeas, 'My father' – crunchy lasagne with vegetables, Robiola cheese and Praga ham sauce, Tagliolini with tuna, aubergine cream and burrata, Beetroot pasta, red onion, yoghurt, oysters and caviar, Spaghetti with anchovy sauce, walnut pesto and fried scabbardfish, Passatelli pie with chard, broad beans and pecorino, Spaghetti with Grana Padano, toasted breadcrumbs and gremolata, Langoustines with aubergine, seaweed and fusilloni, Spaghetti alla busara – spaghetti with langoustines, Spaghetti alla telline – spaghetti with wedge clams, Cassata-filled almond ravioli with orange soup, Snails, sweet garlic cream and vegetable crisps, La Tua Pasta: handmade pasta delivered to your door, Sauce by The Langham: learn to cook with the pros, Rice tagliatelle, red mullet, peppers and bottarga recipe. Bonus: it will make your kitchen smell amazing! The history of pasta has its beginnings with the ancient Etruscan civilisation which originated in Italy around 800 BC. Want to take it a step further? The flat, broad ribbons of parpadelle pasta are ideally suited to rich meat-based pasta dishes, such as Marco Stabile’s recipe for Pappardelle with Tuscan beans, wine reduction and steak extract. A nearly perfect recipe, this dish has been loved by all for centuries – in fact, there is evidence that even the ancient Romans enjoyed an early version of this dish by the same name. Paired with the prized white truffle, they make a decadent primo piatto. For the latter, filled pasta is a wonderful option, such as Aurora Mazzucchelli's Tortelli with Parmesan and lavender, or the Ricotta ravioli recipe by Gaetano Trovato.