A-Z of Making Pasta Shapes: Egg Yolk Raviolo
The gorgeous, oversized egg yolk raviolo (uovo in raviolo) originated at the Michelin-starred restaurant San Domenico in Imola, 40 km east o
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Nov 16, 2021
A-Z of Making Pasta Shapes: Cappelletti
Cappelletti is made with 00 flour and eggs. The filling, called compenso, can be meat and spices or a mix of at least three soft cheeses.
Feb 2, 2021
Lemon & ricotta tortelloni in browned butter sauce
How to make handmade tortelloni, a delicious recipe perfect for a summer night!
Jan 31, 2021
A Pasta Journey Through Emilia-Romagna
A pasta course through Emilia Romagna
Oct 30, 2020
Wild garlic tortelloni with coriander & lemon
Wild garlic tortelloni, a must try recipe!
You will fall in love with the filling of these ravioli made of ricotta, coriander and lemon!
Oct 8, 2020
tagliatelle with ragu bolognese
Tagliatelle with ragu bolognese
Aug 30, 2020
Handmade tagliatelle in Garlic mushroom sauce
A quick pasta sauce to prepare in ten minutes: garlic mushroom tagliatelle
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