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Category Archives: Pasta

How to Make Homemade Pasta

Making pasta dough by hand is simple. Do not be discouraged by the length of my instructions. I have tried to describe as clearly as possible the method. With a little practice it will easily become second nature and you will have finished dough in less than 15 minutes.

Leek and Chickpea Pasta Soup

The leeks give a soft, sweet taste to this hearty soup and the chickpeas add an earthy balance. The prosciutto lends a savory flavor and Gabriella, our oldest, picked out the pieces to eat them by themselves. It is a perfect comfort soup, it takes less than an hour to make from start to finish, and most of the dish can be made ahead of time.

Radicchio Pasta: A Quick Fall Food

One of our favorite methods is to make a pasta sauce with radicchio. When it is cooked, radicchio provides a rich deep flavor to a pasta sauce, and loses some of its bitter flavor.

Fusilli with Broccoflower

  When asked about her favorite food, our six-year-old daughter, Michela, invariably names broccoli. The broccoli she’s so fond of is the Romanesco variety. Although it’s fairly new to suburban […]

Fusilli with Butternut Squash

In Italy pumpkin would be used for this sauce, but I’ve found that butternut squash more closely resembles the flavor of Italian pumpkin than American pumpkin does. This sauce has been a hit with kids. I made this one day when my daughters had playmates over, and the five-to-nine year old crowd unanimously approved it!

Penne with Peppers, Fresh Tomato and Basil

I often make a risotto with red and yellow peppers, tomatoes, and basil whose enticing colors and aroma make it one of my family’s favorites. The fresh and fragrant combination of flavors makes this dish a great light summer meal.

Penne with Spinach and Ricotta

It occurred to me that it would make a very nice pasta sauce, so I added a little cream to the mixture and it was delicious — so much so that I’ve been making it just to use as a pasta sauce.

Tagliatelle with Peas

One of our favorite recipes comes from a restaurant in the Veneto named Il Pompiere. The chef/owner Marco makes an egg pasta dish that is infused with the luscious pea flavor, but only when the peas from Peseggia are in season.

Experience Rome with a Plate of Spaghetti alla Carbonara

If you close your eyes while you are eating this, you can imagine yourself in Rome, perhaps sitting across the table from Julia Roberts.

Home from Camp and a Recipe for Pappardelle with Peppers and Sausage

This sauce is quick to make and is great comfort food. Gabriella perked right up and decided her father should teach cooking lessons at the camp because she wants to go again next year!

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