Pasta

Top view of authentic Pasta alla Norma served in a white bowl. View Ingredients
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Ingredients
  • Penne rigate (or Maccheroni or Spaghetti): 250 g (approx. 9 oz)
  • Cherry tomatoes (Pachino or Datterini): 300 g (approx. 10.5 oz)
  • Eggplant: 1 medium
  • Garlic: 1 clove
  • Shallot: 1
  • Ricotta Salata: as needed (grated)
  • Extra virgin olive oil: as needed
  • Frying oil: as needed (vegetable or peanut oil)
  • Black pepper: to taste
  • Salt: to taste
  • Fresh basil: a few leaves

Authentic Pasta alla Norma: Traditional Sicilian Recipe…

Bring the flavors of Sicily to your table with this authentic Pasta alla Norma. A perfect blend of fried eggplant, rich…

  • 28/02/2026
(5 / 5)
Porcini mushrooms and chopped shallots being cooked in a pan. View Ingredients
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Ingredients
  • Rigatoni pasta: 200 g (7 oz)
  • Porcini mushrooms (fresh or frozen): 100 g (3.5 oz), sliced
  • Fresh spinach: 200 g (7 oz)
  • Heavy cream: 100 ml (3.5 fl oz)
  • Grated Parmigiano Reggiano: 100 g (1 cup)
  • Shallot: 1/2, finely chopped
  • Unsalted butter: 1 small knob (approx. 1 tbsp)
  • Dry white wine: 1/4 cup (approx. 60 ml)
  • Vegetable bouillon: 1 pinch
  • Salt and black pepper: to taste

Baked Rigatoni with Porcini Mushrooms and Spinach

A rich and comforting Italian pasta bake featuring earthy porcini mushrooms and fresh spinach, topped with a crispy Parmigiano crust. Perfect…

  • 28/02/2026
(5 / 5)
A steaming bowl of buckwheat pizzoccheri pasta with cubes of potatoes, Swiss chard, and melted alpine cheese. View Ingredients
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Ingredients
  • Pizzoccheri pasta: 500 g (approx. 1.1 lbs) — ideally artisanal buckwheat pasta from Valtellina
  • Potatoes: 250 g (approx. 9 oz)
  • Swiss Chard: 250 g (approx. 9 oz), cleaned
  • Bitto Cheese: 100 g (approx. 3.5 oz)
  • Choice of Cheese: 100 g (Casera, Branzi, or Fontina)
  • Parmigiano Reggiano: 100 g, grated
  • Butter: 100 g
  • Garlic: 2 cloves
  • Sage leaves: 10 leaves
  • Salt: to taste

Italian Pizzoccheri della Valtellina with Chard

Discover the authentic recipe for Pizzoccheri della Valtellina with Swiss chard. A delicious buckwheat pasta dish with potatoes, melted Bitto cheese,…

  • 20/12/2025
(5 / 5)
Giant Fusilli with Spinach and Béchamel Sauce View Ingredients
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Ingredients
  • 400 gr. Giant Fusilli Pasta (≈ 14 oz / about 5 cups dry pasta)
  • 400 gr. Spinach (≈ 14 oz / 6 cups packed fresh spinach)
  • 100 gr. Mozzarella (≈ 3.5 oz / ¾ cup diced)
  • 40 gr. Parmesan Cheese (≈ 1.4 oz / ½ cup grated)
  • Salt to taste
  • Butter as needed
  • ½ L Milk (≈ 500 ml / 2 cups)
  • 50 g Flour (≈ 1.8 oz / 6 tbsp)
  • 50 g Butter (≈ 1.8 oz / 3.5 tbsp)
  • Salt to taste
  • Optional: black pepper & nutmeg

Giant Fusilli with Spinach and Béchamel Sauce

The creaminess of spinach and mozzarella combined with the delicate flavor of homemade béchamel transforms this dish into a true delight—loved…

  • 01/12/2025
(5 / 5)
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