Results for "Fresh pasta recipe"

Product

Vecchio 1833 - Marsala Superiore (Dry) - Florio

0.75l

The 'Vecchio Florio' is the real Marsala Superiore, born in the centuries-old cellars and famous all around the world

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About Florio Wine Estate

Capitel San Rocco - Valpolicella Ripasso DOC Superiore Wine - Tedeschi

0.75l

Capitel San Rocco - a Ripasso wine of balanced finesse.

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About Tedeschi Wine Estate

Piave DOP Vecchio Selezione Oro - Cheese

6kg

A definite balance between sweet and savory flavors that linger pleasantly.

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About Piave Dop Cheese

Amarone della Valpolicella classic DOCG Wine - Tommasi

0.75l

Ruby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones

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About Tommasi Wine Estate

'Marina Cvetic Iskra' - Montepulciano of Abruzzo Reserve - Masciarelli

0.75l

Intense, structured and fresh. Iskra is a wine that will not go unnoticed.

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About Masciarelli Wine Estate

La Mora - Vermentino Wine - Cecchi

0.75l

Fragrant and elegant, Mora Vermentino expresses the freshness of the Tuscan coast

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About Cecchi Family Wine Estates

Piave DOP Vecchio - Cheese

6kg

Decisive, strong sweet and salty notes, yet delicate

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About Piave Dop Cheese

Bugiardo 2019 - Valpolicella Ripasso DOC Superior by Buglioni Wine Estate

750ml

Fruity, spicy, velvety and warm-tasting: a must for all Valpolicella Ripasso lovers.

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About Buglioni - Valpolicella

Lupi e Sirene - Brunello of Montalcino Wine - Podere Le Ripi

0.75l

The Brunello di Montalcino "Lupi e Sirene" from Podere Le Ripi is a great Tuscan red wine made from Sangiovese grapes that matures for 36 months in oak barrels.

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About Podere Le Ripi Winery

Il Greppo - Brunello of Montalcino Wine - Biondi Santi

0.75l

Brunello "Il Greppo" by Biondi Santi is the symbol of Montalcino: the wine which wrote the history of the appellation

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Biondi Santi Tenuta Greppo Winery

Recipes

Gluten-free Egg Pasta Dough

25 minutes 5 ingredients 180 kCal

(1) Beginner

tagAlt.Potato and Pesto filled Ravioli French Beans Cherry Tomatoes and Almonds

Potato and Pesto-filled Ravioli with Green Beans, Cherry Tomatoes and Almonds

75 minutes 19 ingredients 768 kCal

(1) Advanced

tagAlt.Fresh tagliolini pesto on a plate

Ligurian Tagliolini with Basil Pesto Sauce

55 minutes 9 ingredients 430 kCal

(1) Intermediate

Tagliatelle alla norcina

5 minutes 11 ingredients 402 kCal

(3) Advanced

Home-Made Fresh Pici Pasta

120 minutes 4 ingredients 254 kCal

(1) Beginner

tagAlt.Ricotta cheese and spinach filling cannelloni

Spinach and Ricotta-filled Cannelloni with Tomato Sauce

90 minutes 15 ingredients 370 kCal

(1) Advanced

Pappardelle with Wild Boar Ragu Recipe

60 minutes 11 ingredients 340 kCal

(1) Beginner

tagAlt.Potato Mint and Pecorino Tortelli with Fresh Fava Beans

Potato, Mint & Pecorino Tortelli with Fava Beans and Tomatoes

60 minutes 10 ingredients 461 kCal

(1) Intermediate

tagAlt.Fresh handmade ravioli Italian pasta with pumpkin

Pumpkin and Amaretti ravioli recipe

minutes 19 ingredients 339 kCal

(1) Advanced

Ligurian Corzetti Pasta with Marjoram and Pine Nut Dressing

55 minutes 6 ingredients 487 kCal

(1) Intermediate

tagAlt.Cod filled Tortelli Chickpea Cream Cherry Tomato Confit

Cod-filled Tortelli with Chickpea Cream and Cherry Tomato Confit

150 minutes 19 ingredients 415 kCal

(1) Intermediate

Traditional Spaghetti alla Carbonara

20 minutes 7 ingredients 764 kCal

(1) Intermediate

Filled Gnocchi with Piave Cheese and Vegetables

15 minutes 11 ingredients 470 kCal

(1) Intermediate

Potato-filled Tortelli with Octopus and Black Olives

90 minutes 15 ingredients 474 kCal

(1) Intermediate

tagAlt.Pear and Pecorino filled Ravioli with Taleggio Cream

Pear and Pecorino-filled Ravioli with Taleggio Cream Sauce

90 minutes 18 ingredients 415 kCal

(1) Intermediate

Fresh Hand-Made 'Crioli' Pasta

65 minutes 4 ingredients 254 kCal

Intermediate

tagAlt.Ricotta and Chard Ravioli with Butter and Sage

Ricotta and Chard Ravioli with Butter and Sage Dressing

75 minutes 6 ingredients 380 kCal

(1) Intermediate

Maltagliati with Veal and Saffron Ragout

120 minutes 12 ingredients 403 kCal

(1) Beginner

Fresh Hand-Made Tagliatelle Pasta

20 minutes 0 ingredients 120 kCal

Intermediate

Bucatini all'Amatriciana - recipe

70 minutes 7 ingredients 359 kCal

(1) Intermediate

Articles

tagAlt.Pici, fresh pasta typical of Tuscany, Italy

Pici all'Aglione: a Traditional Tuscan Recipe

They have the shape of large spaghetti (but the thinner they are, the more valuable they are) and are made from a dough of wheat flour, water and salt, which is rolled out to a thickness of 2 cm and cut into small parallelepipeds: these are rolled out on the work surface with a back-and-forth movement of the fingers, which rounds them off, gradually thins them out and lengthens them until they become actual… pici.

05 Jul, 2022
By Lele Gobbi

tagAlt.Pasta Part 1 Mixed Pasta Shapes Cover

Pasta - Where Would We Be Without It? - Part 1

While possibly considered by other countries as being a guilty pleasure to enjoy during a carbohydrate binge, Italians have long included this element in their cuisine, beginning from babies’ first solid food bites and for the rest of their lives at the dinner table. Since proven to be a terrific ingredient for all different diets, pasta is center stage in Italy - I’d say rightly so! One of the most iconic Italian ingredients of all time, pasta in all its many, many shapes and forms remains an absolutely critical part of modern Italian cooking and life.

30 Nov, 2020
By Nina Bernheim

Isa Mazzocchi Inspires a New General Store in Italy

Taking inspiration from the concept of General Stores and their role in small communities, Isa Mazzocchi has brought a new level of finesse and refinement to classic dining in the heart of Emilia.

18 Jun, 2021
By Andrea Grignaffini

Everything You Wanted to Know About Piave DOP Cheese

The fact that Italy is home to a huge range of speciality cheeses is of course, a well-known fact both within the culinary world but also to casual dabblers in the universe of Italian cuisine. No plate of pasta, be it fresh, handmade, dried, in a restaurant or on your own kitchen table, would be complete with a dressing and so often, an assorted of grated cheeses presents a literal cherry on the top of those creations. And within this world of dairy-based marvels, some cheeses stand out for their versatility, their adaptability, and their incredible depths of flavors. We all know Parmesan, Pecorino, Mozzarella, etc. But what about Piave? Follow along with Mamablip as our authors share a wealth of cheese knowledge with you and give you a possible new cheesy addition to your Italian dairy arsenal!

31 Mar, 2021
By Andrea Grignaffini

tagAlt.Italian Aromatic Herbs in Jars Pt 2 Cover

Aromatics Herbs

Aromatic herbs and seasonings provide genuine Italian cooking with natural flavors without altering any healthful elements. Like a seasonings clique, herbs often appear together in dishes. Each brings its own gusto and role to every dish. From smooth, cool, and collected, to peppery, bright, and bursting with sunshine, your dishes reflect a harmonious blend of flavors and authentic interpretations of Italian classics.

27 Nov, 2020
By Nina Bernheim

tagAlt.Italian Vegetables on wooden table Part 2 cover

Italian Vegetables Part 2 - Cultivation & Freshness

In my second part of Fundamental Italian ingredients, I'll continue breaking down the importance of seasonal vegetables, as they relate to both regional Italian cooking, but also their role in the ever-amazing Mediterranean Diet. Keep broadening your knowledge of cooking like a real Italian with me!

30 Nov, 2020
By Nina Bernheim

tagAlt.Taste the Alps Ciopponi Cheese Cover

Valtellina: Northern Italian Nature on Your Table

Northern Italy’s Valtellina area is a groundswell of top-shelf quality gourmet goodies, ranging from fresh mountain milk to aged cow’s milk cheese to cured Bresaola.

31 May, 2021
By Francesca Ciancio

Live the Mediterranean Diet for a healthy, happy life

It’s common knowledge that when you eat in Italy, you’re going to be eating well. Fresh ingredients, seasonal recipe rotations, important balances between healthy fats, nutritional impact, and vitamin intake all typically make for a daily dietary experience that’s quite beneficial to its practitioners. Scientists and medical research has recently put their sights on the Mediterranean Diet, its approach, its benefits, and its components. What’s the final conclusion? Let’s explore with Francesca Ciancio to see how the Mediterranean Diet is revolutionizing (and has been for some time) dietary studies and food sciences around the world.

15 Mar, 2021
By Francesca Ciancio

tagAlt.Italian Vegetables Mixed Colors Part 1 Cover

Italian Vegetables Part 1 - All about Seasonal Eating!

The Mediterranean Diet is one of the healthiest eating plans out there, so it comes as a tasty surprise that it’s also a delicious way to live and feed your body. Part of this Mediterranean culinary lifestyle is eating seasonally, especially with colorful, vibrant vegetables.

30 Nov, 2020
By Nina Bernheim

What are Types of Italian Bread?

Bread is at the heart of many cuisines around the world, and of course the Mediterranean Diet is no exception. Italy without bread is like Romeo without Juliet, or Hall without Oates, no pun intended. Italy and bread go way back in ancient history and modern diets and trends just can’t come between these eternal lovers.

06 Jan, 2021
By Elaina Borer

tagAlt.Rocca delle Macìe Sustainable Cover

Rocca delle Macìe: winegrowers in the chianti classico area since 1973

Many companies claim to value their internal resources, and of course, many actually do. But the Tuscan wine estate of Rocca delle Macìe is truly dedicated heart and soul to improving the well-being of both their workers and the lands that have given them so much.

06 Jul, 2021
By Francesca Ciancio

tagAlt.Baker prepares the dough on table

Different Types of Italian Breads: Focacce, Pizza, Piadine and bounty of Bread

Focaccia, Pizza, Calzoni, Piadine: this is the world where Italian know-how and creativity take center stage and transform the world’s most popular food into tantalizing, appetizing treats.

14 Jun, 2021
By Lele Gobbi

The Multi-Faceted Cuisine of Lake Garda

The Lake Garda cuisine was born between the Lake and the mountains that surround it, and today, has developed into a varied, multi-levelled cuisine on par with the other great Italian regional culinary styles.

28 May, 2021
By Lele Gobbi

How is Piave cheese made?

Piave cheese was recently awarded PDO status (Protected Designation of Origin). At its heart, the notion of PDO pays careful attention to the links between environment, animal breeds (when applicable), mankind, and the products’ overall history.

16 Apr, 2021
By Lele Gobbi

tagAlt.Puglia boats coast Cover 20212306

Puglia wine and food

The deep blue sea, the crystalline blue of the sky, the hunter-green of the olive trees, the immaculate white hues of the hand-painted homes, the iridescent rainbow streaks of stone, and the evanescent yellow glimmers of the region’s nighttime lights.

23 Jun, 2021
By Lele Gobbi

Abruzzo, Italy - A travel guide and places to visit

Abruzzo has claimed the title of the "Green Region of Europe," thanks to its prevalence of national parks and about forty protected wild areas that cover almost 40% of its total surface area, the largest percentage of green space in Europe.

31 Aug, 2022
By Lele Gobbi

New Faces - Borgogno’s Youthful Guidance Earns Grand Results

The Borgogno winery in Italy’s renowned Piedmont region, one of the most prolific and beloved Italian wine regions, has a storied past. Blending history with fine wines, and an international presence has guaranteed the Borgogno winery a place in any wine lover’s history.

19 Apr, 2021
By Francesca Ciancio

tagAlt.Sustainable Fishing Cover 20210308

Staying Afloat With Modern Sustainable Fishing

The world of fishing has in the past 50 years, taken a turn for the more dangerous in terms of overfishing and unsustainable fishing practices. Statistics are dismaying on the future of global fish stocks, which has inspired some tentative moves in the direction of conservation and sustainability, as well as a recent Netflix documentary, Seaspiracy, investigating the state of global overfishing. Companies are beginning to work in collaboration with preservation and conservation groups, giving hopes that we’re still in time to save our oceans from over-fishing. Sara Porro explores the phenomena, and breaks down how and what we can do as consumers to preserve our magical water worlds.

09 Mar, 2021
By Sara Porro

Seasonality Makes a Comeback with On-Demand Fruit + Vegetables

Fruit and vegetables have a way of making us feel like we’re eating in a more healthy manner, finding new recipes that appeal to the senses both visually and sensorially. What if a home-delivery on a weekly basis made it even easier for home cooks, which we’ve all started to become during this past year of pandemic restrictions, to have access to a varied, seasonal fruit and veggie-packed selection from local greengrocers? Well, a total food-based revolution would be in order - let’s see how it’s all happening in Italy’s households.

26 Mar, 2021
By Sara Porro

Truffle in Tuscany

A brief introduction to the tasty and torment-filled world of Tuscan truffles. Why tasty and torments? Because once you taste one, you're going to just want to have them all the time!!

10 Aug, 2020
By Elaina Borer

Videos