The Recipe Library

Pasta, told properly.

Every recipe is a chef-led journey — story first, then the technique, the tasting notes, and the wine to pour beside it.

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Showing 71 of 71 recipes

LazioQuickCreamy

25 minIntermediate

Carbonara

Spaghetti alla Carbonara

Silky guanciale, pecorino, and egg yolks emulsified into Rome's most beloved plate.

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LazioEasyQuick

20 minEasy

Cacio e Pepe

Three ingredients, infinite technique. Pecorino Romano, black pepper, and starchy water.

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Trofie al Pesto Genovese — Pesto alla Genovese

LiguriaCreamyEasy

30 minEasy

Pesto alla Genovese

Trofie al Pesto Genovese

Hand-rolled trofie tossed in a vivid mortar-pounded basil pesto from the Ligurian coast.

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LazioCreamyRed Sauce

35 minIntermediate

Amatriciana

Bucatini all'Amatriciana

Tomato, guanciale, and pecorino, clinging to thick hollow bucatini from Amatrice.

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Lasagne alla Bolognese — Lasagne alla Bolognese

Emilia-RomagnaCreamyRed Sauce

240 minAdvanced

Lasagne alla Bolognese

Layers of spinach pasta, slow-simmered ragù, and velvety béchamel — Emilia's masterpiece.

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Coastal ItalyCreamySeafood

90 minAdvanced

Ravioli all'Astice

Lobster Ravioli

Delicate egg pasta parcels filled with sweet lobster, finished in a saffron butter.

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Tagliatelle al Ragù Bolognese — Tagliatelle al Ragù

Emilia-RomagnaCreamyRed Sauce

240 minIntermediate

Tagliatelle al Ragù

Tagliatelle al Ragù Bolognese

Hand-cut egg ribbons under a four-hour Bolognese ragù — the way the Accademia Italiana della Cucina codified it.

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SiciliaEasyVegetarian

50 minEasy

Pasta alla Norma

Fried eggplant, San Marzano tomato, fresh basil, and ricotta salata — Catania's anthem, named for Bellini's opera.

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CampaniaRed SauceSeafood

40 minIntermediate

Vongole

Spaghetti alle Vongole

Clams, garlic, white wine, parsley — the sound of the Bay of Naples on a plate.

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Orecchiette with Cime di Rapa — Orecchiette alle Cime di Rapa

PugliaEasyVegetarian

35 minEasy

Orecchiette alle Cime di Rapa

Orecchiette with Cime di Rapa

Little ears with bitter broccoli rabe, garlic, anchovy, and chili — Puglia's defining plate.

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Pappardelle al Cinghiale — Pappardelle al Cinghiale

ToscanaCreamyRed Sauce

240 minAdvanced

Pappardelle al Cinghiale

Wide hand-cut ribbons under a slow-braised wild boar ragù scented with juniper, rosemary, and Chianti.

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Tortellini in Brodo — Tortellini in Brodo

Emilia-RomagnaCreamyHearty

300 minAdvanced

Tortellini in Brodo

Tiny navel-shaped parcels stuffed with prosciutto, mortadella, and pork, served in a clear capon broth.

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Pasta al Pistacchio di Bronte — Pasta al Pistacchio

SiciliaEasyQuick

25 minEasy

Pasta al Pistacchio

Pasta al Pistacchio di Bronte

Bronte pistachio cream with crisp guanciale and ricotta — Sicily's most photogenic modern classic.

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CalabriaEasyQuick

30 minEasy

Fileja alla 'Nduja

Hand-twisted Calabrian pasta with the famous spreadable spicy salami of Spilinga — fire and silk in one bowl.

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Gnocchi alla Sorrentina — Gnocchi alla Sorrentina

CampaniaVegetarianCreamy

75 minIntermediate

Gnocchi alla Sorrentina

Soft potato gnocchi baked in San Marzano tomato sauce with mozzarella that melts into golden pools.

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ToscanaCreamyQuick

45 minIntermediate

Pici Cacio e Pepe

Hand-rolled thick Tuscan spaghetti tossed with Pecorino and cracked black pepper — peasant pasta turned art form.

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CampaniaEasyQuick

30 minEasy

Puttanesca

Spaghetti alla Puttanesca

A bold, briny, fiery sauce of tomatoes, olives, capers, and anchovies — born in the backstreets of Naples.

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VenetoHeartySeafood

40 minIntermediate

Bigoli in Salsa

Thick whole-wheat spaghetti dressed in a slow-cooked onion and anchovy sauce — Venice's most beloved fast-day dish.

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LazioEasyQuick

25 minEasy

Arrabbiata

Penne all'Arrabbiata

San Marzano tomatoes, garlic, and a volcanic shower of chili — Rome's simplest and spiciest red sauce.

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Linguine ai Frutti di Mare — Frutti di Mare

LiguriaRed SauceSeafood

35 minIntermediate

Frutti di Mare

Linguine ai Frutti di Mare

Linguine tangled with mussels, clams, shrimp, and calamari in a light white wine and tomato broth — the full Mediterranean on one plate.

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Malloreddus alla Campidanese — Malloreddus

SardegnaEasyCreamy

40 minEasy

Malloreddus

Malloreddus alla Campidanese

Ridged Sardinian gnocchi in a saffron-scented sausage ragù, crowned with sharp pecorino — the island's signature dish.

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Fettuccine al Burro — Fettuccine Alfredo

LazioEasyQuick

20 minEasy

Fettuccine Alfredo

Fettuccine al Burro

The real Roman Alfredo: fresh egg fettuccine, butter, and Parmigiano — nothing else. Silk in a bowl.

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ToscanaEasyVegetarian

50 minEasy

Ragù Finto

Strozzapreti al Ragù Finto

Hand-rolled twisted pasta in a rich vegetarian 'fake meat' sauce of finely diced vegetables, tomato, and red wine — peasant ingenuity at its finest.

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Spaghetti Aglio, Olio e Peperoncino — Aglio, Olio e Peperoncino

AbruzzoVegetarianEasy

20 minEasy

Aglio, Olio e Peperoncino

Spaghetti Aglio, Olio e Peperoncino

Garlic, olive oil, and chili — three ingredients, infinite mastery. The midnight pasta of Italian kitchens.

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Ravioli di Ricotta e Spinaci — Ravioli di Magro

LombardiaVegetarianCreamy

90 minAdvanced

Ravioli di Magro

Ravioli di Ricotta e Spinaci

Silk-thin egg pasta parcels filled with creamy ricotta and wilted spinach, dressed in butter and sage — Lombardy's gentle masterpiece.

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Paccheri con Ragù di Mare — Paccheri al Ragù di Mare

CampaniaRed SauceSeafood

60 minIntermediate

Paccheri al Ragù di Mare

Paccheri con Ragù di Mare

Large pasta tubes standing proud in a slow-simmered seafood ragù of octopus, shrimp, and tomatoes — the Amalfi Coast on a plate.

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LazioQuickCreamy

25 minIntermediate

Gricia

Bucatini alla Gricia

The mother of carbonara — guanciale, pecorino, and black pepper, with no egg to soften the blow. Rome's most direct pasta.

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VenetoEasyRed Sauce

90 minEasy

Pasta e Fasoi

Pasta e Fagioli

A thick, rustic soup of short pasta and creamy borlotti beans, perfumed with rosemary and pancetta — Venice's edible history.

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Cavatelli con Salsiccia e Broccoli — Cavatelli e Broccoli

PugliaEasySeafood

35 minEasy

Cavatelli e Broccoli

Cavatelli con Salsiccia e Broccoli

Small ridged pasta shells with crumbled fennel sausage and tender broccoli florets, lightly dressed in olive oil and chili.

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Pasta con Fagioli e Cozze — Fagioli e Cozze

PugliaRed SauceSeafood

50 minIntermediate

Fagioli e Cozze

Pasta con Fagioli e Cozze

A unique surf-and-turf of the South: creamy white beans and briny mussels in a light tomato broth, with short pasta absorbing every drop.

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LazioCreamyRed Sauce

35 minIntermediate

Zozzona

Pasta alla Zozzona

Rome's 'dirty' pasta — a glorious collision of carbonara, amatriciana, and cacio e pepe in one unapologetically rich bowl.

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CampaniaEasyQuick

20 minEasy

Linguine al Limone

Silky linguine in a bright lemon cream sauce with zest, butter, and Parmigiano — the Amalfi Coast on a plate.

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Tortiglioni alla Nerano — Spaghetti alla Nerano

CampaniaCreamySeafood

40 minIntermediate

Spaghetti alla Nerano

Tortiglioni alla Nerano

Fried zucchini coins melted into provolone cheese and basil — the Amalfi Coast's most surprising pasta, invented in a tiny village called Nerano.

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SiciliaHeartySeafood

45 minIntermediate

Pasta con le Sarde

Bucatini with sardines, wild fennel, golden raisins, and pine nuts — Sicily's most iconic dish, born from Arab-Sicilian fusion.

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CampaniaCreamyRed Sauce

240 minIntermediate

Genovese

Pasta alla Genovese

A mountain of onions cooked down for hours with beef until they collapse into a sweet, amber sauce — Naples' most misunderstood masterpiece.

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LazioEasyRed Sauce

90 minEasy

Pasta e Ceci

Short pasta in a thick, creamy chickpea broth scented with rosemary and garlic — one of Rome's oldest and most comforting dishes.

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Gnocchi alla Valdostana — Gnocchi alla Valdostana

Valle d'AostaHearty

45 minIntermediate

Gnocchi alla Valdostana

Pillowy potato gnocchi baked in molten Fontina with a whisper of nutmeg.

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Tagliolini al Lardo d'Arnad — Tagliolini al Lardo

Valle d'Aosta

45 minIntermediate

Tagliolini al Lardo

Tagliolini al Lardo d'Arnad

Thin egg ribbons crowned with translucent slices of cured lardo and rosemary.

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Ravioli di Patate alla Valdostana — Ravioli di Patate

Valle d'AostaHearty

45 minIntermediate

Ravioli di Patate

Ravioli di Patate alla Valdostana

Half-moon potato and Fontina ravioli bathed in browned butter and sage.

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Tajarin al Tartufo Bianco — Tajarin al Tartufo

Piemonte

45 minIntermediate

Tajarin al Tartufo

Tajarin al Tartufo Bianco

Forty-egg-yolk ribbons under generous shavings of white Alba truffle.

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Piemonte

45 minIntermediate

Agnolotti del Plin

Tiny pinched pillows of three roasted meats served in their own jus.

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Tajarin al Burro e Salvia — Tajarin al Burro e Salvia

Piemonte

45 minIntermediate

Tajarin al Burro e Salvia

Yellow egg ribbons in browned butter with crispy sage and Parmigiano.

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Pansoti al Sugo di Noci — Pansoti al Sugo di Noci

Liguria

45 minIntermediate

Pansoti al Sugo di Noci

Triangular herb-and-cheese ravioli in a creamy Ligurian walnut sauce.

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Lombardia

45 minIntermediate

Casoncelli

Casoncelli alla Bergamasca

Crescent ravioli stuffed with sausage, raisins and amaretti, dressed with browned butter and pancetta.

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Pizzoccheri della Valtellina — Pizzoccheri

LombardiaHearty

45 minIntermediate

Pizzoccheri

Pizzoccheri della Valtellina

Buckwheat ribbons baked with cabbage, potato and melted Bitto cheese.

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Trentino-Alto AdigeHearty

45 minIntermediate

Canederli

Canederli allo Speck

Bread dumplings with smoked speck floating in a clear beef broth.

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Schlutzkrapfen agli Spinaci — Schlutzkrapfen

Trentino-Alto Adige

45 minIntermediate

Schlutzkrapfen

Schlutzkrapfen agli Spinaci

Half-moon spinach and ricotta ravioli with browned butter and grated cheese.

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Strangolapreti Trentini — Strangolapreti

Trentino-Alto AdigeVegetarian

45 minIntermediate

Strangolapreti

Strangolapreti Trentini

Soft spinach-and-bread gnocchi in butter and sage — a mountain classic.

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Spaghetti al Nero di Seppia — Spaghetti al Nero di Seppia

VenetoSeafood

45 minIntermediate

Spaghetti al Nero di Seppia

Jet-black squid-ink spaghetti with tender cuttlefish — Venetian lagoon on a plate.

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Friuli-Venezia Giulia

45 minIntermediate

Cjarsons

Cjarsons Carnici

Sweet-savory ravioli with herbs, raisins and smoked ricotta — unique to Carnia.

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Blecs ai Funghi Porcini — Blecs ai Funghi

Friuli-Venezia Giulia

45 minIntermediate

Blecs ai Funghi

Blecs ai Funghi Porcini

Diamond-cut buckwheat pasta with sauteed porcini and brown butter.

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Friuli-Venezia Giulia

45 minIntermediate

Gnocchi di Susine

Plum-stuffed potato gnocchi rolled in cinnamon sugar and toasted breadcrumbs.

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Strangozzi al Tartufo Nero — Strangozzi al Tartufo Nero

Umbria

45 minIntermediate

Strangozzi al Tartufo Nero

Hand-cut ribbons in olive oil and garlic with shaved Norcia black truffle.

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UmbriaHearty

45 minIntermediate

Pasta alla Norcina

Penne in a creamy sausage and black truffle sauce — pure Norcia comfort.

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Umbrichelli all'Arrabbiata — Umbrichelli all'Arrabbiata

UmbriaRed SauceSpicy

45 minIntermediate

Umbrichelli all'Arrabbiata

Thick hand-rolled Umbrian spaghetti in a spicy tomato sauce with chili.

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MarcheHearty

45 minIntermediate

Vincisgrassi

Marche's regal lasagne with chicken livers, mushrooms, truffle and béchamel.

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Maccheroncini di Campofilone al Ragù — Maccheroncini al Ragù

MarcheRed Sauce

45 minIntermediate

Maccheroncini al Ragù

Maccheroncini di Campofilone al Ragù

Among the thinnest pastas on earth, blanketed in a slow meat ragù.

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Passatelli in Brodo — Passatelli in Brodo

MarcheHearty

45 minIntermediate

Passatelli in Brodo

Soft cheese-and-breadcrumb strands in a clear golden chicken broth.

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Maccheroni alla Chitarra — Maccheroni alla Chitarra

AbruzzoRed SauceHearty

45 minIntermediate

Maccheroni alla Chitarra

Square-cut fresh egg pasta cut on a wire 'guitar' with a rich lamb ragù.

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Spaghetti alla Chitarra con Pallottine — Chitarra con Pallottine

AbruzzoRed Sauce

45 minIntermediate

Chitarra con Pallottine

Spaghetti alla Chitarra con Pallottine

Abruzzese chitarra spaghetti with tiny meatballs in fresh tomato sauce.

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Cavatelli Molisani con Salsiccia — Cavatelli con Salsiccia

MoliseSpicyHearty

45 minIntermediate

Cavatelli con Salsiccia

Cavatelli Molisani con Salsiccia

Hand-rolled shells with crumbled sausage, friggitelli peppers and melting caciocavallo.

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Maccheroni alla Mugnaia — Maccheroni alla Mugnaia

MoliseRed Sauce

45 minIntermediate

Maccheroni alla Mugnaia

Long hand-pulled rope pasta in a slow lamb ragù — a Molisan ritual.

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MoliseRed SauceHearty

45 minIntermediate

Sagne e Fagioli

Wide hand-cut pasta with cannellini beans in a thick herbed tomato broth.

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CampaniaRed Sauce

45 minIntermediate

Paccheri al Sugo

Giant pasta tubes collapsing under a long-simmered San Marzano tomato sauce.

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Strascinati con Peperoni Cruschi — Strascinati con Peperoni Cruschi

Basilicata

45 minIntermediate

Strascinati con Peperoni Cruschi

Dragged pasta with shattering crispy red peppers and toasted breadcrumbs.

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BasilicataHearty

45 minIntermediate

Lagane e Ceci

Wide flat hand-cut pasta with chickpeas in fragrant rosemary broth.

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Cavatelli alla Materana — Cavatelli alla Materana

BasilicataRed Sauce

45 minIntermediate

Cavatelli alla Materana

Hand-shaped pasta in tomato-pepper sauce with crispy toasted breadcrumbs.

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Pasta con Mollica e Acciughe — Pasta con Mollica e Acciughe

Calabria

45 minIntermediate

Pasta con Mollica e Acciughe

Spaghetti in olive oil with golden breadcrumbs, anchovies and chili.

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Maccheroni al Ferretto — Maccheroni al Ferretto

CalabriaRed SauceHearty

45 minIntermediate

Maccheroni al Ferretto

Twisted hand-rolled pasta in a slow-cooked Calabrian goat ragù.

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Spaghetti alla Bottarga — Spaghetti alla Bottarga

SardegnaSeafood

45 minIntermediate

Spaghetti alla Bottarga

Sardinian spaghetti in olive oil and lemon, generously shaved with amber bottarga.

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Fregula con Vongole — Fregula con Vongole

SardegnaSeafood

45 minIntermediate

Fregula con Vongole

Toasted pearl pasta in saffron broth with open clams — Sardinia's seashore.

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