The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination...
Author: Greg Lofts
This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
Author: Martha Stewart
This is a great go-to tomato sauce and can be doused over any kind of pasta. If you have it on hand, toss in some fresh basil for a great aroma, and when the sauce is finished, add a little butter to make...
Author: Martha Stewart
Author: Martha Stewart
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Author: Martha Stewart
Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.
Author: Martha Stewart
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
Author: Martha Stewart
Chicken stock gives the polenta a richer flavor. If you use canned broth, you may not need to add any salt.
Author: Martha Stewart
This recipe for homemade lasagna noodles is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
Think beyond basil: Pesto is a great way to use leftover herbs.
Author: Martha Stewart
Simple Italian pesto adds depth to many dishes besides pasta (although tossed in bowl of al dente linguine is reason enough to love it). Bring dips, meats, sandwiches, and even soups to life with this...
Author: Martha Stewart
Add this spicy olive oil to linguine with clams, two recipes that are from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn
Author: Martha Stewart
This delicious homemade ricotta recipe is from the new cookbook, "On Top of Spaghetti" by Johanne Killeen and George Germon.
Author: Martha Stewart
This recipe for Italian-style breadcrumbs can be found in the cookbook "The Young Man and the Sea" by David Pasternack and Ed Levine.
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.
Author: Martha Stewart
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
You can top off this polenta with some roasted vegetables. Together they're the perfect comfort food.
Author: Martha Stewart
For these patties I like to use to use red nettles, but if you do not like nettles, you can substitute with zucchini, eggplant, artichokes, or wild onions. Serve very hot.
Author: Jo
Use chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.
Author: Martha Stewart
Author: Martha Stewart
This tomato sauce recipe is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta. It's a creamy tomato...
Author: Martha Stewart
Author: Martha Stewart
This recipe for Savory Tomato Sauce comes from chef Sara Foster and is the perfect addition to Vegetarian Eggplant Rolls.
Author: Martha Stewart
Make fresh pasta for Spaghetti alla Chitarra con Pomodoro using this simple recipe from A Voce chef Missy Robbins.
Author: Martha Stewart
This sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.
Author: Martha Stewart
This recipe for mouthwatering lemon focaccia is courtesy of chef Chris Bianco.
Author: Martha Stewart
This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.
Author: Salvatore
Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.
Author: Martha Stewart
This recipe for pasta dough is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta.
Author: Martha Stewart
These pickled red onions are a great addition to any panini. Try them on Panini with Mortadella, Pickled Red Onion, and Aged Provolone. You can find this recipe in Scott Conant's "Bold Italian."
Author: Martha Stewart
A dash of lemon juice adds bright flavor to this tart balsamic vinaigrette, perfect for any salad.
Author: Martha Stewart
Author: Martha Stewart
Deep fried raviolis filled with a sweet ricotta cheese filling. These are a very original treat to add to your repertoire.
Author: Valerie
Author: Martha Stewart
Italian cookies eaten at Easter, Christmas, and special occasions. Delicious also without the icing.
Author: BramptonMommyof2
Author: Martha Stewart
Author: Martha Stewart
Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns.
Author: deliciousbali
This white wine and garlic Alfredo sauce served with a nice spaghetti is one of my family's favorites, and I'm sure it will impress and become one of your favorites too. Mix with pasta and serve with fresh...
Author: chef glow
This is an old Sicilian recipe that is a family tradition. They need to sit overnight before baking.
Author: BILLSFRAN
Author: Martha Stewart
The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.
Author: Martha Stewart
Author: Martha Stewart
Chef Pasquale Martinelli uses this olio santo for his recipe for baccala (cod baked in spicy tomato sauce).
Author: Martha Stewart
This recipe for dried breadcrumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you...
Author: Martha Stewart
The Foglie D Autunno, or Autumn Leaves pasta, is from the heel region of Italy. One brand is Castellana and should be available at specialty food stores. The flavorings in this colorful pasta leaves are...
Author: Chef Doogie