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Gluten-Free Garbanzo Bean (Chickpea) Pasta
Zucchini Pasta - Gluten-Free Spaghetti
Gluten-Free Sweet Potato Gnocchi
Zucchini Pasta - Gluten-Free Spaghetti
Gluten-Free Sweet Potato Gnocchi
MANGIA BENE PASTA'S ULTIMATE COLLECTION OF
Pasta Recipes
Learn how to make fresh pasta and the best pasta dishes, from traditional Italian recipes to today's new flavor combinations.
Pasta Recipes
Learn how to make fresh pasta and the best pasta dishes, from traditional Italian recipes to today's new flavor combinations.
GLUTEN - FREE PASTA
Now even those with gluten allergies or sensitivities can enjoy gluten-free pasta. Unfortunately, you can’t take a regular pasta dough recipe and use gluten-free flour in place of regular flour. But there some wonderful alternatives that are equally delicious.
Featured: Garbanzo Bean Pasta Dough
SOUP RECIPES
WITH PASTA
WITH PASTA
This is a rich and creamy Ligurian pasta dish packed with the flavor of garlic. Recipes from Liguria are simple and are typically vegetarian rather than rich in meat.
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Cavatelli with broccoli is a simple Italian pasta dish that is sure to become a family favorite.
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This is a delicious pasta dish with less than 15 minutes cooking time.
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Gemelli is a twisted pasta that pairs beautifully with broccolini in this easy dish.
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An easy weeknight dinner that is light but very satisfying.
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A classic pasta dish from Sicily. made with penne, eggplant, onions, garlic, tomatoes, basil, and ricotta salata.
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We are providing you with 10 different recipes for Pasta Primavera ... choose your favorite.
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Use any combination of fresh mushrooms that you prefer to make this delicious mushroom sauce.
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Many Italian-Americans will remember having this dish as a child as it is considered a
comfort food.
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comfort food.
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Baby artichokes are easy to prepare and make this a very flavorful dish.
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Canned tomatoes and fresh cauliflower combine to make this a very hearty Sicilian dish.
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Mixing vegetables with pancetta is a classic Italian combination.
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Pizzoccheri is a type of tagliatelle made with buckwheat flour; it is a favorite pasta of northern Lombardy.
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A rich and creamy Alfredo sauce with a subtle flavor of pumpkin make this a delightful dish for an easy autumn dinner.
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Made with fresh tomatoes and basil; you can have this dish on the table in less than 30 minutes.
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Trenette al Pesto combines one of Liguria's favorite ingredients, basil, with their local ribbon pasta, trenette.
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A rich and creamy pasta with crisp ham and an egg and Fontina cheese sauce.
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A hearty pasta dish with cubes of lamb and vegetables from Abruzzo.
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Ragu Bolognese is a specialty ragu from the Emilia-Romagna region of Italy.
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A wonderful dish from Calabria that combines rigatoni with a sausage and tomato sauce.
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Spaghetti pie is made in a skillet with cooked spaghetti, eggs, salami, prosciutto, and provolone.
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A ragu of ground pork with a small amount of cinnamon and chocolate that adds a subtle richness to the sauce.
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Straw and hay refers to
the combination of egg pasta and spinach pasta that are used.
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the combination of egg pasta and spinach pasta that are used.
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This sauce may also be served with penne, rigatoni, cavatelli, or any similar size pasta.
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Tagliatelle are long, flat ribbons, similar in shape to fettuccine, but typically about one-quarter inch wide.
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POPULAR ITALIAN PASTA SAUCES
Puttanesca
(poo-tah-NEH-skah)
A robust southern Italian tomatosauce usually made with onions, garlic, red pepper, capers, olives, and anchovies. The reference to prostitutes supposedly suggests this was a sauce quickly made by such women between clients. It is most often associated with Naples and Calabria, although versions are found
throughout Italy.
(poo-tah-NEH-skah)
A robust southern Italian tomatosauce usually made with onions, garlic, red pepper, capers, olives, and anchovies. The reference to prostitutes supposedly suggests this was a sauce quickly made by such women between clients. It is most often associated with Naples and Calabria, although versions are found
throughout Italy.
Carbonara
(kahr-boh-NAH-rah)
A Roman pasta sauce usually prepared with cream, guanciale or pancetta, pecorino or parmigiano, into which a raw egg is added and cooked by the heat of the pasta itself. The name literally means "charcoal style" and some people claim that the dish was created by the coal miners of the mountains between Abruzzo and Lazio.
(kahr-boh-NAH-rah)
A Roman pasta sauce usually prepared with cream, guanciale or pancetta, pecorino or parmigiano, into which a raw egg is added and cooked by the heat of the pasta itself. The name literally means "charcoal style" and some people claim that the dish was created by the coal miners of the mountains between Abruzzo and Lazio.
Caprese
(kah-PREH-seh)
In the style of Capri, this sauce is usually made from lightly cooked fresh tomatoes, basil, olive oil, and mozzarella. It can be used on pasta, meat, fish, or salads. Insalata alla caprese is a salad of tomatoes, basil, and mozzarella dressed with oil and vinegar.
(kah-PREH-seh)
In the style of Capri, this sauce is usually made from lightly cooked fresh tomatoes, basil, olive oil, and mozzarella. It can be used on pasta, meat, fish, or salads. Insalata alla caprese is a salad of tomatoes, basil, and mozzarella dressed with oil and vinegar.
Bolognese
(boh-loh-N'YEH-zeh)
In the style of Bologna, this sauce usually refers to a hearty, long simmered vegetable and meat sauce called a ragu. A traditional Bolognese sauce contains ground pork, beef, pancetta, garlic, tomatoes, vegetables, and often chicken livers.
(boh-loh-N'YEH-zeh)
In the style of Bologna, this sauce usually refers to a hearty, long simmered vegetable and meat sauce called a ragu. A traditional Bolognese sauce contains ground pork, beef, pancetta, garlic, tomatoes, vegetables, and often chicken livers.
Marinara
(mah-ree-NAH-rah)
Although this sauce literally means "mariner's style" it is not a seafood sauce. The name is explained by the story that fisherman's wives would make a fast, fresh sauce upon the arrival of their husbands from the sea. The ingredients may vary but usually include garlic, olive oil, crushed tomatoes and oregano.
(mah-ree-NAH-rah)
Although this sauce literally means "mariner's style" it is not a seafood sauce. The name is explained by the story that fisherman's wives would make a fast, fresh sauce upon the arrival of their husbands from the sea. The ingredients may vary but usually include garlic, olive oil, crushed tomatoes and oregano.
PASTA FROM CYBERCUCINA
ARTISAN PASTA
PASTA BOWLS
Combines the flavors of butternut squash, Italian sausage, and sage for a simple and delicious dinner.
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