GREAT SET GREAT VALUE
Whether you're a serious gourmet or cooking for the family, this 4-piece pasta/steamer set makes cooking and draining pasta easy. Works on Induction, gas, electric, glass, ceramic, halogen, etc.
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.
QUICK LINKS TO OUR PASTA RECIPE COLLECTION
Pasta Fresca is fresh, homemade pasta. Our recipes include pasta dough made with eggs, plain dough made simply with flour and water, pasta doughs made with whole wheat and semolina flour, and also doughs flavored with vegetables, seafood, and herbs. Pasta Dough Recipes >>
From a simple marinara sauce to special Italian pasta sauces such as Puttanesca, Carbonara, and Bolognese ...we have an extensive collection of sauce recipes to choose from. Pasta Sauce Recipes >>
HOW TO MAKE RAVIOLI WITH A RAVIOLI MOLD
There are many methods for forming and cutting ravioli. But using a ravioli mold is our favorite method. Go to Directions >>
Cavatelli dough is rolled out into long ropes that are cut into bite-sized pieces. Each piece is then flattened by thumb and rolled to form the curved, hotdog bun-shaped pasta. Recipe >>
Croxetti (also called corzetti) are small, thin coin-shaped disks of embossed pasta that are about 2 inches in diameter. Recipe >>
Garganelli are a hand-rolled tubular pasta that are formed by rolling a small square of dough on a small ridged wooden board called a pettine (comb) with a miniature rolling pin. Recipe >>
Striped pasta looks very attractive. The red and green pasta is especially nice for Christmas but you can choose any color combination that you like. Recipe >>
Adding fresh herbs to pasta dough is a wonderful way to add flavor and it also creates a beautiful-looking pasta. Recipe >>
A chitarra has a wood frame with fine metal strings stretched over it. Pasta dough is rolled over it and the strings cut the pasta into maccheroni all chitarra. Recipe >>
Pasta Roses is a unique pasta dish from the Emilia-Romagna region of Italy. Strips of pasta are wrapped around prosciutto and asiago cheese and baked. Recipe >>
Casoncelli are made with fresh pasta dough that envelopes a slightly sweet meat filling and are typically served with melted butter flavored with pancetta and sage leaves. Recipe >>
Trofie is a pasta from the region of Liguria. Small pieces of dough are twisted between the palms of your hands to look like spirals with pointed ends. Recipe >>
A classic dish from Sicily that combines anellini pasta in a meat ragu with peas, cubes of scamorza cheese, and topped with a bread crumb mixture. Recipe >>
Many Italians in the southern regions of Italy and Sicily add hard boiled eggs to their pasta. The eggs add another layer of taste to the dish. Recipe >>
This oven baked pasta, or pasta al forno, combines some of the favorite flavors of southern Italy, eggplant and olives. Recipe >>
Pasta shells stuffed with chicken are nice for a family dinner or a buffet. The dish can be put together ahead of time and baked just before serving. Recipe >>
Baked ziti is a quick and easy dish to make for a weeknight dinner but it is also a versatile dish that can be included in a buffet for a special occasion. Recipe >>
In this recipe, both béchamel and tomato sauce are layered with a creamy ricotta cheese and spinach filling rolled in pasta. Recipe >>
A hearty, home-style baked pasta dish with crumbled Italian sausage. You can substitute ground beef, turkey, or chicken for the sausage. Recipe >>
A delicious dish that can be made ahead of time for a week night family dinner, when you're expecting guests, or for a holiday or special occasion buffet. Recipe >>
The essential characteristics of gnocchi are that are light and fluffy, whether they are made of potatoes, ricotta, semolina flour or bread and spinach, as in the recipes that are included here. Recipe >>
You can also use pumpkin puree or roasted butternut squash in place of the sweet potatoes. Recipe >> Gluten-Free Sweet Potao Gnocchi >>
Roman-style gnocchi are made with semolina flour instead of potatoes or ricotta; the dough is cut into disks, layered in a dish,and baked. Recipe >>
Gnocchi are made throughout Italy but the stuffed version is made mainly in the Piedmont region. Recipe >>
Gnudi di ricotta is another name for these dumplings from the Emilia-Romagna region of Italy. Recipe >>
These gnocchi have a crisp golden exterior and a creamy and delicious interior of naturally sweet butternut squash and mascarpone cheese. Recipe >>
PASTA E FAGIOLI
(pah-STAH eh fah-J'YOH-lee)
"Pasta and Beans" is a hearty pasta and bean soup or stew, usually containing olive oil, garlic,and aromatic vegetables. Although it is a specialty of the Veneto, where it is called pasta e fasioi, this dish is made throughout Italy. Recipe >>
A rich and creamy sauce of butternut squash puree and Italian sausage blankets lasagna noodles filled with a three-cheese filling with kale and fresh sage. Recipe >>
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A delicious vegetarian dish that combines potato gnocchi with spinach in a creamy sauce topped with dollops of ricotta and mozzarella cheese. Recipe >>
This 4-quart capacity flour storage container features a silicone seal & stainless steel hinges for air-tight storage & measurement markings that clearly display contents.
WE LOVE THIS PAN
No more bending your spaghetti or lasagna to get it all in the boiling water.
This is an ideal vegetarian dish for a busy weekend because it can all be made in one skillet. Recipe >>
In this easy skillet dinner, soft pillows of gnocchi are combined with Brussels sprouts and mushrooms in a creamy Parmesan sauce. Recipe >>
This is a wonderfully rich dish so the serving size is small. You will only need one lobster tail for 2 servings. The lobster shell is used to infuse the cream sauce with more of the lobster's flavor.