Table of Contents

Introduction 9

Part I The Basics 10

Pasta Making Workshop and Dough Recipes 11

Equipment 12

Ingredients 13

How to Make Pasta Dough 15

Dough Recipes 19

Part II The Recipes 22

Pasta by Hand 23

Fusilli with Roasted Cauliflower and Anchovies 25

Whole Wheat Cavatelli with Mushrooms and Goat Cheese Crema 27

Frascatelli with Sweet Corn Carbonara 31

Ricotta Cavatelli with Mussels 32

Pici with Black Pepper, Pecorino and Guanciale 35

Capunti with Crispy Calamari, Kale and Burrata 36

Malloreddus with Juniper Berry Braised Venison 39

Cecamariti with Figs, Pancetta and Brussels Sprouts 42

Black Pepper Trofie with Clams, Fennel and Sausage 45

Lorighittas with Heirloom Tomatoes, 'Nduja and Oil-Cured Olives 47

Orecchiette and Meatballs 51

Maccheroni di Busa with Brasciole and Pomodoro Sauce 54

Gnocchetti with Fava Beans, Shrimp and Pistachio Pesto 57

Ciciones with Lentil Stew 60

Casarecce with Crispy Artichokes, Lemon and Scamorza 63

Mezzi Paccheri with Peas and Onions 65

Strozzapreti with Green Tomatoes and Crab 69

Gnocchi and Gnudi 71

Egg Yolk Gnudi with Truffles 72

Pumpkin Gnocchi with Pancetta and Swiss Chard Pesto 75

Sweet Potato Gnocchi with Pecans and Prosciutto 76

Ramp Gnudi and Grana Padano 79

Beet Gnocchi with Sheep's Milk Ricotta and Sage 80

Saffron Gnocchi with Butter Poached Lobster and Tarragon 83

Roasted Potato Gnocchi with Robiola, Artichokes and Capers 85

Crispy Lemon Gnocchi with Sweet Peas and Scallops 89

Chickpea Gnudi with Heirloom Tomatoes 90

Gnocchi Verdi with Provolone Fonduta 93

Stuffed Pasta 95

Polenta Raviolo with Guanciale and Wild Mushrooms 96

Eggplant Mezzaluna with Tomato Confit and Pesto 99

Butternut Squash and Roasted Pear Cappellacci with Sage 101

Veal Agnolotti with Mustard Greens and Pecorino 105

Prosciutto Carameile with Gorgonzola Fonduta 107

Anolini in Brodo 111

Sweet Pea Raviolini with Mascarpone and Mint 112

Espresso Braised Short Rib and Celery Root Ravioli 115

Radicchio and Taleggio Triangoli with Pork Cheek Ragu 116

Sunchoke Cappelletti with Kale and Apples 121

Faggotini with Dili, Shrimp and Zucchini 122

Artichoke Casonsei with Hazelnuts and Goat's Milk Ricotta 125

Pork and Parsnip Tortelli with Apples and Walnuts 126

Beet and Rose Scarpinocc with Poppy seeds 129

Culurgiones with Brown Butter and Almonds 132

Cut Pasta 135

Roasted Garlic Fettuccine with Razor Clams and Baccala 136

Farfalle with Roasted Tomatoes and Chile 139

Tagliatelle Primavera 142

Ink Spaghetti alia Chitarra with Cured Yolk and Poached Egg 145

Pappardelle with Wild Mushroom Bolognese 147

Cocoa Mafaldine with Quail and Walnuts 151

Herb Fettuccine with Mussels and Speck 152

Pizzoccheri with Swiss Chard, Fingerlings and Grana Padana 155

Tagliarini with Cerignola Olives and Lemon 156

Spaghetti Cacio e Pepe 159

Chestnut Stracci with Braised Pork Ribs and Pears 160

Herb Garganelli with Artichokes and Meyer Lemon 163

Cappellacci aei Briganti with Eggplant Caponata 164

Ink Farfalle with Octopus, Calabrian Chiles and Chickpeas 167

Mint Corzetti with Lamb Sausage and Broccoli Rabe 168

Herb Fazzoletti with Tuna and Castelvetrano Olives 171

Sorprese with Roasted Butternut Squash and Hazelnuts 172

Baked Pasta 175

Ratatouille Lasagna 176

Eggplant Cannelloni 179

Spinach and Taleggio Rotolo 180

Escarole and Sausage Cannelloni 183

Grandma Rosie's Timballo 184

About the Author 186

Acknowledgments 187

Index 188