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
