Pasta · Recipes · Sauces

Mrs. Stringozzi goes to America (and Amatriciana my way)

About a year ago, in an evening like tonight, I was painstakingly working on the final version of my cookbook. I enjoyed every moment of that process and never for a second I thought what would have happened later. I wrote the book because I love books. I also wrote it because I had a… Continue reading Mrs. Stringozzi goes to America (and Amatriciana my way)

Fall · Fresh Pasta · Pasta · Recipes · Sauces · Spring · Winter

mushroom and truffle ravioli

Now it’s time to start writing about food again. This is one of those recipe I make during cooking classes when we want to explore how to transform simple ingredients into a sumptuous meal. Admittedly truffle is not “simple” but you might still have a jar from your holidays in Umbria or Tuscany. If not, omit and the results will be delightful nevertheless.

Cooking Tips and Ingredients · Pasta · Recipes

a gluten-free pasta dough which makes me happy

Pasta is my favorite food in the world. Pasta is sublime and comforting in its many forms, colors and textures. For an Italian cook, making pasta represents the very essence of cooking. It’s not only a habit, a tradition, a requirement. It’s deeper than that. It’s art. It’s in our genes. Changing from a cornucopia… Continue reading a gluten-free pasta dough which makes me happy

Fresh Pasta · Recipes · Spring · Summer

green ravioli with zucchini, ricotta, lemon-butter and honey

I fell in love with colored pasta this summer. May be because I have had so many adorable children taking part at our cooking classes. They love surprises. I have had giggling babies who obviously did not cook but seeemed to enjoy every minute of the action. One slept peacefully in a sling on the… Continue reading green ravioli with zucchini, ricotta, lemon-butter and honey

All Seasons · Pasta · Recipes

orecchiette pasta in a creamy zucchini and saffron sauce

I find making fresh pasta an incredibly relaxing activity. I could fashionably say it’s therapeutic but I don’t feel the need to have therapy as often as having pasta. My latest passion in “pasta relaxation” is orecchiette, meaning little ears, a semolina pasta traditionally made in Puglia. It’s the sort of thing that gives a… Continue reading orecchiette pasta in a creamy zucchini and saffron sauce