All Seasons · Fresh Pasta · Life in Umbria · Pasta · Recipes · Spring

mezzelune pasta filled with “porchetta” pork roast in fennel juniper butter

  Do you also have the feeling that spring is never coming? I start to be spring-obsessed around the first 10 days of March. By then, I am so ready with winter that I can’t take another grey day. Somewhat I forget that we will have to endure at least one more month of bad… Continue reading mezzelune pasta filled with “porchetta” pork roast in fennel juniper butter

Fall · Fresh Pasta · Life in Umbria · Main Dish · Pasta · Recipes · Sauces

green stringozzi noodles with creamy roasted squash and ricotta sauce

This month has been mellow and nostalgic as it’s often in October in Umbria. While still reeling after a summer of record-high temperatures, we have enjoyed a string of magnificent sunny days and Technicolor sunsets. It’s been like a balm for body and soul. We miss our own olive harvest. The extreme temperatures and drought… Continue reading green stringozzi noodles with creamy roasted squash and ricotta sauce

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.

All Seasons · Dried Pasta · Pasta · Recipes

classic white pasta bake with peas and ham

Pasta al forno (baked pasta) is to Italy what macaroni and cheese is to the rest of the world. In the good, homemade, festive way, not – heaven forbid – in the Kraft dinner way. I was amazed to discover that the recipe was originally  imported to the US by no less than President Thomas… Continue reading classic white pasta bake with peas and ham

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