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You are here: Home / Archives for Pasta

Pasta

Spaghetti Carbonara with Artichoke Wedges

March 17, 2021

Spaghetti alla Carbonara with Artichoke Wedges incorporates this delicious seasonal vegetable into a luscious classic Roman recipe

The inspiration for this Spaghetti Carbonara with Artichoke Wedges recipe came from the March 2021 issue of the Italian culinary magazine, Sale e Pepe. I tweaked it to fit my own taste and it’s absolutely delicious. The addition of artichokes to the recipe takes it to another delicious level by adding seasonal globe artichokes. It’s…

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Filed Under: Course, Cuisine, Elements & Ingredients, Food in Rome, Recipes

Cacio e Pepe with Pear Slivers

November 19, 2020

Cacio e Pepe with Pear Slivers is a delicious pairing of cheese with pears

There’s nothing tastier than cheese with pears and Cacio e Pepe with Pear Slivers exemplifies this magical pairing to the fullest. There’s a saying from the 1200’s about the delightful pairing of cheese with pears: “Dio non ha mai fatto un matrimonio così riuscito, ossia il connubio tra pera e formaggio.” – God has never…

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Filed Under: Course, Cuisine, Elements & Ingredients, Recipes

Traditional Italian pasta becomes art and origami – Podcast Episode 19

July 21, 2020

garganelli turned into art

Traditional Italian pasta becomes an edible art form in the hands of Laurie de Filippi from Baltimore Home Cook as she creates her pasta art and origami. Pasta, like language, is a constantly evolving cultural part of life and in Italy it’s supremely important. Laurie is steeped in Italian tradition through her 100% Italian bloodline from…

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Filed Under: Culture & Lifestyle, Elements & Ingredients, Equipment & Gadgets, Food & Wine, Podcast, Style, Design, Invention

The magic of Pasta Grannies: a chat with creator Vicky Bennison – Podcast Episode 17

July 7, 2020

Because kitchens are so small most Italian women have a rough-and-tumble weathered pasta board that they keep in a closet and then pull out when it's time to make pasta

Don’t miss this wonderful interview and chat with Vicky Bennison from Pasta Grannies. Her videos of octogenarian (and older) Italian women making homemade pasta are captivating and heartwarming. Plus they dig deep into the hundreds upon hundreds of different pasta shapes throughout Italy. Vicky’s Pasta Grannies brand started off six years ago and she realized…

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Filed Under: Culture & Lifestyle, Elements & Ingredients, Food & Wine, Podcast, Recipes

Easy Lemon Spaghetti – or use your favorite pasta shape!

May 18, 2020

Easy lemon pasta is a delicious blend of tangy, zesty lemon flavor and wonderful creaminess. And it whips up in 20 minutes!

If you haven’t figured out what to make for lunch today then go for a great plate of easy lemon spaghetti! I hadn’t made this spaghetti with a creamy lemon sauce for a while and since we have a wonderful lemon tree that yields lemons year round it was perfect. Best to use untreated lemons…

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Filed Under: Course, Elements & Ingredients, Recipes

Spaghetti with a Spicy Tomato Anchovy Sauce

May 17, 2020

Make in 20 minutes! Spaghetti with a Spicy Tomato Anchovy Sauce

,  Spaghetti with a Spicy Tomato Anchovy Sauce is one of my favorite pasta dishes and incredibly easy to make! If you think you don’t like anchovies you might actually change your mind once you try them in this dish. They’re not the hero ingredient here but instead they add rich flavor and wonderful umami…

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Filed Under: Course, Cuisine, Elements & Ingredients, Recipes, Recipes

Spring Ravioli: Stinging Nettle and Ricotta Filling with Spring Peas, Fava Beans & Asparagus

May 15, 2020

Spring Ravioli: Stinging Nettle and Ricotta Filling with Spring Peas, Fava Beans & Asparagus

I’m still strongly in foraging mode, and stinging nettle is abundant. Along with seasonal spring vegetables I’ve thrown all these ingredients together to make a wonderful spring ravioli recipe. We’re in that magic moment of springtime when there’s an abundance of newly harvested fava beans and spring peas, and wild asparagus. It’s wonderful to be able…

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Filed Under: Course, Elements & Ingredients, Recipes, Weight Watchers

Penne or Rigatoni all’Amatriciana

April 27, 2020

Rigatoni all’Amatriciana is a delicious and hearty pasta dish with a hint of heat and lots of umami flavor

Amatriciana sauce in the making… Amatriciana or matriciana, the sauce is still the same: rich, spicy, with crunchy bits of guanciale. The name varies based on who’s trying to lay claim to this pasta sauce’s origins. The sauce is supposedly named after the town of Amatrice in the Appenine hills to the North East of…

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Filed Under: Course, Cuisine, Recipes

Homemade Cavatelli

April 24, 2020

Homemade cavatelli

Homemade Cavatelli are one of the wonderful homemade pastas so typical of the poorer areas of southern Italy, like Puglia. In the past eggs were scarce, so farmers and home cooks made do with eggless pasta dough. Cavatelli are made with a semolina flour and water rather than with all purpose, or “00″ flour that’s used for…

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Filed Under: Course, Cuisine, Elements & Ingredients, Equipment & Gadgets, Recipes, Recipes

Cavatelli with a Spicy Tomato Mussel Sauce

April 23, 2020

Cavatelli with a spicy tomato mussel sauce

Cavatelli with a Spicy Tomato Mussel Sauce is a wonderful southern Italian dish typical of the coastal area of the Puglia region. We order everything online now that we are in lockdown which is infinitely safer than going to a grocery store ourselves. The one caveat with our favorite store is that orders must be for…

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Filed Under: Course, Cuisine, Elements & Ingredients, Recipes, Recipes

Spaghetti with Clam Sauce (alle Vongole)

April 17, 2020

Spaghetti with Clams

Italy has such delicious clams that spaghetti with clams is always one of my top choices when we eat out. It’s also something I make at home frequently. It’s easy to prepare and I have a few magic ingredients that make this dish extraordinary. Everyone you serve it to will ask what you do to make…

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Filed Under: Course, Cuisine, Recipes

‘Nduja Spaghetti with Slivered Zucchini and Arugula

April 13, 2020

Umami rich ‘Nduja Spaghetti with Slivered Zucchini and Arugula

‘Nduja Spaghetti with Slivered Zucchini and Arugula I have to be honest that it never crossed my mind to make pasta using ‘nduja, a delightful spicy Calabrian spreadable pork paste, and I have to thank my friend Michele (@mangiawithmichele) for the inspiration.  Everyone is cooking differently now that we’re in coronavirus “shelter in place” mode…

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Filed Under: Course, Cuisine, Elements & Ingredients, Recipes, Recipes, Specialty Italian Foods

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About

Wendy at Roscioli
For decades I've pursued my passion for Italian food and culture through bespoke food tours, hands-on cooking classes, travel tips, walking tours, day trips and weeklong food holidays at charming spots throughout Italy. Continue Reading...

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