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Artisan Pasta
We define artisan pasta as fresh homemade pasta that requires some degree of skill in pasta making and, in some cases, special equipment may be required to obtain the best results.
Place completed cavatelli on floured baking sheets before cooking
Homemade Garganelli
Pasta Dough with Parsley Embedded
Pasta Roses - Rosette di Pasta
Casoncelli: A traditional pasta from Lombardy
Trofie with Pesto Sauce
Tortellini in Brodo:  A traditional Italian Soup from Bologna
Cavatelli dough is rolled out into long ropes that are cut into bite-sized pieces that are then flattened by the thumb and rolled to form the curved, hotdog bun-shaped pasta.

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Casoncelli
Casoncelli are made with fresh pasta dough that envelopes a slightly sweet meat filling and are typically served with melted butter flavored with pancetta and sage leaves.

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Corzetti or Croxetti
Croxetti  (also called corzetti) are small, thin coin-shaped disks of embossed pasta that are about 2 inches in diameter.

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Garganelli
Garganelli are a hand-rolled tubular pasta that are formed by rolling a small square of dough on a small ridged wooden board with a miniature rolling pin.

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How to Make Striped Pasta
Striped pasta looks very attractive.  The red and green pasta is especially nice for Christmas but you can choose any color combination that you like.

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How to Make Pasta with Herbs Embedded
Adding fresh herbs to pasta dough is a wonderful way to add flavor and it also creates a beautiful-looking pasta.

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Maccheroni alla Chitarra
A chitarra has a wood frame with fine metal strings stretched over it.  Pasta dough is rolled over it and the strings cut the pasta into maccheroni all chitarra. 

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Pasta Roses
Pasta Roses is a unique pasta dish from the Emilia-Romagna region of Italy.  Strips of pasta are wrapped around prosciutto and asiago cheese and baked.

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Trofie
Trofie is a pasta from the region of Liguria. Small pieces of dough are twisted between the palms of your hands to look like spirals with pointed ends.

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Step-by-step instructions for making tortellini for Tortellini in Brodo.

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RELATED ITEMS
MISE EN PLACE
Chefs everywhere have relied on this trick for years.  Mise en place (meez-ahn-plahs) means "putting in place."  Prepping recipe ingredients before you start cooking or baking keeps you organized and moving quickly. Plus, you won't find that you don't have an ingredient in the middle of cooking or burning your dish while you step away to chop something.
SPECIALTY PASTA FROM CYBERCUCINA
Six Colored Tacconi Pasta by Sapori Antichi
Farro Penne Rigate by Rustichella d'Abruzzo
Fregula Sarda Tostada by Tipico
Pappardelle Egg Pasta by Spinosi
Cavatelli
Tortellini in Brodo
Ricotta Caramelle
Ricotta Caramelle
Caramelle are small filled pasta with the two ends twisted like a candy wrapped in cellophane.

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