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GREAT SET
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Whether you're a serious gourmet or cooking for the family, this 4-piece pasta/steamer set makes cooking and draining pasta easy and includes a flavor-lock lid for healthy steam cooking.
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Pasta Recipes

Learn how to make fresh pasta and the best pasta dishes, from traditional Italian recipes to today's new flavor combinations.
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Pasta Sauce Basics
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Pasta Dough Recipes
Pasta Fresca is fresh, homemade pasta.
Our recipes include pasta dough made with eggs, plain dough made simply with flour and water, pasta doughs made with whole wheat and semolina flour, and also doughs flavored with vegetables, seafood, and herbs.

Pasta Dough Recipes >>
Pasta Sauce Recipes
From a simple marinara sauce to special Italian pasta sauces such as Puttanesca, Carbonara, and Bolognese ...we have an extensive collection of sauce recipes to choose from.

Pasta Sauce Recipes  >>
HOW TO MAKE RAVIOLI WITH A RAVIOLI MOLD
There are many methods for forming and cutting ravioli. But using a ravioli mold is our favorite method.

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Baked Pasta Recipes
Anellini al Forno - Sicilian Baked Pasta
Baked Pasta with Eggplant and Olives
Baked Pasta with Hard Boiled Eggs
Artisan Pasta
Place completed cavatelli on floured baking sheets before cooking
Homemade Garganelli
Cavatelli
Corzetti or Croxetti
Garganelli
Cavatelli dough is rolled out into long ropes that are cut into bite-sized pieces. Each piece is then flattened by thumb and rolled to form the curved, hotdog bun-shaped pasta.

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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 are a hand-rolled tubular pasta that are formed by rolling a small square of dough on a small ridged wooden board called a pettine (comb) with a miniature rolling pin.

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Pasta Dough with Parsley Embedded
How to Make Striped Pasta
How to Make Pasta with Herbs Embedded
Maccheroni alla Chitarra
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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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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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 - Rosette di Pasta
Trofie with Pesto Sauce
Casoncelli: A traditional pasta from Lombardy
Pasta Roses
Casoncelli
Trofie
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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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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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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Anellini al Forno
Sicilian Baked Pasta
A classic dish from Sicily that combines anellini pasta in a meat ragu with peas, cubes of scamorza cheese, and topped with a bread crumb mixture.

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Baked Pasta
with Hard Boiled Eggs
Many Italians in the southern regions of Italy and Sicily add hard boiled eggs to their pasta.  The eggs add another layer of taste to the dish.

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Baked Pasta with Eggplant and Olives
This oven baked pasta, or pasta al forno, combines some of the favorite flavors of southern Italy, eggplant and olives.

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Baked Ziti
Chicken Stuffed Shells
Lasagna Rollatini
Chicken Stuffed Shells
Baked Ziti
Lasagna Rollatini
Pasta shells stuffed with chicken are nice for a family dinner or a buffet.   The dish can be put together ahead of time and baked just before serving.

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Baked ziti is a quick and easy dish to make for a weeknight dinner but it is also a versatile dish that can be included in a buffet for a special occasion.

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In this recipe, both b├ęchamel and tomato sauce are layered with a creamy ricotta cheese and spinach filling rolled in pasta. 

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Pasta Rustica
Pasta Rustica  -  Pasta with Sausage and Four Cheeses
A wonderful Italian pasta dish - Stuffed shells with Sausage, Spinach, and Ricotta
Stuffed Shells with Sausage, Spinach,and Ricotta
A hearty, home-style baked pasta dish with crumbled Italian sausage. You can substitute ground beef, turkey, or chicken for the sausage.

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A delicious dish that can be made ahead of time for a week night family dinner, when you're expecting guests, or for a holiday or special occasion buffet.

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Gnocchi Recipes
Potato Gnocchi
Sweet Potato Gnocchi
Roman Baked Semolina Gnocchi
Gnocchi Stuffed with Sausage
Gnocchi with Mortadella, Ricotta, andSpinach
Butternut Sqash Gnocchi
The essential characteristics of gnocchi are that are light and fluffy, whether they are made of potatoes, ricotta, semolina flour or bread and spinach, as in the recipes that are included here.

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Gnocchi
Sweet Potato Gnocchi
You can also use pumpkin puree or roasted butternut squash in place of the sweet potatoes.

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Roman Baked Semolina Gnocchi
Roman-style gnocchi are made with semolina flour instead of potatoes or ricotta; the dough is cut into disks, layered in a dish,and baked.

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Gnocchi Stuffed with Sausage
Gnocchi are made throughout Italy but the stuffed version is made mainly in the Piedmont region.

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Gnocchi with Mortadella, Ricotta, and Spinach
Gnudi di ricotta is another name for these dumplings from the Emilia-Romagna region of Italy.

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Butternut Squash and Mascarpone Gnocchi
These gnocchi have a crisp golden exterior and a creamy and delicious interior of naturally sweet butternut squash and mascarpone cheese.

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Pasta Recipes     1  |  2  |  3  |  4  |  Next
Pasta Recipes    1  |  2  |  3  | 4  |  Next
PASTA
E FAGIOLI
(pah-STAH 
eh fah-J'YOH-lee)
"Pasta and Beans" is a hearty pasta and bean soup or stew, usually containing olive oil, garlic,and aromatic vegetables.  Although it is a specialty of the Veneto,  where it is called pasta e fasioi, this dish is made throughout Italy.

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Red Beet Ravioli - Casunziei Rossi
Red Beet Ravioli
"Casunziei Rossi"
Raviol with red beet filling, also called casunziei rossi, are from the Lombardy and Veneto regions of Italy.  Casunziei is the term given to the folded half-moon shaped ravioli in these regions.  They are also sometimes called Christmas Beet Ravioli because they are often served for Christmas.