Search Results for "pasta recipes"
An Ode to an Artisanal Pasta Maker and a Squash Pasta Recipe
A chef and educator pays tribute to the symbolism of pasta in Italian gastronomy while recognizing an artisanal producer with a seasonal recipe.
A Spicy Pasta Recipe with Eggplant, Capers, and Mint
Chef and Author Viola Buitoni shares a piquant pasta recipe from her cookbook, Italy by Ingredient.
Farfalle With Salmon and Dill
A pasta with salmon recipe from the new Phaidon release, The Book of Pasta, compiled by Barilla.
Cavatelli With Artichokes & Preserved Lemons
The host of the award-winning podcast, The Sporkful, shares a pasta recipe from his cookbook featuring roasted artichokes & preserved lemons.
Spicy Shrimp Pasta from the Low Country
Our contributor from the coast of Carolina shares her regionally-inspired pasta that fuses the cuisine of Italy and the Low Country.
How to Make Grano Duro Pasta Dough
Italian culinary expert Amy Riolo, shares her recipe for making a traditional pasta dough at home using hard wheat or "grano duro."
Dan Pashman’s New Cookbook is All About Pasta
Anything's Pastable, the new cookbook from podcast star Dan Pashman of The Sporkful, continues his quest to make pasta fun.
Barilla’s Heart-shaped Pasta Returns for Valentine’s Day
The boxes of heart-shaped noodles are gracing shelves and at Nordstrom restaurants ahead of Valentine’s Day, while Barilla is also offering a chance to win a “Ring-a-toni” jewelry set.
How Much Salt Should You Add to Pasta Water?
The staff at Appetito was curious about the array of salting instructions in recipes, so we asked some of our expert friends for their opinion.
Rao’s and Kendall Jenner’s 818 Tequila Introduce Pasta Alla Tequila
The model turned mogul Kendall Jenner partners with Rao’s Homemade sauce to create a new riff on pasta alla vodka with her 818 Tequila brand.
Spicy Pasta Primavera to Heat Up Spring
Our contributor shares a recipe for Pasta Primavera that includes a kick from garlic chili sauce and a unique pasta shape.
Rose-shaped Ravioli for Valentine’s Day
TikTok and Instagram personality @dannylovespasta is racking up the views with his take on rose-shaped ravioli. Here, he discusses the viral dish and shares a recipe from his cookbook.
Valtellina Pizzoccheri, Buckwheat Pasta With Cabbage
The hearty buckwheat pasta dish Valtellina Pizzoccheri pairs fresh noodles with cabbage, potatoes, and melty cheese. Here's the recipe from the new cookbook, The Silver Spoon Pasta.
How to Make Basic Pasta Dough at Home
Our contributor, Chef Jackie Bakula, shares a basic recipe for making fresh pasta dough at home.
Campanelle with Mushrooms and Gorgonzola Sauce
This campanelle with mushrooms recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka. He creates a chestnut egg dough to make the bellflower-shaped pasta known as campanelle, then adds mushrooms, gorgonzola, cream, and spinach for a decadent cold-weather dish. Do try this at home.
WaPo Dining Editor Joe Yonan Writes about His New Book
Washington Post Food and Dining Editor, Joe Yonan, writes about his new plant-based and vegan cookbook exclusively for Appetito.
Furikake Bucatini with Spicy Garlic Chili Crisp
McCormick highlights the ‘Thoughtfully Borrowed’ cuisine trend including Italian and Japanese-inspired culinary innovations such as this recipe featuring a spice blend with pasta and the trendy chili crisp.
Pasta in Bianco, the Ultimate Comfort Food
Pasta in Bianco is a simple pleasure typically made at home in Italy. At the recently opened Portrait Milano from the Lungarno Collection, the restaurant 10_11 puts an elegant spin on the dish that also helps fight food waste.
Italian-Themed Books and Cookbooks: Appetito Gift Guide
Appetito recommends these books from our contributors for the Italian food & drink enthusiasts on your list.
Cacio e Pepe White Asparagus
The chef and co-owner of New York City’s The Noortwyck shares his recipe for springtime white asparagus in a beloved Italian sauce.
Tagliarini alla Vongole
This tagliarini alla vongole recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka. Here, he uses the ribbon-shaped tagliarini pasta to pair with flavorful clams and herbs, a delicious take on the classic linguine alla vongole.
Spaghetti alla Chitarra with Tomato Sauce and Meatballs
In an excerpt from his recent book Pasta Masterclass, London-based chef Mateo Zielonka uses fresh spaghetti alla chitarra and slow-cooked tomato sauce to pair with meatballs.
How to Make Fresh “Egg” Pasta (Without Eggs)
Award-winning food writer Joe Yonan shares a recipe for a vegan-friendly pasta made with high-protein flour and olive oil instead of eggs.
Sausage Lumache Bake
In an excerpt from his entertaining new book, The Story of Pasta, Steven Guarnaccia tells the story of pasta shapes, such as lumache, the basis of this baked pasta and sausage dish.
Steven Guarnaccia Tells ‘The Story of Pasta’
The illustrator and author Steven Guarnaccia has written a whimsical new children’s book telling the story behind iconic and lesser-known pasta shapes. Here, he riffs on his favorite noodles and more.
Pasta al Pomodoro is Simple and Satisfying
Skyler Mapes and Giuseppe Morisani, owners of EXAU Olive Oil, share a recipe for pasta and tomatoes from their new book, "The Olive Oil Enthusiast."
Celebrating National Cookbook Month with the Books of Appetito Authors
Appetito shares the excerpts and recipes from our cookbook contributors to celebrate National Cookbook Month.
Culinary Expert Amy Riolo on Pasta and Health
Chef and Mediterranean lifestyle ambassador Amy Riolo provides six things to look out for when you eat pasta so that you can make sure you are getting all the nutrients to enjoy as much as possible.
Baked Pasta With Salmon
In this baked pasta with salmon dish from Steven Guarnaccia's new book The Story of Pasta, shell-shaped conchiglie serve as a base for vegetables and fish in a creamy sauce.
Butter Made from Parmigiano Reggiano Cream is Better
Our Editor-in-Chief discovers a new butter from Ferrarini, an Italian brand that uses the cream from Parmigiano Reggiano for a sublime condiment.
How to Make Mini Cannoli
These “bambini-size” cannoli made with sheep’s milk ricotta and colorful garnishes are a great treat to make for kids or when entertaining a crowd.
Roasted Vegetable Mafaldine
In an excerpt from his entertaining new book, The Story of Pasta, Steven Guarnaccia tells the story of pasta shapes, such as mafaldine, a ribbon pasta with ruffled edges, which gets paired with roasted vegetables in this recipe.
Conchiglie With Gorgonzola and Pistachios
The seashell-shaped pasta known as conchiglie is perfect for capturing flavorful sauces, giving each bite a memorable punch, as in this recipe from The Silver Spoon Pasta.
Pasta-Focused Otto & Pepe is Now Open in Miami’s Wynwood
The new restaurant bills itself as Miami’s first pasta bar and features a natural wine focus, plentiful outdoor space, and a menu from acclaimed Italian chef Viviana Varese.
Seafood Linguine, a Calabrian Classic
The latest edition to the Silver Spoon collection from Phaidon is The Silver Spoon Pasta: Authentic Italian Recipes, such as this take on Linguine ai Frutti di Mare, or seafood linguine.
Pici Pasta with Potatoes and Beans
Pici pasta with potatoes and beans is a recipe from the new cookbook Pasta et Al. The dish calls for a fresh, thick-rolled pasta in a Tuscan preparation.
Mano Bella, a North Carolina Italian Market of Love and Food
Here's the (love) story behind Mano Bella Artisan Foods and its new flagship cafe and market in Charlotte, NC.
Giada De Laurentiis on the Holidays and Giadzy
Appetito interviews Italian food icon Giada De Laurentiis about the unique products from Giadzy and her holiday gift ideas.
How to Make Sicilian Roasted New Caponata
Our contributor shares her recipe for Caponata that is more rustic and figure-friendly due to some roasting.
Butternut Squash & Sage Pasta
In this recipe from her new cookbook, Italian American Forever, Alex Guarnaschelli showcases a seasonal pasta dish ideal for fall and winter.
The Global Influences of Italian Chef Diego Negri
Roman-born, internationally experienced Diego Negri, the executive chef at NYC hotspot Saint Theo's, shares the five dishes that influenced his career.
Make St. Joseph’s Day Pasta the Brooklyn Roots Way
Acclaimed chef Thomas Perone of Brooklyn Roots shares his recipe for St. Joseph's Day Pasta featuring marinated fish and robust aromatics.
What to Know About Travelers, Poets & Friends in NYC
Appetito celebrates a new Italian market that is an all-day affair from the folks at beloved restaurants Alice and Osteria 57.
Making Pasta from Scratch: Five Tips from a Food Network Star
Chef and Food Network star Antonia Lofaso shares five tips for pasta making at home.
Make Your Own Ricotta Cavatelli
Tutore, a new Italian cooking school in Chicago, offers instruction on how to make your own Ricotta Cavatelli.
Marcella Hazan’s Culinary Tools Will be in the Smithsonian
To celebrate the life and work of the legendary Italian cookbook author and teacher on the centennial of her birth, Marcella Hazan’s family donated her Italian cooking instruments to the esteemed institution.
How to Make a Basic Bolognese Sauce
Our Editor-in-Chief shares his most basic recipe for a classic Bolognese meat sauce that emphasizes the aromatics at the base.
Frankie “Spice” Morelli on his MOBB Cookbook & Diet
Our Editor-in-Chief talks with Frankie "Spice" Morelli about his MOBB Cookbook & Diet and its themes of health, redemption and mercy.
The Dietary Benefits of Ceci con Sarde (Chickpeas with Sardines)
A registered dietitian weighs in on the health benefits of combining chickpeas and sardines in a dish we call Ceci con Sarde.
Wild Olive Busiate with Fried Anchovy and Tomato
Wild olive busiate with fried anchovy and tomato takes a unique dough and pairs it with a Calabrian-inspired pasta shape for a memorable recipe from the new cookbook Pasta et Al.
Baked Mini Meatballs (Polpettini)
Acclaimed Italian cookbook author, Anna Francese Gass, shares the recipe for mini meatballs that are perfect for parties.
Cacio e Pepe Cabbage Is Quick, Hearty, and Delicious
Our contributor puts a spin on Cacio e Pepe featuring cabbage instead of pasta for a fast, hearty, and delicious weeknight dinner.
A Spaghetti BLT From Frances Mayes
Best-selling author Frances Mayes shares her spaghetti BLT recipe, inspired by the classic American sandwich.
Appetito Review: Flour + Water Pasta
Our Editor-in-Chief, Andrew Cotto, took a deep dive into an artisinal pasta from the famed San Francisco eatery, Flour + Water.
Gemelli With Slow-cooked Pork Shoulder Ragù
A slow-cooked pork shoulder ragù with gemelli is a crowd-pleasing pasta dish from the cookbook Pasta et Al.
How to Use Summer Clams to Make Linguini alle Vongole
Our contributor shares a recipe for a quintessential Italian pasta for summer featuring clams fresh from the sea.
Dolci! is the Italian Sweets Cookbook You Need on Your Shelf
Author and baker Renato Poliafito discusses his new cookbook Dolci! American Baking With an Italian Accent, and his Brooklyn roots, in this Appetito interview.
How to Make Fresh Tomato Sauce with Zucchini Flowers
In Fun with Zucchini Flowers, Part 3, a simple tomato sauce meets a secret ingredient.
Cathy Coluccio Fazzolari Writes About Her New Cookbook
The co-owner of legendary Italian importer D. Coluccio & Sons in Brooklyn writes about her Calabrese-inspired cookbook inspired by memories of her childhood.
Try These Great Italian Zucchini Recipes
Put your in-season market haul to use with these zucchini recipes, with options ranging from a carpaccio to pizza to pasta with zucchini flowers.
Make Your Own Vegan Ricotta Tortellini
In an excerpt from his new book dedicated to plant-based and vegan recipes, food writer Joe Yonan shares a recipe for Ricotta Tortellini.
Roasted Beets and Winter Citrus From Saint Theo’s
This is the perfect addition to your cold-weather dinner menu, combining roasted beets and a mix of orange, blood orange, and grapefruit for a blast of sunshine.
Italian Food and Drink Gifts For Dad
This Father’s Day (or any day), give Dad the gift of Italian food, drink, and cocktails with these curated selections.
In Praise of the Braise: Short Ribs
Our EIC shares his passion for braised meats in winter months with this recipe for succulent short ribs in a Tuscan style.
Chef Francesca Marsetti: A Master of Fusion Food
Our contributor introduces Appetito readers to Chef Francesca Marsetti who is a master of Italian fusion cooking.
When Pasta Met Chickpeas
Pasta con Ceci is a beautiful marriage of pantry staples that should be a staple of any meatless Mondays or any other day ending in "Y."
Chickpea Soup With Tuma Cheese
A chickpea soup from Sicily that's creamy and rich, with Tuma cheese added for texture and flavor, excerpted from the new cookbook, The Food of Sicily.
Strawberry Panna Cotta From the Cookbook Dolci!
In an excerpt from his new cookbook, Dolci!, Brooklyn baker and restaurateur Renato Poliafito shares a recipe for delicious strawberry panna cotta.
Stock Up Your Italian Pantry for Fall
Whether it’s getting ready for back-to-school weeknight meals or just doing a seasonal refresh, this guide to more than a dozen recommended products will set you up for success.
How to Make Chicken Cacio e Pepe
Our Editor-in-Chief takes a beloved pasta sauce and adapts it to a chicken dinner.
Rubirosa Expands Its Product Line With New Pasta Sampler
The NYC pizzeria rolled out a line of jarred sauces and other products last year, and now features pasta kits and an upcoming pasta sampler gift box.
Butter Cookies From the New Cookbook, Dolci!
In an excerpt from his new cookbook, Dolci!, Brooklyn baker and restaurateur Renato Poliafito shares a recipe for crowd-pleasing butter cookies.
The Bolognese al Coltello Recipe You Need To Try
Bolognese al Coltello is a classic Italian dish that consists of several types of meat, tomatoes, onions, and other spices. Make it at home and serve it over fettuccine.
Italian Food Ingredients To Buy On Prime Day
Amazon’s Prime Days offer a great excuse to stock up on your Italian pantry.
Make The Baked Ziti Nerano from Don Angie
The owners of acclaimed NYC restaurant Don Angie share a recipe from their acclaimed 2021 cookbook.
The Skinny on Being a Slender Italian Food Writer
Our Editor-in-Chief shares the best practices for his remaining fit despite his vocation as an Italian food writer.
A Creamy Pasta Dish from Under the Tuscan Sun
Frances Mayes, best-selling author of "Under the Tuscan Sun," shares a recipe inspired by the ingredients of her region.
This Basil Gimlet is a Refreshing Spring Sip
The Botanist Islay Dry Gin suggests this bright, herbaceous cocktail for the onset of warmer weather.
How to Make Grouper Picatta
Our contributor from South Carolina shares her recipe for grouper, a versatile and delicious fish from the Atlantic.
How to Make a Dirty Martini Pizza
Gelso & Grand’s “The Dirty Aly” is a clever twist on the dirty martini flavor profile in pizza form. Here’s how to make it at home.
Dirty Martini Dip From NYC’s Chelsea Living Room
This creamy dip mirrors the flavors of the classic dirty martini for the ultimate (adult) party snack that doubles as a conversation piece.
A Legendary Ferrari Driver’s Favorite Pasta
An Italian chef in California reprises a favorite tortellini dish of a legendary Ferrari driver: Cappellacci di Zucca alla Mantovana.
Rossella Rago Writes About Her New Cookbook, “Cooking with Nonna: Sunday Dinners with La Famiglia”
My Mother’s Posthumous Pesto Recipe
Chef instructor and food writer Viola Buotoni shares a heartfelt story about her mother's pesto and the inspiration for this recipe.
Mortadella Chicken Meatballs
The owners of acclaimed NYC restaurant Don Angie share a recipe for mortadella chicken meatballs from their acclaimed 2021 cookbook.
Alex Guarnaschelli on Her New Cookbook, Italian American Forever
The Food Network star discusses her personal new book, which draws inspiration from her mother and father’s cooking, and from a recent era of New York City history.
The Winter Vegetable Series, Part 1: Peperonata
Our contributor kicks off a Winter Vegetable series with a sauteed pepper dish that works in so many ways.
Must-Have Kitchen Equipment for Italian Cooking—On Sale!
These Amazon deals on kitchen equipment make it a great time to stock up and improve your Italian cooking experience.
I Made Pizza Dough Using an AI Recipe. Here’s What Happened.
There are thousands of pizza dough recipes and tutorials online. What would happen if an AI bot was asked to create one?
10 Insider Tips to Make the Best Meatballs
We asked 10 chefs and Italian food experts for their recommendations to make delicious, flavorful, well-structured meatballs. Here’s what they shared.
Dinner Parties, New Restaurants, US Open Chefs, and more New York Italian Food News
A dinner series in the East Village, a new Rosemary’s is coming, chefs announced for the U.S. Open Tennis Championship, a Hudson Valley chef comes home, and more.
The Familial Influences of Chef Michael Hanna
Chef Michael Hanna of St. Vito Focacceria shares the inspiration of his Italian roots in the American South.
