A Passion for Pasta – Recipe, review and giveaway

A Passion for Pasta by Carmela Sophia Sereno now holds the coveted spot of my favorite pasta cookbook. It is not only stunning with lovely photographs throughout, but the recipes capture what homemade pasta should be – beautiful, delicious and approachable.

Carmela shares the basics from making various flavours of pasta dough (egg, chocolate, red wine and more) through and including creating elaborate striped and colored pasta – not to mention all the amazing varieties of shaped pastas.

Homemade pasta is a labor of love but not overly labor intensive. Just as the rest of you have multiple irons in the fire – this weekend I managed to work most of the day, see to the needs of my child and my other child, my husband, and still turned out homemade ravioli with a creamy walnut pesto and herby filling (recipe shared below). It blew my family and our guest away with how flavorful, fresh and delicious it was – I made at least 36 raviolis and my husband, son and our guest (a 77 year old woman) ate the remaining pieces (I do believe my friend stuffed a few into her purse to take home for later).

This title makes this Irish girl feel like an Italian. Other dishes that sparked my interest besides the recipe I’ve already tried include Italian crepes rolled in stock, a simple but elegant Lasagne sheets with melted butter, sugar and poppy seeds dish, detailed Corzetti discs with a veal ragu and hearty Bread dumplings with speck and salami. If I am being honest, all the recipes inspire me. A Passion for Pasta has it all and anyone should be able to create beautiful pasta dishes with Carmela’s wonderful instructions. (If you want to buy packaged pasta and make the recipes – I won’t tell anyone.) Carmela offers cooking classes in her UK home – more information can be found on her website

A portion of this promotion is devoted to pasta cooking tools. The first tool I would like to highlight is the pasta machine. Of course, you can roll pasta by hand and there are Kitchen aid attachments (even pasta extruders) – but I love using the Marcato’s pasta machine – and as Carmela states in her book – it makes for a silkier consistency. For some reason, using the pasta roller and cutter by hand feels a bit more homemade than the motorized versions – although you can buy a motor for the Marcato. Carmela also suggests a broom handle but as my husband teases me – my broom gets enough of a workout from flying me about.

Another tool I am enjoying is Marcato’s ravioli tablet it is just gorgeous (see the photo above) and more sturdy than previous models. I still like to hand cut or stamp raviolis occasionally but using the tablet helps you to crank out ten ravioli at a time. I made Carmela’s recipe hand cutting the triangles for a few ravioli but the rest I made with the tablet.

A few other tools you might enjoy are the pasta wheel, also a time saver and allows the cutting of pasta and noodles of any length with nine interchangeable wheels. Also, I love Marcato’s pasta drying rack because it not only matches the other products but it is sturdy compared to some of the wooden models. Made in Italy, all Marcato products have served me well for years. Laura of Harold Imports shares a post about making ravioli that everyone should check out – turn making homemade pasta into a family affair. 

Harold Imports provided me with a shiny red pasta machine and ravioli tablet to try out and are offering one of our members in the US a set of the same tools. See our giveaway at the bottom of this post for more information.

Terry Mirri of Artisanal Pasta Tools is not only one of the nicest guys you will come across but also brings a true piece of Italian craftsmanship to the world through the tools he offers on his website. Besides my love of cookbooks. French enamel cookware, and Italian copper cooking vessels (I have a problem) – I am totally crazy about hand-made tools – and Artisanal Pasta Tools has it all. I have several Corzetti pasta stamps, two Cavarola boards, and a garganelli-gnocchi board (photo also shows a fusilli shaper) and they are treasures – high quality, perform brilliantly and will last a lifetime. Watch Terry demonstrate using  the garganelli-gnocchi board on this video. Terry’s passion for his work is palpable over the phone – he is a force of nature and is generously offering one of our members in the US a garganelli-gnocchi board in our giveaway below.

With Carmela’s A Passion for Pasta and an assist from these products from HIC Imports/Marcato and Artisanal Pasta Tools, you will be making pasta like a pro, or better yet an Italian nonna.

Special thanks to Little, Brown UK (Robinson), the publisher, for sharing the recipe I made last weekend – it is so incredibly good. The publisher is also offering three copies of Carmela’s book to our members in the UK. For members in the US, Eat Your Books is providing one copy of this book, HIC Imports is providing a Marcato pasta roller and cutter and a ravioli tablet, and lastly Artisanal Pasta Tools is providing one garganelli-gnocchi board. Scroll to the bottom of this post to enter.

Ligurian wild herb ravioli with a creamy walnut pesto
Pansotti al preboggion con salsa di noci
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Preparation time 1 hour 30 minutes
Cooking time 25 minutes
Serves 4

For the pasta dough

400g fresh egg pasta
70g Parmesan, grated
Polenta, for dusting

For the pansotti filling 

300g (fresh weight) mixed herb leaves
600g ricotta
100g Parmesan grated
1 small garlic clove, peeled and
finely crushed
1 egg
Pinch of nutmeg, freshly grated
Salt and pepper to season

For the walnut pesto 

125ml milk
20g bread
130g walnuts, shelled and peeled
30g pine nuts, untoasted
1 garlic clove, peeled
60g Parmesan, grated
Small bunch of parsley, including stems
Salt and pepper to season
Olive oil
Basil and parsley, finely chopped

Carmela’s Tips 

Prescinsêua is a traditional curd cheesemade in Liguria and would be used to fill the pansotti instead of ricotta.

Pansotti is another name for ravioli in the Liguria region of Italy and are triangular in shape. These pillows are filled with a mix of wild herbs called preboggion only found in Liguria. I have not had the pleasure of preparing these pansotti with the Ligurian wild herbs, so I use a combination of my own. I adore dandelion leaves and their overwhelming bitterness, combining them with spinach, Swiss chard, watercress, small oregano and marjoram leaves, chervil and basil to leave you with an aromatic taste of afresh summer meadow.

Place your mixed herbs and leaves (apart from the basil and chervil as they are too delicate) in a little water and blanch for 2 minutes. Drain and plunge in ice-cold water for 60 seconds. Drain again and then place on a clean tea towel and squeeze out all the excess water.

Add the basil and chervil to the blanched herbs and chop all the herbs finely.

Place the herbs, ricotta, Parmesan, garlic, egg, nutmeg, salt and pepper in a bowl. Stir to incorporate. Cover and chill until required (this filling can be made a day ahead if preferred).

To make the pesto, pour the milk into a bowl and add the bread. Leave to soften for 5 minutes.

Into a food processor, add the walnuts, pine nuts, garlic, Parmesan and parsley. Blitz for 10 seconds.

Add the softened bread and blitz for a further 10 seconds. The bread will add a delicious creaminess to the pesto.

Add a little olive oil until you reach a dropping consistency.

Taste and season with salt and pepper. If the sauce is a little thick don’t worry as we will also add a little pasta water to loosen it when ready. Leave the pesto out at room temperature whilst you prepare the pansotti.

Make the pansotti (ravioli) following the instructions on page 18. Set aside on a lightly dusted tray with a sprinkle of polenta to prevent sticking.

Place a large pan of water on to boil. Once bubbling, salt well and add the pansotti. Allow the pansotti to cook until al dente. This will take about 4-5 minutes.

Drain, reserving a ladle of the pasta water.

Place the pansotti in a serving dish. Add the pesto along with some of the reserved pasta water and stir.

Spoon into bowls and scatter over a little extra Parmesan and a sprinkle of chopped basil and parsley.

Making a Simple Egg Pasta Dough

Sfogline are ladies who specialise in rolling freshly made pasta dough into una sfoglia, a huge see-through sheet of pasta. Here is a quote I recently heard and wanted to share with you: ‘Sfogline are known to say that the pasta dough is ready when you hear it sing.’ To sing means you hear and also feel bubbles popping as you knead the dough with the heels of your hands. So many people are afraid of making fresh handmade pasta, but I don’t understand why. I agree that ready-made dried pasta is affordable and a great staple store-cupboard ingredient (I have more than twenty dried packets in my larder at any one time). However, a bowl of freshly handmade pasta is simply mouth-watering from the first to the very last bite. In my opinion, fresh pasta is superior to dried pasta not only in taste but also in texture and colour. When making fresh egg pasta, ’00’ soft wheat flour is used; this type has been milled to a superfine powder and is much finer than other flours. There are many different flours and flour blends that make wonderful pasta. From a nutty farro spelt flour to chestnut flour, rye flour, buck wheatflour, kamut flour and many more, as well as the much-loved ‘0’ flour and semolina flour. They each work well individually but also when blended with a ’00’ soft wheat flour.

There are a couple of general guidelines that are useful when making fresh egg pasta dough

  • 100g ’00’ flour plus 1 large egg equals one portion of pasta dough. This can vary and be adjusted with different flour blends.
  • For a richer dough you can use just egg yolks and omit the whites (save the whites to make a meringue or egg white omelette). 400g ’00’ flour plus 12 egg yolks makes a rich pasta dough that is perfect for ravioli etc.

Egg pasta dough
Pasta fresca fatto a mano
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400g ’00’ flour
4 large eggs
Pinch of salt (optional)

Ideally, work on a wooden or marble board but a wooden table top would work well too. I prefer to use a wooden surface as this gives a little added texture to the dough and helps in the kneading process. Tip the flour onto the board and form a well in the centre with your fingers (I call this a volcano).

Crack the eggs into the well (volcano) and add a pinch of salt. The salt is optional and if I’m honest, I generally eliminate the salt from my fresh pasta as I tend to salt the pasta water well instead.

With your fingertips or a fork gently introduce the flour to the egg mixture, being careful to not break the walls of the volcano and lose any of the egg mixture.

Form the mixture into a pliable dough. If there is any excess flour that will not incorporate into the dough, scrape it away.

Knead the dough using the heels of both hands until the dough has become smooth and silky with a light spring back when pushed with your fingertip. Kneading by hand will take around 7-10 minutes.

If the dough is a little dry, add 1-2 tablespoons of water or milk; if it is too wet add a little more flour. Just remember that adding too much flour can lead to a dry and slightly denser dough.

Wrap the dough with cling film and allow to rest for a minimum of 30 minutes at room temperature.

Once the dough has rested, you can either work or roll the dough by hand using a very thin rolling pin (I use a wooden broom handle), or alternatively a pasta machine. Using a pasta machine allows the dough to become silky and guarantees a smooth finish.

However much dough you make, you must always work with it in portions when using a pasta machine. Cut the dough in half. Take the first half and wrap the remaining half in cling film to ensure the dough does not dry out and form an outer skin.

Set the pasta machine to the widest setting. Each machine will differ so please follow your manufacturer’s instructions as required.

Flatten and lightly flour the dough then feed it through the pasta machine. Fold the dough back over itself (like an envelope) and feedthrough the widest setting again at least six times. This will ensure smoothness and elasticity.

Increase a notch at a time on the machine and feed the dough through on each setting twice. There is no need to envelope the dough at this stage; you are just trying to lengthen it.

Continue rolling the dough, narrowing the rollers at every stage.

I tend to stop at the second to last thinnest section on the pasta machine. This is the appropriate thickness required for perfect pasta; you should be able to read a newspaper through the pasta sheet.

As an alternative option I also press herbs into my pasta at this stage, so if you are feeling creative have a go. Take the pasta sheet and cover half of the sheet with parsley leaves, tiny basil leaves or baby thyme or oregano leaves. Small edible flowers could also be used. Please note the leaves must be soft and stem-free otherwise the dough will rip.

Fold the plain pasta half over the herb-covered dough and push down gently using the palm of your hand, to secure. Press through the pasta machine one last time. You should be left with a sheet of beautifully decorated pasta.

The pasta sheet once rolled should be approximately 3mm in thickness.

Now choose your shape – from spaghetti, linguine, lasagne sheets, tagliatelle or a perfect base for a filled ravioli, mezzaluna, tortellini oranolini.

Instructions for making the ravioli 

Cut the prepared pasta dough in half, wrap one half in cling film or a clean tea towel and roll out the remaining dough with either a pasta machine, rolling pin or broom handle to the thickness of 3mm. I prefer to use my pasta machine as I gain a silky pasta finish. Press the pasta into two large lasagna sheets approximately 15 cm wide.

Take one sheet and place individual teaspoonsful of filling across the length of one piece of dough, leaving an approximate gap of 4 cm between each mound.

Dip your finger in a little water and lightly dampen around the filling.

Place the top layer of pasta directly over the base sheet.

Gently use your hands to cup the filling between the pasta layers, removing and pushing out any excess air.

Seal the pasta by pinching around each and use a knife, pastry cutter, or shaped cutter if you prefer, to cut the ravioli into shapes.

Lay the ravioli on a tray that has been lightly dusted with polenta and use the remaining pasta in the same way to make more.

One other little idea, I would like to share with you for a possible storing solution for your pasta tools.

I found this large sewing basket at the thrift store for five dollars and turned it into a pasta basket. Some of my stamps and other things are packed away for a move so I will have more to add but I love having it all organized in one spot. I never have enough drawers or cabinet space and thought this might be nice to just tuck away in the pantry and pretty enough to leave out if necessary. 

Now it is time for our giveaway. There are additional options to earn more entries: visiting Harold Imports site, Facebook page and more. Good luck! 

The publisher is offering three copies of this book to EYB Members in the UK. For members in the US, Eat Your Books is providing one copy of this book, HIC Imports is providing a Marcato pasta roller and cutter and a ravioli tablet, and lastly Artisanal Pasta Tools is providing one garganelli-gnocchi board. 

One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 31st, 2017. 


Photos by Jenny Hartin (except for book cover). All links to Amazon are affiliate links and help us in our indexing efforts. 


Post a comment


  • catmommy9  on  September 21, 2017

    Maybe the cuttlefish/squid ink pasta dough. I have some squid ink that I got in a subscription box, but have not used it yet.

  • jifar  on  September 21, 2017

    I would like to try the Analletti pasta pie

  • marcsch  on  September 21, 2017

    I'd make the doppio ravioli for sure. You love this even more than mastering pasta and flour + water pasta? That's a HUGE compliment!

  • rchesser  on  September 21, 2017

    I'm going to go for the gusto so to speak and go for the Analletti pasta pie (Timballo di anelletti)! Go big or go home.

  • rchesser  on  September 21, 2017

    I'm in LOVE with the Polenta Boards!

  • rchesser  on  September 21, 2017

    I learned they have Pierogi makers, who knew?

  • kmn4  on  September 21, 2017

    Pasta and lentils (Pasta e lenticchie)

  • annmartina  on  September 21, 2017

    Pasta spinach roulade.

  • lmalter  on  September 21, 2017

    Handkerchief pasta with textured creamy pesto

  • dmortega  on  September 21, 2017

    Fresh egg yolk raviolo 2 (Uova da raviolo)

  • Angryyew  on  September 21, 2017


  • ravensfan  on  September 21, 2017

    Spaghetti with clams 1 and 2

  • terrestris  on  September 21, 2017

    Intrigued by the Chocolate pasta dough

  • motherofpearl81  on  September 21, 2017

    Spaghetti with clams 2

  • lgroom  on  September 21, 2017

    Pasta spinach roulade

  • lgroom  on  September 21, 2017

    I think I'd like a cavatelli maker.

  • lgroom  on  September 21, 2017

    I have learned that I will never have enough money for all the stuff I want to get from Harold's. What a wonderful site.

  • amylou61  on  September 21, 2017

    I love the pasta machine & box.

  • DarcyVaughn  on  September 21, 2017

    Coastal Trapani fish couscous

  • ejsimpson  on  September 22, 2017

    Bucatini with anchovies and capers!

  • lapsapchung  on  September 22, 2017

    I'd choose the double ravioli – why? Because last weekend I did a pasta making class with Carmela and was amazed by it – it looks so stunning I can't believe it isn't on every restaurant menu in the country, it would impress guests, it tastes wonderful and yet it is deceptively easy.

  • heyjude  on  September 22, 2017

    Small Lasagne with Chickpeas

  • vickster  on  September 22, 2017

    The Pope's Fettucine. Your story really made we want to make pasta, and made me feel that I have enough time to do it. I want the book and all the tools!

  • jochrisbryan  on  September 22, 2017

    I would like to make the Festival lasagne Calabrese style (Sagne chine)
    and many many more.

  • sgump  on  September 22, 2017

    I'm excited by orecchiette with turnip tops (orecchiette con cime di rape)!

  • lean1  on  September 22, 2017

    I would make the Trenette with Pesto since I love Pesto and have a garden full of basil

  • ktwalla  on  September 22, 2017

    Pasta Spinach Roulade

  • sarahawker  on  September 22, 2017

    Handkerchief pasta with textured creamy pesto

  • lpatterson412  on  September 22, 2017

    Pasta….sigh… I would honestly eat any and all of it first, I don't even care. That is how much I love pasta.

  • mpdeb98  on  September 22, 2017

    The Pope's fettuccine

  • JulieG1002  on  September 22, 2017

    I would dive into the gluten-free pastas — with either just garlic and olive oil or with clams, my two go tos. How wonderful that gluten-free recipes are included. Kudos!

  • artmarcia  on  September 22, 2017

    Ravioli is my favorite!

  • skyejaden  on  September 23, 2017

    I'd love to do the tortellini!

  • mombaker247  on  September 23, 2017

    I follow you on instagram, so does my son. I can't believe we would have the opportunity to win. I would make everything. Start with walnut pesto

  • Jostlori  on  September 23, 2017

    Most definitely Tajarin with Chicken Livers (Tajarin con Fegatini). Wow – sounds amazing!!!

  • hibeez  on  September 24, 2017

    Since it's deer season, I think I'd like to try Gnocchi with slow-cooked venison (Gnocchi al ragu di cervo).

  • Karla123  on  September 24, 2017

    Just like the title of the cookbook, I too, have a passion for pasta. And to begin with I'm tempted to try Lagane with chickpeas first.

  • Karla123  on  September 24, 2017

    I'd love to own a pizza pin. It would certainly get a lot of use in my household because we love pizza.

  • BMeyer  on  September 24, 2017

    striped pasta dough sounds fun

  • fiarose  on  September 24, 2017

    any of the veggie doughs, squid ink, or red wine, quinoa gluten-free pasta, polenta gnocchi, rye flour quadretti with leeks, lasagne with chickpeas, cannelloni with spinach and ricotta, eggplant ravioli with tomato sauce, wild herb ravioli with walnut pesto, spaghetti with squid, fresh couscous, pancake pasta with pesto, squid ink tagliatelle with mantis shrimps and squid…i would love to learn this art.

  • LaurenE  on  September 24, 2017

    Pasta and lentils

  • LaurenE  on  September 24, 2017

    polenta board

  • LaurenE  on  September 24, 2017

    who knew there were so many different pasta tools?

  • schesshire  on  September 25, 2017

    The rye flour quadretti looks good with leeks and cheese!

  • matag  on  September 26, 2017

    The Pope's fettuccine

  • ebs  on  September 26, 2017

    Orecchiette and then baked orecchiette with meatballs and mozzarella – I would love to learn how to make pasta

  • Scotsman61  on  September 27, 2017

    Pasta spinach roulade

  • Scotsman61  on  September 27, 2017

    Beech Cannoli Set

  • Scotsman61  on  September 27, 2017

    I learnt that you can become a reseller for HIC Imports

  • ladybrooke  on  September 27, 2017

    Solidea's egg-layered lasagne (Lasagna)

  • jezpurr  on  September 27, 2017

    Pasta spinach roulade (Strucolo da sinaze)!!!^_^

  • jezpurr  on  September 27, 2017

    The Corzetti stamp!!!^_^

  • jezpurr  on  September 27, 2017

    Producing Culinary Supplies With Heart Since 1957!!!^_^

  • Siegal  on  September 27, 2017

    I want to make saffron pasta

  • Siegal  on  September 27, 2017

    I would like to own a gnocchi board

  • Siegal  on  September 27, 2017

    Learned they partner with helens Asian kitchen

  • ladybrooke  on  September 27, 2017

    I would to own a chef's pasta pin.

  • ladybrooke  on  September 27, 2017

    I learned that they sell woks with Helen's Asian Kitchen.

  • HungryJamie  on  September 28, 2017

    Pasta with aubergine (Pasta alla Norma)

  • HungryJamie  on  September 28, 2017

    I would to own a beech cannoli set

  • HungryJamie  on  September 28, 2017

    I learned that HIC products are available in over 10,000 retail outlets worldwide.

  • pclisa40  on  September 28, 2017

    The Ligurian herb pasta with walnut pesto look delicious, and I love the fact that the filling can change depending on the herbs you have on hand!

  • megans608  on  September 28, 2017

    I want to try the baked rigatoni with four cheeses. Baked pasta dishes are my favorite!

  • rennots  on  September 28, 2017

    Egg Pasta~I really need to learn how to make pasta

  • size_27  on  September 29, 2017

    Polenta gnocchi…

  • jluvs2bake  on  September 30, 2017

    Seriously, how could I not try this one? Movie night & homemade pasta 🙂

    Ditalini pasta with fava beans and a nice Chianti (Ditalini con fave e Fontina)

  • jluvs2bake  on  September 30, 2017

    My vintage cavatelli maker is kaput! I'd take a new one w/wooden rollers!

  • jluvs2bake  on  September 30, 2017

    I learned that some people don't make their pierogi by hand!

  • NancyLynn  on  September 30, 2017

    rye pasta, seems interesting. I love rye !

  • rachael_mc  on  September 30, 2017


  • fbrunetti  on  September 30, 2017


  • kbiggs  on  September 30, 2017

    Chocolate pasta dough

  • AnneOther  on  September 30, 2017

    I'd start with the basics, the egg pasta dough recipe.

  • FireRunner2379  on  October 1, 2017

    The Spinach Pasta Dough is at the top of my list!

  • FireRunner2379  on  October 1, 2017

    I'd like to have the Cavatelli Maker.

  • FireRunner2379  on  October 1, 2017

    I've visited Harold Import's website and learned they carry a broad range of items for any culinary need. I especially would love to have the Jumbo Ravioli Maker!

  • samwesthill  on  October 1, 2017

    Definitely the Orecchiette with turnip tops which sounds delicious

  • bibliophile02  on  October 3, 2017

    Bucatini cacio e pepe

  • RichardMosse  on  October 4, 2017

    Analletti pasta pie

  • RichardMosse  on  October 4, 2017

    Harold has a great selection of pasta making devices

  • RichardMosse  on  October 4, 2017

    Gnocchi board

  • lauriesk  on  October 4, 2017

    The first recipe I would try is Baked orecchiette with meatballs and mozzarella (Orecchiette al forno).

  • linmin  on  October 4, 2017

    Red Wine Pasta Dough

  • mjes  on  October 5, 2017

    I'd try Spaghetti with grated fish roe (Spaghetti alla bottarga) as I have bottarga to use up …

  • skipeterson  on  October 5, 2017

    Fresh tagliatelle with a slow-cooked meat sauce (Tagliatelle al ragu)

  • Julia77  on  October 6, 2017

    Pancake pasta with pesto

  • Gneissspice  on  October 6, 2017

    Saffron pasta dough! That would be a new one for me, and I hoard saffron because it’s so expensive. 🙂

  • Dmartin997  on  October 6, 2017

    Striped pasta and meatballs

  • rachelsmitty  on  October 6, 2017

    Tagliolini with trout — delicious!

  • percussion03  on  October 6, 2017

    Wow–where to start! I have only ever made gnocchi, but pasta is very intriguing to me.

  • br22  on  October 7, 2017

    Filled meat agnolini from Milan

  • chimpbob  on  October 7, 2017

    Chocolate pasta dough

  • mcrimmins  on  October 7, 2017

    I would like to try homemade ravioli an gnocchi.

  • Livia  on  October 7, 2017

    It has got to be ravioli

  • tararr  on  October 7, 2017

    Pasta spinach roulade

  • Jostlori  on  October 7, 2017

    Roulades are one of my favorites, so it would have to be the Pasta Spinach Roulade!

  • sequoia55  on  October 7, 2017

    Polenta gnocchi

  • infotrop  on  October 7, 2017

    How to make fresh couscous by hand… I never imagined this was possible…

  • cookshelf58  on  October 7, 2017

    baked rigatoni with four cheeses

  • chasteph  on  October 8, 2017

    The Wild Herb Ravioli looks fascinating.

  • RickPearson54  on  October 8, 2017

    Wild Herb Ravioli

  • PennyG  on  October 8, 2017

    Mmmmm … Saffron pasta dough.

  • PennyG  on  October 8, 2017

    I've always wanted a Gnocchi Board.

  • PennyG  on  October 8, 2017

    I learned of a whole new place to shop – just what I need!

  • stargirl  on  October 9, 2017

    Fresh egg yolk raviolo

  • bstewart  on  October 10, 2017

    Gnocchi with slow-cooked venison sounds great!

  • KarenDel  on  October 12, 2017

    I have made pasta before and would like to improve and diversify, so I'd like to try the Red wine pasta dough

  • KarenDel  on  October 12, 2017

    I would like to have a Cavatelli maker.

  • KarenDel  on  October 12, 2017

    I learned that Beyond Gourmet is one of their family of brands. Never knew that!

  • Littlebirdchoc  on  October 12, 2017

    I would so so so love the gnocchi board!!

    I think the 'Badly Made Pasta…' caught my eye – but the Tortellini filled with potato (starch within a starch!) makes my belly happy.

  • Kelos  on  October 14, 2017

    Bucatini with anchovies and capers 🙂

  • cheftina888  on  October 15, 2017

    Wild Herb Ravioli or maybe pumpkin filled ravioli

  • Sally  on  October 15, 2017

    Uova da raviolo

  • Katiefayhutson  on  October 16, 2017

    Chocolate pasta dough

  • kitchenclimbers  on  October 18, 2017

    polenta board

  • kitchenclimbers  on  October 18, 2017

    I want a cannoli making tool!

  • mattyjaco  on  October 20, 2017

    egg yolk ravioli mmmmmmmmm

  • JenJoLa  on  October 20, 2017

    Trenette with pesto, green beans and potatoes (Trenette al pesto)

  • lebarron2001  on  October 20, 2017

    Handkerchief pasta with textured creamy pesto

  • JenJoLa  on  October 20, 2017

    The garganelli-gnocchi board looks so cool. And I learned they actually have products available in stores close to me, which is novel.

  • Sueskitchen  on  October 20, 2017

    The walnut pesto! I think it will give the pesto a more earthy flavor.

  • Amdona  on  October 20, 2017

    Egg yolk pasta

  • bakeswithlove2369  on  October 20, 2017

    agnolotti…I love a store bought version with wild mushrooms…I would so love to make my own

  • southerncooker  on  October 20, 2017

    Simple cheese and egg pasta sounds like something I'd like to try.

  • cindymisho  on  October 20, 2017

    I would like to try "How to make striped pasta dough".

  • ClareMG  on  October 20, 2017

    The Pope's Fettucine!

  • Joy001  on  October 20, 2017

    Chocolate pasta dough would be interesting.

  • LeighF  on  October 20, 2017

    baked rigatoni with four cheeses.

  • NaomiH  on  October 20, 2017

    Passatelli in stock (Passatelli in brodo)

  • kimtrev  on  October 20, 2017

    I would like to try making striped pasta dough

  • DanieleK  on  October 20, 2017

    I would make egg yolk ravioli first.

  • heyjude  on  October 20, 2017

    Lagane with Chick Peas

  • mindybl  on  October 20, 2017

    The Pope's Fettuccine sounds amazing

  • RSW  on  October 20, 2017

    Hand-rolled pasta sheet (La sfoglia)

  • Nhcookingdiva  on  October 20, 2017

    Egg yolk raviolo sounds amazing!

  • BittyCornwell  on  October 21, 2017

    I would make the red wine pasta dough. Although the chocolate pasta dough wouldn't be far behind.

  • AdamTheAmateur  on  October 21, 2017

    One of the first things I ever made as a young home cook was ravioli. I'd love to do it again!

  • Maaseelulu  on  October 21, 2017

    I've always wanted to know how to make couscous, so "how to make fresh couscous by hand" seems perfect!

  • Maaseelulu  on  October 21, 2017

    A garganelli-gnocchi board would be a lot nicer than a fork!

  • Jenamarie  on  October 22, 2017

    Lagane with chickpeas (Lagane e ceci)

  • Jenamarie  on  October 22, 2017

    I like the cavatelli machine and I learned that they have a great blog with fun recipe ideas!

  • orchidlady01  on  October 22, 2017

    Spinach pasta dough and Beetroot pasta dough

  • orchidlady01  on  October 22, 2017

    I would love to own the Pasta Machine and Case. http://www.artisanalpastatools.com/machinebox.shtml

  • orchidlady01  on  October 22, 2017

    This message was posted as I was being logged out (computer glitch)

    HIC (Harold Import Co.) has lots of different culinary tools and has store locator info. so you can find where to buy them.

  • SheilaS  on  October 24, 2017

    I can't resist the Ditalini pasta with fava beans and a nice Chianti!

  • kateivan  on  October 25, 2017

    My first choice would be the seafood carbonara (which combines some of my very favorite foods).

  • kateivan  on  October 25, 2017

    I'd love to put the cavatelli maker to good use! http://www.artisanalpastatools.com/cavatelli.shtml

  • kateivan  on  October 25, 2017

    I've learned that a smoking gun is not only a website featuring a "large collection of public documents on crimes, celebrities, politicians, and the FBI" but also a tool to add "natural smoke flavor and aroma to meat, fish, vegetables, desserts, beverages[,] and cocktails easily." Now I can forget about a smoker grill and get myself the smoking gun instead!

  • t.t  on  October 25, 2017

    Trenne pasta with lemon and tuna (Trenne al limone e atune)

  • Julia  on  October 26, 2017

    Cavatelli pasta with mushrooms and sausage.

  • silversand  on  October 26, 2017

    Beetroot pasta dough!

  • dusksunset  on  October 27, 2017

    Pasta spinach roulade

  • AnneOther  on  October 27, 2017

    Artisanal Pasta Tools has gorgeous pasta-making tools, some of which would take a lot of practice and know-how to get results. I would love to try the Chef's Pasta Pins (especially the three-ring button model), which seem low-tech but which I imagine require some skill to use properly.

  • Susiegee  on  October 28, 2017

    So many lovely recipes hard to choose, Ravioli and the Polenta boards

  • AnneOther  on  October 28, 2017

    At the HIC Kitchen website, I learned that I need to get to Amazon to add The World’s Greatest Dual-Action Potato Food Masher and Ricer to my wish list in time for Christmas! (Seriously.)

  • echilt5  on  October 28, 2017

    I would have to try the Chocolate pasta dough

  • echilt5  on  October 28, 2017

    I love the Pasta Machine & Box

  • echilt5  on  October 28, 2017

    I didn't know they carry thousands of gourmet kitchen supplies from leading brands from around the world.

  • PennyBarr  on  October 29, 2017

    That wild herb ravioli sounds amazing – I’d definitely make that first!

  • PennyBarr  on  October 29, 2017

    Well I’ve been to visit Harold’s Kitchen and I’ve learnt that they have a great range of cookery books as well as kitchen implements.

  • Asparagusberry  on  October 29, 2017

    I'm excited about the saffron pasta dough!

  • Marcia1206  on  October 29, 2017

    Frankly since I have never made pasta, except in Italy, I’d try anything. I’d love to have all these tools

  • BonBonVivant  on  October 29, 2017

    I want to try that chocolate pasta…think of all the wonderful sweet filling possibilities!

  • jmay42066  on  October 29, 2017

    The Pope's fettuccine sounds delicious!

  • jmay42066  on  October 29, 2017

    I would love the cavatelli maker.

  • Aprilshecon  on  October 29, 2017


  • jaburg  on  October 29, 2017

    Saffron Pasta

  • eileen2015  on  October 29, 2017

    Ravioli. Grand children love this pasta.

  • Amandaspamanda  on  October 30, 2017

    Spinach pasta dough! I love colorful pasta!

  • Amandaspamanda  on  October 30, 2017

    look at those tools too! How can I choose just one? I've always wanted to try gnocchi, so a gnocchi board would be my first pick, they look very versatile!

  • Rooks  on  October 31, 2017

    Lasagne sheets with melted butter, sugar, and poppy seeds.

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