Notes about Recipes in this book

• Eggplant-filled mezzelune with simple sauce and ricotta salata

  • krista_jo on January 30, 2022

    These were absolutely delicious due to the smokiness of the eggplant. Made ravioli instead of mezzelune.

• Pork-filled pasta in brodo (Tortellini in brodo)

  • JuneHawk on April 30, 2022

    This is delicious, but does not make as many servings as the book claims. It makes 6 servings, 4 full size meal servings.

• Pasta with Bolognese ragù (Tagliatelle alla Bolognese)

  • JuneHawk on April 30, 2022

    This makes A LOT of ragù. Probably 4 quarts or so. It's also kind of bland and uninspiring; not really worth all the time it takes to make.

• Egg dough

  • JuneHawk on April 30, 2022

    I was skeptical about so many egg yolks, but when I weighed mine, I actually had to use 3 more than the recipe called for. The dough was pretty firm and hard to knead, but it cut beautifully and cooked and tasted great. Definitely rich so probably not an everyday dough.

• Pasta with tomato, guanciale, and pecorino (Bucatini all'Amatriciana)

  • Lepa on December 27, 2021

    This was a really simple version of Amatriciana and I might like it to be a bit thicker or maybe add some garlic or something. My son, however, said it was one of the best pastas I've made. I am always seeking to find an Amatriciana that lives up to the version I had in Italy and don't feel like I've found it yet.

• Spaghetti with lemon, pine nuts, and Parmigiano

  • bwhip on January 09, 2022

    Simple and delicious. Great for a weeknight, using a pound of dried spaghetti. I chopped the pine nuts briefly in a small food processor.

  • Nkrieda78 on February 27, 2022

    I made a fresh hand cut noodle closer to a linguine shape and this dish just blew us away. Easy and incredibly delicious.

• Spinach and ricotta-filled tortelli with brown butter and ricotta salata

  • bwhip on November 23, 2021

    Amazing, so good. Such a perfect combination of flavors. Easy to see why it’s the most popular dish at her restaurant. Lots of work to form all of the tortellis, but the results were wonderful. I used the noodle recipe from the American Sfoglino cookbook, as I’ve had great success with it before - and I didn’t have 26 eggs for all of the yolks required for the egg dough from this cookbook - though it undoubtedly would have made the results even more special!

• Diavola sauce

  • bwhip on January 03, 2023

    Wonderful sauce. I was worried it was going to be way too hot, especially for my wife. It’s not often you see a recipe that calls for two full teaspoons of red pepper flakes, and a tablespoon of ultra-hot Calabrian peppers! Yet, somehow it turned out to have just the perfect level of heat for us. We served it with fresh rigatoni, and it was fantastic.