Notes about Recipes in this book

• Know-by-heart egg pasta dough

  • Lepa on July 07, 2020

    This is a solid pasta dough, easy to work with and pleasantly chewy.

  • Astrid5555 on December 08, 2020

    Agree with Lepa, easy to work with, pleasantly chewy pasta dough.

  • ashallen on March 20, 2021

    This recipe has nice, basic instructions for making egg pasta dough by hand or mixer/food processor and, as mentioned by Lepa and Astrid5555, the final pasta has good texture. Even if one's precise about the weight of eggs used, the amount of flour needed can vary with flour type, humidity, etc. Using Italian 00 soft flour and mixing by hand, I only needed 10.5-11 oz vs. 14 oz flour as called for in the recipe for 8 oz eggs.

• Rombi

  • Lepa on July 07, 2020

    These pasta shapes got folded and were therefore a bit lumpy when I cooked them. Next time I will use more trays after I cut them.

• Pumpkin ravioloni quadrati

  • Astrid5555 on December 08, 2020

    Added some leftover ricotta cheese to the pumpkin filling, served with sage butter, quite nice.

• Prawn and leek caramelle

  • mjes on September 08, 2021

    I rarely make filled pasta but caramelle is an exception. For prawn and leek filling, I decided that a brown butter sage sauce was the best bet as the sauce could easily overpower the filling.

• Potato gnocchi

  • carson_spwuce on January 04, 2026

    This has been my go-to recipe for making basic gnocchi. Works every single time and makes pillow fluffy bites

• Aglio, olio, e peperoncino sauce

  • jrmisener on February 01, 2022

    simple but delicious! made fresh tagliatelle; didn't use breadcrumbs (grated parm instead) and didn't miss it.

• Chickpea soup

  • ashallen on August 16, 2020

    I was happily surprised by how tasty this soup was given how simple the recipe is - very satisfying! The style is more broth-y than some other bean soups. Because the recipe's so simple, the taste of whatever broth you use comes through. I had only 2 c "beef broth" (liquid leftover from simmering beef for another dish) and used a strong chicken stock for the rest - worked well. I stirred in cooked egg noodles leftover from another dish instead of cooking pasta directly in the soup as specified in the recipe (which would have thickened it further). Recipe specifies "1 sprig" rosemary - I used a 4-inch sprig of very fresh rosemary from the garden but that was a bit much and would use just 2-3-inches next time.

• Eggplant and tuna sauce

  • Lepa on July 07, 2020

    I liked this sauce but it needed more umami. If I make it again I will add some anchovies and red pepper flakes while cooking the onion.