Notes about Recipes in this book

• Egg dough (Sfoglia all'uovo)

  • bwhip on April 19, 2020

    Excellent dough recipe. Proportions of flour to egg gave it perfect hydration. Very workable dough for kneading and rolling, and the finished product (papardelle in our case), was delightful to eat.

• Spinach dough (Sfoglia verde agli spinaci)

  • Claudiazumbro on October 11, 2019

    Dough was very dry. Based on tried and true recipes (Marcella Hazan, Lidia Bastianich), I added one more egg and that fixed things.

  • LKJ on March 06, 2026

    This was the best homemade pasta I’ve made i years

• Ricotta dumplings (Gnocchi di ricotta)

  • adelina on March 15, 2021

    I don't think I mastered it since my recipe was not as delicate but it was still great with the mushroom broth from the book. I thought it's simpler than the potato gnocchi.

• Pappardelle with vegetables (Pappardelle alla contadina)

  • bwhip on April 19, 2020

    This sauce is fantastic. So many kinds of vegetables. Each one a perfect part of the overall rich and luxurious result, which we found to be delightful.

• Tagliatelle with prosciutto and butter (Tagliatelle in bianco con prosciutto crudo e burro)

  • mjes on September 26, 2019

    I couldn't wait for a report from my son, so with a less than ideal pasta flour I made tagliatelle. The instructions varied from my standard by the addition of a curing step. The rationale for curing makes sense but I can't say that I saw a difference in the results. I suspect I need to test side by side with the same flour to see how important curing is. However, prosciutto, Parmesan-Reggiano, butter is a perfect simple sauce for the tagliatelle. Definitely will repeat.

• Tagliatelle with simmered onions (Tagliatelle con salsa di cipolle)

  • mjes on December 09, 2019

    Think of browned marrow and rendered pancetta as the base for caramelizing onions Add wine and beef broth. Reduce. Sound like a great French onion soup recipe? In this case it is a sauce for tagliatelle - as tasty as it sounds. Perhaps, we need to perfect the recipe as first day soup, second day tagliatelle sauce.

• Garganelli with lamb ragù (Garganelli con ragù di agnello)

  • DKennedy on May 14, 2026

    Making this for my tear and share dinner party on 5/16/26. I used a boneless leg from TJs and it came together effortlessly. Will be served over Michael Chiarello's polenta.

• Asparagus cestini (Cestini agli asparagi)

  • katiesue28 on May 18, 2020

    This was a delicious springtime meal. Make sure to get the pasta sheets quite thing, as the folded parts become thick. The recipe calls for a tsp of filling each cestini, I would increase that to 2 tsp each.

• Kitchn

  This book will help the ambitious home cook learn how to roll and whip pasta like an Italian nonna — completely by hand, no machinery required (and make a mean Bolognese!).

  Full review

• Kitchn

  ...learn how to prepare 15 classic pasta shapes with nothing more than flour, eggs, and a rolling pin...followed by a master class in the right sauces to turn them into epic dinners.

  Full review