• SULibraries on October 20, 2025

  641.822 R632p (LOU)

Notes about Recipes in this book

• 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.

  • rmardel on July 20, 2025

    This was fabulous! I used a combination of duck eggs and regular chicken eggs, which meant I needed fewer eggs (measured by weight). I also made with an imported Italian gluten-free pasta flour. The results were excellent, with great flavor and texture. I will make again.

  • Baxter850 on January 03, 2026

    Very good and once properly prepared, it was very easy to work with. Used 24 egg yolks (didn’t weigh) in January. The dough was way too dry at first (should have weighed the egg yolks) so added water (much more than 1 Tbls). This was my first time making pasta. It was tough to knead this dough—don’t know whether all dough is like that or just this one.

• 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.

  • katiesue28 on May 22, 2024

    This was delicious! Very simple but flavorful. I loved the addition of Calabrian chilies. I added some fresh basil I had on hand, and topped the sauced pasta with a chunk of burrata because I was feeling extra. Beautiful meal!

  • alysekstokes on March 23, 2026

    The best diavola sauce recipe there is! The combination of dried chilli flakes and crushed Calabrian chilli paste makes for a complex heat that lingers but isn’t overwhelmingly hot. I love that the recipe makes a generous amount—I serve half right away and freeze half for a future meal.

• Fettuccine Alfredo

  • rmardel on July 20, 2025

    I made this recipe using the book's egg pasta dough cut into the fettuccine shape. Excellent results.

  • Baxter850 on January 03, 2026

    Delicious. The most sophisticated Fetttucine Alfredo I’ve had. Not overly “saucy” which is a plus. Didn’t think we got a lot of a benefit out of the buffalo butter, but definitely go with the 2 yr and 5 yr parmesans.

• Pasta e fagioli

  • molly17659 on January 22, 2025

    This is such a delicious soup and so easy to make. I have made it with pieces of leftover pasta (such a great use for scraps) and with store bought dried pasta. Both are great. I have subbed bacon for pancetta and I think pancetta definitely gives it better flavor. This is my go-to recipe for pasta fagioli and I love the idea to use the bean soaking broth in the soup

  • Baxter850 on January 06, 2026

    Great soup (wife loved it). Used the egg noodles from this book.

• Pasta with pine nut pesto (Trofie al pesto Genovese)

  • metacritic on August 04, 2024

    This was a fabulous version of pesto - thick, creamy, redolent of pine nuts, and with depth. It calls for a lot of basil but will be my go-to when I have sufficient quantities. It called for lots of basil and relatively small sums of olive oil, compared to Marcella, and also called for many more pine nuts, which were toasted first. All make a real difference. I didn't have percorino di sardo, which I will try to secure next time.

• Herb-filled pasta with walnut sauce (Pansotti con salsa di noci)

  • MarieMacCheese on April 28, 2024

    This mellowed out and tasted better after it had seen the freezer. It’s quite bitter and needs a strong sauce to balance.

• 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.

• Pasta with duck ragù (Pici al ragù d'anatra)

  • MarieMacCheese on April 28, 2024

    Really really fantastic. I’ve made this 3 times. It’s a show stopper and my husband still talks about it even though it’s been 6 months since the last time.

• 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.

  • JuneHawk on October 14, 2024

    We loved this simple Amatriciana. It's super easy and quick to make, and has great flavor for the time spent cooking it. Makes a perfect weeknight meal if you have all the ingredients.

  • metacritic on May 09, 2025

    Surprisingly good. I was wary with no garlic, onion, or shallot but have had great success with the recipes in this book. I like the lightness and purity here. i've never ordered this in Rome so can't say what comes closest to the experience of eating it in situ.

• Pasta with 'nduja and tomato sauce (Fileja alla 'nduja)

  • metacritic on January 04, 2025

    Remarkably easy dish that takes less than 30 minutes to complete from start to finish. Savory and fiery hot. Not quite as complex as I had imagined but that might have been a result of the particular 'nduja I used as I felt the same thing about the sausage itself.

• 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.

• Sheep's milk cheese-filled agnolotti with saffron, dried tomato, and honey

  • christopher_mdvedp on March 23, 2026

    Amazing. Blows people who have only traditional italian food away. Not exceedingly difficult. Need time for tomatoes i dont find store bought work well. I make ravioli with a mold instead of agnolotti, any filled shape will work.

• Ricotta gnocchi with broccoli pesto, basil, and pistachios

  • john_hpn9i3 on May 26, 2026

    Once you have the pesto is fulled mixed, I found that it needs a squeeze of lemon, IMO. The dish was hearty, and very tasty. I nice summer pasta dish.

• 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.

• Mafaldine with pink peppercorns and Parmigiano-Reggiano

  • matthew_jiod3h on April 30, 2026

    Special

• 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!

  • abeautifulplate on December 31, 2025

    Made this filling for ravioli (instead of tortelli) and served it with a brown butter sage sauce. Incredible - some of the best ravioli I’ve ever had. The brown butter in the filling adds so much depth. Use a great ricotta, such as Bellwether Farms.

  • abeautifulplate on December 31, 2025

    Made this filling for ravioli (instead of tortelli) and served it with a brown butter sage sauce. Incredible - some of the best ravioli I’ve ever had. The brown butter in the filling adds so much depth. Use a great ricotta, such as Bellwether Farms.

• Stricchetti with smashed peas and prosciutto

  • bwhip on April 08, 2024

    Really delicious, and quite easy. Well, making the pasta takes a while, but it was fun! I used frozen peas, but with the same blanching technique recommended. For the pasta dough, I used the one from American Sfoglino, since it requires so many less eggs than the one in this book - though I’m sure it would be quite amazing with the twenty-something yolks it requires.