• Jenny on September 12, 2023

  If you buy one book on pasta, let it be this title. It is absolutely stunning and the multiple step-by-step photographs on various techniques are priceless. Inspiration abounds in this debut cookbook from the creator of Pasta Social Club. Take a look at the index and our EYBD Preview for more details.

Notes about Recipes in this book

• Tomato-cream sauce (No-vodka vodka sauce)

  • Lepa on March 18, 2024

    This sauce is delicious and it couldn't be easier.

  • dbuhler on May 10, 2024

    This is so delicious! I used this sauce to dress her ricotta gnocchi and it was divine! I loved the garlic infused cream... it really highlighted the garlic flavor and I loved it. I used the can of tomato paste, and I did add a half a teaspoon of sugar to tame the acidity. I will definitely make this again!

• Standard egg pasta dough

  • JuneHawk on June 26, 2024

    This is too dry.

  • kkmatti on January 02, 2025

    Worked well. Solid recipel

  • dbuhler on October 13, 2025

    Easy and straightforward recipe that worked well. I used 00 flour, semolina flour and weighed my eggs.

  • SKidd on January 16, 2026

    I use AP and semolina. Sometimes a little dry flour left after mixing, but she says this is normal—or you can drizzle a little water to work it in. Works great, I often make a half batch for 2 people.

  • jdejong on January 24, 2026

    I have used this recipe the last three times I have made pasta, all with consistent results. I use 00 flour, semolina from Anson Mills and fresh eggs from a friend. The dough is supple, not sticky, after resting. I usually rest it for at least 45 minutes before shaping. Excellent results from a very simple recipe.

• Ricotta gnocchi dough

  • Lepa on March 18, 2024

    This was good, no different from other ricotta gnocchi I have made. I am always a bit annoyed that the recipes always require 16 oz of ricotta and the tubs at the store always have 15 oz. Is it just me?

  • dbuhler on May 10, 2024

    Very easy instructions to follow and I loved the gram measurements. I used the homemade ricotta recipe and it made super smooth and pillowy dumplings. I will definitely make this again!

  • SKidd on September 20, 2024

    I made the ricotta from the book and blending in the food processor made the most amazing texture, I was a little short of milk so weighed my final ricotta and adjusted the rest of the gnocchi recipe from there—turned out great!

• Homemade ricotta

  • dbuhler on May 10, 2024

    This was my first time making homemade ricotta and it was fairly easy to do. I did end up resimmering my mixture because the whey still looked "milky" but I wonder if I needed to do that because it didn't seem to change the color of the whey. I made it to make her gnocchi dough and followed her draining and blitzing directions. I stored in the fridge for 2 days before making the dough...when I pulled it out to make the dough it was VERY stiff. So much so that it broke my spatula as I was trying to mix in the cheese and eggs. Next time I will let it sit out a bit to see if that helps the consistency.

  • SKidd on January 30, 2026

    Turned out lovely.very straightforward recipe, and whipping in the food processor makes a lovely texture

• Meyer lemon & herb ricotta gnocchi dough

  • MollyB on January 30, 2024

    Definitely a learning curve on this! Making it for the first time, I think I added too much flour and worked the dough too much, as I was worried about the dough sticking. My gnocchi were very tasty but a touch gluey. Next time I'll try leaving the dough a little wetter and shaping the gnocchi on a more generously floured surface. Served with the Parmesan garlic butter, which was great.

• Pumpkin & ricotta gnocchi dough

  • kkmatti on January 13, 2024

    The pumpkin doesn't give a lot of flavor to these, but they are a pretty color. Mine were too wet to roll despite removing water from both the ricotta & squash so I ended up adding some flour to the mix. We liked these with the brown butter sauce and pan-frying the gnocchi in a little butter was a great upgrade to traditional gnocchi.

• Potato gnocchi dough

  • jenburkholder on February 10, 2024

    Omitted the eggs. Very nice, light gnocchi.

• Sweet potato gnocchi dough

  • dbuhler on October 13, 2025

    This was delicious! They were a bit time-consuming to make with baking and resting and patting dry, etc. but it was well worth it! I paired these with the four cheese sauce and they were divine! I will definitely make these again!

• Strozzapreti

  • SKidd on December 10, 2024

    Made a half batch of the semolina dough, did watch one YouTube video for the technique but the instructions were also fine. A nice simple pasta shape that will be handy with lots of sauces.

• Cavatelli

  • Chefjames1 on April 17, 2026

    Fun and easy to shape.

• Agnolotti & agnolotti del plin

  • kkmatti on January 02, 2025

    Where has this recipe been my whole life? These were way easier to make than ravioli and just as impressive.

• Cheesy spinach lasagne

  • SKidd on January 16, 2026

    I melded the spinach and meat recipes in the book (and also used Italian sausage+ tomato sauce to simplify a bit). Halved the pasta and fillings—A single batch of bechamel worked perfectly for a 8x8 pan and plenty of pasta too. If you make a few of the parts ahead of time it helps to make the assembly go fast (though obvs a weekend type of project dinner). I LOVED the crispy edges so will definitely use fresh pasta again. Want to try a squash/spinach/ onion combo next time.

• Autumn squash lasagne

  • SKidd on February 01, 2026

    Half-batch. Combined the squash version with the spinach one—added cooked spinach to the bechamel sauce (with Gruyère) and just caramelized a few onions in a pan instead of the oven version suggested. I worried the filling would be sweet so added a little crumbled bacon to the layers which was delicious but maybe not necessary. Obviously a project but not bad if you split over two days. I did the ricotta, squash amd onions on one day, the next day made the pasta dough and while it was resting made the bechamel. Super delicious.

• Besciamella

  • SKidd on January 16, 2026

    Good instructions, turned out well, be sure to not get distracted if you’re multitasking because mine came to a boil when I wasn’t looking.

• Winter squash & brown butter filling

  • kkmatti on January 02, 2025

    Very good! Used the Vitamix and it made a very smooth filling.

• Roasted salmon & mascarpone filling

  • bwhip on November 05, 2023

    I made ravioli tonight with this filling. So good! Served with the Lemon Butter and Chive sauce from the same book, and the combination was heavenly. I used the egg pasta recipe from American Sfoglino, as I’ve had so much success with it. The whole combination was a fair bit of work, as you’d expect from homemade filled pasta, but we sure enjoyed the results.

• Slow-roasted tomato & garlic sauce

  • lean1 on September 22, 2023

    Didn't have enough tomatoes to make the whole recipe so I made half. It is a wonderful sauce so flavorful and bright I could eat it out of the jar. I didn't puree it I just mashed it in a bowl. I like a little texture. I would put it on toast as well. Will surely make this again.

  • jenburkholder on February 10, 2024

    Great, simple sauce. I did blend mine, and stuck half in the freezer for a rainy day.

• Fiery Calabrian chili sauce

  • katiesue28 on June 23, 2025

    Very delicious and quick sauce. I added a dollop of ricotta on each serving to add a cooling bite.

  • Chefjames1 on January 18, 2026

    Added some sausage and served with ricotta Gnudi.

• Sage & hazelnut pesto

  • lean1 on September 22, 2023

    This pesto is so delicious. It did need a little extra oil at the end. I got to use fresh sage from my garden.

  • SKidd on September 20, 2024

    Had this with the ricotta gnocchi from the same book. Very delicious. I followed the recipe by weight and it was delicious but I might increase the sage next time—didn’t want to overdo it but the hazelnuts had a lot of flavor so it would be hard for the sage to be too strong. I bet almonds would also be a milder (and cheaper) option. Oh added a dash of white wine vinegar for a little acidity at the end.

• Ligurian walnut sauce (Salsa di noci)

  • Lepa on August 14, 2024

    We liked this. Be sure to add enough pasta cooking water or it will be too thick. This is a great dinner party dish because you can make all the components early and throw it together at the last minute.

• Wild mushroom sauce

  • cookingbychapter on January 05, 2024

    I halved this recipe for two of us and I think it could have easily fed 3-4. I served with pappardelle (not homemade) and this was delicious! A little extra cheese and lots of salt and pepper, I really liked this dish.

• Parmesan-garlic butter

  • MollyB on January 30, 2024

    Delicious compound butter that worked nicely with gnocchi. The instructions for adding cold butter to the pan with the gnocchi and some cooking water were perfect for getting a creamy sauce.

• Pecorino, pepper & lemon sauce

  • jenburkholder on February 25, 2024

    Tasty, easy sauce. I went a bit heavier on the cream, as it didn’t look quite adequate to sauce the pasta.

• Smoky pumpkin sauce

  • SKidd on January 02, 2025

    Quick and tasty use of leftover canned pumpkin. Chili powders were an unusual take on pasta sauce but we liked it. Made a half batch for two people.

• Slow-roasted salmon & crème fraîche sauce with peas

  • taylor_cvqmwm on February 25, 2026

    Used smoked salmon reheated and all crème fraiche.

• Pantry tuna & tomato sauce

  • SKidd on December 10, 2024

    Easy, fast recipe with (as stated) pantry ingredients. I mixed up the order of a few ingredients due to inattentive reading but it was forgiving. Used the strozzapreti pasta from the same book.