This creamy passatelli recipe from Emilia-Romagna pairs passatelli pasta with prosciutto and Parmigiano cream and black truffle. A must-try!| The Pasta Project
Blecs buckwheat pasta is a type of maltagliati pasta from Friuli-Venezia Giulia. It has a hearty, rustic flavor, is easy to make.| The Pasta Project
Pizzoccheri alla Valtellinese is an unusual but delicious and nutritious buckwheat pasta dish from the Italian Alps. Alpine cuisine to try.| The Pasta Project
This homemade potato gnocchi recipe with cheese and leeks is a wonderful example of traditional Alpine cuisine. A must-try for cheese lovers| The Pasta Project
Apart from being to-die-for delicious, gnocchi alla Romana are so easy to make. These melt-in-your-mouth semolina gnocchi are a must-try dish| The Pasta Project
Making homemade garganelli pasta is really quite easy and fun. This pasta from Emilia-Romagna is traditionally served with a sausage ragu.| The Pasta Project
Teardrop dumplings (chnèfflènè) are an Italian mountain dish from the Aosta Valley. They are also called gnocchetti alla Val D'Aosta.| The Pasta Project
This divine Italian beetroot ravioli is filled with beets and potato and served with melted butter and poppy seeds. A recipe worth making!| The Pasta Project
This delicious Northern Italian chestnut pasta with a creamy mushroom sauce is one of the easiest homemade maltagliati pasta recipes to make.| The Pasta Project
This ravioli dolce meaning sweet ravioli is a delicious traditional Italian recipe from the town of Pontebba in Friuli Venezia Giulia.| The Pasta Project
Homemade ravioli fans will want to make this easy robiola cheese ravioli from Lombardy. The filling is no-cook and the dressing super simple.| The Pasta Project
Known as scarpinocc di Parre this rich meatless filled pasta is a unique traditional dish from an ancient mountain village in Lombardy, Italy| The Pasta Project