Conchiglie, Conchigliette, Conchiglioni. – The Pasta Project
Conchigliette are the smallest and often used in soups. Conchiglie, the middle sized version, are very good with thick sauces Conchiglioni are jumbo shells,| The Pasta Project
Conchigliette are the smallest and often used in soups. Conchiglie, the middle sized version, are very good with thick sauces Conchiglioni are jumbo shells,| The Pasta Project
This Mediterranean baked whole wheat pasta with eggplant alla Siciliana is delicious, meatless and nutritious. Serve it as a side or main dish| The Pasta Project
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Pasta recipes and articles on the wonderful world of Italian pasta and the 360+ different types to be found in Italy| The Pasta Project
Said to be the oldest known type of pasta, Tuscan testaroli is a unique spongy pasta from the Lunigana region. It’s sometimes referred to as a pancake pasta because of its flavor, texture and the way it’s made. Often served with basil pesto, this rustic ancient comfort food is easy to make and delicious as... The post How to make Tuscan testaroli pancake pasta. appeared first on The Pasta Project.| The Pasta Project
On a recent visit to Tuscany, I came home with a head of the local type of elephant garlic known as ‘aglione’ and some Tuscan pici pasta. These two foods are the main ingredients in this fabulous traditional dish, pici all’aglione, an elephant garlic pasta recipe that you can find on the table in Tuscan... The post Tuscan pici all'aglione recipe (elephant garlic pasta) appeared first on The Pasta Project.| The Pasta Project
This spaghetti with black garlic sauce and burrata is a fabulous rich and luxurious dish that combines the deep umami flavor of black garlic and anchovies with the creamy freshness of burrata. The recipe comes from Michelin star chef Andrea Bertarini. Made with just 6 main ingredients, this is a modern, elegant pasta recipe that’s... The post Spaghetti with black garlic sauce and burrata recipe. appeared first on The Pasta Project.| The Pasta Project
This creamy passatelli recipe from Emilia-Romagna pairs passatelli pasta with prosciutto and Parmigiano cream and black truffle. A must-try!| The Pasta Project
Ligurian walnut sauce pasta is a traditional dish from Northwest Italy. This delicious vegetarian pesto is creamy, healthy and easy to make!| The Pasta Project
This pasta with mussels alla Tarantina from Puglia is unbelievably tasty, easy to prepare and will definitely impress your guests!| 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
This lamb ragu recipe, sometimes referred to as lamb sugo, is a delicious and authentic lamb pasta recipe from Molise, Italy.| The Pasta Project
This creamy pasta alla Norcina from Umbria is made with pork sausage crumbled into a pan with onion, fresh cream, black truffle and pecorino.| 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 linguine alle vongole is my Sicilian hubby’s version of pasta with clams. This iconic Italian seafood recipe is easy to make and tasty.| 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
Scialatielli is a fresh pasta originally from Campania, particularly the Amalfi coast. Today, it is also popular throughout Campania and in Sicily.| The Pasta Project
Serve this delicate and delicious Italian veal ragu with homemade maccheroni or your favourite pasta type. The ragu is perfect for meal prep.| The Pasta Project
Pasta alla papalina is a wonderful creamy easy-to-make fettuccine pasta recipe from Rome named after Pope Pius XII, who inspired it.| The Pasta Project
Gnocchi with Gorgonzola, on your table in just 15 minutes. It uses 4 ingredients, plus a handful of optional Italian toppings worth trying.| The Pasta Project
Friuli-Venezia Giulia is very different in some ways to what many people think of as Italy. This region has a complex history and a unique cuisine.| The Pasta Project
This pasta with cinnamon spiced pork ragu is a unique Italian pasta recipe from Friuli Venezia Giulia, Italy's most North-Eastern region.| 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
Sicilian pasta with sardines and wild fennel is a delicious fusion of ingredients from ancient Arab and Mediterranean cultures.| The Pasta Project
This pistachio pesto recipe is the most traditional Sicilian version of this sauce but, you can also add other ingredients such as basil, mint or garlic.| The Pasta Project
Busiate is a traditional Sicilian pasta made by twisting pasta dough to create a spiral shape. It's often served with pesto and seafood.| The Pasta Project
This flavourful Trapanese pesto, made with tomatoes, garlic and almonds, is a traditional recipe from Sicily. Serve it with pasta or as a dip| The Pasta Project
A timballo of oven-baked anelletti is the most popular “pasta bake” in Sicily, particularly in Palermo the island's capital.| The Pasta Project
Named after Bellini's opera Norma, pasta alla Norma is a delicious classic Sicilian pasta dish made with eggplants, tomatoes & ricotta salata.| The Pasta Project
Spaghetti alla puttanesca is a really tasty classic Italian pasta recipe which is made with anchovies in Lazio and without in Naples.| The Pasta Project
Pasta cacio e pepe is a delicious popular cheese and pepper pasta recipe from Rome. With only 2 main ingredients, it's quick and easy to make.| The Pasta Project
Mafaldine, also known as mafalda or reginette (meaning little queens) is wide flat pasta ribbons with scalloped or ruffled edges.| The Pasta Project
These traditional 12 pasta recipes from Calabria are just a sample of the delicious pasta dishes from this Southern Italian region.| The Pasta Project
Homemade casarecce is a traditional flour and water pasta from Sicily. It's easy to make at home and delicious with many Mediterranean sauces| The Pasta Project
Pasta alla zingara is a creamy and delicious North Italian recipe made with colourful fresh veggies, pancetta and garganelli pasta.| The Pasta Project
Casarecce pasta caponata is a delicious way to enjoy one of the most famous and loved Sicilian dishes, eggplant caponata. Serve warm or as a pasta salad.| The Pasta Project
The star of this seriously tasty vegetarian pasta alla peperonata is a stewed sweet pepper sauce that’s very traditional in Southern Italy.| The Pasta Project
Ofelle alla Triestina are an unusual and tasty homemade gnocchi ravioli from Trieste N.E Italy filled with sausage, veal and spinach.| The Pasta Project
Spaghetti alla carbonara is Rome's favourite pasta recipe! Made with just eggs, guanciale, pasta and grated cheese, I call it 'Italian bacon and eggs'!| The Pasta Project
If you have never eaten pasta with Nduja before and you like spicy dishes, then you have to get your hands on some nduja and make this!| The Pasta Project
Pasta alla Norma is a traditional recipe from Catania, Sicily and a delicious combination of typically Mediterranean flavours; tomatoes, eggplant and basil.| The Pasta Project
If you have never tried Fileja pasta and manage to buy it (or make it), do so. This is really is one of the best types of pasta for heavy or spicy sauces.| The Pasta Project
This classic Italian pasta all’amatriciana recipe from Lazio is loved by both kids and adults all over Italy and abroad.| The Pasta Project
This recipe for tagliatelle with chicken liver is based on one that comes from Emilia Romagna It's pretty simple to make and so tasty.| The Pasta Project
If you are a fish and seafood lover, this homemade baked fish ravioli from Liguria in Northern Italy is an absolute must-try!| The Pasta Project
Sicily, the island of plenty, where other Italians go to enjoy a cuisine which, although essentially Italian, has Arab, Greek and Spanish influences!| The Pasta Project
Rigatoni were originally most popular in Lazio, especially Rome, where they are the traditional pasta partner for the Roman dish ‘la pagliata’.| The Pasta Project
Penne is a short pasta tube popular throughout Italy and abroad. This versatile pasta shape from Liguria is used in many pasta recipes.| The Pasta Project
When it comes to pasta, there is a great variety in Campania. One of the best types of dried pasta on the market can be found in Gragnano, near Naples.| The Pasta Project
There are many dishes in Calabria particular to the region because over the centuries the Greeks, Arabs & Albanians have influenced the local kitchen.| The Pasta Project
Soft pillowy potato gnocchi go so perfectly with the stronger flavor of rich and creamy Fontina cheese in this gnocchi alla Bava recipe.| 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
My recommended pasta related products and online courses make great gifts for pasta lovers! Disclaimer: the links below are affiliate links meaning if you click through and purchase from these sites, I may get a commission. This is a means to help me cover the cost of my blog, so thank you for the support!...| The Pasta Project
These delicious, aromatic Sardinian ricotta ravioli contain saffron and lemon zest. A great recipe for first time ravioli makers.| The Pasta Project
Ligurian potato and mint ravioli is a wonderful example of Italian Alpine cuisine. It's easy to make and full of authentic mountain flavours.| The Pasta Project
The Pasta Project is a pasta blog based on the wonderful world of Italian pasta. Recipes, history and info about pasta from region to region.| The Pasta Project
Traditional homemade Northern Italian ravioli (agnolotti) with a meat and spinach filling. You can serve this meat ravioli in different ways| 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
Casoncelli pasta, also called casonsei, is a classic stuffed pasta from Lombardy. Homemade pasta fans will love this version from the Alps.| The Pasta Project
Perfect on pasta, pizza, bread or fish, this tasty roasted red pepper pesto is easy to make and so delicious with casarecce pasta!| 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
Pesto Calabrese is a spicy creamy sauce from Calabria made with tomatoes, red capsicums, chilli and ricotta. Serve with pasta or as a dip!| The Pasta Project
Tortellini alla panna is a delicious classic Italian tortellini with cream sauce recipe. It’s very easy to make and needs few ingredients.| The Pasta Project
This authentic Italian basil pesto lasagne al forno (lasagne alla Portofino) is hands down the best meatless summer lasagna recipe ever!| The Pasta Project
This mezze maniche pasta with zucchini and shrimp is a tasty and elegant Italian seafood pasta recipe made with zucchini and garlicky shrimp.| The Pasta Project
The combination of the meat and the pasta in this malloreddus with lamb ragu recipe from Sardinia is really fantastic.| The Pasta Project
Italians love to combine the spring's bounty with pasta, as you will discover in this delicious collection of authentic spring pasta recipes!| The Pasta Project
Cavatelli pasta, one of the oldest types of pasta, is typical of the Molise and Pulia regions, but popular throughout Southern Italy.| The Pasta Project
