Fresh pasta

Flour the dough with fresh pasta, cut it into small portions and spread them with the help of a small machine until you get very thin sheets. Flour them and cover them with a damp cloth to prevent it from drying out. Crush the ricotta in a bowl, add... more

To make ricotta ravioli, let's start with the preparation of the pastry. Break the eggs and pour them into a bowl, adding a pinch of salt, two tablespoons of olive oil, the semolina flour and the 00 flour. Knead for a few minutes (also using a food... more

Let's start by putting ricotta, parmesan, gorgonzola and mascarpone in a bowl. Mix well and let them blend properly. Then we take the dough we have prepared with 70% flour 00,30% of durum wheat flour and 10 egg yolks and roll it out first with a... more

To prepare tagliatelle with porcini mushrooms, start with fresh pasta: on a pastry board (or in a bowl) pour the flour, create the classic fountain shape and pour the previously beaten eggs in the center. It is very important to respect the... more

We prepare the pastry. Break the eggs and put them in the food processor, add the salt, the oil, the semolina flour and the 00 flour, knead everything for a few minutes, then take the dough and work it with your hands to soften it. Then we cut it... more

To prepare whole-wheat spaghetti in the food processor, we pour 8 tablespoons of whole wheat flour, 1 tablespoon of extra virgin olive oil, 1 teaspoon of salt and water. We turn on the robot and the dough will be ready in less than a minute, if... more

Let's start by preparing fresh pasta first. On a work surface we put the semolina, we make a fountain and we add a pinch of salt, about 2 tablespoons of oil and a bit of warm water. We begin to knead with your hands gradually adding the rest of the... more

In a large bowl pour the re-ground flour, type 0 flour, a pinch of salt and mix everything well. In the center of the flours we form a cavity similar to a crater (a hole) where inside we pour the shelled eggs. We begin to beat the eggs with a fork... more

To make fresh pasta pour a little less than 400 g of flour into a bowl (better keep a little aside to add in case of need) or directly on a wooden pastry board for its porosity. Create a hollow in the center and add the whole eggs, with the fork... more

To start this dish we have to work the porcini mushrooms. The first thing that needs to be done is to cut the mushroom along: if the walls are clear and smooth it is all right, if instead we see small holes worms are present and therefore at least... more

For the filling: Heat the extra virgin olive oil over medium heat in a large skillet then add the garlic and cook for two minutes. Next add the organic frozen spinach and one organic vegetable bouillon, cover and cook for 10-15 minutes then remove... more

We boil a pot of water, in the meantime, prepare the chopped onion in a pan with a little olive oil and get it brown, add the chopped sausage at this point. When the water boils, we cook the pasta and add a glass of white wine to the sausage while... more

Cut the potatoes into wedges, put them in a basin full of water, we cut an onion into thin slices. Let the stove a pot with a little oil, add the onion, let fry for a bit and then add the potatoes, turn the whole thing add the salt, and let flavor.... more

We prepare the broth, put a few tablespoons of olive oil and a bit of butter in the pan over medium heat and let it dissolve, then add garlic, celery, tomatoes, 2 cloves, bay leaves and the whole thing go up for 5 minutes, then add the meat, during... more

We see a recipe typical of the Neapolitan tradition, the sauce made with care and attention that make it unique and delicious. We put in a pot of extra virgin oil tritiamo a red onion and add the pork ribs, chops previously rolled with parsley,... more

We focus a pan and pour at least 4 tablespoons, preferably 5, of rabbit sauce Ischia, regulate the flame low, and meanwhile we boil in another pot in the water for the pasta. When the water boils, put the noodles to cook, check the cooking of the... more