Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 8 oz. burrata 1/4 lb. Prosciutto di Parma 8 tbsp. salted butter, softened 2 sprigs of basil (or more to taste) Directions: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 8 oz. goat cheese 1 cup sun-dried cherry tomatoes 2 tbsp. chives, chopped Zest of 1 lemon 4 tbsp. unsalted butter Juice of 1 lemon Directions: Add the flour to a bowl and create a well. Add the eggs and yolks to the well. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knea

Little sunburst raviolini filled with smoked burrata and tossed in a lemon butter sauce. Topped with red chili flakes, parsley and toasted p

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta Zest of 1 lemon Juice of 1/2 lemon 1/4 tsp. salt 4 tbsp. unsalted butter 2 tbsp. crushed Calabrian chili 2 tbsp. Parmigiano Reggiano, shaved 1 tbsp. chives, finely chopped Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. K

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 18 oz. butternut squash, cubed 1/4 cup extra virgin olive oil 1/3 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter 1/4 cup hazelnuts, crushed 10 (roughly) sage leaves Balsamic glaze Salt & pepper, to taste Directions: Preheat oven to 375°F. Place the butternut squash cubes on a 9 x 13 in. baking sheet and drizzle wi

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 1 medium-sized eggplant, halved 1/2 cup Parmigiano Reggiano, finely grated 1 tsp. Calabrian chili oil Salt to taste Calabrian Chili Breadcrumbs: 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/2 cup panko breadcrumbs 1/4 tsp. salt Juice of 1/2 lemon 1/2 tsp. Calabrian chili oil Roasted Tomato & Eggpla

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 5 oz. cooked lobster meat 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 2 tbsp. butter 2 garlic cloves, thinly sliced 2 tbsp. tomato paste 1/2 tsp. Calabrian chili oil 1/3 cup Madeira wine Juice of 1/2 lemon 1/2 cup heavy cream 1 tbsp. Italian parsley, finely chopped Salt to taste Directions:

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 4 oz. beets, steamed & peeled (I used the ones from Trader Joe's) 4 oz. goat cheese 1/4 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter Juice of 1 lemon 1/4 cup roasted hazelnuts, crushed 1/2 tbsp. poppy seeds Marjoram leaves for garnish Salt to taste Directions: Mix the flours and form a well.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/4 tsp. salt 1/2 cup Pecorino Romano, finely grated 4 tbsp. unsalted butter Juice of 1 lemon 1 tbsp. sumac Directions: Add the flour to a bowl and create a well. Add the eggs and yolks to the well. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, kn

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 5 oz. fresh baby spinach 1/2 lb. Taleggio cheese 1/3 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter 1 tbsp. white miso paste Juice of 1 lemon Tip: If you have leftover cappelletti they can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/4 lb. mortadella with pistachios 1 cup whole milk ricotta 3/4 cup Parmigiano Reggiano, finely grated 3/4 cup heavy cream 1/4 tsp. salt 1/4 tsp. ground nutmeg Tip: If you have leftover tortelli, it can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a

Difficulty Level: Difficult Total Time: 5 hours Serving Size: 4-6 servings Ingredients: Braised Short Rib (can be made a day ahead): 3/4 - 1 lb. boneless beef short ribs 2 tbsp. extra virgin olive oil 1/2 yellow onion, chopped 1/2 cup carrots, chopped 1/2 cup celery, chopped 4 garlic cloves, minced 3/4 cup red wine (Brunello or Barolo are good options) 2 tbsp. tomato paste 3 cups beef stock Salt & pepper to taste Braised Short Rib Cappelletti 1 cup ‘00’ wheat flour 1/2 cup se

Difficulty Level: Difficult Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/4 tsp. salt 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated Balsamic glaze Directions: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, kn

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/2 cup Pecorino Fiore Sardo, grated 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Juice of 1/2 lemon 4 tbsp. unsalted butter Freshly cracked black peppercorn Directions: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 14 oz. can quartered artichokes 3 oz. fresh baby spinach 1 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated Salt & pepper to taste Lemon-Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clo

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Stuffed Mushroom Quadrotti: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 2 tbsp. extra virgin olive oil 1 cup cremini mushrooms, chopped 2 sprigs fresh thyme 4 garlic cloves, minced 1/4 cup white wine 1 cup whole milk ricotta 1/2 cup Pecorino Romano, finely grated 4 tbsp. unsalted butter 1/2 cup lemon-garlic panko breadcrumbs 1 tbsp. chives, finely chopped Salt & pepper

Little mini ravioli filled with prosciutto & ricotta tossed in a simple Parmigiano butter sauce.

Difficulty Level: Easy Total Time: 2 hours Serving Size: 4-6 servings Ingredients: 1 lb. meat or cheese-filled tortellini 8 cups water 1 garlic bulb, halved 1 yellow onion, halved 1 lb. Parmigiano Reggiano rinds 2 carrots, chopped 5 sprigs fresh thyme 2 sprigs fresh Rosemary 1 bay leaf Salt to taste Directions: Parmigiano Brodo: In a large stock pot, add the garlic, onion, Parmigiano rinds, carrot, thyme, rosemary, bay leaf and 8 cups of water. Bring to a boil and simmer over

Raviolini filled with whipped ricotta, aged balsamic vinegar, Parmigiano and salt then tossed in a simple, nutty brown butter sage sauce.

Cappelletti pasta filled with whipped ricotta and Parmigiano and tossed in a creamy black truffle sauce.