Difficulty Level: Moderate Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1 cup semolina flour 1/2 cup water 2 pints cherry tomatoes 2 tbsp. extra virgin olive oil Sea salt to taste 6 garlic cloves, thinly sliced 2 tbsp. butter Basil leaves 4 oz. stracciatella 1/3 cup garlic panko breadcrumbs Pasta water as needed Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Directions: Garlic Panko Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt. Toast until golden brown. Burst Cherry Tomato Spizzulus: Place the semolina on a wooden board or workspace and create a well. Slowly add the water and mix until a dough forms. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for at least 30 minutes. Once rested, divide the dough into sections and roll into long, thin ropes. Cut into pieces about 2.5 inches long. Using the flat edge of a knife and a ridged gnocchi board, roll and shape the spizzulus. Bring a large pot of water to a boil. Meanwhile, add the cherry tomatoes, olive oil, and salt to a large pan over medium heat. When the tomatoes begin to soften, add the sliced garlic. Continue cooking until the tomatoes begin to burst. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Stir in the butter and 1/4 cup pasta water to the cherry tomato sauce. Strain the pasta and toss it with the sauce. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella, breadcrumbs and basil.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. fusilli pasta 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1 tsp. oregano Salt & pepper to taste 1 cup salami, diced (I used Principe Trio: Genoa Salami, Hot Soppressata, Italian Dry Salami) 1/3 cup mild provolone, diced 1/3 cup fresh mozzarella, diced 1/3 cup castelvetrano olives, sliced 1/3 cup basil chiffonade 1 cup marinated baby artichokes 1/4 cup roasted red peppers, diced 1/3 cup Parmigiano Reggiano, grated Directions: Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente. Strain the pasta and let cool before making the pasta salad. Add the olive oil, red wine vinegar, oregano, salt and pepper to a mason jar. Shake well. Add the cooled pasta to a large mixing bowl along with the remaining ingredients and the red wine vinaigrette. Add more of each ingredient to taste. Plate and top with more grated Parmigiano.

Difficulty Level: Easy Total Time: 1 Hour Serving Size: 2-4 servings Ingredients: Roasted Cherry Tomato Pasta: 1/2 lb. creste di gallo or other short pasta 2 pints cherry tomatoes 4-5 garlic cloves, sliced 1/4 cup extra virgin olive oil Sea salt to taste 1/2 cup Parmigiano Reggiano, finely grated 1/3 cup basil chiffonade 4 oz. stracciatella or burrata 1/3 cup lemon-garlic panko breadcrumbs Pasta water as needed Lemon-Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced Juice of 1/2 lemon 1/4 tsp. salt Directions: Lemon-Garlic Panko Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt; toast until golden brown. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy. Roasted Cherry Tomato Pasta: Preheat the oven to 375°F. Add the cherry tomatoes and sliced garlic to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for 30-40 minutes until the tomatoes soften and burst. Meanwhile, bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to a large pan along with the roasted cherry tomatoes and 1/4 cup of pasta water. Toss over medium-low heat. Stir in the Parmigiano and basil chiffonade. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella and breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. gnocchetti 2 bunches of fresh ramps, cleaned and coarsely chopped 1/4 cup pine nuts 1/3 cup Parmigiano Reggiano, grated 1/3 cup Pecorino Fiore Sardo, grated 1 tsp. salt Juice of 1/2 lemon 1/4 cup extra virgin olive oil, plus more as needed Pasta water as needed Directions: Bring a large pot of water to a boil. Add the pine nuts, salt, and 1 tbsp. olive oil to a food processor. Blend until a paste forms. Add the ramp leaves and another 2 tbsp. olive oil. Blend until the ramps are finely chopped. Add the Parmigiano, Fiore Sardo, lemon juice, and 1 tbsp. olive oil. Blend again until smooth, adding more olive oil as needed to loosen. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and reserve 1 cup of pasta water. Add the pasta directly to a large pan along with the ramp pesto and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more Parmigiano.

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 whole eggs 2 egg yolks 3.5 oz fresh robiola 1/3 cup Parmigiano Reggiano, grated Zest of 1 lemon 1/4 tsp. salt 6 tbsp. unsalted butter Juice of 1/2 lemon 1 tbsp. chives, finely chopped Directions: M ix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. Add the robiola, Parmigiano, lemon zest and salt to a blender and blend until smooth. Transfer to a piping bag and set aside. Divide the rested dough into four even pieces. Roll each into long, thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller) Pipe small dollops of filling along one long edge of the pasta sheet. Fold the dough over and seal on all sides, pressing out any air pockets. Cut and shape into agnolotti. Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water. In a large sauté pan, melt the butter over low heat. Add the cooked agnolotti, 1/4 cup pasta water, and the juice of 1/2 lemon. Toss over medium heat, adding more pasta water as needed. Plate and top with chives.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. trofie or other short pasta 1 cup roasted pistachios, shelled 1 garlic clove, minced 1/2 cup Parmigiano Reggiano, finely grated 1/2 tsp. salt 2 sprigs of mint 1/2 cup of of basil, loosely packed Juice of 1/2 lemon 1/4 cup extra virgin olive oil 4 oz. stracciatella or burrata cheese Directions: Bring a large pot of water to a boil. Meanwhile, add the pistachios to a food processor with the garlic, Parmigiano, and salt. Blend until the pistachios are finely chopped. Add the basil, mint, lemon juice, and olive oil, then blend again to form the pesto. Adjust any ingredient to taste. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to a large pan along with the pistachio pesto and 1/4 of cup pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with burrata or stracciatella.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: Spinach & Artichoke Farfalle: 1/2 lb. farfalle 2 tbsp. extra virgin olive oil 6 garlic cloves, minced 14 oz. can artichoke hearts, quartered 1/4 cup white wine Juice of 1/2 lemon 3/4 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 3 oz. fresh baby spinach 1/2 cup lemon-garlic panko breadcrumbs Salt & pepper to taste Pasta water as needed Lemon-Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced Juice of 1/2 lemon 1/4 tsp. salt Directions: Lemon-Garlic Panko Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt; toast until golden brown. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy. Spinach & Artichoke Farfalle: Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Heat the olive oil in a large pan and sauté the minced garlic over low heat for 1–2 minutes, until fragrant. Add the artichoke hearts, season with salt and pepper, and cook for about 2 minutes until softened. Pour in the white wine and simmer for 1–2 minutes. Stir in the lemon juice, then add the heavy cream and Parmigiano. Strain the pasta and add to the pan along with 1/4 cup of pasta water. Toss over medium-high heat until combined. Add more pasta water as needed. Add the spinach and cook for 1–2 minutes, just until wilted. Serve topped with lemon-garlic panko breadcrumbs and more Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. lumache or other short pasta 1 cup quartered artichokes 1/4 cup Parmigiano Reggiano, grated 1/4 tsp. salt 1/2 tsp. crushed red chili flakes 1 garlic clove, grated Juice of 1/2 lemon 1/2 cup fresh basil, loosely packed 1/2 cup baby arugula, loosely packed 3 tbsp. extra virgin olive oil Pasta water, as needed Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Add the artichokes, Parmigiano, salt, chili flakes, garlic, lemon juice, basil, arugula and olive oil to a food processor. Pulse until coarsely chopped. Add more of each ingredient to taste. Strain the pasta and add it directly to a large pan with the arugula pesto and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more grated Parmigiano.

Difficulty Level:  Easy Total Time: 2.5 hours Serving Size:  2-4 servings Ingredients: 1 lb. fresh tagliatelle 2 tbsp. extra virgin olive oil 1/4 lb. pancetta, diced 1 cup soffritto (finely chopped onion, carrot, celery) 1 lb. ground beef, veal & pork mixture (I used a meatball mix) 2 tbsp. tomato paste 1/4 cup white wine 1 1/2 cups chicken broth 1 cup whole milk Ground nutmeg, to taste Salt, to taste Parmigiano Reggiano, for serving Directions: Heat the olive oil in a heavy‑bottomed pot over medium heat. Add the pancetta and sauté until fully cooked and lightly crisp. Add the soffritto and cook until softened and fragrant. Add the meat mixture, breaking it up with a wooden spoon. Cook until browned. Stir in the tomato paste, then pour in the white wine to deglaze the pot, scraping up any browned bits. Pour in the chicken broth and milk. Bring to a gentle simmer and cook uncovered for about 2 hours, stirring occasionally, until the sauce has reduced and thickened. Remove from heat and season with salt and nutmeg to taste. Bring a large pot of water to a boil, add plenty of salt. Cook the tagliatelle for 2-3 minutes. Reserve 1 cup of pasta water. Strain the pasta and toss it with the bolognese sauce. Add pasta water as needed. Plate and serve with grated Parmigiano Reggiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. gramigna 2 tbsp. extra virgin olive oil 1/3 yellow onion, chopped 1/2 lb. sweet Italian sausage, casing removed 1/4 tsp. salt, plus more to taste 1/4 cup white wine 2 tbsp. tomato paste 1 tsp. crushed Calabrian chili 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated Pasta water as needed Directions: Bring a large pot of water to a boil. Heat the olive oil in a large sauté pan over low heat and sauté the onion until soft and translucent, about 4-5 minutes. Add the sausage and salt to the pan and sauté over medium heat until fully cooked, crumbling the meat with a wooden spoon. Deglaze the pan with the white wine, then stir in the tomato paste and Calabrian chili. Sauté for a further 1-2 minutes. Stir in the heavy cream and Parmigiano. Add more salt to taste. Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to the pan along with the sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed. Plate and top with more Parmigiano.

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 ~10 slices Prosciutto di San Daniele, torn 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 6 tbsp. butter Pasta water as needed Basil for garnish Directions: M ix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. Add the burrata, 6-8 slices of prosciutto, Parmigiano and salt to a food processor. Blend until smooth. Add to a piping bag and set aside. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7). Place heart-shaped dollops of the filling onto the pasta sheets. Place another pasta sheet over top, press and seal to shape your ravioli using a heart-shaped mold or stamp. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Melt the butter in a large pan over low heat. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat. Plate and top with the remaining Prosciutto di San Daniele, basil and grated Parmigiano.

Difficulty Level:  Easy Cook Time : 1 hour Serving Size:  4-6 servings Ingredients: 1/2 lb. mezzi rigatoni 1 piece chicken milanese or cutlet (cooked or raw) 4 tbsp. extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 6 oz. tomato paste 1 tbsp. crushed Calabrian chili pepper 1/2 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 8 oz. mozzarella, shredded 8 oz. burrata Fresh basil, for garnish Pasta water, as needed Directions: Heat 2 tbsp. olive oil in a large pan over medium heat and cook the chicken until fully cooked, about 4–5 minutes per side.If using a precooked cutlet, skip this step. Cut the cooked chicken into bite‑sized cubes and set it aside. Preheat the oven to  375 °  F. Meanwhile, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta for half of it's suggested cooking time. Heat the remaining 2 tbsp. olive oil in a large pan or pot and sauté the shallot until soft and translucent, about 3–4 minutes. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in the tomato paste, Calabrian chili and salt. Cook for 2–3 minutes over medium‑low heat until the tomato paste deepens in color. Pour in the vodka to deglaze and stir until it has fully evaporated. Remove from heat and stir in the heavy cream and 1/4 cup grated Parmigiano. Add more salt to taste. Strain the pasta and reserve 1 cup of pasta water. Add the pasta to to the spicy vodka sauce along with 1/4 cup of pasta water. Mix until combined. Add more pasta water if needed. Transfer the pasta to a 9 x 12 inch baking dish and layer it with the shredded mozzarella, chicken cutlet and remaining Parmigiano. Bake for about 20 minutes until the cheese has melted and the edges are bubbling. Top with burrata, a drizzle of extra virgin olive oil and fresh basil.