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Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Creamy Lobster Bucatini: 1/2 lb. bucatini or other long pasta 1/4 lb. cooked lobster meat 2 tbsp. extra virgin olive oil 6 garlic cloves, thinly sliced 1 cup heavy cream Juice of 1 lemon 1/2 tsp. crushed red chili flakes 1 tbsp. chives, finely chopped 1/3 cup lemon-garlic panko breadcrumbs Salt to taste 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 Pasta water as needed Directions: Lemon-Garlic Panko Breadcrumbs: In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!). Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed. Creamy Lobster Bucatini: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1cup of pasta water. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the minced garlic for 1-2 minutes, until fragrant. Add the lobster meat and heavy cream and let simmer over low heat for 4-5 minutes until the cream begins to thicken. Add the juice of 1 lemon along with the crushed red chili flakes and stir. Add salt to taste. Let simmer over low heat until the pasta has finished cooking. Strain the pasta and add to the pan with the creamy lobster sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chopped chives and lemon-garlic panko breadcrumbs.

Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 4-6 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 1 tbsp. white truffle oil Extra virgin olive oil to finish 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 about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the KitchenAid pasta roller attachment or Marcato Atlas pasta machine). Cut the pasta sheets into 2 x 2 inch squares and shape the farfalle. Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer for 4-5 minutes to thicken the sauce. Remove from heat and whisk in the Parmigiano and truffle oil until smooth. Add more of each to taste. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Strain and add to a sauté pan along with the white truffle sauce. Toss over low heat until combined. Plate and top with more grated Parmigiano and finish with a drizzle of extra virgin olive oil.

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 8 oz. duck & foie gras mousse (I used Three Little Pigs) 1/2 cup Mascarpone 1/3 cup Parmigiano Reggiano, finely grated 6 tbsp. unsalted butter 10 sage leaves 2 tbsp. Port reduction Port Reduction: 1/2 cup Ruby Port 1/2 cup Marsala wine 1/4 cup red wine 1/2 cup chicken stock Directions: Port Reduction: Add the Ruby Port, Marsala, red wine and chicken stock to a small saucepan over medium heat. Reduce to about 1/3 cup or until the reduction is thick enough that it coats the back of a spoon. Remove from heat and set aside. Duck & Foie Gras Mezzeluna: 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 about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight. For the filling, mix together the foie gras mousse, Mascarpone, and Parmigiano. Add the filling to a piping bag and set aside. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment). Place small dollops of the filling along the long edge of the pasta. Using a flower-shaped ravioli stamp, shape the mezzaluna. In a large sauté pan, melt 2 tbsp. butter over medium heat and add the sage leaves until they begin to crisp. Remove the crispy sage leaves from the pan and set aside. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1/2 cup pasta water. In a small saucepan over low heat, add 2 tbsp. pasta water and slowly whisk in 4 tbsp. of cold butter until an emulsion forms. Remove from heat and set aside. Once the pasta has finished cooking, strain and add to the sauté pan with the butter that was used for the sage and toss gently over low heat. Plate the pasta and top with the butter emulsion, Port reduction and crispy sage.

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, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight. For the filling, add the ricotta and salt to a blender and blend until glossy and smooth. Add the filling to a piping bag and set aside. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Using a round cutter, about 3-4 inches in diameter, cut small circles for the casoncelli. Place about 1/2 tbsp. of the filling onto each circle and shape the casoncelli. Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce and thicken the sauce. Remove from heat and whisk in the grated Parmigiano. Once the water is boiling, add plenty of salt. Cook the casoncelli until they float to the top, about 2-3 minutes. Strain the pasta and toss in the Parmigiano cream sauce. Plate and top with shaved Parmigiano and balsamic glaze.

Difficulty Level: Easy Cook Time: 1.5 hours Serving Size: 4-6 servings INGREDIENTS: 1/2 lb. radiatori pasta 2 bulbs of garlic 2 tbsp. extra virgin olive oil 1 shallot, finely chopped 28 oz. tomato passata with basil 1/2 tsp. salt 1 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 8 oz. burrata 2 tbsp. Italian parsley, finely chopped Directions: Roasted Garlic: Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45 minutes. Creamy Roasted Garlic Tomato Radiatori: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a heavy-bottomed pot over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. A Add the tomato passata, roasted garlic and salt to the pot. Stir and simmer on low heat for 15 minutes. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water. Remove the sauce from heat and stir in the heavy cream and Parmigiano. When the pasta has finished cooking, strain and add to a large sauté pan along with the sauce and 1/4 cup pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with burrata and chopped parsley.

Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Creste di Gallo or other short cut pasta 1 ½ cups whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated Zest of 1 lemon Juice of 1/2 lemon (optional) Salt to taste Directions: Bring a large pot of water to a boil. Meanwhile, add the ricotta to a blender and blend until glossy and smooth. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water. Add the whipped ricotta to a large sauté pan over low heat and stir. Once the pasta has finished cooking, strain and add to the pan with the whipped ricotta sauce and 1/4 cup of pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Stir in the lemon zest, lemon juice (optional) and Parmigiano. Toss again until combined. Plate and top with more lemon zest and Parmigiano.

Here are a few of my favorite lemony pasta recipes! Lemony Garlic Bread Pasta 2. Creamy Tagliatelle Limone 3. Spaghetti alla Bottarga 4. Meyer Lemon Risotto 5. Smoked Spaghetti Limone 6. Whipped Ricotta Rigatoni Limone 7. Trenette al Limone with Stracciatella & Breadcrumbs 8. Smoked Whipped Ricotta Cappelletti in a Lemon Butter Sauce 9. Lemon Carbonara 10. Smoked Burrata Ravioli with Lemon Butter, Parsley, Chilies & Breadcrumbs 11. Lemon Artichoke Tagliatelle 12. Spicy Lemon Pasta Nests

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. spaghetti, bronze cut Juice of 2 lemons 4 tbsp. salted butter 1/2 cup Parmigiano Reggiano, grated 1/2 cup Pecorino Fiore Sardo, grated Freshly cracked black pepper to taste Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to a large sauté pan along with the lemon juice, butter and 1/4 cup pasta water. Toss over medium-low heat until the butter has fully melted. Once the butter has melted, remove from heat and add the Parmigiano and Fiore Sardo. Toss again until the pasta water, butter and cheese emulsifies and forms a creamy consistency. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more grated Fiore Sardo.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. rigatoni or other short pasta 1/2 lb. chicken breast tenders 4 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 6 oz. tomato paste 1/2 tsp. salt 1/4 cup vodka 1 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 3 oz. fresh baby spinach 1/2 cup whole milk mozzarella, shredded 1 tbsp. Italian parsley, finely chopped Salt and pepper to taste Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water. Meanwhile, heat 2 tbsp. of olive oil in a large sauté pan over medium heat. Cut the chicken tenders into roughly 1 inch pieces and add to the pan along with salt and pepper to taste. Sauté until fully cooked. Once the chicken is fully cooked, remove from the pan and set aside. Add the remaining olive oil to the pan and sauté the chopped shallot until soft and translucent, about 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste and salt to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste. Add in the cooked chicken and stir again. Strain the pasta and add it to the large sauté pan along with the vodka sauce, spinach and 1/4 cup pasta water. Toss on medium heat until the spinach is cooked. Add more pasta water as needed, 1/4 cup at a time. Stir in the shredded mozzarella before serving. Plate and top with parsley.

Difficulty Level: Difficult Total Time: 2 hours Serving Size: 2-4 servings Ingredients: Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks Filling: 1 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt White Truffle Gorgonzola Cream Sauce: 1 cup heavy cream 1/3 cup Gorgonzola Dolce 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. white truffle oil 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 about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. For the filling, add the ricotta, Parmigiano and salt to a mixing bowl and mix until combined. Add more Parmigiano and salt to taste. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the KitchenAid pasta roller attachment or Marcato Atlas pasta machine). Cut circles for the tortelloni using a round cutter, about 4 inches in diameter. Place about 1/2 tbsp. of the filling onto each circle and shape the tortelloni. Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce. Remove from heat and whisk in the Gorgonzola and Parmigiano until smooth then whisk in the white truffle oil. Add more of each ingredient to taste. Once the water comes to a boil, add plenty of salt. Cook the tortelloni until they float to the top, about 2-3 minutes. Reserve 1/3 cup pasta water. Strain the tortelloni and toss in the sauce. Add pasta water as needed. Plate and top with more grated Parmigiano and serve!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Ditalini or other short pasta 1/2 cup Pecorino Romano, finely grated 3/4 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter Freshly cracked black pepper to taste Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water. While the pasta is cooking, add 1/2 cup Pecorino and 1/2 cup Parmigiano to a mixing bowl. Whisk in about 1/4 cup of pasta water, adding more as needed until a paste-like texture forms. Strain the pasta and add it to a large sauté pan over low heat along with the butter and freshly cracked black pepper. Stir until the butter has fully melted. Add the cheese mixture to the sauté pan along with 1/4 cup pasta water. Stir until combined. Add more pasta water and Parmigiano as needed. Plate and top with more freshly cracked black pepper and the remaining Parmigiano. Tip: Feel free to adjust the cheese ratio to your preferences!

Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 4-6 servings Ingredients: Mini Meatball Ragu: 1/2 lb. ground beef (80/20) 1/2 lb. ground veal 1/2 lb. ground pork 2 slices white bread, cubed (crusts removed) 1/4 cup milk (2% or whole) 1 large brown egg 1/4 cup Parmigiano Reggiano, finely grated 1 garlic clove, minced 1/4 yellow onion, finely chopped 1/4 cup Italian parsley, finely chopped 1/4 tsp. salt 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 28 oz. crushed San Marzano tomatoes 14 oz. tomato sauce or passata Salt to taste Mezzi Rigatoni with Mini Meatball Ragu: 1/2 lb. mezzi rigatoni or other short cut pasta 2 cups mini meatball ragu 1/2 cup fresh Robiola cheese 1 tbsp. Italian parsley, finely chopped Directions: In a large, heavy-bottomed pot over low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant. Add crushed tomatoes, sauce and salt to taste. Stir and let simmer over low heat while you form the meatballs. In a small bowl combine the bread and milk. Let soak for a few minutes until the bread fully absorbs the milk. In a separate bowl mix the egg, Parmigiano, garlic, onion, parsley and salt. In a large mixing bowl, add the ground beef, pork and veal along with the bread mixture and egg mixture. Using your hands, gently mix all ingredients together until loosely combined. Try not to overwork the mixture. The more you overwork the meat, the less tender the meatballs will be. Scoop about 1 tbsp. of the meat mixture to gently form the meatballs, about 1 inch in diameter. Drop the meatballs directly into the simmering sauce. Cover and simmer over low heat for 1.5-2 hours, until internal temperature has reached 165°F. When the ragu is close to being done, bring a large pot of water to a boil. Add plenty of salt and cook the pasta until it's al dente. Strain the pasta and add back to the pasta pot along with the mini meatball ragu. Stir until combined. Use as much or as little of the ragu as you'd like with the pasta. You may have extra leftover which will keep in the freezer for 1-2 months. Plate and top with fresh Robiola cheese and parsley and serve!