Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: 1 1/2 cups semolina flour 1/2 cup water 4 Campari tomatoes, halved 1 garlic clove, finely grated 1/2 teaspoon salt 1/4 cup toasted almonds 1/3 cup Pecorino Calabrese or Siciliano, finely grated 2-3 basil sprigs, leaves only 1/4 cup extra virgin olive oil Pasta water as needed Directions: Place the semolina on a wooden board and create a well. Slowly add the water and mix until a dough forms. Knead for 10 minutes until smooth. Wrap tightly and rest for 30 minutes. Divide the rested dough into sections and roll each into long, thin ropes. Cut into 4‑inch pieces and shape into busiate using a square ferretto. Bring a large pot of water to a boil. Add the tomatoes, garlic, almonds, salt, Pecorino, basil & olive oil to a blender and blend until smooth. Add more of each ingredient to taste. Once the water comes to a boil, add plenty of salt. Cook the busiate until al dente. Reserve 1 cup of pasta water. Toss the busiate with the trapanese sauce in a large pan, adding pasta water as needed. Plate and finish with fresh basil.

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 smoked Scamorza, grated 1/4 tsp. salt Juice of 1/2 lemon 6 tbsp. unsalted butter Basil chiffonade for garnish Directions: Mix 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. For the filling, add the ricotta and salt to a blender and blend until smooth and glossy. Add to a bowl and fold in the smoked Scamorza. 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). Cut the pasta sheets into 2.5 x 2.5 inch squares. Place about 1/2 tbsp. of the filling onto each square and shape the cappellacci. Bring a large pot of water to a boil, add plenty of salt. Cook the cappellacci until they float to the top, about 2-3 minutes. In a large sauté pan over low heat, melt the butter and add the juice of 1/2 lemon. Add more lemon juice to taste. When the pasta has finished cooking, strain and add directly to the pan with the lemon butter sauce and toss over low heat. Plate and top with basil chiffonade and serve!

Difficulty Level: Moderate Total Time: 1.5 - 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 2 yolks 14 oz. mascarpone Juice & zest of 1 lemon 1/2 cup Parmigiano Reggiano, grated Pasta water as needed Directions: Mix 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. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (6 or 7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Cut the pasta sheets into roughly 2.5 x 2.5 inch squares and shape the sorpresine. Bring a large pot of water to a boil. Meanwhile, melt the mascarpone in a pan over medium-low heat. Stir and add the zest of 1 lemon and juice of 1/2 lemon. Stir in the grated Parmigiano and then add more lemon to taste. Once the water comes to a boil, add plenty of salt. Cook the pasta until it floats to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Strain the pasta and add it directly to the pan with the lemon mascarpone sauce along with 1/4 cup pasta water. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more Parmigiano.

Difficulty Level: Easy Total Time: 1 Hour Serving Size: 2-4 servings Ingredients: 1/2 lb. paccheri or other short pasta 2 pints cherry tomatoes 1/2 cup garlic cloves, peeled 1/4 cup extra virgin olive oil Sea salt, to taste 1 cup whipped ricotta 1/2 cup Parmigiano Reggiano, grated Crushed red chili flakes Basil, for garnish Pasta water, as needed Directions: Preheat the oven to 375°F. Add the cherry tomatoes and garlic to an oven‑safe dish. Drizzle with olive oil and season with salt. Roast for 30–40 minutes. Bring a large pot of water to a boil. Once the tomatoes are done, let them cool slightly, then transfer to a blender and blend until smooth. Once the water comes to a boil, add plenty of salt. Cook the pasta until al dente. Reserve 1 cup of pasta water. Add the cherry tomato sauce to a large pan over medium-low heat. Stir in the whipped ricotta and Parmigiano. Add pasta water as needed. Strain the pasta and add it directly to the pan with the sauce and 1/4 cup pasta water. Toss over medium‑high heat, adding more pasta water as needed. Plate and finish with basil and chili flakes.

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 1/2 cup Parmigiano, finely grated 1/4 tsp. salt 2 pints cherry tomatoes 1/2 cup garlic cloves, peeled 1/4 cup extra virgin olive oil Basil for garnish Salt to taste Pasta water as needed Directions: Preheat the oven to 375°F. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for 30-40 minutes. Mix 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. For the filling, add the burrata to a blender along with the Parmigiano and salt. Blend until smooth. Add the filling to a piping bag and set aside. Once the cherry tomatoes have finished roasting, let cool and add to a blender. Blend until smooth 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). Use a ravioletti mold to shape the ravioletti. If you don't have a mold, place small dollops of the filling onto a pasta sheet. Place another pasta sheet over top and seal on all sides. Use a brass cutter to cut the ravioletti. Bring a large pot of water to a simmer. Once the water comes to a simmer, add plenty of salt. Cook the ravioletti until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Strain the ravioletti and add to a pan along with the roasted cherry tomato sauce and 1/4 cup of pasta water. Toss over medium-low heat. Add more pasta water as needed. Plate and top with Parmigiano and basil.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup water 1 garlic clove finely grated 1/4 cup pine nuts 1 cup Genovese basil, packed (small, younger leaves if possible) 1/3 cup Pecorino Fiore Sardo, grated 1/3 cup Parmigiano Reggiano, grated 1/4 cup Taggiasca olive oil, plus more as needed Sea salt to taste Pasta water as needed Directions: Place the flour onto a wooden board or workspace and create a well. Slowly add the water. Mix until a dough is formed, then knead for about 10 minutes. Add more water if the dough is too dry, or more flour if too wet. Wrap tightly in plastic wrap and let rest for at least 30 minutes. Using a mortar and pestle, crush the garlic, then add the pine nuts and crush into a paste. Add the basil leaves and continue crushing until they break down and begin to release their oils. Add a pinch of sea salt to help the leaves break apart. Add both cheeses and continue to crush until the mixture emulsifies into a creamy paste. Finish with the olive oil and stir until you reach the right consistency. Once the dough has rested, divide it into sections and roll out into long, thin sheets. I rolled mine to an 8 on the Marcato pasta roller. Cut the sheets into delicate squares and place them over a dish towel to rest. Bring a large pot of water to a gentle boil, add plenty of salt. Cook the Mandilli de Saea for about 1 minute and remove using a spider strainer. They are very delicate so keep an eye on them so they don't break. Place them directly onto a plate and spoon the pesto over top. Finish with grated Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Lemon Artichoke & Green Olive Capellini: 1/2 lb. capellini 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 1/3 cup green olives, halved and chopped (preferably Cerignola or Castelvetrano) 14 oz. small baby artichokes, halved or quartered 1/2 tsp. crushed red chili flakes 1/4 cup white wine 2 tbsp. butter Juice of 1-2 lemons 1/2 cup Parmigiano Reggiano, finely grated 1/4 cup Italian parsley, finely chopped 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. Lemon Artichoke & Green Olive Capellini: Bring a large pot of water to a boil. Meanwhile, add the olive oil to a large sauté pan over medium-low heat and sauté the garlic for 1-2 minutes until fragrant. Add the olives, artichokes and red chili flakes. Sauté until the artichokes are soft and tender. Add the white wine and simmer for 1-2 minutes. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water. Add the butter and lemon juice to taste. Toss on medium-high heat. Remove from heat and add the Parmigiano. Toss again until combined. Plate and top with chopped parsley, lemon-garlic panko breadcrumbs and more Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. anelli pasta 2 sticks salted butter, softened 1 cup basil, loosely packed 1 garlic clove, grated Zest of 1 lemon 1/3 cup Parmigiano Reggiano, finely grated 1/2 cup fresh mozzarella, cubed Pasta water as needed Salt to taste Note: This makes more basil butter than you need. Save the extra to use throughout the week! Directions: Bring a large pot of water to a boil. For the basil butter, cut the softened butter into quarters and add to a blender along with the basil, grated garlic and lemon zest. Blend until smooth. 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 transfer it to a pan along with 1/4 cup basil butter and 1/4 cup pasta water. Toss until the pasta is fully coated. Add more basil butter as needed. Stir in the Parmigiano, adding more pasta water as needed, 1/4 cup at a time. Plate and top with mozzarella and more grated 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 1 cup whole milk ricotta 2 tbsp. Aged Balsamic Vinegar of Modena 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 6 tbsp. butter 10 sage leaves Directions: Mix 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. For the filling, whip the ricotta and add it to a mixing bowl. Fold in the Aged Balsamic Vinegar of Modena, Parmigiano and salt. 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 sheet. Fold the pasta dough over and seal on all sides, then shape the raviolini. Bring a large pot of water to a boil. Meanwhile, melt the butter in a large pan until it begins to bubble and turn caramel brown in color. Add the sage leaves to the butter until they crisp. Remove the crispy sage from the pan and set aside. Once the water comes to a boil, add plenty of salt. Cook the raviolini until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water. Strain the raviolini and toss them in the brown butter sauce over low heat. Add pasta water as needed. Plate and top with the crispy sage leaves.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Double the fun with this ravioli doppio: half roasted garlic and half lemony whipped ricotta. Topped with a Calabrian chili crisp! Ingredients: Ravioli Doppio: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/2 cup garlic cloves, peeled 3 tbsp. extra virgin olive oil 1 cup whole milk ricotta 1/4 cup Parmigiano Reggiano, grated Zest of 1 lemon 1/2 tsp. salt 4 tbsp. butter Juice of 1/2 lemon Calabrian chili crisp to taste Marjoram for garnish Pasta water as needed Calabrian Chili Crisp: 1/2 cup extra virgin olive oil 1 shallot, finely chopped 6 garlic cloves, minced 2 tbsp. crushed Calabrian chili peppers 1 tbsp. crushed red chili flakes 1/4 tsp. sugar 1 tsp. soy sauce (this mixes better with the oil than salt) 1/4 tsp. dried oregano 1/4 tsp. dried marjoram Directions: Calabrian Chili Crisp: Heat the olive oil over medium-low heat in a small sauce pan. Add the shallot, garlic and crushed calabrian chili peppers. Fry until the mixture begins to crisp and turn golden brown in color. This could take between 20-30 minutes. Remove from heat and strain the olive oil into a bowl using a fine mesh strainer. Leave the fried mixture in the strainer to crisp further. Add the crushed red chili flakes, sugar, soy sauce, dried oregano and marjoram to the olive oil and stir. Mix in the crispy shallot, garlic and Calabrian chili mixture. Tip: This can be made ahead and stored in the fridge. Garlic Confit: Preheat oven to 375°F. Add the garlic cloves to a small, oven safe baking dish. Drizzle with olive oil. Cover and roast in the oven for about 45 minutes, until the garlic is golden brown and soft. Ravioli Doppio: Mix 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. For the filling, add half of the ricotta, garlic confit and 1/4 tsp. salt to a blender and blend until smooth. Add to a piping bag and set aside. Next, add the remaining ricotta, Parmigiano, lemon zest and 1/4 tsp. salt to a blender and blend until smooth. Add to a piping bag and set aside. After the dough has rested, divide into four even pieces and roll out into long, thin sheets about 4.5 - 5 inches wide. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Using the piping bag, squeeze a line of roasted garlic filling along one long edge of the pasta. Squeeze a line of the lemon ricotta filling along the other long edge of the same pasta sheet. Roll each side towards the center of the pasta sheet until the two sides meet. Use a small wooden rod to press down and seal the doppio. Space them about 1-2 inches apart. Using a fluted pasta cutter, cut the doppio along the seals created with the wooden roller. Bring a large pot of water to a boil, add plenty of salt. Cook the doppio until it floats to the top, about 1-2 minutes. Reserve 1/2 cup of pasta water. In a large sauté pan, melt the butter over low heat. Add the lemon juice. Once the pasta has finished cooking, strain and add to the pan along with 1/4 cup of pasta water. Toss on medium-low heat until combined. Plate and top with Calabrian chili crisp and marjoram.

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 low heat for about 1.5 hours until the brodo is full of rich Parmigiano flavor. Stir occasionally so that the cheese does not stick to the bottom of the pot. Add salt to taste. Strain the brodo over a bowl using a fine mesh strainer. Cover and set aside until ready to use. Bring the brodo to a boil and cook the tortellini until they float to the top, about 2-3 minutes. Time Saving Tip: The brodo can be made ahead and stored in the refrigerator for 2-3 days or stored in the freezer for up to 2 months.

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, 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 to a blender and blend until glossy and smooth. Add to a mixing bowl and fold in the Pecorino, Parmigiano and salt. 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 fluted cutter, about 3-4 inches in diameter, cut small circles for the cappelletti. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti. Bring a large pot of water to a boil, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes. In a large sauté pan over low heat, melt the butter and add the juice of 1/2 lemon. When the pasta has finished cooking, strain and add directly to the pan with the lemon butter sauce and toss over low heat. Plate and top with more Pecorino and fresh cracked black peppercorn.