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Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Smoky Creamy Pesto Rigatoni: 1/2 lb. mezzi rigatoni, bronze cut 3/4 cup basil pesto 1 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 3/4 cup smoked mozzarella, shredded Fresh Basil Pesto: 1 cup Genovese basil leaves, packed 1 garlic clove, minced 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup pine nuts, toasted 1/4 tsp. salt Juice of 1/2 lemon 1/4 cup extra virgin olive oil Directions: For the pesto, add the garlic, pine nuts, salt and Parmigiano to a food processor. Pulse until it forms a paste-like consistency. Add the basil leaves and pulse again. With the motor running slowly drizzle in the olive oil and blend until smooth; add more as needed. Finish with a touch of lemon juice for brightness. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until al dente. Reserve 1 cup of pasta water. While the pasta is cooking, add the pesto to a sauté pan over low heat along with the heavy cream. Bring to a simmer then remove from heat and stir in the Parmigiano and smoked mozzarella until the cheese has fully melted. Strain the pasta and add it directly to the pan along with 1/4 cup pasta water. Toss over medium-high heat. Add more pasta water as needed. Plate and top with more grated Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: Mafalde Corti Pumpkin alla Vodka: 1/2 lb. mafalde corti 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1 cup pumpkin purée 2 tbsp. tomato paste 1/2 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1/2 cup garlic thyme breadcrumbs 4 oz. stracchino or other soft cheese Pasta water as needed Garlic Thyme Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1 tbsp. fresh thyme 1/2 tsp. aleppo pepper or chili flakes Salt to taste Directions: Garlic Thyme 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 thyme and aleppo pepper, toast 1-2 more minutes. Mafalde Corti Pumpkin alla Vodka: Bring a large pot of water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water. Meanwhile, heat the olive oil and sauté the shallot over medium-low heat until soft and translucent, about 2-3 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Stir in pumpkin purée, tomato paste, and salt. Let it simmer on medium heat for 2–3 minutes, until the mixture deepens in color. Deglaze with ¼ cup vodka, stirring until fully evaporated, about 1–2 minutes. Remove from heat and stir in heavy cream and Parmigiano. Season with more salt to taste. Strain the pasta and add to the pan with the sauce and 1/4 cup pasta water. Toss on high heat until fully coated, adding more pasta water as needed. Plate and top with stracchino and garlic thyme breadcrumbs.

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 tbsp. basil, chopped 2 tbsp. Parmigiano Reggiano, finely grated 1/4 cup whole milk 4 tbsp. butter Juice & zest of 1-2 lemons 1/2 cup Parmigiano Reggiano, grated Fresh basil for garnish Extra virgin olive oil to finish Pasta water as needed Directions: Mix the two types of flour together and create a well. Add in the eggs, basil, Parmigiano and milk. Using a fork, whisk the ingredients, 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. After the dough has rested, divide into 8 even pieces and roll out short sheets, about 5-6 inches long. (3 or 4 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Cut the pasta into short strips using a tagliatelle knife or fettuccine pasta cutter attachment. Bring a large pot of water to a boil. Once the water comes to 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 directly to a large pan along with the butter, zest and juice of 1 lemon and 1/4 cup pasta water. Toss on medium heat. Add more lemon juice to taste. Remove from heat and stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with fresh basil, more lemon zest and a drizzle of extra virgin olive oil.

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 pumpkin purée 1/2 cup ricotta 1/2 cup Parmigiano Reggiano, finely grated 1 tsp. salt 6 tbsp. unsalted butter 8-10 sage leaves 3-4 slices Prosciutto San Daniele, torn Pasta water as needed 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 pumpkin purée, ricotta, Parmigiano and salt to a food processor. Blend until 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 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. Melt the butter in a large sauté 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. Add the cappelletti to the pan and toss in the brown butter. Add pasta water as needed. Plate and top with crispy sage and Prosciutto San Daniele.

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 lb. Prosciutto di Parma, torn 3/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 6 tbsp. butter Pasta water as needed 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, prosciutto, 1/3 cup Parmigiano and salt to a food processor. 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. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Place about 1/2 tsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a stamp, press and seal to shape the ravioli. 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 sauté pan over low heat. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat. Remove from heat and slowly add in the remaining Parmigiano. Toss until combined, adding more pasta water as needed. Plate and top with more grated Parmigiano.

Difficulty Level:  Easy Cook Time : 1 hour Serving Size:  2-4 servings Ingredients: 1/2 lb. radiatori pasta 2 bulbs of garlic 2 tbsp. extra virgin olive oil 2 tbsp. butter 2 tbsp. sweet brown miso paste 1 cup heavy cream Juice of 1/2 lemon, optional 1/3 cup Parmigiano Reggiano, finely grated 1 tbsp. chives, chopped 1/4 cup crispy shallots Salt to taste Directions: Preheat oven to 375°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 or a small covered dish. Roast in the oven for 40-50 minutes. Remove to let cool. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Meanwhile, melt the butter in a large sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently. Stir in the miso paste and roasted garlic. Add the heavy cream and let simmer over low heat. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water. Toss over medium heat until combined. Add the lemon juice (optional if you want to add a subtle lemon flavor) and grated Parmigiano. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chives, crispy shallots and 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 1 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, grated 1/2 tsp. salt Zest of 1 lemon 4 tbsp. salted butter 1 pint cherry tomatoes 2 garlic cloves, sliced Micro basil or torn basil leaves for garnish Pasta water as needed 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 smooth and glossy. Add to a mixing bowl and fold in 1/2 cup grated Parmigiano Reggiano, lemon zest and salt. 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. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment). Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli. Bring a large pot of water to a boil. In a large sauté pan, melt the butter over medium-low heat and sauté the tomatoes until the begin to burst, then add in the sliced garlic. Once the water comes to a boil, add plenty of salt. Cook the ravioli for 1-2 minutes until they float to the top. Reserve 1 cup of pasta water. Strain the pasta and add to the saut é pan with the cherry tomatoes and 1/4 cup of pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time. Remove from heat and add the remaining Parmigiano. Toss again. Plate and top with micro basil.

Difficulty Level:  Moderate Total Time: 2 hours Serving Size:  2-4 servings Ingredients: 1 cup semolina flour 1/2 cup water 2 pints cherry tomatoes 1/2 cup garlic cloves, peeled 1/4 cup extra virgin olive oil Sea salt to taste 1/2 cup Parmigiano Reggiano, grated Italian parsley, chopped Crushed red chili flakes 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. Place the semolina onto a wooden board or workspace and create a well. Slowly add the water and mix until a dough is formed. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. Once the dough has rested, divide into sections and roll out into long ropes, about 1/2 inch thick. Cut into tiny pieces about 1/2 inch long. Use a gnocchi board to shape the gnocchetti. Bring a large pot of water to a boil. Once the cherry tomatoes have finished roasting, let cool and add to a blender. Blend until smooth and set aside. Once the water comes to a boil, add plenty of salt. Cook the gnocchetti until al dente. Reserve 1 cup of pasta water. Strain the gnocchetti and add to a pan along with the roasted cherry tomato sauce and 1/4 cup of pasta water. Toss over medium-high heat. Add the Parmigiano and toss again. Add more pasta water as needed. Plate and top with parsley and chili flakes.

Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: 1 cup semolina flour 1/2 cup water 8 oz. jar of sun-dried tomatoes, packed in oil 1 garlic clove, finely grated 1/4 cup toasted pine nuts 1/3 cup Parmigiano Reggiano, finely grated 8 oz. fresh burrata Fresh basil for garnish Extra virgin olive oil to finish Salt to taste Pasta water as needed Directions: Place the semolina onto a wooden board or workspace and create a well. Slowly add the water and mix until a dough is formed. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. Once the dough has rested, divide into sections and roll out into long, thin ropes. Cut into tiny pieces about 1/2 inch long, depending on the size you would like your orecchiette to be. Using the flat edge of a knife, roll the orecchiette. Bring a large pot of water to a boil. For the pesto, add the sun-dried tomatoes along with the oil, garlic, pine nuts and Parmigiano to a blender. Blend until a smooth, paste-like texture forms. Add salt to taste. Once the water comes to a boil, add plenty of salt. Cook the orecchiette until they float to the top, about 2-3 minutes. Reserve 1 cup of of pasta water. Add the pesto to a large sauté pan along with 1/2 cup of pasta water. Stir until a sauce-like consistency forms. Add more pasta water as needed. Add the orecchiette to the pan and toss over medium-low heat. Plate and top with fresh burrata, basil and a drizzle of extra virgin olive oil.

Difficulty Level:  Easy Total Time: 1 hour Serving Size:  2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 14 oz. mascarpone Juice & zest of 1 lemon 1 cup Parmigiano Reggiano, grated Basil leaves, torn Salt to taste Pasta water as needed 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. After the dough has rested, divide into 6 even pieces and roll out into long sheets (3 or 4 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Place the sheets on top of a chitarra cutter. Sprinkle with a dusting of semolina flour. Roll the pasta and press through the wires to form the spaghetti alla chitarra. Bring a large pot of water to a boil. Once the water comes to boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Meanwhile, melt the mascarpone in a pan over medium-low heat. Add 1/4 cup of pasta water. Stir and add the lemon zest and juice. Strain the pasta and add it directly to the pan with the lemon mascarpone sauce along with 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time. Stir in the grated Parmigiano and toss again. Plate and top with more torn basil and Parmgiano.

Difficulty Level:  Easy Total Time: 2 hours Serving Size:  2-4 servings Ingredients: Prosciutto Caprese Pasta Salad: 1/2 lb. radiatori pasta 1/3 cup extra virgin olive oil 2 tbsp. aged balsamic vinegar of Modena Salt & pepper to taste 1/4 lb. sliced prosciutto San Daniele, torn 1 cup slow roasted tomatoes (or sundried tomatoes) 1/3 cup Parmigiano Reggiano, grated 1/3 cup baby basil or basil chiffonade 8 oz. burrata 1/2 cup basil pesto 1/3 cup pistachios, chopped Slow Roasted Tomatoes: 2 pints grape tomatoes, halved 1/4 cup extra virgin olive oil 1 tbsp. crushed coriander Sea salt to taste Directions: For the slow roasted tomatoes, heat the oven to 300°F. Add the tomatoes to an oven-safe baking dish. Drizzle with olive oil, crushed coriander and sea salt. Roast in the oven for 90 minutes. Alternatively you can use sundried tomatoes to save time. 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, aged balsamic vinegar, salt and pepper to a mason jar. Shake well. Add the pasta to a large mixing bowl along with the balsamic vinaigrette. Toss and then add the torn prosciutto, slow roasted tomatoes, basil and Parmigiano. Add more of each ingredient to taste. Plate and top with burrata, pesto, pistachios and more Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. tagliolini or other long pasta 2 tbsp. butter 2 pints cherry tomatoes 2 tbsp. extra virgin olive oil Sea salt to taste 6 garlic cloves, thinly sliced Juice of 1 lemon Zest of 1 lemon 1/3 cup provolone or Parmigiano Reggiano, finely grated 1/4 cup basil chiffonade Pasta water as needed Directions Bring a large pot of water to a boil. While the water is boiling, add the butter, cherry tomatoes, olive oil and salt to a large pan over medium heat. When the tomatoes begin to soften, add the sliced garlic and lemon zest. Continue to cook until the tomatoes begin to burst then add the juice of 1/2 lemon. 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 directly to the pan with the cherry tomatoes along with 1/4 cup of pasta water. Toss on medium-high heat until combined. Add the juice of the remaining 1/2 lemon and pasta water as needed, 1/4 cup at a time. Remove from heat and stir in the provolone. Plate and top with basil and more grated provolone.