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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 2 pints cherry tomatoes 1/4 cup extra virgin olive oil Sea salt to taste 4 tbsp. butter 4 oz. stracchino Fresh basil, torn Aglio e Olio seasoning, optional (dried oregano, parsley and crushed red chili flakes) 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. Preheat the oven to 400°F. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and sea salt to taste. Roast for about 30-40 minutes until the tomatoes burst and soften. After the dough has rested, divide into four even pieces and roll out into long sheets. (3 or 4 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment). Use a corzetti stamp and cutter to cut and shape the corzetti. Bring a large pot of water to a boil. Add plenty of salt. Cook the corzetti until al dente. Melt the butter in a large pan. Strain the corzetti and add them to the pan along with the juice from the roasted tomatoes. Toss over low heat. Plate and top with the stracchino, roasted tomatoes, basil and seasoning of your choice.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fresh trenette 4 tbsp. Italian butter, sliced 1 cup Parmigiano Reggiano, finely grated 1-2 summer truffles Pasta water as needed Directions: Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta for about 2-3 minutes. If you're using dried pasta, cook until al dente. Reserve 1 cup of pasta water. Add the slices of butter to a large pot or pan. Strain the pasta and add it to the pot along with 1/4 cup of pasta water and the grated Parmigiano. Toss over low heat until combined. Shave the summer truffle over the pasta using a microplane. Toss and add more pasta water as needed, 1/4 cup at a time. Plate and top with more grated summer truffle and Parmigiano.

Difficulty Level:  Easy Total Time: 1 hour Serving Size:  2-4 servings Ingredients: 1/2 lb. taglierini or other long pasta 2 pints cherry tomatoes 1/4 cup extra virgin olive oil 1 cup basil pesto 1/3 cup Parmigiano Reggiano, finely grated 4 oz. stracciatella Salt to taste Pasta water as needed Directions: Preheat the oven to 375°F. Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for 30-40 minutes. Remove from the oven and set aside. Bring a large pot of water to a boil. Once the water comes 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 to a large pan along with the pesto with 1/4 cup of pasta water. Toss until combined. Add Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella and the roasted tomatoes.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. capellini 2 tbsp. butter 1/2 shallot, finely chopped 4 garlic cloves, minced 6 oz. tomato paste 1 tbsp. crushed Calabrian chili pepper 1/2 tsp. salt 1/4 cup brandy 3/4 cup heavy cream 1/4 - 1/2 lb. lobster meat, chopped 1/4 cup Parmigiano Reggiano, finely grated 1/4 cup Italian parsley, finely chopped Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, heat the butter in a large pan over low heat and sauté the chopped shallot until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the tomato paste, Calabrian chili pepper and 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 brandy to deglaze the pan. Stir until the brandy has fully evaporated, about 1-2 minutes. Remove from heat and stir in the heavy cream. Add more salt to taste. Add the lobster and let simmer for 3-4 minutes on low heat. 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 spicy lobster sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add the Parmigiano and parsley. Toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more parsley.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. lumache or other short pasta 1 tbsp. extra virgin olive oil 1/4 lb. guanciale, diced 5 egg yolks 1/3 cup Parmigiano Reggiano, finely grated Zest of 1 lemon Juice of 1/2 lemon 1 tbsp. chives, chopped Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan over medium heat and sauté the guanciale until it's fully cooked. Remove from heat. Add the egg yolks to a small mixing bowl and mix in the Parmigiano, lemon zest and lemon juice. Add in some of the rendered fat from the guanciale and whisk until smooth. 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 directly to the pan along with the guanciale and 1/4 cup pasta water. Add the egg yolk mixture to the pan and toss over medium-low heat until all ingredients are combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chives 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 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. 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, 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 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 Parmgiano and basil.

Difficulty Level:  Easy Total Time: 1 Hour Serving Size:  2-4 servings Ingredients: Slow Roasted Cherry Tomato Trenette: 1/2 lb. trenette pasta 2 pints cherry tomatoes 1/4 cup extra virgin olive oil Sea salt to taste 6 tbsp. Italian butter, sliced (I used Delitia  butter of Parma) 1/2 cup Parmigiano Reggiano, finely grated 4 oz. stracciatella or burrata Torn basil leaves to finish 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: 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. 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. Slow Roasted Cherry Tomato Trenette: Preheat the oven to 375°F. Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for about 30 minutes. 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. Add the sliced butter to a large serving dish. You won't use heat, so a pot, pan or anything large enough to toss the pasta in will work. Strain the pasta and add it directly to the dish with the butter along with 1/4 cup of pasta water and the grated Parmigiano. Toss until the butter has fully melted and formed a sauce-like consistency with the cheese and pasta water. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella, roasted cherry tomatoes, breadrumbs and 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, 2 yolks 1/2 cup garlic cloves, peeled 3 tbsp. extra virgin olive oil 1 cup whole milk ricotta 1/4 tsp. salt 6 tbsp. butter 2 tbsp. Parmigiano Reggiano, grated Crushed red chili flakes to taste 1 tbsp. Italian Parsley, finely chopped' Extra virgin olive oil, to finish Pasta water as needed Directions: 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. Roasted Garlic Agnolotti: 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, garlic confit and 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. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Using the piping bag, squeeze a line of filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti. Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti until it floats to the top, about 2-3 minutes. Reserve 1/2 cup of pasta water. In a large sauté pan, melt the butter over low heat. 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. Add the Parmigiano and toss again. Add more pasta water as needed. Plate and top with crushed red chili flakes, parsley and a drizzle of olive oil.

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. spaghetti alla chitarra 2 pints sungold tomatoes 1 shallot, halved 1/2 cup of garlic cloves, peeled 1/4 cup extra virgin olive oil 2 tbsp. butter 1/2 cup Parmigiano Reggiano Basil for garnish Salt to taste Pasta water as needed Directions Heat the oven to 375°F. Add the sungold tomatoes to an oven-safe baking dish or baking sheet along with the shallot and garlic cloves. Drizzle with olive oil and sea salt to taste. Roast in the oven for 30-40 minutes. Remove and let cool. Bring a large pot of water to a boil. Transfer the roasted tomatoes to a blender and blend until smooth. Strain the sauce using a fine mesh strainer to remove the little bits of tomato skin that may be leftover after blending. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water. Add the sauce back to the sauté pan and stir in the butter. Strain the pasta and add it directly to the sauté pan with the sungold tomato sauce. Toss on medium heat. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time. Plate and top with more torn basil and Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. fusilli corti 1/4 cup extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 2 pints cherry tomatoes 1/4 cup vodka 1/3 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 4 oz. burrata Italian parsley, for garnish Salt to taste Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, add the olive oil, shallot, cherry tomatoes, garlic and salt to taste to a large sauté pan. Simmer over medium-low heat for 10-15 minutes, until the tomatoes begin to burst. Add the vodka to deglaze the pan. Stir until it has fully evaporated, about 1 minute. Add the burst tomato mixture to a blender and blend until smooth. Add the sauce back to the pan and stir in the heavy cream. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and add the pasta to the sauté pan with the cherry tomato sauce and toss on medium-low heat. Remove from heat and add the Parmigiano. Toss until combined. Plate and top with burrata, parsley and a drizzle of olive oil.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. farfalle 1/3 cup extra virgin olive oil Juice of 2 lemons Salt & pepper to taste 1 tbsp. fresh oregano, chopped 1 tbsp. fresh marjoram, chopped 1/4 cup fresh basil, chopped 1 cup Parmigiano Reggiano, grated 4 oz. stracciatella or burrata 1/4 cup pine nuts Basil for garnish Directions: Bring a large pot of water to a boil For the lemon vinaigrette, add the olive oil, lemon juice, salt and pepper to taste to a small mason jar. Shake well. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. If serving as a pasta salad, allow the pasta to cool before mixing the ingredients. Add the pasta to a large bowl along with the oregano, marjoram, basil, Parmigano and lemon vinaigrette. Add more of each ingredient to taste. Plate and top with stracciatella, pine nuts, more Parmigiano and basil.

Difficulty Level: Easy Total Time: 1 Hour Serving Size: 2-4 servings Ingredients: Roasted Cherry Tomato Cascatelli: 1/2 lb. cascatelli 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 1/2 cup basil chiffonade 4 oz. stracciatella or burrata 1/3 cup lemon-garlic panko breadcrumbs 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: 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. 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. Roasted Cherry Tomato Cascatelli: 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 about 30 minutes. 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 to a large sauté 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.