Very Good Recipes of Handmade Pasta

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Strascinati rigati (pasta fatta a mano) / ridged strascinati (handmade pasta) Strascinati rigati (pasta fatta a mano) / ridged strascinati (handmade pasta) By briciole 10/31/14 16:21 [cliccare il link per andare alla versione in italiano] variation on a theme of ridges I am not yet done playing with my bamboo sushi rolling mat and pasta dough. Here's my latest creation: a traditional shape (strascinati, which I have already presented...
Sagne incannulate di grano arso / burnt wheat sagne incannulate Sagne incannulate di grano arso / burnt wheat sagne incannulate By briciole 09/24/13 15:40 [cliccare il link per andare alla versione in italiano] it was a dark and long pasta It is not only the painter that plays with the colors on his or her palette. The cook does the same with the color of the foods s/he is preparing. Sometimes, the temptation...
Sagne incannulate con petali di calendula / with calendula petals Sagne incannulate con petali di calendula / with calendula petals By briciole 06/27/13 21:32 [cliccare il link per andare alla versione in italiano] petals in pasta dough You've seen a preview in this monochromatic photo post and now you get the full story. On the one hand, I had a beautiful pasta shape: sagne incannulate (also called lasagne arrotolate...
Sagne incannulate con lenticchie al sugo / with lentils in tomato sauce Sagne incannulate con lenticchie al sugo / with lentils in tomato sauce By briciole 05/28/13 20:40 Elegant shape I am not surprised that the authors of the book "Pasta by Design" were fascinated by the geometric shape of sagne incannulate. This pasta from Puglia, also called lasagne arrotolate and lagane incannulate, starts as a strip of pasta dough...
Pezze rigate / handmade pezze rigate Pezze rigate / handmade pezze rigate By briciole 05/19/13 16:26 Experimenting on the kneading board I am determined: One day, I will invent a new pasta shape. As an intermediate step, I have created an innovative variation of an existing pasta shape called fainelle. I decided to give my pasta a different name, because...
Lorighittas al sugo piccante / lorighittas with spicy hot tomato sauce Lorighittas al sugo piccante / lorighittas with spicy hot tomato sauce By briciole 04/28/13 18:36 Ready to dry Inspiration often comes unexpectedly. When I followed the link to read this post by Aioulik of Trattoria MuVarA (in Italian), I expected to be reminded of some of the great dishes typical of the Sardinian cuisine. The photo of the lovely pasta...
Cappellacci dei briganti / brigands' hats Cappellacci dei briganti / brigands' hats By briciole 04/14/13 16:48 The hats are made of pasta dough! You look at the image and you want some, right? That's what happened to me: I read about cappellacci dei briganti in the "Encyclopedia of Pasta" by Oretta Zanini De Vita and I immediately made a batch. The word cappellaccio...
Strascinati alla semola tostata / toasted semolina flour strascinati Strascinati alla semola tostata / toasted semolina flour strascinati By briciole 03/18/13 00:51 [cliccare il link per andare alla versione in italiano] dressed with purple sprouting broccoli Imagine a pasta that smells like toasted hazelnuts (nocciole tostate). It's not a dream, but the result of my experiments following my experience with farina...
Orecchiette di grano arso coi broccoli / burnt wheat orecchiette with broccoli Orecchiette di grano arso coi broccoli / burnt wheat orecchiette with broccoli By briciole 03/07/13 21:16 [cliccare il link per andare alla versione in italiano] a study in contrast Farina di grano arso is gray and gray are the orecchiette made with it. I have talked about this special flour and how to use it to make pasta in a recent post. I made orecchiette...
Orecchiette di grano arso / burnt wheat orecchiette Orecchiette di grano arso / burnt wheat orecchiette By briciole 02/24/13 22:19 [cliccare il link per andare alla versione in italiano] pretty in monochrome Le fate esistono. Fairies exist. Here is how I know. Last October, shortly before going to Italy to visit my family, I learned about a special flour from Puglia (Apulia) called...
Gnocchetti alla farina di castagne / chestnut flour gnocchetti Gnocchetti alla farina di castagne / chestnut flour gnocchetti By briciole 02/15/13 17:02 A little (edible) math: a new version of a pretty pasta shape + a beloved dip repurposed as pasta sauce = a cheerful plate of pasta Besides exploring new pasta shapes, I like creating variations of known ones. Today's pasta is an example. I took the pasta...
Garganelli / handmade garganelli Garganelli / handmade garganelli By briciole 01/31/13 16:21 Ready to roll? When you are done rolling, you get this: meet Mr. Garganello You look at garganelli and you think: penne rigate. There are a few differences between the two pasta shapes. In particular, in garganelli the ridges are perpendicular, rather than...

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