All Recipes
Every pasta, dough & dish — crafted step by step.
Rich Egg Yolk Dough
The golden standard of handmade Italian pasta: rich yolks to '00' flour. Unmatched silkiness, elasticity and rich flavor.
Open →Eggless Semolina Pasta Dough
Authentic Southern Italian pasta dough crafted from durum semolina rimacinata and warm water. Elastic, toothsome bite with zero eggs.
Open →Ravioli Pasta Dough
The golden standard for stuffed pasta: 75% '00' flour and 25% semolina rimacinata with farm eggs or rich yolks. Resilient, leak-proof, and elastic.
Open →Fresh Handmade Fettuccine
Artisan Roman egg ribbons crafted completely from scratch: flour well, fresh eggs or rich yolks, hand-kneading, thin rolling, and precision cutting.
Open →Fettuccine Alfredo
The authentic Roman masterpiece: handmade egg ribbons, butter emulsion, and 24-month Parmigiano Reggiano.
Open →Fettuccine al Tartufo
Luxurious handmade egg ribbons tossed in creamy reduction, sweet cherry tomatoes, aromatic truffle powder, and aged Parmigiano Reggiano.
Open →Fresh Handmade Pappardelle
Rustic Tuscan wide egg ribbons (25 mm) crafted from scratch on a raw wooden board.
Open →Fresh Handmade Tagliolini
Delicate, fine-cut Piedmontese egg ribbons (1.5–2 mm) crafted on a raw wooden board.
Open →Fresh Handmade Tagliatelle
Authentic Emilia-Romagna egg ribbons (7–8 mm) crafted from scratch on a raw wooden board.
Open →Fresh Spaghetti alla Chitarra
Traditional Abruzzo square-cut egg pasta pressed through steel guitar strings on a wooden frame.
Open →Spaghetti Chitarra with Lemon & Shrimp
Fresh square-cut egg pasta tossed in a foaming butter & lemon emulsion with succulent shrimp and Parmigiano.
Open →Artisanal Cacio e Pere
Golden egg yolk chitarra tossed in a velvety Pecorino Romano DOP emulsion with toasted black pepper, glazed caramelized pears, and crispy Parmigiano Reggiano crisp.
Open →Emerald Spinach Lasagne (Lasagne Verde)
Authentic Bolognese classic: tender spinach pasta sheets layered with slow-simmered beef ragù, velvety béchamel, and Parmigiano Reggiano.
Open →Fresh Handmade Ravioli
Artisan Italian stuffed egg pasta crafted from scratch with delicate sfoglia and creamy ricotta-spinach filling.
Open →Ravioli in Creamy Spinach & Tomato Sauce
Handmade ricotta & spinach ravioli tossed in a velvety cream emulsion with sweet blistered cherry tomatoes, wilted baby spinach, and aged Parmigiano.
Open →Roasted Pumpkin Pappardelle in a Pumpkin Bowl
Silky handmade egg pappardelle tossed in a roasted garlic & butternut squash cream sauce, served inside a whole oven-baked Hokkaido pumpkin with Parmigiano and crispy sage.
Open →Cappelletti a Petalo
Artisan flower-petal cappelletti served in velvety parmesan foam with saffron and chive oil.
Open →Agnolotti del Plin
Iconic Piedmontese pinched pasta pillows filled with savory spinach & ricotta and cut with a fluted brass wheel to form a sauce-catching pocket.
Open →Roasted Tomato Filling
Caramelized roasted tomatoes and balsamic glaze folded with creamy ricotta.
Open →3D Artisan Mushroom Ravioli
Sculpted three-dimensional mushroom ravioli with wild mushroom duxelles, porcini dough caps, silky parmigiano fonduta, and vibrant chive oil.
Open →Spinach Pasta Dough (Pasta Verde)
Vibrant emerald handmade pasta dough infused with silky blanched spinach purée, Tipo '00' flour, and a farm egg.
Open →Spinach & Ricotta Caramelle in Butter Sauce
Artisan candy-shaped filled pasta with velvety spinach and creamy ricotta, hand-twisted and glazed in butter and nutmeg emulsion.
Open →Velvety Cocoa Pasta Dough (Pasta al Cacao)
Rich mahogany handmade pasta dough crafted with Dutch-processed dark cocoa, Tipo '00' flour, and farm eggs.
Open →Tipo '00' Flour & Water Pasta Dough
Traditional Tuscan eggless pasta dough crafted from soft Tipo '00' flour, warm water, a drizzle of extra virgin olive oil, and sea salt.
Open →Fresh Handmade Tuscan Pici
Siena's beloved thick hand-rolled pasta cords crafted from scratch on bare wood with Tipo '00' flour, warm water, olive oil, and salt.
Open →Pici Cacio e Pepe
Thick hand-rolled Tuscan Pici cords cloaked in a glossy, velvety emulsion of freshly toasted black pepper, foaming butter, starchy pasta water, and aged Pecorino Romano DOP.
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