Farfalle, or bowtie pasta, is one of the most charming shapes to make by hand. This version uses a balanced blend of pasta flour and fine semolina flours, whole eggs, and nothing else.
Handmade Bowtie Pasta (Farfalle)
Tag: Italian
Radicchio Salad with Pears & Apples
Bright, balanced, and beautifully Italian. Soaked radicchio mellows into crisp petals, then gets glossed with a pink-peppercorn & white balsamic vinaigrette kissed with honey and maple. Juicy apple and pear, toasty walnuts, and Parmesan shavings bring crunch, sweetness, and savory depth—nonna-approved.
Pink Peppercorn & White Balsamic Dressing
A floral white balsamic vinaigrette with pink peppercorns softens radicchio’s bitterness, creating a balanced, elegant salad with sweet and savory depth.
Baked Manicotti from Scratch
Tender pasta sheets wrapped around a herbaceous ricotta filling, nestled in bright tomato-basil sauce, and topped with bubbling mozzarella and parmesan.
Handmade Pasta Sheets (for Lasagna, Manicotti, Ravioli & More)
This handmade pasta dough is our go-to for lasagna, manicotti, cannelloni, ravioli, or any dish that calls for a balance between delicate and firm pasta sheets.
Blackened Chicken Alfredo with Fettuccine Noodles
This isn’t your standard Alfredo. The chicken is crusted in a custom blackening blend, seared until crisp, then layered over fresh fettuccine tossed in a buttery, umami-rich cream sauce.
Handmade Fettuccine Pasta
Fresh fettuccine has a texture dried pasta just can’t match—especially when made with ultra-fine “00” flour and whole eggs. This version sticks to tradition, by adding no salt or oils to the dough, and kneading it entirely by hand for superb texture