The gorgeous, oversized egg yolk raviolo (uovo in raviolo) originated at the Michelin-starred restaurant San Domenico in Imola, 40 km east o

Culurgiones have the most sinuous shape of all ravioli. They look like an expert tailor hand has sewn them.

One of the easiest shapes you can make by hand: mandilli di saea with basil. Perfect on a summer night!

How to clean clams, and make a delicious creamy white sauce for pasta.