Homemade Farfalle (bowtie) is not only a very elegant and beautiful shape to make...it's a lot of fun too! While it looks like it can be fai

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.

A recipe from Liguria, starring corzetti with the cremiest pesto: walnut pesto!

Cappelletti is made with 00 flour and eggs. The filling, called compenso, can be meat and spices or a mix of at least three soft cheeses.

Busiate is considered the queen of gastronomy around Trapani in Sicily: today, you can find them in most restauran with a fish-based sauce

Blecs (also called biechi) is traditionally prepared in Friuli Venezia Giulia. This triangular-shaped pasta traditionally used to be made wi

Agnolotti al plin are lavishly stuffed with leftover braised meat — usually veal, pork, and rabbit —