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

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.

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 —

The best recipe for the Egg Yolk Raviolo. The combination of mushrooms and egg yolk is just divine and perfect during dinner or brunch.

A quick pasta sauce to prepare in ten minutes: garlic mushroom tagliatelle

How to make Tortelloni by hand, and cook them in a simple tomato sauce.

Fusi istriani with lamb ragu. An easy and relaxing shape of pasta with mouth watering lamb

tender and moist meatballs