How to make real Italian egg pasta

It takes longer for the pan of water to boil and to read this article on how to cook our…

These Gnocchiette Sardi are known as ‘Malloreddus’ in Italy and are a shape of pasta typical to the Italian region…

Our handmade ‘ditalini‘ pasta, Italian for ‘little thimbles‘. Ditalini pasta is a member of the ‘pastina‘ family and is perfect…

We show you how to make trofie pasta, completely from scratch.

Many people ask The Pasta Maker what the ingredients go into creating our pasta and basically there are only 2,…

Many Italian pasta shapes have a history and mafaldine is one of them. It is long, flat and 1/2 inch…

Tuscana Pici (pronounced ‘peachy), is a long pasta traditionally handmade using a dough of semolina flour and water. Once the…

Bucatini is a really long strand of macaroni, like a straw. It’s good to keep in mind the ‘straw’ analogy because…

Angel hair pasta or ‘Capelli d’angelo’ has been popular in Italy since the 14th century. It is the finest of…

In Valtellina, a valley in northern Lombardy that borders Switzerland, buckwheat is an important staple. Due the geographical location of…

Every day during the week, we are creating new homemade and fresh pasta for the market. One of the people’s…

On a research trip to Italy, Pasta Nostra USA was invited to dine and meet with Prince Emanuele Filiberto di…

We would like to keep the answer to the question ‘ what is the best flour for making pasta?, as…

We show you how to make cencioni pasta ‘little rags’, completely from scratch. We also show you how to cook…

We show you how to make lorighittas pasta, completely from scratch.