thepastamaker
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ANOLINI is a type of fresh, beef filled pasta from the city of Parma in the region of Emilia-Romagna. Its name comes from the word…
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Agnolotti del plin are fresh egg pasta ravioli typical of the Piedmontese tradition, filled with meat or vegetables. These little pasta forms are created by…
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Agnolotti is a special stuffed pasta typical of the Piedmont region, especially around Monferrato and the Alessandria and Asti provinces, but popular throughout the region.…
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Agnolini is a stuffed pasta specialty from Mantua in the Lombardy region. They are made using egg pasta and are similar in shape to cappelletti,…
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MALTAGLIATI means ‘badly-cut’, is a type of fresh pasta made from the trimmings of egg pasta lasagna sheets or other homemade egg pasta that has…
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ORECCHIETTE are a type of pasta typical of the Puglia region, whose shape resemble that of small ears, from which the name derives. They are…
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TROFIE originate from the comune of Sori in the western region of Liguria. Despite the close proximity of Sori to the west coast’s port city…
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LORIGHITTAS or CESARIA, originate from the tiny village of Morgongiori, on the island of Sardinia. The name of the pasta, ‘lorighittas’, comes from its shape,…
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GARGANELLI are made using an egg pasta dough and are a typical pasta of the Emilia-Romagna region of Italy. To give the garganelli their shape,…
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CAVATELLI originated in the southern regions of Italy like Molise and Puglia and are made using semolina flour, water and sometimes a drop of olive…