Tagliatelle are the noodles of the Emilia-Romagna region of Northern Italy, and green tagliatelle are a brighter, more colorful version made by mixing pureed spinach (or spinach and watercress) into the eggs. I’ve been making a lot of tagliatelle, as my Imperia pasta maker came with a tagliatelle cutter, and I haven’t bought any other [...]

This is the second version of a pasta dish I made from a pork ragu. I had bought a half pork shoulder, braised it in white wine and chicken stock with fennel, red onion, carrots, and celery, shredded the meat, and continued to braise for a total of about four hours. I only paid about [...]

Pork ragu and other hearty meat sauces are one of the specialties of the Northern Italian region of Emilia-Romagna. They are paired with tagliatelle, the regional pasta, a fresh string noodle about 1/4 inch thick. Pork shoulder is an excellent cut for a braised ragu – it’s inexpensive, and the long, slow cooking brings out [...]

I subscribed to La Cucina Italiana Magazine recently, and my first issue has an article about 5 great Italian ingredients. One of the ingredients is artichokes, and the article includes a great recipe for a tagliatelle pasta with prawns and baby artichokes. The prawns look really tasty resting on the mound of pasta, with the [...]

Here is a lovely pasta dish, as colorful as it is delicious. The sauce is a blend of two strong, deep flavors – sweet roasted peppers and earthy roasted garlic. The bright red sauce contrasts brilliantly with the bright green tagliatelle – made with pureed spinach and watercress mixed into the eggs. Although there are [...]

Here is a spring pasta, with two great flavor combinations at work: asparagus and ramps, and asparagus and orange. It’s green, fresh, and has spring written all over. A little high-quality olive oil drizzled over top, along with maybe a bit of sea salt, would finish it off fine. Living in New York City, finding [...]