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Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition

Sample recipes from Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition

Fresh Egg Pasta

I rarely use extra-large eggs in cooking but I use them in pasta dough. Why? Because when you mix 3 extra-large eggs with enough flour to...

(1 Votes)

Spaghetti with Marinated Tomatoes, Arugula, and Ricotta Salata

A salad of marinated tomatoes and arugula makes a fast pasta sauce that appeals to appetites diminished by heat. I don’t even warm the pa...

(1 Votes)

Ear-Shaped Pasta with Baby Artichokes, White Wine, Garlic, Parsley, and Bread Crumbs

In fertile Puglia, the “heel” of Italy’s boot, no scrap of land lies bare if it can possibly nourish an artichoke plant or a few tomatoes...

(1 Votes)

Fresh Pasta with Braised Artichokes, Fava Beans, and Peas

Visiting Sicily in late April, at the height of the season for artichokes and fava beans, my husband, Doug, and I encountered frittella a...

(1 Votes)

Spaghetti with Fava Beans, Mint, and Ricotta Salsa

A sprig or two of fresh mint in the pot gives braised fava beans a bright, herbal flavor. After tossing the sauce with pasta, I grate in ...

(1 Votes)

Butterfly Pasta with Peas, Tomatoes, Sausage, and Cream

This is a luscious and simple sauce, definitely one of my everyday favorites. The cream softens the edges of the tomato sauce without mak...

(1 Votes)

Fresh Ribbon Pasta with Green Beans and Pesto

Because chopped basil oxidizes so quickly, pesto is best when freshly made. Yes, you can freeze it, but freezing compromises the taste. I...

(1 Votes)

Squash Ravioli with Fried Sage

Ravioli are fun to make at home and less work than lasagne or cannelloni because you don’t have to boil the pasta before you fill them. I...

(1 Votes)

Whole Wheat Pasta with Braised Savoy Cabbage and Fennel Seed

Whole-wheat pasta has a robust, nutty, grainy taste that I like with winter greens and cabbage. The pasta’s texture suffers a little beca...

(1 Votes)

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