Pastas

Lidia's Italy - Gnocchi)

Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feel sticky. Using both hands, roll each piece of dough into a rope 1/2-inch thick, then slice the ropes at 1/2-inch intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect.

Lidia's Family Table - Homemade Tagliatelle)

One at a time, lightly flour each strip, and fold it over into thirds or quarters, creating a small rectangle with three or four layers of pasta. With a sharp knife, cut cleanly through the folded dough crosswise, at 1/2-inch intervals.

David Rocco's Dolce Vita - Gnudi All'Acqua 2)

In a saucepan, heat up remaining olive oil, then add remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes.

Lidia's Italy - Maccheroni with Fresh Lemon and Cream Sauce)

With the lemon-and- cream sauce at a simmer, quickly lift out the maccheroni and drop it all into the skillet. Toss the pasta until well coated, loosening the sauce with a few spoonfuls of hot pasta- cooking water if needed.

Lidia's Family Table - Baked Shells with Cherry Tomatoes)

David Rocco's Dolce Vita - Pasta al Forno)

Place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza and another sprinkle of parmigiano cheese over the pasta.

Lidia's Italy - Baked Penne and Mushrooms)

Lidia's Italy - Cannelloni)

Cannelloni – that delicious studded pasta, literally translated as “big reeds” – is always a sign of a festive occasion in Italy. This baked dish can be made in advance and serve a large group of people, and it is loved by most. What you stuff it with almost does not matter, although a meat-and-vegetable combination is the most common choice. Cannelloni was a big-hit item on menus of Italian American restaurants in the sixties and seventies. If you have a gathering of family and friends, as Italians often do, this is a good dish to make. 

Ciao Italia - Mary Ann's Eggplant Lasagne)

Lasagne is an ancient food. The Romans were dishing it out during the heyday of the Roman Empire. A 14th-century cooking manuscript directs the cook to boil the lasagne noodles (made without eggs) in capon broth and then layer the noodles with grated cheese. In my version, freshly made noodles are layered with thin, lengthwise slices of eggplant and topped with tomato sauce.

Lidia's Italy - Rigatoni Woodsman Style)

Add the rigatoni to the pasta water and cook until al dente. Remove pasta with a spider and add directly to the sauce, cook and toss until the pasta is coated with the sauce. Off heat, sprinkle with the grated cheese and toss again. Serve immediately.