My homemade sourdough tortellini is made with Italian 00 flour, sourdough starter and egg, stuffed with the traditional savory pork filling from Emilia-Romagna. Choose from a same-day option for ferment overnight to deepen the flavor. Makes (~40-60) hand-shaped sourdough tortellini.
My sourdough pici pasta recipe is made by hand with fine semolina flour, sourdough starter, and olive oil (no egg). Choose from a quick same-day option or ferment overnight to deepen the flavor. Feeds 2-3 people.
This easy homemade sourdough cavatelli recipe is made by hand with fine semolina flour and sourdough discard (no egg). They're soft, tender, and irresistibly chewy! Choose from a same-day or overnight fermentation option to deepen the flavor. Feeds 2-4 people.
This from-scratch mushroom ravioli recipe is made with fresh homemade pasta dough. The savory filling blends 3 different types of mushrooms, dry marsala wine, creamy ricotta, mascarpone and Parmesan for a rich, earthy flavor. Make the filling 1-2 days in advance; serve with a golden brown butter sauce. Serves 4-6.
Learn how to make classic, authentic lasagna Bolognese with my master fresh pasta dough recipe, homemade ragù, step-by-step instructions and
Made with fast cooking ground pork, bacon, onions, celery, garlic and rosemary this Italian meat filling for ravioli was my recipe testers' favorite! The filling can be made in advance, and chilled up to 3 days in the fridge. Use it to make incredible homemade meat ravioli (step-by-step instructions below) with my master fresh pasta dough recipe.
