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All About Handmade Pastas with Melissa Pellegrino and Matt Scialabba

Sarah Breckenridge. Videography by Gary Junken and Mike Dobsevage. Edited by Mike Dobsevage. Food styling by Safaya Tork.
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In this video series, husband-and-wife chef team Matt Scialabba and Melissa Pellegrino demonstrate eight unique handmade pastas that they learned at the small rural inns of northern Italy. From delicate butternut squash gnocchi to impressive spinach-and-egg-yolk giant ravioli, Melissa and Matt show each recipe step-by-step, and share the stories behind the recipes.

Melissa Pellegrino is a contributing editor at Fine Cooking. Melissa and her husband, Matt Scialabba, own and operate Bufalina, an artisanal pizzeria in Guilford, CT, and are co-authors of two cookbooks, The Italian Farmer’s Table and The Southern Italian Farmer’s Table, for which they traveled to the small agritourismi inns of Italy and learned the secrets of each inn’s intensely local cuisine.

Episodes in this series
Croxetti Butternut Squash Gnocchi How to Pollinate Squash
Episode 1: Croxetti (Pasta Coins) with Pine Nut-Butter Sauce   Episode 2: Butternut Squash Gnocchi   Episode 3: Spinach Malfatti (Dumplings)
Bergamo-Style Ravioli Bigoli with Duck Ragu Pasta Imbottita (Cheese Pillows in Broth)
Episode 4: Bergamo-Style Ravioli   Episode 5: Bigoli with Duck Ragu   Episode 6: Pasta Imbottita (Cheese Pillows in Broth)
Goat Cheese Gnocchi with Walnut Butter Sauce Cappelletti with Wild Mushroom Sauce Spinach, Ricotta and Egg Yolk Raviolo
Episode 7: Goat Cheese Gnocchi with Walnut Butter Sauce   Episode 8: Cappelletti with Wild Mushroom Sauce   Episode 9: Spinach, Ricotta and Egg Yolk Raviolo

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