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