Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Making Stuffed Pasta

A step-by-step guide to preparing regional Italian dishes

Fine Cooking Issue 01
Photos: Ruth Lively & Jon Brown.  Illustrations: Mike Wanke
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Italy’s culinary diversity comes alive in Daniel C. Rosati’s article on traditional, regional stuffed pastas and how to make them. Instructions cover the basics for those who’ve always wanted to try making their own pasta. If you’re experienced at it, Rosati’s selections of pansoti, cappelletti, and culingiones offer interesting and delicious options off the beaten track. He explains how to make your own fresh pasta, shows the art of shaping them, and includes sauces to enhance each dish. He thoroughly details each step, whether kneading the dough by hand or machine, and he shows how to assemble each type of pasta. A nice touch – he translates their names and explains how each shape is unique to its region. Resource information is included.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.