Italian pasta is a staple food not only for Italians, but it can be said that it is now widespread all over the world.
Their origin is said to have been originally brought back in the 13th century by Marco Polo from his travels in the Far East in the 13th century, but the Italians do not want to deny their primacy.
Get inspired by our Italian pasta recipes!
Italian Napoletana sauce or “Salsa di Pomodoro alla Napoletana” is a pasta sauce that is also the easiest of all Italian tomato sauces.
It is the basis of many other sauces based on the popular fragrant tomatoes.
- 1 onion
- 2 cloves of garlic
- 1.5 kg of ripe tomatoes
- 400g of macarons
- pepper and salt
- fresh basil
- olive oil
- Parmesan cheese
- Put the tomatoes in a bowl and cover with boiling water.
- After 30 seconds, drain the water, cool the tomatoes in cold water, dry them, peel them, cut them in half and remove the seeds.
- We chop roughly.
- Heat the olive oil in a pot.
- Add cleaned and chopped onion and garlic, after 5 minutes add tomatoes and bay leaf.
- Simmer over low heat for about 20 minutes.
- Meanwhile, cook the macaroni in boiling salted water until “aldente”.
- Salt, season with pepper, pull out the bay leaf.
- We serve the sauce with macaroni garnished with grated parmesan and basil leaves.
I can serve penne pasta en masse from one bowl, so we can enjoy a great Italian simple and tasty meal at the table with the family.
- 400g of penne pasta
- 4 anchovies
- 2 tablespoons of capari
- 4 tablespoons of black olives
- 4 cloves of garlic
- a handful of chopped parsley
- 1 dcl of white wine
- 400g cherry tomatoes
- 4 hot peppers
- Cook the penne in boiling salted water until it is “aldente”.
- In the meantime, add hand-squeezed garlic, hand-teared anchovies, capari and chopped olives to a pan with olive oil.
- After a while, season with chopped hot pepper and let it fry for a few minutes to combine all the flavors.
- Remove the garlic, add white wine and in the meantime cut the tomatoes in half.
- Once the alcohol has evaporated from the wine, we can add the tomatoes.
- Finally, mix the penne with all the ingredients in a pan, add pasta water as needed, add parsley, garnish with basil and serve.
Mushroom soup with vermicelli
- 200 g of vermicelli pasta
- 2 cloves of garlic
- 1.5 l of vegetable broth
- 150 g of green beans
- 2 smaller leeks
- fresh parsley
- 200 g of mushrooms
- Clean the vegetables and mushrooms.
- Cut the mushrooms into slices, the leek into smaller rounds.
- Put the ingredients into the vegetable broth together with the chopped and peeled garlic.
- Cook for 5 minutes on a low flame.
- Then add the green beans, cut into smaller pieces, and cook for another 10 minutes.
- Meanwhile, cook the pasta for the soup.
- Put the cooked pasta in a plate and pour hot soup over it.
- Sprinkle with parsley.
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Ravioli with ricotta and spinach
When you try to make homemade ravioli with homemade dough, you won’t want anything else, and you won’t even stop at bought ones.
- 400 g plain flour
- 4 eggs
- water as needed
- extra virgin oil
- 250 g of ricotta
- 300 g of leafy spinach
- 200 g Parmesan cheese
- 1 egg yolk
- a few sage leaves
- salt pepper
- Mix the flour with eggs, a drop of olive oil and a pinch of salt.
- Add water as needed.
- We make the dough, which we leave to rest in the refrigerator for at least half an hour.
- Blanch the spinach in water, let it drain and then chop.
- Mix it with ricotta and yolk in a bowl, season with grated nutmeg, salt and white pepper.
- Roll out the rested dough into four equal sheets.
- On two parts of the dough, we create spoonfuls of the filling.
- Brush the edges with a beaten egg, cover with the remaining sheets of dough and press the edges thoroughly with your hands, as well as around the individual piles.
- Cut the resulting ravioli into squares and then boil them in salted water.
- Melt the butter in a pan, add a few sage leaves and cooked ravioli, sprinkle with grated Parmesan cheese, mix and serve.
Farfalle with quatro formaggi and salmon
Do you love Italian pasta? They taste absolutely delicious with this cheese-filled sauce topped with smoked salmon.
- 300 g farfalle pasta
- 50 g of Emmental cheese
- 50 g of mozzarella cheese
- 50 g of Blatáčky Gold cheese
- 50 g Parmesan cheese
- 100 g of smoked salmon, cut into smaller pieces
- 100 ml of cream
- a pinch of nutmeg
- Cook the farfalle in boiling salted water until aldente.
- Meanwhile, pour the cream into the pan.
- Add the grated cheeses.
- Mix until thickened.
- Add farfalle pasta, nutmeg, parsley and smoked salmon.
Tortellini with minced meat and Bolognese sauce
- dough from the ravioli recipe
- 200 g of minced meat (mix of beef and pork)
- Bolognese sauce
- We will first prepare the Bolognese sauce and in the meantime the dough according to the raviloli recipe.
- Roll out the rested dough into two equal sheets.
- On the parts of the dough, we create spoon piles of the filling from seasoned ground meat with salt and pepper.
- We make squares, fold into a triangle and make torrtellini.
- Cook the tortellini in salted water.
- Tortellini served topped with Bolognese sauce.
Once you taste them, you’ll fall in love with them. Moreover, their preparation is completely simple and quick.
- 400g spaghetti
- 200g Pancetta – can be replaced with English bacon
- 6 egg yolks
- 100g of grated parmesan
- 50 ml extra virgin oil
- ground black pepper
- Put the chopped bacon into strips in a pan with a little oil.
- Fry until crispy.
- Separately, mix the egg yolks with Parmesan and pepper.
- We beat it.
- Throw the cooked spaghetti into the pan with the bacon, stir, and finally, off the heat, mix with the beaten egg yolks.
A final tip
We can color the pasta ourselves at home according to taste . The most suitable natural dyes are:
- also saffron or gourd.
Spinach colors the pasta green, beetroot red, saffron yellow, and pumpkin gives the pasta a beautiful orange color.