Traditional Italian food

Pasta fresca recipes

Serves 10 to 12


Numerous variations of Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone, in place of ladyfingers (savoiardi)


500 g mascarpone
70 g of sugar
200 g of Savoiardi
4 eggs
1 bowl of coffee
Sprinkle of Cocoa Powder


1. Separate the 4 egg yolks from the egg white and place the egg yolk in the big bowl and the egg whites in a smaller one
2. Add half of the sugar (35g) to the egg yolks and mix them with the electric whisk
3. Add all the mascarpone bit for bit and keep whisking
4. IMPORTANT! Make sure the whisk is clean and dry, then whisk the egg whites and add the other half of sugar (35g), whisk s long till when you turn the bowl upside down and the egg whites don’t move
5. Then add the foam of the egg white bit for bit to the mascarpone mix, mix it in circle motion with a cooking spoon
6. Take the savoiardi and dip them delicately in the coffee and lay the first layer on the tray
7. Then add half of the mascarpone mix on them and spread it evenly
8. Take the sieve and add the cocoa powder and cover the entire mascarpone cream till you can’t see the white of the cream anymore
9. Repeat the process, dip savoiardi in coffee, another layer, add rest of the mascarpone, and cover completely with cocoa powder

Pasta al uovo

Pasta fresca


500g soft wheat flour
5 eggs
Water if necessary to adjust


1. Make a nest with the flour on a clean work surface or a bowl.
2. Add the eggs and use a fork to gently break up them. Try to keep the flour walls intact as best as you can.
3. Use your hands to gently mix in the flour. Continue working the dough to bring it together into a shaggy ball.
4. Knead! At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth.
5. When the dough comes together, shape it into a ball and wrap it in plastic wrap. Let the dough rest at room temperature for 30 minutes.
6. After the dough rests, slice it into 4 pieces.
7. Then, run the dough through the widest setting of your pasta maker (level 0)
8. Fold the pasta once and run it again on level 0 for 6 times.
8. Run the dough through the pasta roller one time on level 1, one time on level 2, one time on level 3, to obtain the desired thickness.
9. Run the dough through the desired shape (Fettuccine).

Serves 3

Spaghetti carbonara


360g of Spaghetti
200g of Guanciale
8 eggs
200g Pecorino Romano Cheese
q.b. pepper


1. Fill a saucepan with water and bring the water to boil
2. Cut the non-peppered skin off the Guanciale and then cut the Guanciale in 5mm stripes
3. Place the Guanciale without any oil in the frying pan and sauté at very low heat
4. Take a bowl and add 3 entire eggs and 5 egg yolks
5. Add 150g of Pecorino Romano cheese, pepper, some oil of the Guanciale, some Guanciale pieces and then whisk with a fork till creamy
6. Salt the water and add the pasta, cook for 11 mins
7. Add the cooked pasta to the carbonara cream and mix good
8. Add the rest of the Guanciale as topping together with some pepper and Pecorino Romano cheese on the plate

Serves 3

Fettuccine cacio e pepe


300g of Fettuccine
150g Pecorino romano cheese
q.b. pepper
60g butter
Water from the cooked pasta


1. Fill a saucepan with water and bring the water to boil
2. Grate the Pecorino cheese
3. When the water is boiling add salt
4. Cook fettuccine in the boiling water
5. Crush the pepper and toast it in a pan
6. In a bowl add a bit of the cooked water and the grated cheese and make a cream.
8. Add the cooked very "al dente" pasta to the pan.
9. Add the cream and mix it well