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Home , Carbonara, Checca sauce, Guanciale, Lazio, Macaroni casserole, Pasta alla gricia

12 Recipes from and Jacqueline Debono alla Zozzona

Prep Time Cook Time Tot Time 15 mins 25 mins 40 mins

This sausage rigatoni alla Zozzona from Rome is a great family weeknight meal recipe. It's hearty and filling and easy to make.

Peel and chop the onion finely. Remove the sausage Add the to the pan with the and sauté for a from the skin and chop or break into small pieces. Cut the couple of minutes. Remove the pan from the heat or move INGREDIENTS or into small cubes or . If using the pasta and sauce to a serving bowl and add the egg fresh tomatoes, blanch them in boiling , peel and cut yolks and cheese. Mix everything together well. Serve Servings: 4 into quarters. immediately with some more and as Fry the onion in oil until it starts to become translucent. required. Then add the sausage meat and the guanciale/pancetta. Buon Appetito! When the guanciale and sausage has started to brown add the tomatoes/tomato passata. Simmer for 10-15 minutes. Recipe Notes Add and pepper to taste. 320 g rigatoni (12oz) or other type of pasta tube While the sauce is cooking boil the water for the pasta. Add It’s important to add the egg yolks and cheese OFF THE 2-3 Italian skins removed salt once it starts to boil and bring to the boil again. Cook the HEAT, otherwise the eggs will scramble. Mix everything 200 g pork cheek (guanciale) (7oz) or pancetta cut into cubes 450 g tomato passata (1lb) or peeled tomatoes pasta according to the instructions on the packet. together well immediately and serve. Leftovers are delicious 1 onion peeled and finely chopped When the pasta is ready, save a little of the cooking water baked with some slices of on top.This recipe is 3 egg yolks and drain. traditionally made with rigatoni but you can use other types 100 g (3.5oz) Beat the egg yolk with a fork and add pepper and a couple of of pasta tubes such as large or small , , salt for pasta and taste tablespoons of pecorino, mix well. etc ground black pepper alla

Prep Time Cook Time Tot Time 20 mins 30 mins The authentic version of the world's favourite pasta recipe! All you need is eggs, 10 mins guanciale or pancetta, Parmigiano or pecorino and spaghetti to make this iconic Roman dish!

INGREDIENTS

Servings: 4 Put a pot of water on to boil for the pasta. Add salt once Then add the egg and cheese mixture. Stir well to coat it starts to boil. Cook pasta al dente according to the the pasta, but not too vigorously ( you don't want instructions on the packet. scrambled eggs!). Serve immediately with more grated 400 g spaghetti or spaghettoni (14oz) Meanwhile, fry the guanciale or pancetta until browned. cheese and black pepper as required. 250 g guanciale (pork cheek) (9oz) or pancetta (Italian ) cut into (I use a little with pancetta but not with guanciale small cubes as it renders quite a lot of ). Recipe Notes 2 tbsp olive oil (I don't use olive oil with guanciale) Lightly beat the eggs and/or egg yolks in a large bowl 4 eggs (one per person) including one egg yolk or 5 eggs if using only with the grated cheese and black pepper. The majority of chefs agree that "true" carbonara has egg yolks When the pasta is ready, drain and add to the pan with guanciale and not bacon or pancetta, although both make 50 g Parmigiano Reggiano (2oz) or aged pecorino freshly grated the guanciale. Then mix well to coat the pasta. Take off fine substitutes as long as they are quite fatty and freshly ground black pepper the heat. Allow to cool slightly (so the egg won't be cubed.Spaghetti is the usual pasta, although , salt for pasta scrambled). fettucine, and rigatoni can also be used.

Prep Time Cook Time Tot Time 10 mins 20 mins 30 mins

This very quick and easy traditional classic Roman pasta recipe is made with very few ingredients but is so delicious you're bound to love it as much as the Romans do!

Cut the guanciale into strips. Grate the pecorino. Heat a frying pan or iron skillet and fry the guanciale in cooking water. When the pasta is cooked, drain it INGREDIENTS the olive oil until crisp and golden. Some people prefer and quickly add it to the frying pan together with not to let it get crispy as they like the fat to be soft. I the mix everything together well and cook Servings: 4 prefer it crispy. for a minute over a medium heat. Put a pot of water on to boil for the pasta. Add salt once Remove from the heat, add half the grated it starts to boil and bring to the boil again. Pecorino cheese and some ground black pepper. 400 g spaghetti or rigatoni (14 oz) I used spaghetti di Gragnano from Cook the pasta al dente according to the instructions on Mix well and serve immediately with a sprinkling of Lidl's Italiamo range the packet. When the pasta is nearly cooked take a little the rest of the grated pecorino. 200 g guanciale cured pork jowl (7oz) water from the pot and add it a little at a time to the 150 g pecorino grated (5 oz) guanciale and stir over a low heat until the pasta is Recipe Notes salt for pasta ready. This starchy water combines with the fat to form black pepper to taste the ‘sauce’ for the pasta. Otherwise it will be too dry. This recipe is traditionally made with spaghetti or 1-2 tbsp extra virgin olive oil Before draining the pasta, save some more of the pasta rigatoni. alla Papalina

Prep Time Cook Time Total Time 15 mins 30 mins 45 mins

Alla Papalina is a creamy pasta recipe named after Pius XII, who was the inspiration behind its invention. It's a great recipe to use up leftover . Shell the fresh peas (if using), peel and finely chop the Cook the pasta al dente according to the instructions on onion, cut the ham into small cubes/pieces, beat the the packet. Fresh pasta will need only 1-2 minutes. eggs in a bowl with the grated Parmigiano. When cooked, drain the pasta (but keep it a little wet) If using fresh peas you will need to cook them in a little and add it to the cream sauce. INGREDIENTS boiling salted water for 10 minutes before draining and Then pour the beaten eggs and cheese over the pasta adding them to the sauce. Fresh peas take longer to and sauce. Mix everything together well until the pasta Servings: 4 cook than frozen. is coated in a creamy sauce. Serve immediately, with Put a pot of water on to boil for the pasta. Add salt once generous sprinkling of ground black pepper and 400 g fettuccine or (14 oz) fresh or dried it starts to boil and bring to the boil again. additional grated cheese if required. 1 small onion peeled and finely chopped Cook the finely chopped onion in the butter or olive oil in 250 g peas (8-9oz) fresh or frozen a skillet or frying pan until translucent. Add cooked ham Recipe Notes 300 g cooked ham (10oz) or cured ham or , and allow that to cook for a few minutes. 250 ml heavy cream (1 cup) Then, add the peas and cook for a couple of minutes Pasta alla Papalina is usually made with fettuccine but I 3-4 eggs depending on size.If large use 3 more. If using fresh peas and they seem a little hard, add also use tagliatelle. Although tagliatelle is slightly wider, 200 g Parmigiano cheese (7oz) grated a little water and cook for a bit longer. there's often no difference between these two pasta 1 knob butter or olive oil Then add the heavy cream ( use panna da ribbons.You can leave out the peas if you wish. The salt for pasta and to taste cucina) and allow the cream to reduce a bit. Add ground original recipe is said to be without peas. However, black pepper to taste black pepper and salt to taste. nowadays many Italian include them. Spaghetti alla Puttanesca

Prep Time Cook Time Tot Time 15 mins 20 mins 35 mins

Start boiling water for the spaghetti. Add salt once it Drain pasta reserving 1 cup of the cooking water. starts to boil and bring to the boil again. Add drained pasta to the sauce. If you cook your Puttanesca with anchovies then you are actually making the version from Rome. Yes, there are two versions of this popular Italian recipe. The original comes from Meanwhile prepare the ingredients. Peel and finely chop Add a few tablespoons of the pasta cooking water and , but they don’t add anchovies, whereas in Rome they do! the . Peel, de-seed and chop the tomatoes. If increase the heat to bring the pasta and sauce to a anchovies and capers are salted rinse them under cold vigorous simmer. INGREDIENTS water. Then cut anchovies into small pieces. If they are Cook, stirring and shaking the pan and adding more large, remove the spine. Remove the seeds from the red pasta water as necessary to keep sauce a little liquidy Servings: 4 chili pepper (if you are using it) and cut into small until pasta is perfectly al dente. pieces. Sprinkle with some more parsley. Heat some olive oil in a frying pan large enough to hold Season with salt and pepper as required. 400 g spaghetti (140z) I used (Italians also prefer salted capers. If the cooked pasta later. Add the garlic, anchovies, and Serve immediately. spaghetti made by Rummo you use these rinse them under water red pepper flakes (peperoncino). 3-4 tbsp extra-virgin olive oil before using them) Cook over a medium heat until garlic is very lightly Recipe Notes 3-4 garlic thinly sliced or finely 100 g pitted black or green golden and the anchovies have melted, about 5 minutes. chopped (3.5oz) I used taggiasca olives (Adjust heat as necessary to keep it gently sizzling). Although traditionally served with spaghetti, alla 6 to 8 anchovy fillets finely chopped 400 g Fresh sauce tomatoes (San Add capers, a bit of parsley and olives and stir to puttanesca can be served with other long pasta such as (Italians prefer salted anchovies but Marzano or datterini) (140z) peeled, you can also use those in oil) deseeded and chopped combine. fettucine.The quantity of the individual ingredients can be 1 tsp Peperoncino flakes or 1- 1/2 a 1 handful fresh parsley Add the peeled and chopped tomatoes, stir and bring to altered depending on one's taste. Some people prefer chopped pepperoncino (Italian chilli leaves chopped a bare simmer. less olives, capers or anchovies. pepper) Freshly ground black pepper Cook pasta to just under al dente (about 1 minute less 1 tbsp capers drained and chopped Salt for pasta and to taste than the package recommends). Romanesco Broccoli pasta Soup

Prep Time Cook Time Tot Time 15 mins 30 mins 45 mins

A delicious traditional soup from Rome made with beautiful Romanesco broccoli. This soup is tasty, healthy and warming. INGREDIENTS

Heat two to three tablespoons of oil in a deep frying pan Serve hot with a dash of extra virgin olive oil, grated Servings: 4 or skillet, add the peeled garlic cloves and let them Parmesan or , black pepper and chopped parsley soften. as required. 200 g spaghetti or (7oz) 2 potatoes peeled and cut into cubes Add the anchovy fillets cut into pieces and let them melt, spaghetti needs to be broken into 2 cups stock then add the chili pepper (peperoncino) cut into small Recipe Notes pieces 200 g cherry tomatoes (7oz) washed pieces, cherry tomatoes and Romanesco broccoli florets. 1 medium Romanesco 3-4 tbsp tomato passata You can Stir and cook for 5 minutes. Traditionally this soup is made with spaghetti broken into Broccoli washed and cut into florets use more passata if you don't have Add the pieces and tomato passata and two to pieces or ditalini, but you can also use other types of 2 garlic cloves peeled fresh tomatoes 1/2 fresh red or green chili pepper salt to taste three cups of water or vegetable stock. soup pasta.For a vegetarian version leave out the (peperoncino) cleaned of seeds and fresh parsley optional Continue to cook covered for 10 minutes and then add anchovies.They are there for their umami flavour. You chopped into small pieces 30 g parmesan or grana cheese salt and pepperto taste and the pasta. can substitute them with umeboshi paste. Also use a 5 anchovy fillets you can use salted or grated optional Cook until the pasta and Romanesco broccoli are both vegetarian cheese as Parmigiano and grana are made preserved in oil black pepper to taste still a little al dente (firm). Remove the garlic. with animal rennet. Pasta with Stewed Cuttlefish and Peas

Prep Time Cook Time Tot Time 30 mins 1 hr 1 hr 30 mins

If your cuttlefish are fresh, you can ask your fishmonger Then add the passata and the peas (if using frozen). Add to clean them. If not you will need to clean them. Cut salt as needed and continue cooking until the cuttlefish below the eyes to remove the tentacles and gently pull becomes tender (about 20 minutes depending on the the head out along with the guts, taking care not to burst size). Add more broth if the sauce dries out. the ink sack. Reserve the ink sac for another recipe or In the meantime put a pot of water on to boil for the just discard it. pasta. Add salt once it starts to boil and bring to the boil A classic Italian seafood recipe, this stewed cuttlefish and peas can be served as a main Rinse in cold water to wash away any sand or spilled ink. again. course or with pasta. You can add tomatoes or, if you prefer, make it white (bianco). Either Pull out the beak and discard, and pull the outer Cook the pasta al dente according to the instructions on way it's sure to be a winner with seafood lovers! membrane from the body (you may need to aid your grip the packet. When the pasta is ready, drain it and add to with a tea towel). You’ll be left with a bright, brilliant white the sauce. (I transferred the sauce from my Dutch oven INGREDIENTS tube and the tentacles. Cut everything into small pieces. to a deep skillet before doing this). Mix everything Even frozen cuttlefish may have to have the head, together well, sprinkle with fresh parsley and cook for Servings: 4 membrane and beak removed. another minute. Peel and chop the onion. Clean the tomatoes and cut Serve immediately with more fresh parsley if required. them in half. Wash and chop the parsley. Shell the peas 400 g calamarata pasta (14oz) or half if serving as a main course if using fresh ones. Heat the vegetable broth. For sauce without tomatoes other large pasta tubes 1-2 white onions peeled and Heat the olive oil in a deep pan or skillet. I used my Instead of tomatoes you can use more broth to cook the 700 g cuttlefish (24oz) I used baby chopped Dutch oven. Add the onion, to the oil and soften it. Then cuttlefish and peas. Then add a little pasta cooking water cuttlefish 1/2 glass white wine add the cuttlefish and a ladle of broth. When the liquid to the sauce before adding the drained pasta. 250 g fresh peas (9oz) or frozen 1 handful fresh parsley chopped has reduced, add the white wine. When all the alcohol (weight after shelled) 1 cup vegetable stock (homemade has evaporated and you no longer smell the wine, add Recipe Notes 12 cherry tomatoes washed and or ready made) the tomatoes and peas (if using fresh). cut in half 3-4 tbsp extra virgin olive oil Let the flavors blend together without adding more liquid, You can eat this dish with bread, potatoes, rice or 400 g tomato passata (14oz) Use salt for pasta and to taste stirring over a low heat for about 10 minutes. polenta, instead of pasta.

Puntarelle pasta with Burrata

Prep Time Cook Time Tot Time 30 mins 30 mins 1 hr

Clean the puntarelle: If you have bought a whole frequently and be careful not to burn the breadcrumbs. Catalonian you will have to remove all the outer Drain the pasta al dente and add to the puntarelle. Add leaves to get to the puntarelle, which are in the 'heart' of the breadcrumbs. Mix everything together over a high the chicory. These leaves can be cooked too although heat.

The star of this recipe is puntarelle, the flower shoots of a type of chicory called Catalonian they are quite bitter, they're good in soups. Once you Drain and cut the burrata into pieces. Add the burrata to chicory, which together with anchovies, garlic, toasted breadcrumbs and burrata makes this a have removed the dark outer leaves and their stalks cut the pasta, don't mix it in. It's nice to do it while eating. mouthwatering recipe. off a little of the bottom of the puntarelle and separate Serve immediately. them. slice them finely lengthwise. Soak the cut shoots in INGREDIENTS some ice cold water for 15 minutes, drain and pat dry. Recipe Notes In the meantime, bring a pot of water to the boil. Add salt Servings: 4 and bring to the boil again. Cook the pasta al dente Puntarelle are the flower shoots of Catalonian chicory. In according to the instructions on the packet. Fresh pasta , it is possible to buy just the puntarelle but you may will cook very quickly. have to buy a whole chicory and remove the outer leaves Heat the extra virgin olive oil in a pan and melt the to get to the puntarelle.This recipe can be made with 400 g pasta (14oz) 100 g breadcrumbs (3.5oz) anchovies into it, with the garlic and some chilli other types of chicory, such as endive or escarole but the 400 g puntarelle chicory (14oz) 200 g burrata (7oz) pepper flakes if using. flavours will be slightly different.In Rome spaghetti is the weight without all the leaves salt for pasta and to taste Add the puntarelle and let it cook for a few minutes, most traditional pasta for puntarelle pasta. But other 4 anchovy fillets (preserved in oil ground black pepper to taste stirring continuously. if the puntarelle get too dry add a short pasta, such as or fusilli, works well too. or salt) peperoncino flakes (red chili few tablespoons of pasta cooking water. 1 garlic clove peeled pepper) optional as required In a separate small frying pan, toast the breadcrumbs 3-4 tbsp extra virgin olive oil with two tablespoons of extra virgin olive oil. Stir Spaghetti alla Checca

Prep Time Cook Time Tot Time 10 mins 20 mins 30 mins

Cut the tomatoes into cubes and leave them in a Throw the spaghetti into the boiling salted water and This simple but very tasty Italian vegetarian pasta recipe from Rome is very quick and easy to make. I added burrata but you can leave it out for a vegan or dairy-free version. colander to naturally lose some of their water, without cook al dente according to the instructions on the packet. removing the inner flesh with the seeds. When the pasta is ready save a cup of the cooking water Chop the parsley and tear the leaves into pieces. and drain it. INGREDIENTS Roughly chop the pitted olives. Add the pasta to the sauce while it is still very hot. If the Put a pot of water on to boil for the pasta. Add salt once sauce seems dry, add some of the pasta cooking water it starts to boil and bring to the boil again. or another couple of tablespoons of oil. If using a serving Servings: 4 Heat the olive oil in a frying pan or skillet. Let it heat dish as I did, turn the pasta alla checca out into a serving gently, over a very low heat for about a minute. Add a bowl and then add the burrata. Sprinkle with more fresh tablespoon of chopped parsley, 4-5 chopped basil leaves parsley and basil. Serve immediately! 400 g spaghetti (14oz) I used 1/2 tsp fennel seeds and a pinch of fennel seeds and the olives. spaghettoni from pastificio 1 handful fresh basil After a minute, add the chopped tomatoes to the mixture. Recipe Notes Sorrentinno, Gragnano 1 handful fresh parsley Stir, season with salt, cover and cook slowly, over low 400 g tomatoes (14oz) fresh and 3-4 tbsp extra virgin olive oil heat for 10-15 minutes. You can use other types of pasta for this dish. I have ripe. I used piccadilly tomatoes 1 burrata (fresh) Turn off the heat and season with a generous amount of seen recipes with pasta tubes such as penne, rigatoni, from salt for pasta and to taste freshly ground pepper. Add some more chopped fresh fusilli etc. If you don’t have burrata you could use a fresh 100 g pitted olives (3.5oz) I used Freshly ground black pepper. to parsley and basil. Let the sauce rest while you cook the mozzarella, preferably di bufala. For a dairy-free or taggiasca olives taste pasta. It helps to enhance the flavours! vegan version leave out the burrata/mozzarella. alla Romana

Prep Time Cook Time Tot Time 45 mins 35 mins 1 hr 20 mins

Begin by pouring the milk into a saucepan and adding half I used a wine glass!! Once again, it helps to wet the tool you the butter cut into pieces and a pinch of grated nutmeg and use to prevent the dough sticking to it. salt. Place the dough circles in slightly overlapping lines in a Bring the milk to a simmer and when the butter has melted, buttered or oiled baking or dish. (see the photos on the shower the into the milk (in Italian they say a poggia post). These semolina gnocchi from Rome are rich but light and a real melt in your or ‘like rain’), whisking as you go to avoid lumps. Melt the rest of the butter in a saucepan. Allow it to cool slightly mouth treat! The mixture will quickly thicken and become increasingly and then pour it over the dough circles. difficult to whisk. At this point, lower the heat and swap the Sprinkle generously with grated pecorino (or more parmigiano) whisk for a wooden spoon. Continue to stir vigorously to and bake in a preheated oven 200° or under the grill until the INGREDIENTS prevent lumps forming. gnocchi are nicely browned. Keep cooking the semolina until the mixture becomes quite Let the gnocchi rest for a few minutes and then serve in the Servings: 4 stiff and elastic and begins to pull cleanly away from the sides baking dish. of the pan (stirring all the time, of course). These gnocchi are delicious as a starter or eaten as a main Remove the mixture from the heat. Add in the parmigiano course along with a green salad! 1 Lt milk (2 pints) and mix well. Add the egg yolks and mix them in well too. 250 g semolina (9 oz) Turn the hot dough out onto a buttered or oiled baking sheet Recipe Notes 100 g butter (3.5 oz) or into a large rectangular pyrex dish and spread it out in an 2 egg yolks even 1cm thick layer. Wetting whatever tool you are using, Preparation time includes allowing the dough to cool in the 75 g Parmigiano Reggiano ( 2.5oz) grated will make this easier (clean hands, a spatula, the flat side of a fridge.Some Italians shape the hot dough into a roll and roll it 50 g Pecorino Romano (2oz) grated large spoon). up in baking paper. When the dough is cooled they cut the roll salt a pinch Cover and allow the dough to cool at room temperature or in into 1cm slices. This method produces no scraps but I think is the fridge, which takes about 30 to 40 minutes. You can also harder to do!You can save the scraps of dough and deep fry nutmeg grated, a pinch do this a day ahead and keep the baking sheet in the them for a snack or to make a mini version of this dish. The refrigerator overnight. scraps aren't uniform like the circles, but they can be rolled into Use a round 5-6cm cutter to cut out circles of the semolina croquettes and taste just as good as the gnocchi. dough (a glass or even a cookie cutter with another shape will work). Bucatini all'arrabbiata

Prep Time Cook Time Tot Time 10 mins 20 mins 30 mins

Put a pot of water on to boil for the pasta. Once it starts Lower the heat and add salt and pepper to taste. to boil add salt and bring to the boil again. If you are using cherry tomatoes and passata, add the If you are using fresh tomatoes, rinse them in cold water. passata now. A delicious spicy vegetarian pasta dish from Rome that's very quick and easy to make. Then remove the stalks and cut an X into the top of each Stir well and then simmer the sauce uncovered for 15 tomato. This makes peeling them easier. Put them in a minutes. bowl and pour boiling water over them. After a couple of Cook the pasta al dente in the boiling salted water INGREDIENTS minutes immerse them in cold water and peel them. Cut according to the instructions on the packet. them in half and remove the pips. When the pasta is cooked, drain it and add it to the Take the chili peppers, cut them in half and remove the sauce. Mix everything together well. Servings: 4 seeds and then cut them into small strips. Be careful not If your garlic cloves are whole ( which is what I prefer to to touch your eyes or mouth while you do this and wash do) remove them. your hands well afterwards. If you don’t have fresh chili Serve the pasta with a sprinkling of fresh parsley and lots 400 g Bucatini (14oz) or penne peppers peperoncino you can used 2-3 teaspoons of peperoncino flakes. of grated pecorino Romano. rigate 1 handful fresh Parsley chopped Heat the olive oil in a non-stick frying pan or skillet. 2 garlic cloves peeled 400 g ripe tomatoes (14oz) peeled Add the garlic cloves (whole or finely chopped as you Recipe Notes 3-4 tbsp extra virgin olive oil or 12 cherry tomatoes and 350 g prefer) and the chili pepper to the pan and cook for a 100 g grated pecorino passata rustica minute or two, stirring with a wooden spoon to prevent I used bucatini but penne rigate is also a typical pasta Romano (3.5oz) salt for pasta and to taste them from burning. used in this dish. 2 fresh red chilli ground black pepper to taste Then add the peeled tomatoes cut into cubes or the cherry tomatoes and cook for a few seconds at a high heat. Pasta

Prep Time Cook Time Tot Time 10 mins 15 mins 25 mins

This deliciously peppery pasta recipe comes from Rome and includes only 2 ingredients!

Recipe Notes Dry fry the roughly ground pepper corns in a small frying INGREDIENTS pan until they start to release their aroma. An alternative way to make the sauce is to put the Boil the pasta slightly less than al dente in well salted cheese and most of the pepper in a large, heavy bowl or water, keep aside a cupful of the cooking water, drain the pan and beat in some of the pasta water very gradually Servings 4 pasta, without losing all the water and pour it into a large, to make first a paste, and then a sauce the consistency mixing bowl. of bechamel.Add the pasta and toss well while adding Add the grated pecorino and the ground pepper and more water if necessary, until you have a sauce that continue mixing very well until the cheese starts to coats each strand of pasta. Don’t worry if it takes a while 400 g lombrichelli (14oz) or tonnarelli, , bucatini or become creamy. to come together – keep mixing and it should happen.It normal spaghetti If too dry add a little more of the cooking water. If too is also recommended to use less water than usual when 200 g Pecorino Romano cheese (7oz) freshly grated liquidy add more cheese. cooking the pasta (about half), because this will result in Freshly ground black pepper corns about 4 teaspoons Don’t grind too fine. Serve on heated plates, topped with more grated cooking water that is rich in starch and will make it easier Salt for boiling the pasta pecorino and another generous sprinkling of pepper. to obtain a creamy result. Jacqueline De Bono and The Pasta Project

Hello my name is Jacqueline, Jacqui for short! I’m originally a Londoner but, in 2003 life’s journey brought me to the beautiful region of Italy where I fell in love with the country, the people, the food and my Sicilian husband Salvatore! The Pasta Project is my English language food blog about Italian pasta. Here, in Italy, there are 360+ different pasta shapes/types, many are particular to certain regions and are an important part of the regional cuisine. My blog is a journey through the delicious world of Italian pasta. It includes traditional and contemporary recipes as well as articles and info on the history and origin of the recipes and pasta types featured, some of which date back to . My goal is to make my blog a popular resource for home cooks looking for authentic Italian pasta recipes and inspiration to change the way they cook pasta at home. Now that good quality Italian pasta, as well as other , are so widely available outside of Italy, both in stores and online, it’s easy to change your pasta life!

Thank you for downloading this e-book!

This e-book is the third of a series of e-books for my subscribers. Each e-book giveaway will feature pasta recipes from one of Italy’s 20 regions. So, eventually, you’ll have 20 regional pasta recipe e-books with some of the best recipes on The Pasta Project! Personally, although I love food blogs and recipe sites, when I cook I prefer to have a printed version of a recipe or a cookbook to follow. If you are like me, you’ll love this e-book collection!

If you have any questions about these recipes, please don’t hesitate to contact me through the website or on The Pasta Project Facebook page.

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All the best from Verona,

Jacqueline