La Pasta (Italian Pasta)

Fresh & dry pasta, gnocchi, pici, gnudi, risotto—techniques and recipes by Chef David Giani.

Italian pasta is a study in simplicity: top-quality wheat, eggs or water, salt—and technique. Below you’ll find featured dishes, a quick dough how-to, and links to detailed recipes.

Browse Pasta Recipes Egg Pasta Dough Guide
Squid ink tagliolini (tagliolini al nero di seppia)
Squid ink tagliolini
Linguine with shellfish
Linguine with shellfish
Potato gnocchi
Potato gnocchi
Lemon zest risotto with veal jus
Lemon zest risotto, Parmigiano Reggiano, veal jus
Gluten-free potato cannelloni
Gluten-free potato cannelloni
Pici with sausage ragù
Pici with sausage ragù

Typical Italian Pasta Dishes

How to Make Egg Pasta Dough (Quick Guide)

  1. Ratio: 100 g 00 flour per 1 large egg (about 50 g), pinch of salt.
  2. Knead: 8–10 min until smooth; wrap and rest 20–30 min.
  3. Roll & Cut: Dust lightly; roll thin and cut shapes. Cook 1–3 min in salted water.

Recipe Cards

Egg pasta dough

Basic Egg Pasta Dough (00 Flour)

Prep: 15 min · Rest: 20–30 min · Yield: 2 portions (about 300 g)

Ingredients

  • 200 g 00 flour
  • 2 large eggs (about 100 g)
  • Pinch fine sea salt

Steps

  1. Make a flour well; add eggs and salt. Beat, drawing in flour.
  2. Knead 8–10 min until smooth. Wrap and rest 20–30 min.
  3. Roll and cut; cook in well-salted water 1–3 min.
Est. per 150 g cooked pasta: 310 kcal · F 5 g · C 55 g · P 12 g · Na 110 mg
Potato gnocchi on board

Potato Gnocchi (Light & Tender)

Prep: 30 min · Cook: 5 min · Yield: 4 servings

Ingredients

  • 800 g floury potatoes, baked or steamed
  • 160–200 g 00 flour (as needed)
  • 1 egg yolk · salt

Steps

  1. Rice warm potatoes. Add yolk, salt, and just enough flour to form a soft dough.
  2. Roll ropes; cut pillows; flour lightly. Boil in salted water until they float (1–2 min).
  3. Dress with butter & sage, ragù, or tomato sauce.
Est. per serving (no sauce): 290 kcal · F 3 g · C 60 g · P 7 g · Na 260 mg
Hand-rolled Pici pasta

Pici (Hand-Rolled Tuscan Pasta, Water & Flour)

Prep: 25 min · Rest: 20 min · Yield: 4 servings

Ingredients

  • 300 g 00 flour (or mix 00 + semola rimacinata)
  • 150–170 ml warm water (as needed)
  • 1 tbsp extra virgin olive oil (optional)
  • Pinch fine sea salt

Steps

  1. Mix flour and salt; add water (and oil if using) to form a smooth dough.
  2. Knead 8–10 min; rest wrapped 20 min.
  3. Roll small pieces into long “spaghetti” ropes (thicker than spaghetti).
  4. Boil in well-salted water 3–4 min until al dente. Serve with aglione or ragù.
Est. per serving (no sauce): 330 kcal · F 3 g · C 66 g · P 10 g · Na 220 mg
Gnudi ricotta & spinach dumplings

Gnudi (Ricotta & Spinach Dumplings)

Prep: 25 min · Chill: 20–30 min · Yield: 4 servings

Ingredients

  • 400 g ricotta (well drained)
  • 200 g spinach, blanched, squeezed dry & chopped
  • 50 g Parmigiano Reggiano, finely grated
  • 1 egg · 40–60 g 00 flour (as needed)
  • Pinch nutmeg · fine sea salt · black pepper
  • To finish: butter & sage or light pomodoro

Steps

  1. Mix ricotta, spinach, Parmigiano, egg, nutmeg, salt & pepper.
  2. Fold in just enough flour to hold soft scoops (not dry). Chill 20–30 min.
  3. Scoop or roll walnut-size balls; dust lightly with flour.
  4. Poach in gently simmering salted water 2–3 min (they’ll float). Dress with butter & sage or pomodoro.
Est. per serving (no sauce): 290 kcal · F 17 g · C 14 g · P 21 g · Na 420 mg

Nutrition values are estimates based on standard ingredients.

Keep Exploring

Pasta Recipes Index
Browse all Pasta Recipes →
Wine Pairings
Discover Tuscan Wines →