Category Archive: Pelati

Homemade Fettuccine (al Sugo)

Ever since I was a kid I remember watching in awe as my dad would take a seemingly boring piece of dough and, using an incredible machine, magically transform it into the delicious pasta my… Continue reading

Supplí allo Zafferano

Although these aren’t the classic supplí, they were, surprisingly, the first ones I ever tried. I’ve wanted to make them for a while, but now that I came back from Egypt with tons… Continue reading

Kalamata and Porcini Risotto

I was in the mood for experimenting the other day, and decided to try a tomato-based risotto, which isn’t exactly a classic in Italy. To take the experiment the extra step, I decided… Continue reading

Creamy Olive Penne

Once again, I’d like to apologize for not posting very often; I promise I’m doing my best to get back on track. But anyway, let’s get to the point: I finally found a… Continue reading

Aubergine and Pine Nut Pasta

This is an extremely tasty pasta, which also happens to be quite nutritious. I came up with this pretty much by just picking random ingredients that I felt like eating and combining it… Continue reading

Tortiglioni al Ragú

Ragú is probably one of the most world-famous recipes for pasta, although you probably know it as Bolognese sauce. Although there are some technical differences between the two, they are minimal – and… Continue reading

Pesto alla Mamma

As far as I know, my mom came up with this, which she called ‘pesto sugoso’. We all loved it, and it’s an excellent pasta to make pretty much always. It’s also not… Continue reading

Linguine ai Funghi Porcini

I know, I haven’t been adding very many recipes lately, and I apologize. I’ve been traveling for the past week or so, and have been experimenting with some other cool vegan stuff (like… Continue reading

Rigatoni alla Puttanesca

Here’s a classic Italian sauce, the puttanesca. It’s supposed to have anchovies, but to be honest I think it tastes better without them anyway, with a little extra olives and capers instead. It’s… Continue reading