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X Italian Pasta Dishes
Spaghetti with Ricotta (using butter, seasoned with parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

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Spaghetti with Tomato-Meat Sauce (using canned tomatoes, diced beef and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Crab and spaghetti/Pranzo di Spaghetti e Granchi
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Pasta e Piselli/Noodles with Peas (using butter, bacon and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Tagliatelle alla Bolognese con Prosciutto/ Egg Noodles with Ham
Originated from: Bologna, Emilia-Romagna
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Tagliatelle all Panna/ Egg Noodles with Cream (using butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Tagliatelle alla Salvatore/ Noodles with Tomatoes, Cheese and Olives
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Home Made Noodles/Tagliatelli alla Casalinga (pasta dough made with flour and eggs)
Originated from: Casalinga, Florence
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Home Made Noodles with Anchovies/Tagliatelli in Tomato sauce, flavored with anchovies
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Egg Noodles with Chicken Livers/ Tagliarellini con Fegatini di Pollo (with tomato sauce and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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