Core Recipes

Fresh pasta without eggs is a lighter and more delicate alternative to traditional egg pasta. It’s often made with a combination of flour, water, and sometimes olive oil. The dough is typically rolled out by hand or with a pasta…

Fresh pasta with eggs is a beloved Italian delicacy that’s prized for its tender texture and delicate flavor. Made from a simple combination of flour, eggs, and sometimes a bit of water or olive oil, this pasta is typically rolled…

Pasta à Choux is a versatile Italian dough used to create a variety of pastries. It’s made by boiling water, butter, and salt, then whisking in flour until a smooth dough forms. Eggs are then gradually added, creating a light…

Pesto alla Genovese is a traditional Italian sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. The ingredients are typically pounded together in a mortar and pestle to create a smooth and creamy paste. Pesto is…

Shortcrust pastry is a versatile dough used for the base of tarts, pies, and quiches. It’s known for its crumbly, tender texture and is often made with flour, fat (like butter or shortening), water, and a pinch of salt. Shortcrust…

Pizza Dough is a basic dough made from flour, water, yeast, salt, and sometimes olive oil or sugar. It’s the foundation for a delicious pizza. The dough is kneaded until smooth and elastic, then allowed to rise in a warm…