Spaghetti   with   lemon   and   thyme


"a refreshing recipe for summertime, mixing the fresh made spaghetti taste with a twist of lemon and the scent of thyme"


serving   3   to   4   people


- 300g of Fresh made spaghetti 

- 1 thick skinned big lemon

- 10g of thyme

- 50g of butter

- 1 tablespoon of Extra Virgin Olive Oil

- 1 pinch of salt


- a small pot

- a pan


how   to   proceed


wash really well the lemon, then proceed to slice the skin and squeeze the fruit for the juice 

at the same time, boil around 1/2 liter of water and add salt afterwards, then leave it aside, keeping it in temperature.


take the thyme, and remove the leaves from the stam,, then leave aside.


take the pan, add the butter and the oil, turn on the fire and start to melt the mixture.

after it's transparent, add the previously sliced lemon skin, and leave it cooking for around 1 minute.


now we take the fresh spaghetti, and we put inside the pan, 

while keep mixing with a fork or a clamp, add 3 to 4 tablespoon of the salty water we boil previously,  and the lemon juice, to keep the moisturing.

if the pasta seems to dry out, add more tablespoons of salty boiling water


after around 1 minute, the pasta is ready, add the thyme leaves, turn off the fire


ready to serve!


italian   pasta   & sauces   handcrafted   with   love!


Spaghetti   alla   carbonara


"One of the most famous pasta recipe from italy, made with the true recipe from Rome"


serving   3   to   4   people


- 600g of Fresh made spaghetti 

- 150g of smoked pig cheek  (can be pancetta or bacon)

- 4 egg yolk

- 1 egg 

- black pepper (enough by your own taste)

- 100g of grated pecorino cheese (can be Parmigiano reggiano)

- half tablespoon of cooking salt


- a bowl and a mixing whip

- a pot 

- a pan


how   to   proceed


Cut the cheek in small cubes or slices, then start cooking it into the pan, with no need of any oil, using the same fat of the meat (which is perfectly enough!)

When the meat has a good brownish color, turn off the pan and set aside. 


Take the bowl and add the egg yolks and the full egg inside, then mix with the whip.

While the eggs are creamy, add the grated pecorino and the black pepper, then mix well again with the whip, then leave aside.


Take the pot and add water until 3/4 full, then boil the water.

When the water is boiling, add the salt and the fresh made spaghetti.

After 30 seconds of cooking, dry the spaghetti and add to the bowl with the eggs and cheese, then add the cheek we cooked as well. 


Mix with a fork or a clamp and ready to serve!

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chocolate   fettuccine   with   gorgonzola   cheese

and   walnuts


"a new twist over a uncommon pasta, which balances the three ingredients with the bitterness of dark chocolate, the unique taste of gorgonzola, and the flavour of walnuts"


serving   3   to   4   people


- 600g of Chocolate Fettuccine 

- 200g of Gorgonzola Cheese

- 120g of Peeled Walnuts 

- 100ml of Milk 

- black pepper (enough for your own taste)


- a tablespoon of cooking salt (for the pasta)

- a pot for cooking the pasta

- a pan


how   to   proceed


Cut the walnuts in small crumbles and leave it aside


Take the pot, fill with abundant water, and wait until boils


in the meanwhile, put into a pan the gorgonzola cheese, the milk and the walnuts, then turn on the fire. Let it melt slowly, when the cheese is melted completely, leave the pan on a really low fire just to keep the temperature warm, or the cheese will tend to thicken again!


When the water is boiling, add the salt and the chocolate fettuccine.

After 30 seconds of cooking, remove the pasta with a colander, and pour it into the pan with the sauce we made.  In case the sauce is a bit thick, add a tablespoon of the cooking water and stir with the pasta! 


sprinkle some black pepper on the top, and ready to serve! 

Butter   and   Sage   Cappelletti


"A basic and traditional recipe to taste the cappelletti in a simple way, without covering the original taste"


Serving   3   to   4   people


- 600g of your favourite Cappelletti 

- 60g of Butter

- 12g of sage leaves

- 1 table spoon of Parmigiano Reggiano

- 1 table spoon of cooking salt

- a big pot

- one large pan


how   to   proceed:


add water into a big pot until 3/4 of capacity,  wait until it boils

add the salt, then the cappelletti,

cook for 6 minutes (al dente) to 7 minutes


In the meanwhile, put the pan on fire, then add the butter and the sage leaves. 

with a low fire melt the butter mixed with sage, until became clear but not burned. 


the cappelletti should be now ready to be mixed with the butter and sage, in the pan or into a bowl.

sprinkle the parmigiano on top, and ready to serve!







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pasta recipes


As any good italian would do, we share some of our recipes

to taste an excellent dish with our pasta!


We personally selected some easier and famous ones,

to surprise your beloved one, your family or friends!


we will keep the page updated, and in the meanwhile Enjoy cooking ;)

Italian Artisan Pasta

Sauces & Specialties