Italian food is loved around the world for its rich flavors and comforting dishes.

From pasta to pizza, Italian cuisine offers something for everyone. Many classic recipes have been passed down through generations, keeping traditions alive.

You can make authentic Italian meals at home with the right recipes.

This article will share over 36 classic Italian dishes you can try in your own kitchen. These time-tested favorites use simple, fresh ingredients to create meals full of flavor.

Get ready to bring a taste of Italy to your dinner table.

1. Spaghetti Carbonara

Spaghetti Carbonara is a classic Roman dish loved for its simplicity and rich flavor.

You’ll need just five ingredients: spaghetti, guanciale (cured pork cheek), eggs, Pecorino Romano cheese, and black pepper.

To make it, cook the pasta until al dente.

While it’s cooking, fry the guanciale until crispy. Mix eggs and cheese in a bowl.

Remove the pan from heat and add the cooked pasta. Quickly stir in the egg mixture, tossing constantly. The residual heat will cook the eggs without scrambling them.

Add a bit of pasta water to create a creamy sauce that clings to the noodles. Serve immediately with extra cheese and black pepper on top.

2. Margherita Pizza

Margherita pizza is a classic Italian dish loved worldwide. You can make this simple yet delicious pizza at home with just a few ingredients.

Start with a thin, crispy crust. Spread a layer of crushed San Marzano tomatoes on top. Add fresh mozzarella cheese, torn into pieces.

Bake the pizza in a hot oven until the crust is golden and the cheese melts.

After baking, sprinkle fresh basil leaves over the top.

For the best flavor, drizzle some extra virgin olive oil before serving. The red tomatoes, white cheese, and green basil represent the colors of the Italian flag.

You can enjoy your homemade Margherita pizza as a quick dinner or weekend treat. It’s a tasty way to experience authentic Italian cuisine.

3. Osso Buco

Osso buco is a hearty Italian dish from Milan. It features veal shanks cooked slowly until tender. The name means “bone with a hole” in Italian.

To make osso buco, you start by dredging veal shanks in flour. Then you brown them in a pan with oil or butter.

Next, you add onions, garlic, carrots, and wine to create a flavorful sauce.

The meat cooks for about 1.5 hours until it’s falling off the bone. As it cooks, the marrow from inside the bones melts into the sauce. This gives the dish a rich taste.

Osso buco is often served with a gremolata topping. This bright garnish is made of lemon zest, garlic, and parsley. It adds a fresh contrast to the rich stew.

4. Risotto alla Milanese

Risotto alla Milanese is a classic Italian dish from Milan. It’s known for its bright yellow color and rich flavor.

The key ingredient is saffron, which gives the risotto its golden hue. You’ll need Arborio rice, a short-grain variety that creates a creamy texture.

To make this dish, start by sautéing onions in butter. Add the rice and toast it briefly.

Gradually add warm broth while stirring constantly.

Near the end of cooking, add saffron threads and finish with Parmesan cheese. The result is a velvety, flavorful risotto that’s both comforting and elegant.

You can serve Risotto alla Milanese on its own or as a side dish. It pairs well with osso buco, a traditional Milanese veal dish.

5. Lasagna Bolognese

Lasagna Bolognese is a beloved Italian dish that combines layers of pasta, rich meat sauce, and creamy béchamel.

To make it, you’ll need to prepare a flavorful Bolognese sauce with ground beef and pork, tomatoes, and aromatics.

Let the sauce simmer for about 2 hours to develop deep flavors. While it cooks, make a smooth béchamel sauce with butter, flour, and milk. Season both sauces well.

To assemble, layer lasagna noodles with the meat sauce, béchamel, and grated Parmesan cheese. Repeat until you’ve used all ingredients, ending with a layer of béchamel and cheese on top.

Bake the lasagna until it’s hot and bubbly, with a golden-brown crust. Let it rest before serving to set the layers. Enjoy this comforting Italian classic with family and friends.

6. Pesto alla Genovese

Pesto alla Genovese is a classic Italian sauce from Genoa. You can make it with just a few simple ingredients.

The main components are fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Blend these together for a vibrant green sauce.

You can use a food processor or traditional mortar and pestle to make pesto. The mortar and pestle method takes more effort but gives a smoother texture.

Pesto goes great with pasta, but you can also use it as a dip or spread. For the best flavor, make it fresh and use high-quality ingredients.

7. Fettuccine Alfredo

Fettuccine Alfredo is a classic Italian pasta dish known for its creamy, rich flavor. You can make it with just four simple ingredients: fettuccine pasta, butter, Parmesan cheese, and black pepper.

To prepare this dish, cook the fettuccine according to the package instructions.

While the pasta cooks, mix butter and grated Parmesan cheese in a large bowl.

Once the pasta is done, drain it and add it to the bowl with the butter and cheese. Toss everything together quickly while the pasta is still hot. The heat will melt the cheese and create a smooth sauce.

Add a sprinkle of freshly ground black pepper to taste. Serve your Fettuccine Alfredo immediately for the best texture and flavor.

8. Panettone

Panettone is a beloved Italian Christmas bread. This sweet, dome-shaped loaf is packed with dried fruits and has a light, airy texture.

To make panettone, you’ll need patience and precision. The dough requires multiple rising periods, sometimes lasting up to 8 hours.

Key ingredients include flour, sugar, eggs, butter, and dried fruits like raisins. Some recipes add lemon zest and vanilla for extra flavor.

The baking process is crucial. You’ll need to preheat the oven, then let the dough rise one final time before baking.

Homemade panettone can stay fresh for about 4 days. Store-bought versions may last longer due to different ingredients.

9. Caprese Salad

Caprese salad is a classic Italian dish that’s perfect for hot summer days. You can easily make this refreshing salad at home.

Start with ripe tomatoes, fresh mozzarella cheese, and basil leaves. Slice the tomatoes and mozzarella, then arrange them on a plate with basil leaves.

Drizzle high-quality olive oil over the ingredients. Add a pinch of salt to enhance the flavors. Some people like to add a splash of balsamic vinegar too.

This simple salad showcases the colors of the Italian flag: red, white, and green. It’s a tasty appetizer or light meal that you can enjoy with crusty bread.

10. Tiramisu

Tiramisu is a beloved Italian dessert that combines coffee-soaked ladyfingers with creamy mascarpone cheese. You’ll find it’s easy to make at home.

Start by mixing egg yolks and sugar, then blend in mascarpone cheese.

Dip ladyfingers in strong espresso or coffee and layer them in a dish.

Spread the mascarpone mixture over the ladyfingers. Repeat these layers, ending with the cream on top. Dust cocoa powder over the surface for a finishing touch.

Chill your tiramisu for at least 4 hours before serving. This allows the flavors to blend and the texture to set perfectly.

11. Minestrone Soup

Minestrone is a hearty Italian soup packed with veggies, beans, and pasta. You can easily make this classic dish at home.

Start by sautéing onions, carrots, and celery. Add garlic, tomatoes, and broth. Toss in your choice of seasonal vegetables like zucchini or green beans.

Simmer the soup with cannellini beans and small pasta shapes. Season with herbs like basil and oregano.

You can customize minestrone based on what’s in your kitchen. Try adding spinach, potatoes, or different bean varieties. The result is a comforting, nutritious meal perfect for any time of year.

12. Polenta

Polenta is a classic Italian dish made from cornmeal. You cook it by slowly stirring cornmeal into boiling water or broth. It takes about 30-60 minutes to cook, depending on how coarse the cornmeal is.

Stir the polenta often to prevent sticking. Add salt for flavor. If it gets too thick, you can add more hot water.

For a creamier texture, finish with butter or cheese.

You can serve polenta soft and creamy, or let it cool and slice it. It pairs well with many Italian dishes like braised meats, sausages, or mushrooms. You can even have it for breakfast with an egg on top.

13. Arancini

Arancini are delicious Italian rice balls that originated in Sicily. You’ll love these crispy, golden-brown treats filled with creamy risotto and gooey cheese.

To make arancini, start by cooking Arborio rice in broth until tender. Let it cool, then mix in grated Parmesan cheese and beaten eggs.

Shape the rice mixture into balls and stuff them with mozzarella.

Roll each ball in flour, dip in egg wash, and coat with breadcrumbs.

Deep-fry the arancini until golden and crispy. Serve them hot as an appetizer or snack. You can also try different fillings like meat ragù or peas for variety.

14. Bruschetta

Bruschetta is a simple yet tasty Italian appetizer. You start with slices of crusty bread, usually from a baguette.

Toast the bread until it’s crispy and golden.

Rub each slice with a clove of garlic for flavor. Then drizzle some olive oil on top.

The classic topping is a mix of diced tomatoes and fresh basil.

You can add salt, pepper, and more olive oil to the tomatoes. Some people like to include a splash of balsamic vinegar too. Spoon the tomato mixture onto the bread just before serving.

Bruschetta is perfect for summer when tomatoes are at their best. It’s an easy dish to make for parties or as a light snack.

15. Cannoli

Cannoli are iconic Italian pastries from Sicily. You’ll love these crispy tubes filled with sweet ricotta cream.

To make cannoli shells, mix flour, sugar, and salt. Cut in cold butter and add egg yolk and white wine. Form the dough, roll it thin, and wrap it around metal tubes.

Fry the shells until golden and crisp.

For the filling, drain ricotta cheese well. Mix it with powdered sugar and vanilla.

Pipe this creamy mixture into cooled shells just before serving.

You can customize your cannoli with chocolate chips, pistachios, or candied orange peel. Dust them with powdered sugar for a classic finishing touch.

16. Truffle Risotto

Truffle risotto is a luxurious Italian dish that combines creamy Arborio rice with the earthy aroma of truffles.

You’ll need Arborio rice, broth, white wine, onion, garlic, Parmesan cheese, and of course, truffles.

Start by sautéing onions and garlic in olive oil. Add the rice and toast it briefly.

Pour in white wine and let it absorb. Gradually add hot broth, stirring constantly until the rice is creamy and al dente.

Finish the risotto with Parmesan cheese and a drizzle of truffle oil or fresh shaved truffles.

The result is a rich, velvety dish with an intense truffle flavor that will impress your guests.

You can store leftovers in the fridge for a couple of days, but it’s best to enjoy truffle risotto fresh for the fullest flavor.

17. Gnocchi

Gnocchi are small Italian dumplings made from potatoes, flour, and eggs. You can shape them into little pillows or ridged ovals.

These soft, chewy bites are a beloved Italian pasta dish. You can serve them with various sauces like tomato, pesto, or brown butter and sage.

Making gnocchi at home is fun but takes some practice. You need to use the right potatoes and be careful not to overwork the dough.

Store-bought gnocchi work well too. Just boil them until they float to the surface. Then toss with your favorite sauce for a quick meal.

Try gnocchi alla Sorrentina, where you bake them with tomato sauce and mozzarella. It’s a tasty twist on the classic.

18. Ribollita

Ribollita is a hearty Tuscan soup that’s perfect for cold days. The name means “reboiled” in Italian, referring to how it’s reheated before serving.

You’ll find vegetables like kale, cabbage, and carrots in this soup. It also contains cannellini beans and stale bread, which thickens the broth.

To make ribollita, start by sautéing onions, celery, and carrots in olive oil. Add chopped kale and cabbage, then simmer with tomatoes and beans.

Layer the vegetable mixture with slices of stale bread in a pot. Let it cool, then refrigerate for at least 2 hours. This helps the flavors meld together.

Reheat the soup before serving. Top with a drizzle of olive oil for extra flavor.

19. Caponata

Caponata is a tasty Sicilian dish made with eggplant and other vegetables. You’ll find many versions across Sicily, each with its own unique twist.

The base usually includes eggplant, celery, onions, and tomatoes. Other common ingredients are olives, capers, and bell peppers.

To make caponata, you first fry cubed eggplant until golden. Then sauté the other veggies and mix everything together.

The dish gets its signature flavor from a sweet and sour sauce. This typically combines vinegar and sugar, giving caponata its distinctive taste.

Caponata is versatile. You can enjoy it hot or cold, as a side dish or appetizer. It’s perfect for warm summer days or as a flavorful addition to your meal any time of year.

20. Panna Cotta

Panna cotta is a creamy Italian dessert that’s easy to make at home. You’ll need cream, milk, sugar, and gelatin to create this silky treat.

To prepare panna cotta, heat the cream and milk with sugar. Add gelatin to set the mixture. Pour it into molds and chill for at least 6 hours.

You can enjoy panna cotta plain or with toppings. Fresh berries, fruit sauces, or chocolate drizzle work well. The dessert stays fresh in the fridge for 2-3 days.

Panna cotta is perfect for parties. You can make it ahead of time and customize the flavors. Try vanilla, coffee, or even fruit-infused versions for variety.

21. Focaccia

Focaccia is a beloved Italian flatbread that’s easy to make at home. You’ll love its crispy exterior and soft, airy interior.

To make focaccia, start with a simple dough of flour, yeast, water, and salt. Let it rise until doubled in size.

Spread the dough on an oiled baking sheet and dimple the surface with your fingers. Drizzle with olive oil and sprinkle with sea salt.

Get creative with toppings! Try rosemary, olives, or cherry tomatoes. Bake until golden brown and enjoy warm.

Focaccia is great on its own or as a base for sandwiches. You can also serve it alongside soups or salads for a satisfying meal.

22. Saltimbocca alla Romana

Saltimbocca alla Romana is a classic Italian dish from Rome. Its name means “jump in the mouth” due to its delicious flavor.

The recipe uses thin slices of veal topped with prosciutto and sage leaves. These ingredients are rolled up and cooked in a pan with white wine.

You’ll love how quick and easy this dish is to make. It takes just minutes to prepare and cook.

The tender veal pairs perfectly with the salty prosciutto and aromatic sage. The wine sauce adds a rich, tangy flavor that brings it all together.

Serve your saltimbocca with a side of garlic potatoes or your favorite vegetables for a complete meal. It’s sure to become one of your go-to Italian recipes.

23. Bottarga

Bottarga is a cherished Italian delicacy. It’s made from cured fish roe, typically from grey mullet or tuna.

You’ll find bottarga most popular in Sardinia. The roe is washed, dried, and cured in sea salt. This process gives it a unique, intense flavor.

Bottarga has a salty, fishy taste. It’s often grated over pasta dishes or served thinly sliced as an appetizer.

A classic recipe is spaghetti with bottarga. You cook the pasta and toss it with olive oil, garlic, and grated bottarga. It’s simple but delicious.

Try adding bottarga to your next Italian meal. Its rich flavor can elevate many dishes. Just remember, a little goes a long way.

24. Bistecca alla Fiorentina

Bistecca alla Fiorentina is a famous Tuscan steak dish. It’s a simple yet delicious recipe that showcases high-quality beef.

You’ll need a thick T-bone steak, about 2 to 2.5 inches thick. Season it with salt and pepper, then grill it over high heat.

Cook the steak for 5-6 minutes on each side for medium-rare. Let it rest before slicing.

Serve your Bistecca alla Fiorentina with classic Italian sides like roasted potatoes. This dish is perfect for a special dinner or when you want to impress guests with authentic Italian cuisine.

25. Cacciucco

Cacciucco is a hearty seafood stew from Tuscany. You’ll find it’s packed with a variety of fish and shellfish.

This dish comes from coastal cities like Livorno. Fishermen created it to use up small fish that didn’t sell well.

To make cacciucco, you’ll need different types of seafood. Octopus, squid, and various fish work great. Add some vegetables and tomatoes for a rich base.

Toast some bread and rub it with garlic. Place it at the bottom of your bowl before adding the stew. This soaks up the tasty broth.

Cacciucco is filling enough to be a main course. It’s a great way to enjoy seafood in a comforting, flavorful meal.

26. Amaretto Cookies

Amaretto cookies are a beloved Italian treat. These sweet almond cookies have a crisp exterior and chewy center.

To make them, you’ll need almond flour, sugar, and egg whites. Beat the egg whites until soft peaks form. Then fold in the dry ingredients.

Shape the dough into small balls and place them on a baking sheet. Bake at 330°F (165°C) for about 15 minutes until lightly browned.

These cookies pair well with coffee or dessert wines. Their rich almond flavor and satisfying texture make them a popular choice for any occasion.

27. Pasta e Fagioli

Pasta e Fagioli is a classic Italian dish that combines pasta and beans. This hearty soup is perfect for cold days when you want something warm and filling.

To make Pasta e Fagioli, start by cooking onions, celery, and carrots in olive oil. Add garlic, beans, and tomatoes for flavor. Some recipes use cannellini beans, while others prefer borlotti beans.

Next, add broth and your choice of small pasta shapes. Ditalini is a popular option. Let everything simmer until the pasta is cooked.

Season your Pasta e Fagioli with Italian herbs and spices. Serve it hot with a sprinkle of Parmigiano Reggiano cheese and a drizzle of olive oil on top.

28. Cacio e Pepe

Cacio e Pepe is a classic Roman pasta dish that’s simple yet flavorful. You only need three main ingredients: pasta, Pecorino Romano cheese, and black pepper.

To make it, cook spaghetti or bucatini until al dente. While the pasta cooks, grate Pecorino Romano and grind fresh black pepper.

In a skillet, toast the pepper to bring out its flavor. Add some pasta water to create a sauce. Mix in the cheese and cooked pasta, stirring to coat evenly.

The result is a creamy, peppery pasta that’s quick to make. It’s perfect for a weeknight dinner or when you want a taste of Rome at home.

29. Prosciutto e Melone

Prosciutto e melone is a classic Italian appetizer that combines salty cured ham with sweet melon. It’s simple to make and perfect for hot summer days.

To prepare this dish, you’ll need thinly sliced prosciutto and ripe cantaloupe. Cut the melon into wedges and remove the rind.

Wrap each melon slice with a piece of prosciutto, leaving some fruit exposed. Arrange the wrapped slices on a serving plate.

For extra flavor, you can drizzle a few drops of balsamic vinegar over the dish. Some people like to add a sprinkle of black pepper or fresh mint leaves.

This appetizer is best served immediately. The contrast between the salty ham and juicy melon creates a delicious balance of flavors that you’ll love.

30. Pici Cacio e Pepe

Pici cacio e pepe is a simple yet delicious Tuscan pasta dish. It features thick, hand-rolled pici noodles coated in a creamy sauce of cheese and black pepper.

To make pici cacio e pepe, you’ll need just a few ingredients. Prepare the pici pasta by hand or use store-bought. Boil the noodles in salted water until al dente.

For the sauce, mix grated Pecorino Romano cheese with freshly ground black pepper. Add some pasta cooking water to create a creamy texture.

Toss the cooked pici with the cheese sauce until well coated. The result is a comforting pasta dish with a peppery kick and rich cheese flavor.

Serve your pici cacio e pepe immediately. It’s best enjoyed hot while the sauce is still creamy.

31. Zabaglione

Zabaglione is a light and creamy Italian dessert. You can make it with just egg yolks, sugar, and sweet wine.

To prepare zabaglione, whisk the ingredients over gentle heat. Keep whisking until the mixture becomes thick and fluffy.

The dessert is ready when it leaves ribbon-like trails on the surface. Serve it warm, right after cooking.

You can enjoy zabaglione on its own or pair it with fruit. Some people like to add it to cakes or use it as a topping.

This versatile treat works well for both casual and fancy occasions. Give it a try for a taste of classic Italian sweets!

32. Parmigiana di Melanzane

Parmigiana di Melanzane is a classic Italian dish similar to lasagna. Instead of pasta, you use thin slices of eggplant layered with cheese and tomato sauce.

To make this dish, you’ll need eggplants, tomato passata, flour, Parmigiano cheese, mozzarella, and olive oil. Start by slicing and salting the eggplants to remove excess moisture.

Next, coat the eggplant slices in flour and fry them in olive oil until golden. Layer the fried eggplant with tomato sauce, mozzarella, and grated Parmigiano in a baking dish.

Bake the dish until the cheese melts and turns golden brown. Garnish with fresh basil leaves before serving. Enjoy your homemade Parmigiana di Melanzane with crusty bread and a green salad.

33. Stracciatella Soup

Stracciatella soup is a simple Italian dish you can make in minutes. It features delicate egg strands in a flavorful broth.

To prepare it, bring chicken broth to a boil. Whisk eggs with grated Parmesan cheese and chopped parsley.

Slowly pour the egg mixture into the simmering broth while stirring. The eggs will form thin ribbons as they cook.

Some versions add spinach or lemon zest for extra flavor. You can also sprinkle breadcrumbs on top before serving.

This light soup makes a great starter or a comforting meal on its own. It’s quick, easy, and perfect for cold days.

34. Vitello Tonnato

Vitello tonnato is a classic Italian dish from Piedmont. It features thinly sliced cold veal topped with a creamy tuna sauce.

To make it, you cook veal in white wine with vegetables and spices. Once cooled, you slice the meat very thin.

The sauce blends canned tuna, anchovies, capers, and mayonnaise until smooth. You spread this over the veal slices.

Vitello tonnato is often served as an appetizer or main course. It’s popular in the summer months when cold dishes are welcome.

You can garnish it with extra capers, lemon wedges, or fresh herbs. Serve it with crusty bread to soak up the flavorful sauce.

35. Ravioli Ricotta e Spinaci

Ravioli ricotta e spinaci is a beloved Italian pasta dish. To make it, you’ll need fresh pasta dough, ricotta cheese, and spinach.

For the filling, mix ricotta with cooked spinach, Parmesan cheese, salt, and pepper.

Roll out the pasta dough thinly and place small mounds of filling about 4-5 cm apart. Fold the dough over and seal the edges to form ravioli.

Cook them in boiling water for 3-5 minutes until they float to the surface.

Serve your ravioli with a simple tomato sauce or sage butter. This dish combines creamy cheese, earthy spinach, and delicate pasta for a truly satisfying meal.

36. Sicilian Cassata

Sicilian Cassata is a sweet treat from Sicily. It’s a colorful cake filled with rich ricotta cream. The base is sponge cake soaked in liqueur.

Inside, you’ll find a creamy mixture. It has ricotta cheese, sugar, and sometimes chocolate chips. Some recipes add candied fruits for extra flavor.

The cake is covered in smooth almond paste. It’s often dyed green. Decorations on top include candied fruits and icing.

You can make this dessert at home. Start by preparing the sponge cake a day ahead. Then mix the ricotta filling and assemble the cake. Chill it before serving for the best taste.

The History of Italian Cuisine

Italian food has a long and rich past. It changed over many years as new foods came to Italy. The cuisine we know today took shape from ancient times through the Renaissance and beyond.

Origins of Italian Recipes

Italian cooking started with the Etruscans and ancient Romans. They ate things like bread, cheese, and wine. Olives were also big in early Italian food.

As time went on, Italy traded with other places. This brought in new spices and ways to cook.

The Renaissance was a key time for Italian food. Chefs made fancier dishes for rich people. But regular folks still ate simple meals.

Pasta became more popular during this time too.

Influence of Regional Ingredients

Italy’s different regions shaped its food. The north had butter and rice, while the south used olive oil and tomatoes. Coastal areas ate lots of fish, and mountain spots had more meat and cheese.

Some foods came from far away. Tomatoes arrived from the Americas in the 1500s. At first, people thought they were just pretty plants. Later, tomatoes became a big part of Italian cooking.

Local ingredients made each area’s food special. Sicily used lemons and oranges, while Tuscany was known for bread and beans. These local flavors are still important in Italian food today.

Essential Ingredients in Classic Italian Cooking

Italian food relies on simple, high-quality ingredients. A few key items can help you create authentic Italian flavors at home. Let’s look at the most important spices, herbs, and produce used in classic Italian recipes.

Key Spices and Herbs

Basil is a must-have herb in Italian cooking. It adds a fresh, sweet flavor to many dishes. Use it in pesto, pasta sauces, and salads.

Oregano gives a strong, earthy taste to tomato sauces and pizza. Dried oregano works well, but fresh is even better.

Garlic is central to Italian cuisine. It adds depth to sauces, soups, and meat dishes. Crush or mince it for the best flavor.

Red pepper flakes bring heat to many recipes. Use them sparingly to add a spicy kick.

Rosemary and thyme are great for roasted meats and vegetables. Their woody scents add rich flavors to slow-cooked dishes.

Typical Italian Produce

Tomatoes are key in Italian cooking. Use fresh ones for salads and canned for sauces. San Marzano tomatoes are prized for their sweet flavor and low acidity.

Olive oil is used in almost every Italian dish. Extra virgin olive oil is best for dressings and finishing dishes. Use a lighter olive oil for cooking.

Lemons add brightness to many recipes. Use the juice in dressings and sauces. Grate the zest to add flavor to desserts and pasta dishes.

Bell peppers, eggplants, and zucchini are common in Italian veggie dishes. Use them in pasta, on pizza, or roast them as a side dish.

Cooking Techniques for Authentic Italian Dishes

Italian cuisine relies on simple yet precise cooking methods to bring out the best flavors. Mastering a few key techniques will elevate your Italian cooking.

Pasta Making Methods

Start by mixing flour and eggs on a clean surface. Form a well in the center and gradually incorporate the eggs.

Knead the dough until smooth, then let it rest. Roll the dough thin using a pasta machine or rolling pin.

For shapes like fettuccine or tagliatelle, fold the sheet and cut into strips.

Fresh pasta cooks quickly. Drop it in salted boiling water and cook for 2-3 minutes until al dente. Reserve some pasta water before draining – it helps sauces cling to the noodles.

For filled pasta like ravioli, place small mounds of filling on the dough. Cover with another sheet, press out air, and cut into shapes.

Traditional Italian Sauces

A classic tomato sauce starts with sautéed onions and garlic in olive oil. Add canned whole tomatoes, crushing them by hand.

Simmer for 30-40 minutes, stirring occasionally. Season with salt, pepper, and fresh basil.

For pesto, blend basil, pine nuts, garlic, Parmesan, and olive oil until smooth. Adjust thickness with pasta water when tossing with noodles.

Carbonara sauce combines eggs, Pecorino cheese, and black pepper. Toss with hot pasta and diced guanciale or pancetta.

The residual heat cooks the eggs into a creamy sauce.

Alfredo is made by melting butter, then stirring in heavy cream and Parmesan until thickened.

Toss with fettuccine and add pasta water to reach desired consistency.