I once was treated to a real authentic Italian pasta from a real authentic Italian woman at her home once:) I would love to know a few secrets or where to find a great recipe. There are so many recipes online, so just wondering if I could get any advice from someone who knew true authentic Italian.|||I'm italian and learned from recipes from 4 generations. cooking both southern and northern dishes. So much good food hard to know where to start. One recipie is alia olila Goes great with fresh bread and porkloin in fennal. Ingredients: 1 lb. bow-shaped pasta 1/2 c. olive oil 4 lg. cloves garlic, slivered 2-3 fresh cherry peppers, sliced 1/2 head broccoli, blanched DIRECTIONS: Cook pasta al dente. Drain. While pasta is cooking, heat oil in skillet. Add garlic to oil and cook until almost brown, about 3 minutes. Slice peppers, remove seeds. Add to oil and garlic and cook about 3 minutes. Cut up broccoli and add to oil. Cook 3 minutes. Toss with cooked pasta. Serve with grated cheese.|||Mario Batali spent a significant part of his career learning and cooking in Italy and his style has many roots in the traditional cuisine. You could start with some of his recipes- they would probably be easy to find on the foodtv website. Also, Jamie Oliver spent some time in Italy a few seasons ago and the entire point of his trip was to learn to cook authentic cuisine (he was verty passionate about it) - he documented his experience in a cooking tv series as well as a cookbook called "Jamie's Italy". Hope that helps :)|||I would think that anything from Mario Batali would be authentic since he IS Italian and everything I have seen and tried of his was delicious. While he was born in US he trained in many places including in Italy. check his recipe out. The pasta itself is exceedingly simple. generally egg and flour and water. some people add salt and oil, some do not.|||get good pasta, fresh pasta is the best, and do not swamp your poor pasta with sauce. I don't know why so many Americans do it- they treat the beautiful pasta like it is old kickers and cover it with as thick a sauce as they possibly can. This is not good, Pasta is best when served with a bit of olive oil, shaved parmesan, salt, pepper, some pine nuts and that's it. Never put too much sauce on it, don't put oil in the water, cook it long enough to NOT be hard, but not soft. And use good quailty fresh pasta in clean salted water. Un buon pasta. Semplice-autentico. soaked, cooked, rdrained chickpeas- 220grams, so 9 oz. Pasta ditali- the little tubes, 250 g- 10oz but you can use any size or shap, they just go with the chickpeas, and this is the best most simple pasta- so try get the ditali, fresh.... bacon- 6 oz in long pieces- 1 leek chopped 1 carrot chopped rosemary salt pepper oil. ( for 4 people) Cook with vegetable broth- cut the leek into cubes, and the carrot too, add a good bit of oil, into a pan, and add 4 cups of water. Heat til boiling, then lower heat to simmer and cover, leave for 20 minutes. on low heat meanwhile cut the bacon into small pieces, and chop the needles from a fresh sprig of rosemary into very small pieces. When the broth is reduced half, add the chickpeas- cook for 3 minutes. Heat a pan of clean water for the pasta til boiling , and add the ditalini to cook til al dente. Meawhile take the bacon pices, and add a bit of oil to a pan, or wok, fry them til VERY crispy with the rosemary bits. Add the chickpeas to the bacon, with the veg, the brothe should have boiled away. Add the drained diitalini, and serve in bowls with a drizzle of olive oil., season with salt and pepper. I'm Sicilian.|||Homemade Tortellini 2 tbsp butter 1 small yellow onion, diced 1/8 pound pancetta, chopped coarsely 1 pound ground veal salt and pepper to taste 1/2 cup freshly grated Parmagiano-Reggiano cheese 6 large eggs 2-1/2 cups unbleached all-purpose flour Melt the butter in a medium saut猫 pan over medium-high heat. Add the onion and cook until soft and translucent. Add the pancetta and cook for 1 minute, then add the ground veal and season with salt and pepper. Cook until the veal is browned through, about 10 minutes, then remove from heat and let cool for 10 minutes. Transfer the cooked meat mixture to a food processor, add 2 of the eggs and Parmagiano-Reggiano cheese and pulse until well blended. Cover and refrigerate while you make the pasta. In a large bowl, add 2 cups of unbleached all-purpose flour, and make a well in the center. Break the remaining 4 eggs into the well. Beat the eggs lightly with a fork for about 1 minute, then start to work a little of the flour from the edges in to the eggs, until the eggs are no longer runny. Using your hands mix the flour and eggs thoroughly into a ball. If dough is too wet, and you are having trouble forming it into a ball add half of the remaining flour. If it is still not working out add the rest of the flour, but you should not need more than that. Transfer the ball to a lightly floured work surface and knead: flatten the dough with the palm of your hands, fold it back towards you, rotate it a half turn and repeat. Continue this process for 8 to 10 minutes until the dough is smooth and firm. Shape it into a ball, wrap it in plastic wrap and let it rest for 30 minutes. Anchor the pasta machine to your work surface following the manufacturer's instructions, and set the rollers to the widest setting. Cut the ball into 4 pieces. Take one piece and flatten it into a half-inch disk. Pass the disk through the rollers, turning the crank with your hand. Fold the dough into thirds and roll again. Repeat this 2 more times. Move the dial to the next notch, narrowing the rollers and run the dough through them. Continue this process, narrowing the rollers by one setting on the dial each time until you reach the second to last setting. Lay the flattened dough to the side and repeat the procedure with the other 3 pieces. To save space you can stack the rolled out sheets of pasta on top of each other, separating them with kitchen towels. Stuff and Shape the Tortellini: Working with 1 sheet of pasta at a time, cut them into 2 inch squares. Brush the tops of the squares lightly with water (this will help them form a seal when you shape the tortellini, and also make the pasta easier to work with if it has dried out too much). Place about 1/2 teaspoon of the filling in the center of each square and fold one corner over the filling, forming a triangle. Press down around the filling, eliminating any air pockets and sealing the triangle. Wrap each triangle around your little finger pressing the opposing corners together to make a circle, and curl the top point back slightly. Place the shaped tortellini on a lightly floured baking dish in a single layer.|||You can browse through our website dedicated to traditional Italian food. All the recipes are illustrated step-by-step and easy to follow. I am Italian and I teach Italian cooking. :-)|||www.authentic-italian-pasta-recipes.com allrecipes.com/Recipes www.all-about-italian-food.com/italian鈥? www.italianhomerecipes.com www.italian-recipes.info

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