Ingredients

450 gr. Spaghetti 
4 Eggs
120 gr. Pancetta, diced 
3 Garlic Cloves
1/4 White Wine 
1 Dried Chili Pepper 
120 gr. Grated Pecorino Romano
Extra Virgin Olive Oil 
Salt/Pepper 

(Serves 4)

Directions

Lightly beat the eggs in a large bowl, add crushed chili pepper, pecorino, season with salt/pepper, and mix well and set aside. Heat the olive oil in a skillet, add garlic cloves and sauté till golden brown on the outside, then remove from the sauté pan. Add the diced pancetta and let cook till it begins to brown. (Better if cooked slower on a small flame) Add wine and let simmer, while stirring and scraping the bottom. While doing this bring water to a boil for the pasta. Cook the pasta al dente, drain, and add to the sauté pan with the pancetta, wine, and oil. Sauté for a minute with the pancetta, with light heat, add beaten egg mixture, mix rapidly, and take off heat. Blend well, without allowing the egg to turn into clumps of cooked eggs. (Mixture is meant to be slimy, not scrambled eggs.) Garnish with pecorino cheese on top and enjoy with a glass of red wine. 

(Be generous with the spices and cheese.)

Pasta Dough
400 gr. flour 
4 eggs 
Pinch of Salt 

For the filling
225 gr. spinach 
250 gr. ricotta cheese 
1 egg 
nutmeg, salt, and pepper 

Butter Sauce
100 gr unsalted butter
4-5 sage leaves 
grated nutmeg 
extra virgin olive oil 
salt and papper

Put the flour and salt in a bowl, make a well in the center and break in the eggs. Work the flour into the eggs with a fork and continue with your hands until all the ingredients are well mixed. Add more flour if too sticky. Place mixture on a floured surface and knead the dough till smooth and elastic. (10-15 minutes) Make a ball and wrap in clingwrap and leave to rest for 15-30 minutes at room temperature.

You can use fresh spinach or already frozen chopped spinach. Boil spinach till tender, drain well and squeeze out all the water. You can use a s strainer or dab with paper towels to get all excess water out. Chop finely after dried, then blend with ricotta, egg, nutmeg and season with salt and pepper to taste. Let sit and season.

To make the ravioli: Divide the dough into 2 balls. Roll out each dough as thinly as possible using the pasta maker rolling device. Start with the highest number of thickness and gradually work your way down to the thinest setting. Make strips about 10 cm (4 inch) wide. Place small balls of filling on half the strip about 2 inch apart. Cover with rest of strip by folding over the dough, press edges, to seal them and cut into squares or rectangles using a pasta wheel. 

Cook in boiling salted water till, "al dente" drain with a slotted spoon and serve with butter and sage sauce topped with Parmigiano or Pecorino Romano cheese. 

NOTE: To make egg pasta you usually need 1 egg for each 100 gr of flour per person. When making the dough start with a little less flour to avoid making it too dry, you can always add but not remove! mixture 

Ingredients 

1 pint grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 french bread baguette 
2 cloves garlic, halved
4 scallions, finely chopped
1 tube basil paste 

Directions

Heat the oven to 400 degrees F.
Cut the tomatoes in half and toss in olive oil and season with salt and pepper. Roast 20 minutes in the oven to concentrate the flavor and burst the tomatoes. Cut horizontal slices of bread from the baguette, and place on a cookie sheet to be toasted in the oven, after the tomatoes have roasted. When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic. In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil paste. Top the slices of bread with tomato mixture while bread is still warm and enjoy! 

Ragù alla Bolognese
500 gr. Ground Beef or Veal 
1 Onion (We used red)
2 Garlic Cloves (Fresh)
450gr. Caned Diced Tomatoes 
1 bundle of Thyme 
1 Spring of Rosemary 
1/2 Glass of Red Wine 
Extra Virgin Olive Oil 
Parmigiano Cheese