Giovanni Siracusa: Shoemaker’s Pasta 🍝🇮🇹

Here’s Giovanni’s culinary creation. Showing us how we can enjoy this dish, too.

EL PASTIFICIO DE NICOLA: Sorrentinos | Argentina’s Giant Stuffed Pasta

Sep 9, 2026 | In this video, we’re making sorrentinos, Argentina’s giant stuffed pasta: large, generous pasta parcels filled with ricotta, spinach and cheese, and served with a homemade Bolognese sauce.

Sorrentinos are a beloved Argentine pasta, especially associated with the coastal city of Mar del Plata, where they became one of the city’s best-known specialties.

They are similar in appearance to ravioli, but traditionally much larger and more generously filled.

In this recipe, we make everything from scratch: the pasta dough, the ricotta and spinach filling, and a flavorful homemade Bolognese sauce.


Click here to view the full recipe. Then, click on ‘more’.

Italia Squisita: 5 Types of Tomato for One Michelin-starred Dish at Arrnolfo in Tuscany

Jul 3, 2026 | 2-Michelin-starred Chef Gaetano Trovato to showcase two ground-breaking recipes that completely challenge our habits about the most iconic Italian dish: tomato pasta.

First, discover how to make a vibrant, homemade tagliolini pasta featuring five distinct tomato varieties (Cherry, red and yellow Datterini, Fiorentino, and Black). Chef Trovato elevates each variety using advanced fine-dining techniques—from extracting crystal-clear tomato water and charcoal-grilling to delicate candying and caramelization.

Then, pastry chef Matilde Morandi takes creativity to the next level by transforming classic tomato spaghetti into an avant-garde dessert paired with fresh strawberries and balsamic vinegar.


In collaboration with Artisia.

Please note that the subtitles can be changed to various languages.

Waleed Asadi: The Arab Lasagna | Macarona Bechamel | مكرونة بشاميل

April 26, 2026 | This is a dish enjoyed in most of the Arab countries. Originating in Egypt, we in the Levant have adopted this dish and never looked back. It's essentially a lasagna made with penne pasta and a red meat sauce seasoned with our very favorite Arabic 7 spice. It's beautiful, it's to die for, and best of all, it's a crowd pleaser. If you love pasta but want to switch things up, macarona bechamel is your move!

Click here for the full recipe.

Waleed’s very own selection of spices can be found here. Don’t forget to use the code ZAWI10 for 10% off your first order.

Waleed’s favourite Lebanese olive oil, Les Cousines, can be found here. Don’t forget to use Waleed’s very own special introductory code for 15% off your first order.

Real Ravioli, Made by Hand

May 9, 2026 | Almost everyone knows ravioli. But many people turn up their noses at it, because when they think of ravioli, they mainly think of the canned convenience food.

The Italian immigrant Ettore Boiardi is said to be responsible for that. He wanted to prepare his pasta and the accompanying sauces for as many people in the US as possible.

The stuffed pasta is said to have originated in Liguria. Since the mountain villages in north-western Italy were often isolated, each individual village developed its own recipes, using whatever was grown right outside the door.

Here's how the original is made by hand.

Italia Squisita: How to Make Cannelloni with Neapolitan Ragù by Chef Vincenzo Guarino

Apr 24, 2026 | Master the art of authentic Italian cannelloni with Chef Vincenzo Guarino.

In this video, we travel to the stunning Amalfi Coast to discover one of the simplest and most cherished comfort foods in Italy. Learn how to prepare Neapolitan-style cannelloni from scratch, starting with a rich, slow-cooked Neapolitan ragù and featuring the finest local cheeses from Agerola.

Whether you're a pasta enthusiast or a professional chef, Vincenzo Guarino’s easy-to-follow technique will help you recreate this Michelin-level comfort food in your own kitchen.


Nb: I have selected English subtitiles for you; however, you can yourself select subtitles in a different language. Many language options are available.

El Pastificio de Nicola: Spinach and Ricotta Rotolo | Traditional Italian Pasta Roll — Arrollado de espinaca

Oct 31, 2025 | The rotolo is a traditional Italian pasta roll filled with spinach, ricotta, and cheese —a humble yet elegant dish that once graced many family tables across Northern Italy.

It’s made with a thin sheet of fresh pasta, rolled around a creamy spinach and ricotta filling, wrapped in cloth, and gently simmered until tender.

Served with melted butter and fresh sage, it’s a dish that brings together simplicity, comfort, and the timeless flavors of Italian home cooking.


Click here for the recipe. Then click on ‘more’.

El Pastificio de Nicola: Discover Capeletis a la Caruso: A Culinary Treasure from Uruguay

Aug 30, 2024 | In this video, we explore the rich history and delicious flavor of Capeletis a la Caruso, an emblematic dish of Uruguayan cuisine.

Discover how this recipe, which combines Italian tradition with local ingredients, has become a cultural symbol in Uruguay.

Join me step by step as we prepare this exquisite meat-filled pasta, bathed in a creamy Caruso sauce.


For a full list of the ingredients, please click here, and then click on 'more'.

El Pastificio de Nicola: Homemade Pasta with Traditional Argentine Meat Sauce — Tallarines con Tuco

Aug 26, 2025 | There are dishes that carry the taste of home and family gatherings. In Argentina, few meals are as iconic as fresh pasta served with tuco — our traditional meat sauce. This recipe combines the warmth of Italian roots with Argentine flavor, made al uso nostro (in our own way).

In this video, we prepare homemade tagliatelle and a slow-cooked meat sauce that brings out the essence of comfort food.

Whether you know it as pasta with ragù, meat sauce, or tuco, this dish is a true classic that has been passed down through generations.

Join me as we roll out the dough, simmer the sauce, and serve a meal that will make you feel right at home.


For the full list of the ingredients, please click here. then click on ‘more’.

Cacio e Pepe : How to Get This Classic Italian Recipe Right

Feb 14, 2026 | Purist, creamy, full of flavor: Cacio e Pepe is Rome's signature pasta dish. Less is more here—and that's exactly what makes it tricky. We show you how to master this classic dish, why its simplicity makes it an art form, and how to really drive Italian chefs crazy.

Italia Squisita: Pasta with Butter: From the Basics to the Gourmet Version with Andrea Antonini - Imàgo*

Jun 13, 2025

Dimitra’s Dishes: One-pot Chicken with Olives and Pasta (Tastes Like Greek Hilopites!)

August 2, 2025

Get the recipe here.

Vincenzo’s Plate: Spaghetti alla Carbonara

May 7, 2023 | As the instigator of a Carbonara revolution, transforming the way this traditional dish is made around the world, I tried an endless number [of recipes] while in Rome. Given [that] I have been cooking it for decades and not wanting to steer to far from the original, I did my best to study how some of the best chefs in Rome made it. What a sacrifice!

Every year, I attempt to make a carbonara that tops the last, but I think this 2023 spaghetti carbonara might just be my best one yet! It's so creamy, yet has a crunchy bite at the end. And I am going to teach you a great new cooking technique to get the perfect sauce.


Click here for the recipe, then click on ‘more’.

Vincenzo’s Plate: How to Pick the Right Pasta for Every Sauce

Feb 8, 2025 | Pairing pasta with the right sauce is something I am really passionate about! While any sauce can technically go with any pasta, if you really want to elevate your dish and savour every bite, choosing the perfect match can really change how a dish comes together, not to mention how it tastes!

If you’re anything like me (a pasta lover through and through), you’ve probably noticed the massive amount of pasta shapes out there. Fun fact: there are over 500+ types of pasta, each crafted for a specific purpose. From the ridges on rigatoni that cling to hearty sauces to the delicate strands of spaghetti perfect for lighter, silky options, every shape is designed to create a perfectly delicious pasta dish.

In this guide, we'll explore some of the most popular pasta shapes and the sauces that complement them best. Let’s get into it!

Vincenzo’s Plate: Spaghetti aglio e oglio

Mar 8, 2020 | SYDNEY | Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.

El Pastificio de Nicola: How to Make Handmade Orecchiette with Broccoli and Sausage

Dec 5, 2024 | In this video, we show you how to make homemade orecchiette from scratch. Learn how to prepare this delicious pasta by hand and pair it with a classic broccoli and sausage sauce. Perfect for a comforting and flavorful meal!

For the recipe, please click here, and then click on ‘more’.

El Pastificio de Nicola: Delicious Pasta alla Norcina: A Quick and Easy Recipe Ready in Less Than 30 Minutes!

Nov 10, 2024 | This quick and easy Pasta alla Norcina is Italian comfort food at its best. It has a wonderfully creamy sauce made from savory sausage and smooth cream, with a delightful hint of white wine and a generous sprinkle of Pecorino Romano cheese. Originating from the Umbrian town of Norcia, known for its excellent pork products.

You can make a delicious version of the dish using other types of sausage. Here are some options and tips:

Sweet or spicy Italian sausage: This is a good alternative, as it also has a similar flavor profile to Norcia sausage.

Regular pork sausage: You can use locally available pork sausage and season it with a mix of garlic, black pepper, nutmeg, oregano, and a little clove to replicate the flavor.

Chicken or turkey sausage: If you prefer a lighter option, chicken or turkey sausage can also work well. Just be sure to add a little more spice to maintain the flavor profile.


For the full recipe, please click here, and then click on “more”.

El Pastificio de Nicola: Sicilian-style Pasta with Breadcrumbs

Oct 28, 2024 | “In this video, I'll teach you how to prepare a delicious and authentic Sicilian dish: Spaghetti with Mollica. Mollica di pane is breadcrumbs, usually from stale bread, crumbled and toasted in a pan with olive oil and garlic. This ingredient adds a crunchy texture and unique flavor to the dish, making Spaghetti with Mollica a truly special experience.” Andrés

For the recipe, please click here, and then click on ‘more’.

El Pastificio de Nicola: Discover Capeletis a la Caruso: A Culinary Treasure from Uruguay

Aug 30, 2024 | In this video, we explore the rich history and delicious flavor of Capeletis a la Caruso, an emblematic dish of Uruguayan cuisine.

Discover how this recipe, which combines Italian tradition with local ingredients, has become a cultural symbol in Uruguay.

Join me, Andrés, step by step as we prepare this exquisite meat-filled pasta, bathed in a creamy Caruso sauce


For the full recipe, please click here and then click on ‘more’.

How Authentic Ragù alla Bolognese Is Made in Italy

Nov 11, 2023 | Italy is famous for various pasta dishes and one of the most popular is: Ragù alla Bolognese. This meaty tomato sauce is known far beyond Italy's borders and is an absolute classic of Italian cuisine. But how is it prepared correctly? Why is the original recipe kept in the Bologna Chamber of Commerce? And why shouldn't you use spaghetti for this dish - as many people do? Let's find out!