Italian Cooking is fun and EASY, and always warms any palette!!
It uses only the freshest ingredients, simple and quick cooking proceedures with minimal prep.
An important kitchen utensil you'll need will be a
pasta machine.
These come in various different ways, some hand cranked, others electric with DISKS.
IT'S IMPORTANT TO NOTE that you should never immerse or wet cloth wash pasta machines.
Use a painters brush to get rid of any grit.

Your pantry of course should always have Olive Oil, Eggs, Semolina Flour,fresh Garlic, and
Tomato Products.


Extra Virgin First press
- is the cream of the crop, and should be uses ONLY for salads,
and topping on fresh vegetables, NEVER COOKED.
Virgin - Can be used for sauteeing, but best for salads and toppings as well.
Olive &/or Pomace - are the third and fourth pressing. These two are recommended to fry,
saute and bake in.

Only purchase high end tomato products, preferrably
SAN MARZANO tomatoes. They are
from Italy (make sure it's just not the branding name), and are grown under different soil
conditions (volcanic ash) than we have in the States. THIS DOES MAKE A DIFFERENCE.

When you make homemade Pasta, use ground
SEMOLINA FLOUR. This is a bit coarser than
all purpose flour, and lends its taste as well. Some stores don't sell semolina,

If you're making spaghetti or some other string pasta, you can hook a clean broom handle up,
and drape pasta strings over that to dry. You could also use cleaned/wiped off hangers.
OR you can use a
Pasta Drying Rack.
Most fresh pasta cooks in MINUTES as compared to dried in the box. Make sure you add a
generous portion of salt to your boiling water, When the pasta begins to rise, it's done.
If you live in a humid area, I wouldn't even attempt to dry out pasta for future use. It will
crumble. So when I make stringy pasta, it's for that day's consumption.
Making homemade noodles is for the PRESENT use, and the taste is spectacular!!
You CAN freeze homemade ravioli's however,
see the recipe.

NOTE: You can flavor your pasta. Just buy pureed BABY FOOD, like strained carrots, pureed
spinach, etc. Once I made COFFEE PASTA using strong espresso as the liquid. I then served
this with an Alfredo Sauce on top!! Otherwise the basic recipe for pasta is SEMOLINA FLOUR,
eggs, warm water and olive oil.

A lot of recipes say to put the flour in the middle, then add the egg in the center etc.
I've tried this method, and you know what??? Using a
KITCHEN AIDE to mix the pasta dough
produces the same result!!! (I also make my
PIZZA doughs using the Kitchen Aide. As the
attachments for the kitchen aide are rather expensive, I make use with my manual and electric
pasta makers.

Use the dough hook when making your
pasta dough, you can time it's speed as
you add the liquid.
The Electric Pasta Machine ORDER
mixes the dough and liquid (olive oil,
flavoring, water...) AND gives you an
assortment of DISKS to make different
stringy pasta - linguine, angel hair, ziti,
lasagna, spaghetti and fettuccine.
It will make the dough for lasagna and
ravioli, but then you'll have to roll it out
with the manual pasta maker.
The MANUAL Pasta Maker ORDER
HERE ON AMAZON, comes with
ATTACHMENTS to make fresh
spaghetti, fettuccini, angel hair, ravioli
and lasagna sheets. You lightly flour
the pressed out dough (as well as the
grooves in attachment) and hand
crank it through. NOTE: once you have
made a "sheet" you can gently roll it
up, and then cut with a knife to make
Pappardelle, which is like a very wide
Fettuccine noodle!!
Once you have your rolled out "sheet"
there are two ways you can make
Ravioli's. On would be to put the sheet
on a lightly floured surface, and place
your stuffing and inch or so apart.
Then take the
looks like a pizza slicer but with
serrated grooves, and roll through
cutting your pasta. OR you can use a
RAVIOLI PRESS which has the
serrated grooves built in. You loosely
lay the rolled out dough and place on
metal part. Then with the plastic piece,
gently push inwards. Stuff, and lay
another rolled out sheet on top. Then
take a rolling pin and roll over pressing
down, which cuts the ravioli.
La Cucina Dorina Cookbook
recipes from European & American
restaurants, over 250 pages,
most single servings. Little known tricks
and tips!
Nutritional guidelines, view on computer,
print out in full page or 3x5 recipe cards!!
Get instant download of LA CUCINA
DORINA cookbook in Ebook
version (pdf) only $7.99
The Italian Kitchen Cook Book
From Canolli's to New York Pizza or
Chicago Deep Dish. Soups, Seafood,
Pasta & Sauces
Print out The Italian Kitchen in full page
with or without photo's, 4x6 or 3x5 recipe
card sizes.
Bonus -- FREE Red Cross Spaghetti
Sauce recipes
from the 1930's
Both cookbooks can be view on the
computer as well.
Get instant download of both
cookbooks in Ebook version (pdf)
only $7.99
so you can make some GREAT hot
Wafer thin Italian cookies, similar to
waffles. Have cookies YEAR round!!
for the home cook. Important to have if
you're making Italian Beef's with top
sirloin roasts!!
Works like a charm on Briskets,
Corned Beef and Pastrami too, as well
as meats for antipasto, onions,
tomatoes and cheese
Important to have for all your pesto
sauces, and especially for salad
dressings like Creamy Garlic, Creamy
Italian, Casear dressings!! Make garlic
juice for your Italian Beef broth too.
Bella Terra Roasted Garlic
Organic, San Marzano
Italian Bread on a
Rectangular Pizza Stone
Other Convenient Items you'll need:

Cheese Knife - specialty knife to cut hard Parmesan cheese
Grater - to grate cheese
Ravioli Cutter
Gnocchi Board - roll them along the ridges with a gentle pressure to imprint
Chitarra - looks like a flat harp, but allows the pasta dough to be cut and slide off when
rolled over and pressed on strings
Pasta Bike - Cuts sheets of dough into ribbon noodles
Pasta Drying Rack
Cannoli Form - for frying cannoli shells
Garlic Press - for small bits
Pasta Pot - or stock pot, for large noodles
Dutch Oven - for steaming seafood and Osso buco
Olive Pitter - with one squeeze presses the pit out of the olive, keeping the skin nearly
intact. Sometimes called a
Cherry Pitter
Herb Cutter - which is a multi-wheeled utensil that is run over the herbs. This slices and
dices the herbs without risking fingers.
Olive Oil Cans - not only decorative, but spouts make it easier to measure the liquid,
particularly when using measuring spoons or pouring atop a salad.