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Pasta dishes

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  • Beet Pasta with Brussels Sprouts, Goat Cheese and Toasted Pine Nuts | Smeg US

    BEET PASTA WITH BRUSSELS SPROUTS, GOAT CHEESE AND TOASTED PINE NUTS

    For the sauce: Pour in the water and add the beets to the Smeg blender. Blend until smooth, adding more water if needed. Add the butter to a medium skillet. Cook the butter over high heat until it becomes brown, about 1 minute. Add the beet puree to the skillet and stir to combine. For the topping: more...

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  • Cappelletti  | Smeg US

    CAPPELLETTI

    Preparation (filling): Fry the finely chopped onion in the butter and then add the finely chopped cured ham and chicken breast, the minced beef and the 2 crumbled sausages. Stir and leave to brown well. When the mixture has browned, add the cloves, cinnamon, salt and pepper. Cover tightly and leave to cook more...

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  • Farfalle with radicchio | Smeg US

    FARFALLE WITH RADICCHIO

    Fry the onion in 3 tablespoons of the oil; when softened, add the radicchio and season with salt and pepper. Brown for a few minutes. Let any liquid evaporate, add the cheese and milk, then stir well. Meanwhile, cook the pasta in salted boiling water until "al dente"; as soon as it is ready, drain and tip more...

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  • FARRO RAVIOLI WITH RICOTTA, MUSHROOMS AND PISTACHIOS | Smeg US

    FARRO RAVIOLI WITH RICOTTA, MUSHROOMS AND PISTACHIOS

    For the dough: Add the farro flour, salt and eggs to the bowl of the stand mixer equipped with the dough hook. Mix on speed 2 for 5 minutes until the dough is homogenous and comes together in a smooth ball. If the dough seems too dry and crumbly, add a tablespoon of water at a time. If the dough seems too more...

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  • GLUTEN FREE FETTUCCINE | Smeg US

    GLUTEN FREE FETTUCCINE

    Attach the dough hook to the stand mixer and add the flour, eggs and salt. Mix on speed 1 until the dough is homogenous and comes together in a ball. Check the consistency of the dough with your finger. If it leaves an imprint (like a ripe peach) and doesn’t stick to your finger, it’s ready. If the more...

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