Homemade Orecchiette Pasta

I had to ask myself this morning why did I wait so long to finally make this homemade pasta.


Orecchiette is a really ancient type of pasta from Puglia and Basilicata.


Of course, this pasta got its name from the shape of them.


So, glad I made these simple delicious pasta fun shape because the kids just loved them and they are great in soups or with Broccoli, Garlic and Oil too!


Orecchiette (pronounced [orekˈkjette]; singular orecchietta; from Italian orecchia, meaning 'ear', and -etta, meaning 'small') are a pasta that is popular in Southern Italy.


We assume that's where one of their names "Little Ears" got famous for orecchiette pasta.


Scroll down to the recipe card for our printable recipe.

Whole Wheat Cavatelli Pasta Recipe

A healthier version of this great homemade pasta. When your watching your carbs this is a great alternative not totally without carbs but low and still a delicious treat. Perfect for one who is a health conscious.

Wagon Wheels Chicken Pasta Fazool Recipe

Wagon wheels are a great childhood memory of a fun pasta to eat. This pasta fagioli is just another version of a great Italian comfort meal. Adding meat makes it a great meal all in one!

Grandma's Homemade Spaghetti

If you've never made homemade pasta dough before, this is a great place to start because you’ll learn everything you need to know about making the best Italian pasta you’ve ever tasted by hand or machine.

Making pasta right in your own kitchen using a pasta machine makes the whole process super easy and saves so much time however, it's easier than you think even cutting by hand!

This post is going to teach you step-by-step on making the perfect dough for making spaghetti or other noodle shapes plus has plus tantalizing sauce recipes to match your homemade cut noodles.

I first learned pasta making from grandma and my mom at age 11, all by hand that certainly was a wonderful cherished memory and a labor of love.

In the 1960s we would make the dough, roll it, dry it, and cut it and now most pasta machines can do it all in half the time

I was so lucky to grow up with such talented cooks to learn from and until later in my years I never used a pasta machine until now.

I have such a passion for cooking great food and learning all about Regional Italian foods and recipes.

As a wife, mother of two wonderful sons, and grandmother to three precious grandchildren I love continuing to teach the traditions I was taught.

Growing up we all resided in Utica, New York, (also referred to as “Little Italy”) where many Italian immigrants settled and we learned I learned so many all parts of Italy, many recipes you will find in this post.

Grandma's Conchiglie and Piselli Italian Zuppa Recipe

This is Italian Style Peas and Baby Shell Pasta, growing up Grandma made this often, and we loved it.

Back in Rome, Italy where she grew up, she said this was referred to as "depression day food".A meal that fed a lot of family and friends cheaply and today it's to be a rare find on any menu but still cheap to make.

This meal continues to adorn our tables no matter what time period was in as long as I am alive.

I will always remember the aroma of that garlic sauteed in oil coming home from school.

Grandma lived with us, she made everything taste like it was a banquet feast.

Her simple economical and easy-to-make peas and pasta is a divine meal and no back seat to a fantastic one of her home-cooked meals.

Perfect to warm you up in those Central N.Y. chilly snow months, back in Utica, New York, her memory will live on in our kitchens.

Thanks, Grandma Victoria we love this one and miss your special love that went into every pot!

Although everything she made was awesome, made from scratch this is a favorite when you love pasta and peas, together it's music to our ears in flavor.

Crockpot Pork Mushroom Marsala with Linguine

Crimini Fettuccine Alfredo Recipe

Crimini Fettuccine Alfredo Recipe is a great meal for all alfredo and mushroom lovers


The mushrooms were delicious in this fabulous creamy sauce, just amazing, creamy alfredo with lots of mushrooms and the fettuccine pasta so tender.


This is not a dieter's dish.


The little pink color in this dish was added tomato paste, which was a perfect addition to the color and taste of this dish. Served with plenty of long shreds on top of grating cheese, lots of garlic toast and antipasto salad will be a perfect meal!

1 pound crimini mushrooms, sliced
2 fresh shiitake mushrooms, stemmed and sliced
1 large portobello mushrooms, sliced
2 clove  finely minced garlic
1/4 cup extra virgin olive oil
3 tablespoon unsalted butter
3 tablespoons pecorino romano cheese grated in long shreds more for garnish
1 cup heavy cream
2 tablespoons cream cheese
1 tablespoon of tomato paste
freshly ground pepper
12 ounces dry or (fresh preferred) fettuccine pasta

Cook the pasta according to package directions.
Meanwhile, saute mushrooms in butter for (around 5 minutes) add garlic after three minutes in olive oil over low heat. Mix in tomato paste, butter, heavy cream, cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.

Drain pasta. Pour sauce over pasta, and toss with cheese to coat. Serve with freshly cracked black pepper and more grating cheese.

Wagon Wheel Pasta With Sausage and Broccoli Rabe

What a fun pasta!!!! Who use to play with their food?

Does anyone remember these? Or still use them. Wagon Wheel Pasta (Or Rotelle Pasta) was a childhood favorite in our household.
The only thing missing is that warm hot crusty Italian Bread! A glass of dry white wine will go nice with this dish.

Fresh tomatoes, tomato paste and white wine simmered to perfection!
The kids will love these~

The flavors of Broccoli Rabe sauteed in extra virgin olive oil, garlic with the sausage and beans give this a wonderful robust flavor to the sauce.

Wagon Wheel Pasta was a fun favorite as a kid, mom used to use these in soup all the time. Half of them would get wheeled around the table.

I love using fresh tomatoes, but if you can't use them canned is fine, pick all-natural for the best flavors or with added spices.

1 16 oz box of Wagon Wheels pasta
2 cans Northern White Beans (or prepared Fresh Beans )
1 clove of minced garlic
1 pound Italian sausage links sliced
1 pound can of diced tomatoes with basil and oregano added (or add your own spices about 1/2 teaspoon each) or 4 fresh plum tomatoes and add your own spices to taste)
1 can of tomato paste

1 cup water
1/2 cup white wine
1/4 cup extra virgin olive oil
1/4 teaspoon cayenne, black pepper, and salt
fresh basil
2 cans of chicken broth
1 lb of Broccoli Rabe( washed, stalk cut off, boiled till tender, water squeezed out set aside.)
In a large frypan saute broccoli rabe, sausage in olive oil, and minced garlic. After the sausage is almost brown add beans to get garlic to flavor the beans. Add the tomatoes, wine, chicken broth, tomato paste, and water, add extra water if this gets too thick let simmer for 30 minutes.
Meanwhile cook wagon wheels pasta in boiling salted water, separately to package instructions al denti.
Pour the tomato sauce mixture over the wagon wheels, and serve with grated cheese, and fresh basil.