Fifty Shapes of Yellow

Fifty Shapes of Yellow
Cooking Adventures in the Geometry of Pasta
by Giada Berlusconi
Fifty Shapes of Yellow
by Giada Berlusconi
Copyright © 2012, little BIG Books

ISBN 978-88-98285-02-0
www.facebook.com/littlebigbooks2
littlebigbooks@icloud.com
Thank you for downloading this book.
We are a new small press dedicated to nonfiction.
Please consider leaving us a review.
It will be appreciated.
Enjoy these others little BIG Books titles at Amazon
The BIG Book of Moods

Wisdom quotes about human emotions
from Plato to Oprah
The little Book of Moods

I’m sure you don’t even know that something like Quadrefiore or Radiatori pasta exists, do you?
Well, don’t worry. On April fools’ day 1957, the BBC broadcasted a three minute hoax report. The
“mockumentary” showed a family in Southern Switzerland harvesting Spaghetti from a fictitious
spaghetti tree. This looks ridiculous today but at that time, pasta wasn’t widely eaten in the UK and a
lot of people phoned into the BBC to know how they could actually grow their spaghetti tree.
So, if you know that Spaghetti don’t grow on trees, that’s a good start.
There are hundreds of different pasta shapes (and sizes) that serve the needs of different sauces and
ingredients. And each shape has its own history and position on the dining table.
And what about the names? Maltagliati means “badly cut”, Strozzapreti “priest strangler”, Sorpresine
“little surprises”, Capelli d’Angelo “angel’s hair”, Cavatappi “corkscrew”, just to name a few.
From this great variety, I chose fifty shapes and combined each with the proper sauce.
So, enjoy these recipes and remember: sometimes food is even better than sex!
Giada Berlusconi
Every recipe is intended as main course and serves four.
One pound of pasta is needed except where otherwise specified.
Pasta needs to be boiled in six quarts of water with three tablespoons of kosher salt, although some
spicy recipes need only two (but you’ll find the instructions when needed).
Cooking pasta “al dente” means about one minute less than the instructions on the package.
If pasta needs to be baked or sauté, “al dente” means two minutes less.
Adjust the time according to the recipe.
And finally never, ever, rinse pasta.
Table of Shapes
Bavette
Bucatini
Calamaretti
Campanelle
Canneroni
Capelli d’Angelo
Casarecce
Cavatappi
Cavatelli
Conchiglie
Creste di Gallo
Ditalini
Eliche
Elicoidali
Farfalle
Farfalle Tonde
Festonati
Fettuccine
Fisarmoniche
Fusilli
Fusilli Bucati Lunghi
Garganelli
Gnocchetti Sardi
Gomiti
Gramigna
Linguine
Lumaconi
Maccheroni
Maltagliati
Mezze Penne
Orecchiette
Paccheri
Penne
Pipe Rigate
Quadrefiore
Radiatori
Riccioli
Rigatoni
Ruote
Sedani
Sorpresine
Spaghetti
Spirali
Strozzapreti
Tagliatelle
Tagliolini
Tortiglioni
Trennette
Trofie
Ziti Lunghi
Common Measurements
US cooking measurements vs UK
Bavette
Bavette Cacio e Pepe
(Bavette with Cheese and Pepper)
Preparation Time: 5 min.
Cooking Time: 15 min.
Serves: 4
Difficulty: ★✪✪✪✪
Ingredients
1 pound Bavette pasta

1 ¾ cups freshly grated Pecorino Romano cheese
freshly ground black pepper
kosher salt
Directions
Bring a pot of salted water to a boil (six quarts of water, two tablespoons of kosher salt).
Put Pecorino cheese in a large, non reactive bowl (ceramic or glass, do not use plastic or metal), add
two or more tablespoons of cooking water until mixture is creamy.
Cook pasta “al dente”.
Remove the bavette from the pot with a pasta ladle or with tongs (do not drain them) and transfer to
the bowl.
Toss. If pasta is too dry, add more cooking water.
Sprinkle black pepper generously over and serve immediately.
Bucatini
Bucatini all’Amatriciana
(Bucatini with Tomato and Pancetta Sauce)
Serves: 4
Difficulty: ★★✪✪✪
Ingredients
1 pound Bucatini pasta

½ pound guanciale (do not use bacon), cut in ¼ inch strips
1 (14 oz) can San Marzano tomatoes, passed through the food mill
2 tablespoons lard
½ tablespoon crushed red pepper flakes
1 cup freshly grated Pecorino Romano cheese
salt
kosher salt
Directions
Bring six quarts of water to a boil and add two tablespoons of kosher salt.
Heat lard in a saucepan over medium heat.
Add guanciale and red pepper flakes. Brown over low heat for two minutes.
Add tomatoes.
Season with salt. Taste.
Bring to a boil, then reduce heat and simmer for about ten minutes.
Drain and transfer to the saucepan.
Stir and coat with the sauce.
Add Pecorino cheese.
Toss to coat and serve.
Calamaretti
Calamaretti con Calamari
(Calamaretti with Tomatoes and Squids)
Serves: 4
Ingredients
⅔ pound Calamaretti pasta

⅔ pound cleaned squids, cut into small thick rings
1 (14 oz) can tomato purée
3 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 small red chilli, deseeded, finely chopped
¼ cup white wine
¼ cup flat-leaf parsley, chopped
kosher salt
Directions
Bring a pot of salted water to a boil.

Heat olive oil in a saucepan over medium heat. Add garlic. After a minute, add chilli.
Cook for about five minutes, stirring.
Add tomato purée and wine.
Bring to a boil then reduce heat to medium.
Add squids.
Cook for three minutes or until tender.
Remove from heat. Stir parsley in.
Cook pasta “al dente”, drain and transfer to the saucepan.
Stir gently for a couple of minutes. Serve.
Campanelle
Campanelle al Forno
(Baked Campanelle with Mozzarella and
Parmigiano Cheese)
Serves: 4
Ingredients
1 pound Campanelle pasta

1 ⅓ cup finely shredded Mozzarella cheese
⅔ cup freshly grated Parmigiano Reggiano cheese
kosher salt
Directions
Preheat oven to 400°F.

Cook pasta until very “al dente” (two minutes less than the instructions on the package) and drain .
Transfer to the baking pan.
Add olive oil, mozzarella, half serving of Parmigiano cheese and stir.
Sprinkle remaining Parmigiano on top.
Bake until cheese melts (about ten minutes).
Serve immediately.
Canneroni
Canneroni Cozze e Fagioli
(Canneroni with Beans and Mussels)
Serves: 4
Difficulty: ★★★✪✪
Ingredients
⅔ pound Canneroni pasta

⅔ pound beans, soaked and cooked
30 mussels, washed
½ pound fresh cherry tomatoes, cut into thin wedges
¼ cup flat-leaf parsley, chopped
1 onion, finely chopped
2 garlic cloves
kosher salt
Directions

Heat two tablespoons of olive oil in a saucepan over medium heat.
Add mussels and cover. Cook until shells open (four/five minutes, discard mussels that won’t open).
Keep the water released. Remove top shells. Put the saucepan aside.
Heat two tablespoons of olive oil in a large sauté pan over medium heat.
Add tomatoes and brown with onion and garlic for three minutes.
Add beans and cook for another two minutes.
Cook pasta “al dente”, drain and add to the sauté pan along with mussels, cooking water and parsley.
Toss gently.
Sprinkle pepper on top and serve.
Capelli d’Angelo
Capelli d’Angelo Zafferano e Porri
(Capelli d’Angelo in Leak Saffron Cream)
Serves: 4
Ingredients
1 pound Capelli d'Angelo pasta

1 ½ cups heavy cream
2 leeks
⅓ cup dry white wine
⅓ cup freshly grated Pecorino Romano cheese
a pinch (⅛ teaspoon) saffron
black pepper
salt
kosher salt
Directions

Heat olive oil in a large sauté pan over low heat.
Slice leeks, remove green part and brown .
Add wine and cook for three minutes.
Add cream, raise heat and cook for about ten minutes until reduced.
Add saffron and stir.
Season with salt and pepper. Taste.
Cook the Capelli d’Angelo for one and a half minute only, drain and transfer to a glass or ceramic
bowl.
Add saffron sauce and toss gently.
Add Pecorino cheese and serve hot.
Casarecce
Casarecce alle Zucchine
(Casarecce with Zucchini)
Serves: 4
Ingredients
¾ pound Casarecce pasta

4 small zucchini cut into ¼ inch round slices
1 garlic clove
½ onion, finely chopped
⅓ cup freshly grated Parmigiano Reggiano cheese
kosher salt
Directions

Heat olive oil in a large sauté pan over medium heat.
Brown onion and garlic.
Remove garlic, add zucchini and cook over high heat for five minutes.
Reduce heat, add wine and cook for another five minutes.
Cook pasta “al dente”, drain and add to the sauté pan.
Sauté for two minutes.
Top with black pepper and Parmigiano cheese. Serve.
Cavatappi
Cavatappi al Vino Rosso
(Cavatappi with Red Wine)
Serves: 4
Ingredients
1 pound Cavatappi pasta

2 cups dry red wine
2 finely chopped onions
salt
kosher salt
Directions

Add onion and fry until brown.
Add half serving of red wine and two tablespoons of cooking water. Cook for a couple of minutes.
Cook pasta very “al dente” (two minutes less than the instructions on the package) and transfer it to
the sauté pan.
Add remaining wine and stir well until the smell of wine is cooked off but the pan is not dry (about
two minutes).
Serve.
Cavatelli
Cavatelli ai Broccoli
(Cavatelli with Broccoli)
Serves: 4
Ingredients
1 pound Cavatelli pasta

2 heads fresh broccoli, cut into florets
2 garlic cloves, minced
½ teaspoon crushed red pepper flakes
kosher salt
Directions

Boil broccoli for about six minutes. Drain and keep aside.
Add garlic and fry until lightly golden brown.
Add broccoli. Sauté, stirring occasionally, for about ten minutes.
Season with red pepper flakes.
Toss gently.
Serve.
Conchiglie
Conchiglie Tonno e Piselli
(Conchiglie with Baby Peas and Tuna)
Serves: 4
Ingredients
¾ pound Conchiglie pasta

⅔ cup frozen baby peas, thawed
1 (6.7 oz) jar of tuna packed in olive oil
1 big onion, finely chopped
black pepper
kosher salt
Directions

Add onion and brown.
Add tuna including its oil and flatten with a fork.
Add tomato purée, baby peas and black pepper and cook for ten minutes over medium heat.
Toss over high heat for a minute and serve.
Creste di Gallo
Creste di Gallo con Peperoni e Salsiccia
(Creste di Gallo with Red Bell Peppers and Sausage)
Serves: 4
Ingredients
⅔ pound Creste di Gallo pasta

2 red bell peppers cut into 1 inch pieces
12 ounces fresh Italian sausage, casing removed, crumbled
black pepper
salt
kosher salt
Directions

Add red bell peppers and onion. Fry until they begin to soften.
Add sausage to the sauté pan.
Break sausage into bits. Cook for about five minutes, stirring occasionally.
When sausage is cooked add tomato purée.
Partially cover and cook over low heat until reduced (about fifteen minutes).
Cook pasta “al dente”, drain and transfer to the sauté pan, stirring over medium heat for about one
minute.
Sprinkle with Parmigiano cheese and serve.
Ditalini
Pasta e Fagioli
(Italian Bean Soup)
Serves: 4
Ingredients
½ pound Ditalini pasta, cooked very al dente

1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
1 garlic clove, chopped
½ cup pancetta, cut into ½ inch dice
1 (16 oz) can chicken stock
1 (15 oz) can small white beans
2 tablespoons olive oil
2 tablespoons parsley, chopped
black Pepper
Directions
Heat olive oil in a saucepan over medium heat.

Add carrot, onion, celery, garlic and pancetta.
Fry for about five minutes.
Add tomato purée, ½ cup of hot chicken stock and cook until reduced (about five minutes).
Add beans, ½ cup of hot stock and cook for another five minutes.
Add pasta, parsley and the remaining stock.
Cook until reduced to desired consistency (five to ten minutes).
Sprinkle with pepper and serve.
Eliche
Eliche all’Arrabbiata
(Eliche Arrabbiata)
Serves: 4
Ingredients
1 pound Eliche pasta

4 large ripe red tomatoes, chopped
2 small red chilli peppers, deseeded, finely chopped
2 garlic cloves
½ cup freshly grated Pecorino Romano cheese
salt
kosher salt
Directions

Add garlic and chilli. Brown.
Add chopped tomatoes. Cook for five minutes.
Cook pasta “al dente” and add sauce.
Add chopped parsley and stir.
Sauté for one minute over high heat.
Sprinkle with Pecorino cheese and serve.
Elicoidali
Elicoidali Panna e Prosciutto
(Elicoidali with Ham and Cream)
Serves: 4
Ingredients
¾ pound Elicoidali pasta

⅓ pound lean ham, minced
1 cup heavy cream
2 ½ tablespoons butter
½ cup freshly grated Parmigiano Reggiano cheese
a pinch (⅛ teaspoon) of nutmeg
black pepper
salt
kosher salt
Directions

Heat olive oil in a saucepan over low/medium heat. Add ham and fry for a couple of minutes. Add
cream and stir.
Lower saucepan heat to a simmer. Add butter and stir. Add nutmeg.
Allow cream to thicken to desired consistency. Cook pasta “al dente”, drain and add to the sauce.
Top with Parmigiano cheese and serve.
Farfalle
Farfalle alla Mediterranea
(Mediterranean Pasta)
Serves: 4
Ingredients
⅔ pound Farfalle pasta

1 (2.25 oz.) can sliced black olives
¼ pound diced mozzarella (ideally buffalo, but cow's milk will work)
½ pound fresh cherry tomatoes, cut into wedges
20 basil leaves, shredded
black pepper or red chilli
kosher salt
Directions

Cook pasta very “al dente” (two minutes less than the instructions on the package). Drain and keep
aside.
Drain tuna and transfer to a large, non reactive bowl (ceramic or glass).
Break up tuna with a fork.
Add mozzarella, black olives and cherry tomatoes. Toss.
Add pasta, olive oil and basil. Toss.
Sprinkle with pepper or chilli. Serve.
Farfalle Tonde
Farfalle Tonde Salmone e Piselli
(Creamy Farfalle Tonde with Salmon and Peas)
Serves: 4
Ingredients
¾ pound Farfalle Tonde pasta

2 welsh onions, finely chopped
1 cup frozen baby peas, thawed
1 cup heavy cream
⅓ pound thinly sliced smoked salmon, shredded
black pepper
salt
kosher salt
Directions

Heat olive oil in a saucepan over medium heat.
Add welsh onions and brown .
Add peas, partially cover and cook for about ten minutes stirring occasionally and adding a little hot
water from time to time.
Add salmon and sauté for few seconds.
Add cream and stir. Season with salt and pepper. Taste.
Allow cream to thicken to desired consistency.
Cook pasta “al dente”, drain and add to the sauce.
Festonati
Festonati Carciofi e Salsiccia
(Festonati pasta with Artichokes and Sausage)
Serves: 4
Ingredients
⅔ pound Festonati pasta

3 medium artichokes
½ cup vegetable stock
salt
kosher salt
Directions

Prepare artichokes and cut the hearts into pieces.
Add onion and brown .
Add artichokes and sausage. Break sausage apart. Cook for five minutes or until sausage is browned.
Pour wine and stir for a minute.
Add vegetable stock.
Partially cover, reduce heat and simmer for about ten minutes.
Stir and coat pasta with sauce.
Sprinkle with Parmigiano cheese and pepper. Serve.
Fettuccine
Fettuccine Alfredo
Serves: 4
Ingredients
1 pound Fettuccine pasta

⅓ cup butter
⅔ cup freshly grated Parmigiano Reggiano cheese,
kosher salt
(for creamy version add ½ cup heavy cream)
Directions

In a large sauté pan melt butter over low heat.
(Creamy version: add cream and stir to combine.)
Cook pasta “al dente”, remove fettuccine with a pasta ladle or tongs (do not drain them) and add to
the sauté pan.
Add half serving of Parmigiano cheese and toss over high heat to coat with the sauce.
Top with remaining Parmigiano and black pepper.
Serve.
Fisarmoniche
Fisarmoniche Pancetta e Zucchine
(Fisarmoniche with Bacon and Zucchini)
Serves: 4
Ingredients
¾ pound Fisarmoniche pasta

1 cup pancetta, cut into ½ inch dice
2 small zucchini, cut into ¼ inch round slices
2 onions, minced
3 tablespoons freshly grated Pecorino Romano cheese
salt
kosher salt
Directions

Heat olive oil in a sauté pan over medium heat. Add onions and sauté until golden brown.
Add zucchini and cook for about five minutes (adding a little hot water if needed).
Add pancetta and cook over low heat for ten minutes.
Cook pasta “al dente”, drain and add to the pan. Sauté for one minute.
Sprinkle with Pecorino cheese and serve immediately.
Fusilli
Fusilli Primavera
(Spring Pasta)
Serves: 4
Difficulty: ★★★★✪
Ingredients
⅔ pound Fusilli pasta

4 artichoke hearts
2 pounds asparagus
1 cup freshly shelled peas
1 small onion, minced
¼ cup pancetta, cut into ½ inch dices
2 eggs
¼ cup dry white wine
3 tablespoons freshly grated Parmigiano Reggiano cheese
2 tablespoons butter
vegetable stock
basil and parsley
black pepper
salt
kosher salt
Directions
Wash and boil asparagus. Cut spears and set aside.

Purée stalks in a blender or food processor.
Heat a little butter in a sauté pan over low heat. Add peas, pancetta and onions. Cook for about ten
minutes over medium heat (adding a little hot water if needed).
Boil the artichoke hearts in lightly salted water with some lemon juice for a couple of minutes.
Heat olive oil and butter in a skillet over low heat.
Add artichokes and wine. Sauté for one minute.
Add asparagus purée and peas. Cook over medium heat for five minutes, adding vegetable stock to
prevent the sauce from thickening too much.
Add asparagus spears, basil and parsley.
Beat eggs. Add the Parmigiano cheese and a little salt.
Cook pasta “al dente”, drain and return to the pot.
Add half the sauce and the eggs. Cook over low heat for a couple of minutes allowing the sauce to
thicken.
Transfer into a serving dish. Pour the remaining sauce and serve.
Fusilli Bucati Lunghi
Fusilli Bucati Lunghi con Salsa di Peperoni
(Fusilli Bucati Lunghi with Roasted Red
Bell Peppers Sauce)
Serves: 4
Ingredients
1 pound Fusilli Bucati Lunghi pasta

2 medium red bell peppers, rinsed, drained, and chopped
1 cup heavy cream
1 garlic clove
salt
kosher salt
Directions

Heat two tablespoons of olive oil in a saucepan over medium heat.
Add garlic clove and brown .
Add red bell peppers and cook for fifteen minutes.
Remove garlic.
Place peppers, heavy cream and remaining olive oil in a blender and purée until smooth. Season with
salt. Taste.
Stir the red pepper sauce in and toss over high heat for a minute.
Garganelli
Garganelli Asparagi e Salsa di Formaggio
(Garganelli with Asparagus and Cheese
Sauce)
Cooking Time: 2o min.
Serves: 4
Ingredients
1 pound Garganelli pasta

⅔ pound asparagus, washed and cut into ½ inch pieces
1 egg yolk
½ cup heavy cream
1 welsh onion, finely chopped
1 cup freshly grated Parmigiano Reggiano cheese
black pepper
salt
kosher salt
Directions

Heat olive oil in a sauté pan over medium heat. Add welsh onion and brown .
Add asparagus and ½ cup of hot water. Cook for eight minutes (adding more water if needed).
Season with salt and pepper. Taste. Set aside.
Heat cream in a skillet over low heat.
Add Parmigiano cheese and egg yolk. Cook slowly for a couple of minutes, stirring.
Add asparagus.
Cook pasta “al dente”, drain and add to the sauce. Toss gently and serve.
Gnocchetti Sardi
Gnocchetti Sardi con Sugo di Salsiccia e Pomodoro
(Sardinian Gnocchetti with Sausage and Tomato Sauce)
Serves: 4
Ingredients
⅔ pound Gnocchetti Sardi pasta

1 small onion, finely chopped
⅓ pound fresh cherry tomatoes, cut into wedges
½ cup freshly grated Pecorino Romano cheese
black pepper
salt
kosher salt
Directions

Heat olive oil in a saucepan over medium heat. Add onion and brown.
Add sausage breaking it up into bits. Cook for about five minutes. Add tomato purée.
Bring to a boil then reduce heat and simmer for about ten minutes.
Add tomatoes and black pepper.
Cook pasta “al dente”, drain and add to the sauce.
Sprinkle with Pecorino cheese and serve.
Gomiti
Gomiti alle Noci
(Walnut Gomiti)
Serves: 4
Ingredients
¾ pound Gomiti pasta

½ cup walnut kernels
½ cup breadcrumbs
⅔ cup Ricotta cheese
salt
kosher salt
Directions
Bring a little pot of salted water to a boil.

Boil walnut kernels for five minutes.
Drain and grind .
Heat olive oil in a sauté pan over medium heat.
Add garlic and brown.
Add kernels, breadcrumbs, Ricotta cheese and ½ cup of cooking water.
Stir until cheese melts.
Cook pasta “al dente”, drain (keeping some cooking water aside) and add to the sauté pan.
Toss over high heat adding some cooking water if needed.
Sprinkle with black pepper and serve.
Gramigna
Gramigna al Ragù Bianco
(Gramigna with White Ragù)
Cooking Time: 1 hr. 20 min.
Serves: 4
Ingredients
⅔ pound Gramigna pasta

9 ounces ground beef
½ cup pancetta, cut into ½ inch dices
2 ½ cup beef stock
1 big carrot, chopped
1 big onion, chopped
2 celery ribs, chopped
½ cup dry white wine
3 sage leaves, finely chopped
4 basil leaves, finely chopped
1 rosemary sprig, finely chopped
2 bay laurel leaves
black pepper
kosher salt
Directions

Add carrot, onion, celery, garlic and brown .
Add sausage and break it up into bits.
Add sage, rosemary, pancetta, ground beef and cook over medium/high heat for three minutes, stirring
often.
Add bay laurel and wine. Cook until wine is reduced.
Add ½ cup of stock and pepper.
Cover, reduce heat and simmer for an hour adding the remaining broth ½ cup at a time.
Add basil. Meanwhile, bring a pot of salted water to a boil.
Cook pasta “al dente”, drain and toss with the ragù. Serve.
Linguine
Linguine Gamberetti e Zucchine
(Shrimp & Zucchini Linguine)
Serves: 4
Ingredients
¾ pound Linguine pasta

1 pound raw shrimps, peeled and deveined
4 small zucchini cut into ¼ inch round slices
1 garlic clove
black pepper
salt
kosher salt
Directions

Add garlic and brown. Remove garlic, add zucchini and cook for five minutes.
Add shrimps and cook for three minutes, stirring.
Add wine and cook until reduced.
Cook pasta “al dente” and drain.
Add to the pan and sauté over high heat for one minute. Serve.
Lumaconi
Lumaconi Salsiccia e Spinaci
(Lumaconi with Sausage and Spinach)
Serves: 4
Ingredients
⅔ pound Lumaconi pasta

1 ½ cup spinach, chopped
½ onion, finely chopped
salt
kosher salt
Directions

Heat butter in a large sauté pan over medium heat.
Add onion and brown.
Add sausage and break it up into bits. Cook until sausage is browned (about four minutes).
Add spinach. Season with salt. Taste.
Add ¼ cup of hot water. Cook over low heat for ten minutes, stirring often and adding more hot water
if needed.
Add to the sauté pan and toss.
Serve.
Maccheroni
Maccheroni al Pesce Spada
(Maccheroni with Swordfish)
Serves: 4
Ingredients
¾ pound Maccheroni pasta

½ pound swordfish
½ pound fresh cherry tomatoes, cut into thin wedges
1 leek
salt
kosher salt
Directions

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
Slice leeks, remove green part and brown.
Add swordfish and cook on both sides.
Set the fish aside, remove skin and crumble.
Heat 2 tablespoons of olive oil in the sauté pan over medium heat.
Add tomatoes and pepper flakes.
Cook for five minutes.
Add swordfish and parsley.
Add to the sauté pan and toss over high heat to coat with the sauce.
Serve.
Maltagliati
Maltagliati Romagnoli
(Maltagliati with Vegetables)
Serves: 4
Ingredients
¾ pound dry lasagna, broken into 2 inch pieces

1 cup frozen spinach, thawed and sliced
½ large Savoy cabbage (outer leaves removed), quartered, cored, and finely sliced
10 ounces crimini mushrooms, sliced
¼ cup cashew nuts, crushed
1 cup vegetable stock
2 finely chopped shallots
black pepper
salt
kosher salt
Directions

Add shallots and fry for a couple of minutes without browning them.
Add mushrooms and ½ cup of stock.
Cover and cook for ten minutes.
Add spinach, cabbage, cashew nuts and remaining stock. Cook over medium heat until reduced
(five/seven minutes).
Cook pasta “al dente”, drain and add to the pan.
Mezze Penne
Mezze Penne Mari e Monti
(Surf and Turf Mezze Penne)
Serves: 4
Ingredients
¾ pound Mezze Penne pasta

1 pound mussels, washed
1 pound clams, washed
½ pound fresh porcini mushrooms, cut into ½ inch dices
1 garlic clove
black pepper
kosher salt
Directions

Heat two tablespoons of olive oil in a saucepan over medium heat. Add mussels, cover.
Cook until shells open (four/five minutes, discard mussels that won’t open). Discard shells.
Put mussels aside in a glass or ceramic bowl with ½ cup of their cooking water. Set remaining
cooking water aside .
Repeat process with clams.
Heat one tablespoon of olive oil in a large sauté pan over medium heat.
Add garlic and brown. Remove garlic.
Add mushrooms and ½ cup of the remaining cooking water.
Cook for five minutes adding more cooking water if needed.
Add mussels and clams.
Pour wine and stir for a minute over high heat.
Orecchiette
Orecchiette alle Cime di Rapa
(Orecchiette with Broccoli Rabe)
Serves: 4
Ingredients
¾ pound Orecchiette pasta

1 ½ pounds broccoli rabe, trimmed and washed
4 anchovy fillets, chopped
2 garlic cloves, minced
kosher salt
Directions

Add broccoli and orecchiette. Cook together until pasta is ready.
Meanwhile, heat three tablespoons of olive oil in a large sauté pan over medium heat.
Add garlic, chilli and anchovies. Cook for three minutes.
Drain pasta and broccoli. Add to the pan and toss well over high heat for a minute.
Drizzle with the remaining olive oil and serve immediately.
Paccheri
Paccheri Ricotta e Pomodoro
(Paccheri with Ricotta and Tomato Sauce)
Serves: 4
Ingredients
1 pound Paccheri pasta

1 cup whole milk ricotta cheese
1 shallot, finely chopped
a few leaves of fresh basil, shredded
kosher salt
Directions

Heat olive oil in a large saucepan over medium heat.
Add shallot and brown.
Add red pepper flakes and tomato purée.
Lower heat, cover partially and simmer for ten minutes until reduced.
Add basil and ricotta cheese. Melt over medium heat.
Add a little cooking water if the sauce is too thick.
Drain and add to the saucepan.
Stir and coat with the sauce.
Add Parmigiano cheese.
Toss to coat and serve.
Penne
Penne Gratinate ai 4 Formaggi
(Four Cheese Penne Au Gratin)
Serves: 4
Ingredients
1 pound Penne pasta

½ pound four different cheeses of your choice, cut into dices
½ cup heavy cream
½ cup milk
1 tablespoon butter
a pinch (⅛ teaspoon) of nutmeg
cooking spray
black pepper
salt
kosher salt
Directions
Preheat oven to 400°F.

Heat milk in a large saucepan over medium heat.
Melt butter.
Add nutmeg and cheeses and melt over low heat, constantly stirring.
Gradually stir cream in.
Cook pasta very “al dente”, drain and transfer to the pan.
Toss to coat with the sauce.
Spray baking dish with cooking spray.
Transfer pasta to the baking dish.
Sprinkle with Parmigiano cheese.
Bake until topping is golden brown (eight/ten minutes).
Serve immediately.
Pipe Rigate
Pipe Rigate al Ragù Vagetariano
(Pipe Rigate with Vegetable Ragù)
Serves: 4
Ingredients
¾ pound Pipe Rigate pasta

2 large ripe tomatoes, cut into thin strips
1 large red bell pepper, cut into thin strips
1 eggplant, cut into thin strips
2 medium zucchini, cut into thin strips
1 carrot, finely chopped
1 celery rib, finely chopped
1 tablespoon parsley, finely chopped
few leaves of fresh basil, shredded
black pepper
salt
kosher salt
Directions

Add onion, carrot, celery and brown .
Add eggplant and tomatoes. Cook for five minutes, stirring occasionally.
Add red bell pepper and zucchini. Cook for another five minutes.
Stir basil and parsley in.
Cook pasta “al dente”, drain and transfer to the pan. Sauté for a couple of minutes over high heat.
Serve.
Quadrefiore
Quadrefiore Broccoli e Olive
(Quadrefiore with Broccoli and Olives)
Serves: 4
Ingredients
¾ pound Quadrefiore pasta

6 ounces broccoli, washed and cut into florets
⅓ cup Kalamata olives, pitted, quartered
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
kosher salt
Directions

Add broccoli and boil until tender (about five minutes). Drain.
Add red pepper flakes, broccoli and olives.
Cook, stirring gently for a couple of minutes.
Bring another pot of salted water to a boil.
Cook pasta “al dente”, drain and transfer to the sauté pan.
Toss well over high heat for a minute.
Serve.
Radiatori
Radiatori al Forno
(Radiatori and Meat Sauce Casserole)
Cooking Time: 1 hr. 30 min.
Serves: 4
Ingredients
⅔ pound Radiatori pasta

¾ pound ground beef
1 carrot, chopped
1 onion, chopped
½ cup freshly grated Parmigiano Reggiano cheese
salt
kosher salt
Directions
Pre-heat oven to 400°F.

Heat three tablespoons of olive oil in a large saucepan over medium heat.
Add carrot, onion, garlic and brown.
Add ground beef and cook for three minutes stirring often.
Add tomato purée. Season with salt. Taste.
Cover partially, reduce heat and simmer for about one hour.
Spray baking dish with cooking spray
Cook pasta very “al dente”. Drain and transfer half to baking dish.
Pour half the sauce over the pasta. Add two tablespoons of olive oil and half the serving of
Parmigiano cheese.
Add remaining pasta and cover with sauce.
Sprinkle with the remaining Parmigiano cheese and bake for twenty minutes.
Riccioli
Riccioli con Melanzane
(Riccioli with Eggplant)
Preparation Time: 1 hr. 30 min.
Serves: 4
Ingredients
⅔ pound Riccioli pasta

3 medium sized eggplant, cut into ½ inch dice
¾ pound cherry tomatoes, cut into wedges
1 spring onion, chopped
black pepper
salt
kosher salt
Directions

Add spring onion and brown.
Add eggplant, a little cooking water and cook for fifteen minutes.
Add cherry tomatoes and cook for another ten minutes.
Cook pasta “al dente”, drain and add to the sauté pan. Stir basil in and toss.
Drizzle with olive oil and serve.
Rigatoni
Rigatoni allo Speck
(Rigatoni with Speck Ham)
Serves: 4
Ingredients
1 pound Rigatoni pasta

½ cup speck ham, cut into ¼ inch strips
3 tablespoons tomato paste
1 garlic clove
kosher salt
Directions

Heat olive oil in a large sauté pan over medium heat. Add garlic and chilli and brown.
Add tomato paste, basil and speck ham.
Cook for a couple of minutes, stirring. Add a tablespoon of cooking water if needed.
Cook pasta “al dente”. Drain and add to the sauté pan.
Stir parsley in. Sauté over high heat for a minute.
Ruote
Ruote alle Olive
(Ruote with Olives)
Serves: 4
Ingredients
¾ pound Ruote pasta

½ cup sliced black olives
3 large ripe red tomatoes, chopped
1 garlic clove, crushed
1 ½ tablespoon parsley, finely chopped
black pepper
salt
kosher salt
Directions

Add onion, garlic, red pepper and brown.
Add tomatoes and cook for fifteen minutes.
Add olives (leaving a tablespoon aside) and cook for a couple of minutes.
Stir basil and parsley in.
Top with remaining olives and serve.
Sedani
Sedani Finocchi e Salmone
(Sedani with Salmon and Fennel)
Serves: 4
Ingredients
¾ pound Sedani pasta

4 ounces smoked salmon, cut into bite-size pieces
1 fennel
kosher salt
Directions

Remove fennel’s outer leaves and greens. Cut into thin slices and wash.
Boil for five minutes, remove fennel with a skimmer or with tongs and use the water to cook the
pasta.
Add garlic and pepper flakes. Brown.
Add fennel and cook for a couple of minutes.
Add smoked salmon and toss.
Stir parsley in, toss gently and serve.
Sorpresine
Zuppa Vegetale con Sorpresine
(Vegetable Soup with Sorpresine)
Serves: 4
Ingredients
½ pound Sorpresine pasta

½ onion
1 potato
1 carrot
1 celery rib
5 cherry tomatoes
Salt
kosher salt
Directions
Wash the vegetables and peel them.

Cut the vegetables in half and put them in a pot with one quarter of water.
Add a pinch of salt and two tablespoons olive oil.
Cover and cook over low heat for half an hour.
Salt and taste.
Add vegetable stock with a ladle and leave to flavour for one minute.
Add a tablespoon of olive oil, Parmigiano cheese and serve warm.
Spaghetti
Spaghetti alla Carbonara
(Carbonara Spaghetti)
Serves: 4
Ingredients
1 pound Spaghetti pasta

⅓ pound guanciale (do not use bacon), cut into ½ inch dices
1 whole egg
4 egg yolks
1 cup freshly grated Pecorino Romano cheese
black pepper
kosher salt
Directions
Bring 6 quarts of water to a boil and add 1 ½ tablespoons of kosher salt.

Fry guanciale in a pan over medium heat until fat has been rendered out and guanciale is crisp and
golden brown (about five minutes).
Crack eggs in a large non reactive bowl (ceramic or glass) and beat with a whisk.
Add Pecorino cheese, pepper and stir until completely mixed. Add guanciale.
Cook pasta “al dente”, drain and immediately transfer to the bowl.
Toss to coat. Serve, adding more Pecorino cheese and pepper if desired.
Spirali
Spirali al Pesto di Coriandolo
(Spirali with Coriander Pesto)
Serves: 4
Ingredients
1 pound Spirali pasta

1 cup fresh coriander leaves
⅓ cup cashew nuts
salt
kosher salt
Directions

Wash coriander leaves.
Put coriander, cashew nuts, three tablespoons of olive oil and two of Parmigiano cheese in a blender
(or food processor) and grind.
Heat two tablespoons of olive oil in a large sauté pan over low heat.
Add the mixture and fry for a minute adding two tablespoons of cooking water.
Cook pasta “al dente”, drain and transfer to the pan. Mix well, sprinkle with Parmigiano cheese and
serve.
Strozzapreti
Strozzapreti al Tonno
(Strozzapreti with Tuna)
Serves: 4
Ingredients
¾ pound Strozzapreti pasta

2 anchovy fillets, chopped
salt
kosher salt
Directions

Add garlic and anchovy fillets. Stir until anchovy melts.
Add red pepper.
Drain tuna and add to the pan, flattening with a fork.
Sauté for a couple of minutes. Add tomato purée.
Cook over medium heat until reduced.
Add parsley.
Cook pasta “al dente”, drain and transfer to the pan.
Tagliatelle
Tagliatelle alla Bolognese
(Tagliatelle Bolognese)
Cooking Time: 2 hr.
Serves: 4
Ingredients
1 pound Tagliatelle pasta

9 ounces ground beef
9 ounces ground pork
½ cup pancetta, cut into ½ inch dice
1 cup beef stock
2 tablespoons tomato paste
⅔ cup milk
1 carrot, finely chopped
1 celery rib, finely chopped
⅔ cup dry red wine
black pepper
salt
kosher salt
Directions
Heat olive oil and butter in a large saucepan over medium heat.
Add onion, carrot, celery rib and brown.
Combine ground beef, ground pork and pancetta.
Add to the saucepan and stir to break them up in smaller chunks.
Cook until browned, stirring occasionally.
Add red wine and cook until reduced.
Melt tomato paste in a small amount of beef stock and add to the pan.
Stir and season with salt. Taste.
Simmer and cook for an hour and a half adding (when needed) the remaining broth first and then the
milk.
Tagliolini
Tagliolini al Limone
(Tagliolini with Lemon Sauce)
Serves: 4
Ingredients
1 pound Tagliolini pasta

1 big lemon
1 cup heavy cream
1 tablespoon parsley, chopped
freshly ground white pepper
kosher salt
Directions

Wash lemon carefully.
Melt butter in a large saucepan over low heat.
Add some grated lemon zest to the pan (be careful not to grate the white part, this gives a bitter
flavour).
Cook pasta “al dente”. Remove tagliolini from the pot with a pasta ladle or tongs (do not drain ) and
transfer to the saucepan.
Toss. Cook over medium heat for a couple of minutes adding heavy cream.
Sprinkle with lemon zest, a few drops of lemon juice, parsley and white pepper.
Serve immediately.
Tortiglioni
Tortiglioni Cavolo e Salsiccia
(Tortiglioni with Cabbage and Sausage)
Serves: 4
Ingredients
¾ pound Tortiglioni
1 small head of white cabbage, shredded
1 garlic clove, crushed
1/3 cup freshly grated Pecorino Toscano cheese (do not use Pecorino Romano, it’s too salty)
black pepper
salt
kosher salt
Directions

Add cabbage and cook for five minutes. Remove cabbage and use water to cook the pasta).
Heat olive oil in a large sauté pan over medium heat. Add garlic and brown.
Add sausage and break it up into bits. Cook for five minutes or until sausage is browned.
Add cabbage and cook for fifteen minutes.
Cook pasta “al dente”, drain and transfer to the pan. Toss, sprinkle with Pecorino cheese and serve.
Trennette
Trennette Capperi e Tonno
(Trennette with Tuna and Capers)
Serves: 4
Ingredients
¾ pound Trennette pasta

2 tablespoons capers, rinsed
2 cloves garlic
1 tablespoon parsley, chopped
a pinch (⅛ teaspoon) of oregano
kosher salt
Directions

Add tuna with all its oil and flatten with a fork.
Add capers and cook for a couple of minutes.
Add wine and cook until reduced.
Add four tablespoons of cooking water. Stir oregano and parsley in.
Simmer over low heat for five minutes.
Sauté over high heat for two minutes and serve.
Trofie
Trofie con Fave Fresche e Bottarga
(Trofie with Fresh Fava Beans and Bottarga)
Serves: 4
Ingredients
1 pound Trofie
1 cup shelled fava beans
1 ½ ounces grated bottarga
½ pound fresh cherry tomatoes, cut into wedges
¼ onion, finely chopped
black pepper
kosher salt
Directions

Add fava beans and cook for three minutes.
Drain and peel.
Bring another pot of salted water to a boil.
Add onion and beans, cook for five minutes adding a little cooking water if needed.
Add cherry tomatoes and sauté over high heat for a couple of minutes.
Add bottarga.
Toss and coat with sauce.
Ziti Lunghi
Ziti Lunghi al Tartufo
(Ziti Lunghi with Truffels)
Cooking Time: 1 hr.
Serves: 4
Ingredients
1 pound Ziti Lunghi pasta

⅓ cup butter
shaved truffles
3 tablespoons of Parmigiano Reggiano cheese (if desired)
kosher salt
Directions

Melt butter in large sauté pan.
Add shaved truffles and toss gently.
Sprinkle eventually with Parmigiano cheese and serve.
Common measurements
½ teaspoon = 30 drops
1 teaspoon = ⅓ tablespoon or 60 drops
3 teaspoons = 1 tablespoon or ½ fluid ounce
½ tablespoon = 1 ½ teaspoons
1 tablespoon = 3 teaspoons or ½ fluid ounce
2 tablespoons = ⅛ cup or 1 fluid ounce
3 tablespoons = 1 ½ fluid ounce or 1 jigger
4 tablespoons = ¼ cup or 2 fluid ounces
5 ⅓ tablespoons = ⅓ cup or 5 tablespoons + 1 teaspoon
8 tablespoons = ½ cup or 4 fluid ounces
10 ⅔ tablespoons = ⅔ cup or 10 tablespoons + 2 teaspoons
12 tablespoons = ¾ cup or 6 fluid ounces
16 tablespoons = 1 cup or 8 fluid ounces or ½ pint
⅛ cup = 2 tablespoons or 1 fluid ounce
¼ cup = 4 tablespoons or 2 fluid ounces
⅓ cup = 5 tablespoons + 1 teaspoon
⅜ cup = ¼ cup + 2 tablespoons
½ cup = 8 tablespoons or 4 fluid ounces or 1 gill
⅔ cup = 10 tablespoons + 2 teaspoons
⅝ cup = ½ cup + 2 tablespoons
¾ cup = 12 tablespoons or 6 fluid ounces
⅞ cup = ¾ cup + 2 tablespoons
1 cup = 16 tablespoons or ½ pint or 8 fluid ounces
2 cups = 1 pint or 16 fluid ounces
1 pint = 2 cups or 16 fluid ounces
1 quart = 2 pints or 4 cups or 32 fluid ounces
1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces
US cooking measurements vs UK
As with any cooking weight never mix metric with imperial, especially if using a recipe in US
weight. When measuring in US cups, weight and volume are measured in the same cups. For example
the same cup is used to measure 1 cup of flour and 1 cup of milk.

Fifty Shapes of Yellow - 50 Delicious Italian Pasta Recipes - Giada Berlusconi - Epub - Yeal

Uploaded by

Copyright:

Available Formats

You might also like

Fifty Shapes of Yellow - 50 Delicious Italian Pasta Recipes - Giada Berlusconi - Epub - Yeal

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Fifty Shapes of Yellow - 50 Delicious Italian Pasta Recipes - Giada Berlusconi - Epub - Yeal

Uploaded by

Copyright:

Available Formats

Cooking Adventures in the Geometry of Pasta

Copyright © 2012, little BIG Books

Enjoy these others little BIG Books titles at Amazon

The BIG Book of Moods

The little Book of Moods

Preparation Time: 5 min.

Cooking Time: 15 min.

1 pound Bavette pasta

Preparation Time: 15 min.

Cooking Time: 25 min.

1 pound Bucatini pasta

Preparation Time: 15 min.

Cooking Time: 20 min.

⅔ pound Calamaretti pasta

Bring a pot of salted water to a boil.

Preparation Time: 10 min.

Cooking Time: 25 min.

1 pound Campanelle pasta

Preheat oven to 400°F.

Preparation Time: 20 min.

Cooking Time: 30 min.

⅔ pound Canneroni pasta

Bring a pot of salted water to a boil.

Preparation Time: 15 min.

Cooking Time: 30 min.

1 pound Capelli d'Angelo pasta

Bring a pot of salted water to a boil.

Preparation Time: 15 min.

Cooking Time: 20 min.

¾ pound Casarecce pasta

Bring a pot of salted water to a boil.

Preparation Time: 10 min.

Cooking Time: 20 min.

1 pound Cavatappi pasta

Bring a pot of salted water to a boil.

Preparation Time: 10 min.

Cooking Time: 25 min.

1 pound Cavatelli pasta

Bring a pot of salted water to a boil.

Preparation Time: 10 min.

Cooking Time: 20 min.

¾ pound Conchiglie pasta

Heat olive oil in a large sauté pan over medium heat.

Preparation Time: 15 min.

Cooking Time: 30 min.

⅔ pound Creste di Gallo pasta

Bring a pot of salted water to a boil.

Preparation Time: 20 min.

Cooking Time: 30 min.

½ pound Ditalini pasta, cooked very al dente

Heat olive oil in a saucepan over medium heat.

Preparation Time: 10 min.

Cooking Time: 20 min.

1 pound Eliche pasta

Bring a pot of salted water to a boil.

Preparation Time: 15 min.

Cooking Time: 15 min.