Ingredients for 4 people 500 g of guitar pasta Armando 800 ml of Armando datterini tomato puree 400 g of datterini tomatoes 2 cloves of garlic Aromatic herbs Salt Sugar Extra virgin olive oil Ingredients for the coral 140 g of water 50 g of extra virgin olive oil 20 g of sifted flour 10 g of basil Preparation Get started on making the confit tomatoes. Cut the cherry tomatoes in half and arrange them on a baking sheet. Drizzle with a little extra virgin olive oil, sprinkle with sugar, add the herbs, and bake in a preheated oven at 150°C (300°F) for about 70 minutes. Meanwhile, prepare the tomato sauce. In a high-sided pan, heat a drizzle of extra virgin olive oil with a clove of garlic, add the tomato puree, and cook for 15 minutes. Boil the Armando chitarra pasta in plenty of salted water. While the pasta is cooking, prepare the "coralli": blend the basil with the oil, water, and flour. Heat a nonstick pan and pour in a few drops of liquid, trying to shape it into a circle. If bubbles appear immediately, you're on the right track, and after 2-3 minutes, the corals will separate from the bottom of the pan. Once ready, set them aside. Drain the pasta and toss it in the tomato sauce for a few moments. Plate, add the confit tomatoes and decorate with the basil corals. Enjoy your meal!

In Italy, there are great classics that always manage to move you, telling you about the excellence and precious flavor of our raw materials and making you relive unforgettable memories. The specialty of this episode of ABKS was born in the alleys of the Spanish Quarter of Naples, where the sweetness of tomatoes and the saltiness of capers combined to create its majesty: puttanesca. Ingredients for 4 people 400 g of Chitarra spaghetti 500 g of datterino tomatoes 100 g of pitted Gaeta black olives 100 g of salted anchovies 50 g of salted capers 1 clove of garlic 1 red chili pepper Tomato paste Extra virgin olive oil Salt Preparation First, cut the datterini tomatoes in half and place them in a bowl. In a tall saucepan, sauté the cleaned and desalted anchovies in a drizzle of extra virgin olive oil, then add the unpeeled garlic. Let it cook for a few minutes. Now chop the olives and add them to the pan with the capers and chili pepper. Now add the cherry tomatoes, along with the tomato paste and a little of the cooking water. Let the paste dissolve. Cook the spaghetti alla Chitarra in salted water, drain al dente and season with the sauce. Enjoy your meal!

Ingredients for 4 people 15 sheets of lasagna Pasta Armando 700 ml of béchamel sauce 120 g of pistachio pesto 120g of thinly sliced ​​speck Provola or mozzarella 120 g of grated Parmesan cheese Pistachio grains Salt Extra virgin olive oil Preparation After preparing the béchamel sauce, add the pistachio pesto, a generous spoonful of grated Parmesan cheese, and a pinch of salt. Now start building the various layers: pistachio bechamel on the bottom, Armando Pasta puff pastry, bechamel, speck, provola or mozzarella, grated Parmesan and so on. Make at least 4 layers and, remember, be generous with the ingredients otherwise it might be a little dry at the end of cooking. Bake the lasagna at 180°C (350°F) for the first 10 minutes, covering the dish with aluminum foil. After 10 minutes, remove the foil and continue baking for another 12-15 minutes. Remove the pistachio lasagna from the oven and top with chopped pistachios. Enjoy your meal!

Creamy, enveloping and so, so delicious! It's the Pasta Armando lasagna with paté, smoked provola cheese and cooked ham. An untraditional and unfamiliar version that will win you over with every bite! Ingredients for 4 people 1 package of Armando Pasta lasagna 4 medium-sized potatoes 200 g of cooked ham or Speck 200g smoked provola or your favorite sliced ​​cheese (as long as it's stringy) 80 g of grated Parmesan cheese Bechamel sauce (better if homemade) Salt Extra virgin olive oil 50 g of butter 50 g of flour 500 ml of milk Preparation Start by thinly slicing the potatoes, rinsing them under running water, drying them with paper towels, and cooking them in a pan (a few at a time and without overlapping). They shouldn't get too crispy. Once ready, place them on a plate with absorbent paper and salt them lightly. Béchamel is so easy to make, you'll probably stop buying it at the store: melt the butter gently. Then, add the flour all at once and whisk together. This is the roux, which should cook for about 1.5 minutes. Gradually add the milk and whisk until the desired consistency is achieved. Season with salt, grated Parmesan cheese, and a pinch of nutmeg. Now start assembling the Pasta Armando lasagna starting from the base: béchamel on the bottom, lasagna sheets and then béchamel again, potatoes, cooked ham, grated Parmesan and so on until you have completed at least 4 layers. Bon appétit friends!

Ingredients for 4 people 500 g of pacchero Pasta Armando 1000 g of asparagus 400g smoked salmon fillet 2 lime Preparation Boil the asparagus and, once ready, blend them until you obtain a smooth and homogeneous cream. Now cook the Pasta Armando paccheri in the same pot you boiled the asparagus in. While the pasta is cooking, dice the smoked salmon. Drain the pasta al dente directly into the pan with the asparagus cream. Add a drop of cooking water and when it has reduced, turn off the heat and add the smoked salmon. Serve with a squeeze of lime and... look at the result!

Ingredients for 4 people 500g of lasagna Pasta Armando 450 g of broccoli 400 g of sausage 1 clove of garlic 100 g of Parmigiano Reggiano 100 g of white scamorza 70 g of smoked scamorza cheese 1 l of béchamel sauce Extra virgin olive oil Salt Pepper Preparation Clean the broccoli, remove the stem and cook it in boiling water for about 10 minutes. While you wait, remove the casing from the sausage, cut it with a knife, and brown it in a nonstick pan with a drizzle of extra virgin olive oil and a clove of garlic. Once the garlic is browned, remove it and continue cooking the sausage until it's cooked through. Dice both types of scamorza and set aside. Once the broccoli is ready, drain it and blend it with a hand blender. Make a thin béchamel sauce. Combine the hot roux (butter and flour) with the cold milk. This will prevent lumps from forming. Always whisk while cooking and as soon as it is ready, cover it immediately with cling film. It's time to layer the cake. Preheat the oven to 180°C (350°F). Spread a light layer of béchamel on the bottom of the baking dish, add the layers of Pasta Armando lasagna (which does not need to be precooked), more béchamel, the broccoli cream, the sausage, the Parmesan, the cubes of white and smoked scamorza cheese and the lasagna sheets again. Repeat this process 3 times. On the fourth layer, add everything except the scamorza. Bake in the oven for 30/35 minutes. Enjoy your meal!

Ingredients for 4 people 400g of Armando Pasta spaghetti 800 g of cherry tomatoes 400 g of burrata 160 g of Parmesan cheese (whole piece) 60 g of basil (dried very well) Salt to taste Extra virgin olive oil to taste Preparation Heat a drizzle of extra virgin olive oil in a pan, add the halved cherry tomatoes, and cook for 6-7 minutes. Once ready, blend with the burrata until smooth. Next, blend the Parmesan with the basil, and you'll get a super-spectacular green Parmesan! Cook the Pasta Armando spaghetti in plenty of salted water. Drain the pasta al dente and add it to the cream of cherry tomatoes and burrata, then mix for a few moments. Plate and add the green Parmesan. Enjoy your meal!

Ingredients for 4 people 440g of Armando Pasta spaghetti 10 beets 120 g of robiola 160 g of stracciatella Salt to taste Extra virgin olive oil to taste Preparation Heat a drizzle of extra virgin olive oil in a pan and add the diced beets. Cover with a little water and cook for about 20 minutes. Once ready, blend the beetroot with the robiola until you obtain a smooth and homogeneous cream. Cook the Pasta Armando spaghetti in plenty of salted water. Drain the pasta al dente directly into the pan with the beetroot cream and stir for a few moments. If you want to add an extra touch, plate it with the addition of stracciatella. Enjoy your meal!

With this dish you fly to my Sicily Ingredients for 4 people 200g of Armando Fusillone Pasta 100 g of sheep's ricotta 12 almonds 12 cherry tomatoes 4 fresh basil leaves Grated salted ricotta Extra virgin olive oil Salt Preparation Start with the cherry tomatoes. Boil them for 5 minutes in boiling water. This step will allow you to quickly remove the outer skin, which you can then use to make a spectacular tomato powder by simply drying the salted skins at a low temperature for about an hour. Now add the peeled tomatoes to the blender along with a drizzle of oil, a pinch of salt, basil, grated Parmesan cheese, almonds, and ricotta. Mix everything well until you get a creamy consistency. The pesto is ready! Now boil the Pasta Armando fusillone in plenty of salted water. Once the pasta is cooked, mix it with the pesto and top with the aubergine mushrooms, the confit cherry tomatoes and a generous sprinkling of salted ricotta! Bon appétit!

This dish speaks for itself! And what speaks for itself is the Pasta Armando braid, which for today's recipe I've paired with mushrooms, Parmesan cream, and crispy prosciutto. This shape is so full-bodied and tenacious that it can adapt to any type of seasoning! And if you haven't tried it yet, head over to the Pasta Armando website where, in addition to the braided version, you'll find many other shapes and ready-made boxes to suit all tastes! Ingredients for 4 people 360 g of Armando Pasta braid 300 g of mixed mushrooms 100g grated parmesan cheese 8 slices of raw ham Salt to taste Extra virgin olive oil to taste Preparation Cook the pasta in boiling salted water. Cook the mushrooms with a drizzle of oil and, if desired, some chopped parsley. Add salt only at the end of cooking. Once ready, set aside. Cut the prosciutto into strips and brown it in a pan with a drizzle of oil for 2-3 minutes. While the Pasta Armando braid is cooking, remove two tablespoons of cooking water from the pan. Let them cool slightly and then add the finely grated Parmesan cheese. Mix until creamy. Next, drain the pasta directly into the pan with the mushrooms, add some of the previously sautéed raw ham and sauté everything for a few moments. Finally, plate and garnish with the remaining prosciutto and parmesan cream. And bon appétit.

Lasagna on a diet? Every now and then, why not! And if it's made with radicchio and a light, oil- and butter-free béchamel sauce like this one, even better. Recipe by Martina Donegani. Ingredients for 4 people 1 package of Pasta Armando lasagna noodles ready to cook in the oven Half a red onion 4 large heads of red radicchio 500 ml of semi-skimmed or soy milk 50 g of 00 flour (or wholemeal, as desired) Sprinkle with parmesan cheese Extra virgin olive oil to taste Salt to taste Pepper to taste Nutmeg to taste Preparation In a pan, heat a drizzle of oil with half an onion and a drop of water. Add the chopped radicchio, season with salt and pepper, and cook with the lid on. Prepare a light béchamel sauce with flour and a portion of cold milk, stirring well over low heat, gradually adding the remaining milk, this time hot, stirring well and seasoning with salt, pepper and nutmeg. Now layer the lasagna with béchamel sauce, Pasta Armando pasta sheets, radicchio, and so on for the other layers. On the final layer, add a little Parmesan cheese, which never hurts. Bake at 180 degrees for 30 minutes and it's ready! Enjoy your meal!

If you think this could become one of your favorite dishes, I'll leave you the recipe below so you can replicate it. Ingredients for 4 people 300g of lasagna Pasta Armando 1 kg of asparagus 100 g of speck 150g provola cheese (smoked if you prefer) 100 g of grated Parmesan cheese Salt to taste Preparation Clean the asparagus, cut off the lightest, toughest part and boil in salted water. Once ready, blend until you obtain a smooth and homogeneous cream. Start assembling the lasagna. Spread a ladleful of asparagus cream on the bottom of the baking dish and add, in this order: the Pasta Armando lasagna sheets, more asparagus cream, the speck, the sliced ​​provola, and the grated Parmesan. Proceed following the same order and trying to make at least 4 layers. Finish with a final layer of asparagus, provola slices, and grated parmesan. Cook the lasagna in a preheated oven at 180° for 25/30 minutes. Enjoy your meal!

I would like to present you a simple recipe that I prepare often. This dish is absolutely healthy thanks to its ingredients, cooked without fried foods or other fats (except the inconsistent ones from timid caresses of cheese), tasty and succulent thanks to its particular creaminess, which I am allowed to achieve thanks to the superlative Armando wholemeal pappardelle. In short, a dish that is both delicious and light, and which won't make you feel drowsy, especially during business meetings following lunch or dinner. Recipe by Stefano Lenghi Ingredients for 4 people 400g of organic whole wheat pappardelle from Pasta Armando 100 g of dried porcini mushrooms 500 g of whole datterini tomato sauce 2 cloves of garlic or 1 teaspoon of garlic cream Half a Tropea onion Half a glass of dry white wine 70g of very creamy light cheese to spread (about 3 teaspoons) Finely chopped parsley A few basil leaves Grated Parmesan cheese Salt Extra virgin olive oil Preparation Soak the dried porcini mushrooms in warm water for half an hour, changing the water once or twice. Then remove them with a slotted spoon, squeeze them dry, and cut them (if they're too large or long), then set them aside. Now pour the soaking water into a small saucepan, filtering it thoroughly through a sieve to remove any dirt or debris. Place the saucepan on the stove and keep it warm over very low heat. Meanwhile, fill a tall, large saucepan with water to cook the pasta. Once the water boils, add a generous pinch of coarse salt and drop in the pappardelle. Once ready, pour them into the pan with the sauce, removing half a ladle of the mushroom soaking water from the pan along with the mushrooms themselves. Cook them over medium heat, adding a few pinches of granulated vegetable stock and, if desired, a peeled and crushed garlic clove (remove before adding the pasta to the sauce), a teaspoon of garlic cream or a few dashes of garlic granules, and half an onion, finely sliced. Then, mix everything together. After a few minutes of cooking the mushrooms, add half a glass of dry white wine and let it evaporate for a few minutes. When the soaking water begins to reduce through evaporation, add another half ladle and, if necessary, repeat the process. When the mushrooms are almost cooked (that is, after about 15 minutes), add the tomatoes, chopped with a hand blender or a hand blender, and continue cooking for another 15 minutes, but lower the heat, stirring constantly. Towards the end of cooking the mushroom and tomato sauce, add the three teaspoons of very creamy spreadable light cheese to the pan (for example, Milk light fresh cheese is excellent) and stir well to combine completely. This small block of cheese will give the sauce a lighter color and a distinctive creaminess. Two or three minutes before the pasta is cooked according to the package directions, fill a cappuccino cup with the pasta cooking water and pour the mushroom soaking water into the saucepan, stirring well. Drain the pasta into the pan with the sauce so it can continue cooking. When the sauce starts to dry out, add half a ladle of the mushroom soaking water and pasta cooking water. Repeat this process once or twice more if necessary. Continue cooking, raising the heat to medium for about ten minutes (or a little less) after adding the pasta to the pan with the sauce, constantly stirring, rotating and turning the pasta in the sauce itself so that it becomes increasingly creamy. At this point, taste, season with salt, sprinkle with finely chopped parsley and mix, add a few washed and torn basil leaves, turn off the heat and drizzle everything with a light dusting of grated Parmesan cheese, then plate and serve. Enjoy your meal!

Ingredients for 4 people 400g of Armando Pasta spaghetti 20 prawns 6 artichokes Celery Carrot Onion 4 tablespoons of tomato paste Salt to taste Extra virgin olive oil to taste Preparation Start by preparing the bisque: shell the prawns, remove the intestines, and set aside the head, shell, and any juice that comes out during cleaning. In a tall saucepan, heat a drizzle of oil and add the chopped celery, carrot, and onion. Fry for a few minutes and then add the heads (without the eyes) and shells of the prawns. Cook over high heat for a couple of minutes and add the tomato paste and 3 glasses of water. Cover the pan with a lid, lower the heat and cook for about 50 minutes, adding more water if it dries out too much. Once cooked, filter the remaining liquid and transfer it to a pan. While the bisque is cooking, clean the artichokes, cut them into thin slices and cook them in a pan with a drizzle of extra virgin olive oil for about 10 minutes. Cook the Pasta Armando spaghetti in plenty of salted water for just 4 minutes. It should then be finished cooking in the pan with the bisque. 2 minutes before the pasta is cooked, add the prawns and artichokes, mix for a few moments and serve immediately. Enjoy your meal!

Zelda's Kitchen recipe. Ingredients for 4 people 320g of Armando Pasta spaghetti 2 packs of stracchino (165 g) Peanuts 150 g of bresaola 2 tablespoons of milk Chopped basil Salt Basil-flavored extra virgin olive oil White pepper 2 black sesame seeds Preparation Boil the pasta in plenty of salted water and, meanwhile, in a non-stick pan, brown the chopped peanuts with the bresaola cut into strips. Sauté everything with white pepper, basil-flavored extra virgin olive oil, and chopped basil. Now drain the Pasta Armando spaghetti 2 minutes before the cooking time and transfer it to the nonstick pan, tossing it well with the other ingredients. Add more oil and salt if necessary. Before serving, add the stracchino and two tablespoons of milk. As it melts during cooking, a delicious cream will form, giving the dish the finishing touch. Serve in a bowl and add more basil, sesame seeds, oil and finally the crispy crumbled bresaola. Accompany with a sweet white wine and serve. Enjoy your meal!