Today I'm getting straight to the point and offering you a simple yet elegantly presented pasta dish! Here's Calamarata with creamed purple cabbage, orange, and clams. If you'd like to try something similar, but with cavolo nero, check out this other recipe. Ingredients for 4 people 300 g of Armando Pasta ring 200 g of purple cabbage 200 ml of fresh cream 200 g of clams in their shells 1 untreated orange 80 ml of white wine 1 shallot 200g of clams Extra virgin olive oil to taste Salt to taste Pepper to taste Preparation Finely slice the red cabbage and chop the shallot. Heat three tablespoons of oil in a pan and add the chopped shallot, sauté until soft, then add the red cabbage. Sauté the cabbage, add the juice of half an orange, and deglaze with the white wine. Season with salt. Once the alcohol has evaporated, add the fresh cream and stir. Puree until smooth using a hand blender. Prepare the clams. Mine were frozen, so I thawed them, poured them into a large pot with a drizzle of extra virgin olive oil, added half a glass of white wine, let it evaporate, and covered with a lid until they opened. Boil the calamarata in plenty of salted water, draining it al dente. Serve by placing a ladle of the purple cabbage cream on the bottom of the plate, arrange the pasta on top, and fill it with the same amount of cream. Arrange a clam on each pasta piece. Finish with a sprinkling of grated orange zest. Enjoy your meal!

This dish is by Davide Caranchini, chef at Materia restaurant in Cernobbio. I was looking for a bold, flavorful first course, and I found it! Ingredients for 4 people 333.33 g of spaghetti Pasta Armando 333.33 g of cleaned black cabbage 166.67 g of Tuscan pecorino cheese 133.33 g black peppercorns 100 g of milk Salt to taste Extra virgin olive oil to taste Preparation Collect the pepper in a container, cover with cold water and leave in the refrigerator for 12 hours. Drain the peppercorns and pass them through a juicer, obtaining a highly concentrated pepper juice (alternatively, blend the peppercorns with a ladle of water and pass everything through a fine sieve lined with cheesecloth). Store in the refrigerator. Cut the pecorino into slices and soak them in milk for a couple of hours. Transfer everything to a saucepan and melt in a double boiler, stirring constantly to prevent lumps from forming. Keep the fondue warm. Thoroughly wash the cavolo nero leaves and puree them in a juicer. Transfer the juice to an immersion blender and blend until smooth, gradually adding 50 grams of extra virgin olive oil. Season with salt and refrigerate until ready to use. Cook the Pasta Armando spaghetti in plenty of salted water, drain into the pan with the cavolo nero emulsion and sauté everything over high heat for a few minutes. Divide the pasta among the plates and garnish with the pecorino fondue and a few drops of pepper. Alternatively, use a generous grind of pepper before serving. Enjoy your meal!

Today I'm sharing a traditional Venetian first course. It was once prepared on Christmas Eve, but has since been rediscovered and is highly appreciated by gourmets from around the world. The original recipe calls for Chioggia white onions, while I used Tropea red onions. Ingredients for 4 people 280g of spaghetti Pasta Armando 1 red onion from Tropea 4 anchovy fillets in oil 100 ml of white wine 1 1/2 tablespoons of sultanas soaked in white wine 1 tablespoon pine nuts 1 clove of garlic 2 bay leaves Salt to taste Pepper to taste Extra virgin olive oil to taste Preparation Peel and finely slice the Tropea red onion, sauté it with a bay leaf in plenty of olive oil, then deglaze with the white wine, add the pine nuts and raisins, cover the pan and cook over low heat. At this point, add the anchovies in oil and mix with a fork until creamy. If necessary, add 2 tablespoons of water. Cook the Pasta Armando spaghetti in plenty of lightly salted water (the anchovies are already salted), then toss them in the onion and anchovy sauce, along with the raisins and pine nuts. Garnish with a sprig of parsley, if desired. Enjoy your meal!

A name, a tradition, a true institution. A dish recognized by the MIPAAF (Ministry of Agricultural, Forestry, and Food Policies) with the STG (Traditional Specialty Guaranteed) label. Curious to learn how to make this spaghetti al cartoccio? Read the recipe! Ingredients for 4 people 500g of Armando Pasta spaghetti 240 g of bacon Half a glass of white wine 200 g of pecorino cheese 12 coppery tomatoes Black pepper to taste Salt to taste Chili pepper to taste Preparation Bring a pot of water to a boil. Meanwhile, dice the guanciale and brown it over low heat without adding any fat. Once the guanciale is nice and crispy, add the wine and let it evaporate. At this point, the water will have reached a boil, so wash the tomatoes, make a light cross-shaped cut on the top and place them in the water for about 15 seconds. Dry them (be careful not to burn yourself!) and peel them. Place the guanciale in a bowl and set aside. Quarter the tomatoes, discarding the white pith, and add them to the pan where you browned the guanciale. Now mash them with a whisk or wooden spoon. Cook for at least 20 minutes over low heat. Halfway through cooking, add salt and black pepper (if you have a mortar, use peppercorns; the flavor is much better). Cook the spaghetti in the same water you cooked the tomatoes in, making sure to salt it appropriately. In the meantime, finely grate the pecorino. Drain the spaghetti al dente and pour it into the tomato sauce, add 90% of the guanciale and stir for about 1 minute over medium heat. Turn off the heat and continue stirring for another minute. Add the pecorino and a ladle of the cooking water, stirring again until the pecorino is absorbed, and serve on a sheet of aluminum foil rolled up and shaped into a "boat" shape for a more vintage look. Finally, add a sprinkling of grated pecorino, guanciale and, if desired, a little chilli pepper. NB: I know full well that traditional dishes should not be touched and I apologize for leaving you hanging until the last minute. Enjoy your meal! Try it, you won't regret it!

The Befana comes at night and... poor thing, imagine how cold it is! To warm her up, though, you could leave her these Armando Pasta Stelline croquettes with potatoes and provola. What do you think? Ingredients for 4 people 400 of Armando Pasta Stars 4 potatoes 6 eggs 120g grated Parmigiano Reggiano 120g of provola cheese Flour Corn breadcrumbs (or classic) to taste Seed oil for frying to taste Preparation Heat 3 fingers of water in a pan and add the Armando Pasta Stelline and the potatoes cut into very small cubes. Cook the pasta by “absorption”, that is, until it has absorbed all the water. Once ready, add the grated Parmesan and the egg, then mix to combine the ingredients well. Let the stars cool for a few moments and then shape them into croquettes, placing a small piece of provola cheese in the center. Dredge the croquettes first in the flour, then in the beaten egg, and then in the breadcrumbs (repeat this step twice). Fry in hot seed oil until golden and crispy. Enjoy your meal!

For the ABKS Grandi Classici series, Chef Alessandro Borghese prepared a Pasta Armando linguine with mullet bottarga. Ingredients for 4 people 400g of linguine Pasta Armando 100 g of mullet bottarga 1 desalted anchovy 2 cloves of garlic 1 sprig of parsley 1 lemon Extra virgin olive oil 1 sweet pepper Salt White wine Preparation First, put the water on to boil, add the salt and, when it boils, throw in the pasta. Separately, grate the bottarga and chop the parsley. Place a desalted anchovy in a pan with extra virgin olive oil and two cloves of thinly sliced ​​garlic. Add a little of the pasta cooking water and a splash of white wine; then raise the heat and let it evaporate. Chop the bell pepper. Drain the Pasta Armando linguine directly into the pan, adding the parsley and bell pepper and tossing well. Remove the pan from the heat and, while plating, add the bottarga and a little lemon zest. Enjoy your meal!