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!

I see you, and rather, I hear you, frying everything you can get your hands on in preparation for Carnival. Well, I'd say it's time to lighten things up by using the oven and so... Lasagna! But do you want to serve a delicacy like this?! A simple recipe, without too many ingredients, taking advantage only of the deliciousness of an excellent ragù and a rich béchamel sauce. Here are the doses for 6 greedy people or for 8 people with normal appetites. Ingredients for 4 people 166.67 g of lasagna Pasta Armando 0.67 l of tomato puree 533.33 g of mixed minced meat (you can also choose just beef) 0.67 onion 1.33 celery ribs 1.33 carrots 2 tablespoons of extra virgin olive oil 0.67 of wine (red or white) 66.67 glass of Parmigiano Reggiano 66.67 g of butter 66.67 g of 00 flour 0.67 l of milk Salt to taste Pepper to taste Nutmeg to taste Preparation Start with the ragù. Finely chop the onion, carrots, and celery, place them in a pan, and add the tablespoons of extra virgin olive oil. Cook over medium-low heat. As soon as everything starts to sizzle and the onion becomes translucent, add the minced meat and let it cook. Once it has taken on some colour, blend with a glass of wine. Continue cooking and stirring the meat and, after 5/10 minutes, add the tomato puree together with a glass of water. Cover and, as soon as it begins to simmer, cook over low heat for at least 3 1/2 hours, stirring occasionally. If the ragù thickens too much, add a little water. After this time, season the ragù with salt. Now move on to the béchamel sauce. Melt the butter in a pan and, when it's ready, remove it from the heat and add all the flour, stirring well, then return it to the heat. When the mixture begins to cook, slowly pour in the milk and mix well with a whisk. Add salt, pepper and nutmeg. Stir constantly until the béchamel begins to thicken (this will take about 5 minutes). Now you are ready to assemble everything. Pour 1 ladle of ragù and 1 of béchamel into a baking dish and distribute well to cover the bottom. Arrange the Pasta Armando sheets. Cover with 3 generous ladles of ragù, 1 or 2 ladles of béchamel, and plenty of Parmesan cheese. Make a new layer of lasagna sheets and proceed in this order: sheets, ragù, béchamel, and Parmesan until you reach the last layer of the pan. This will consist solely of ragù, béchamel, and plenty of Parmesan for the gratin. Cook in a preheated fan oven at 200/220 degrees for 30 minutes, keeping an eye on the gratin to ensure it turns out perfectly. Enjoy your meal!

February, as we all know, is the month of indulgence. Besides fritters, chiacchiere, and melted chocolate, the best thing you can bring to the table is undoubtedly a delicious lasagna. It makes everyone agree and you can do it however you want. Here with pumpkin, sausage and smoked provola! Ingredients for 4 people 0.8 pack of Armando Pasta lasagna Half a delicate pumpkin 280 g of sausage 0.8 smoked scamorza Parmigiano Reggiano 2.4 cloves of garlic Flavors 80 g of butter (or 50 g of extra virgin olive oil) 80 g of flour Salt to taste Pepper to taste Nutmeg to taste Preparation Bake the pumpkin in the oven with the garlic cloves, salt, pepper, and herbs at 200 degrees for 60 minutes. Meanwhile, make the béchamel sauce. Melt the butter, then add the flour and cook the roux. Once it's toasted and golden brown, start adding the milk. Season with salt, nutmeg, and pepper. Whisk to avoid lumps. Now mash the pumpkin with a fork and add it to the béchamel sauce along with two tablespoons of Parmesan cheese. Remove the casing from the sausage, cut it into small pieces and sauté them in a pan with oil and garlic until perfectly browned. At this point, start layering the Pasta Armando lasagna, making sure to add some béchamel sauce to the bottom of the pan. Alternate puff pastry (which doesn't need cooking), béchamel sauce, sliced ​​scamorza cheese, and sausage. I did 4 layers. Finish with béchamel sauce and a generous layer of Parmesan cheese. Bake at 200 degrees for about 35 minutes until well cooked and golden. Enjoy your meal!

Here's one of my favorite comfort foods this season: steaming, spicy soup with leeks, cabbage, wheat, and chickpeas (I use Pasta Armando's "Pronti e Sani" mix, which is already steamed and allows me to significantly shorten the cooking time). A light, balanced one-dish meal that makes me feel truly pampered… Do you have any comfort foods these days? Recipe by Martina Donegani Ingredients for 4 people 500g of Ready and Healthy Wheat and Chickpea Pasta Armando Half a cabbage 2 leeks 2 tablespoons of tomato paste Celery Carrots Onion Turmeric Extra virgin olive oil Salt Preparation Cut a leek first in half and then into slices. Finely slice half a cabbage, cutting it first in one direction and then the other. Heat a drizzle of oil with chopped celery, carrots, and onion, add the leeks, then the cabbage and cook for a few minutes. Add a tablespoon of tomato paste, chili pepper to taste, turmeric, and salt, and cover with hot water. Cook for 5 minutes and then add the mix of Ready and Healthy Wheat and Chickpeas already steamed. Mix well, cook again and... Enjoy your meal!

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!

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!

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!

Today we will explore a recipe that interprets the most consolidated Neapolitan culinary tradition: His Majesty "'O rraù” (the ragù). Probably of Provençal origin, ragù has been a characteristic of Neapolitan Sundays since the time of Caroline of Habsburg, wife of Ferdinand IV, who introduced French cuisine to the tables of the Neapolitan nobility. Neapolitan chefs, always skilled and imaginative, enriched the original recipe based on beef and veal with tomatoes and the long, slow cooking that characterizes the current version. I decided to enhance this exceptional sauce with an equally exceptional pasta, the Armando Pasta Schiaffone, to say it's good is an understatement. Grab a pen and paper and enjoy a Neapolitan-flavored lunch. Ingredients for 4 people 500g of Armando pasta schiaffoni 800 g of beef belly rib 500 g of pork sausage 400 g of pork ribs 3 medium-sized golden onions 1 l of tomato puree 1 glass of red wine 500 l of vegetable broth Extra virgin olive oil Fine salt Waterfall Preparation First, degrease the rib by removing the fattiest parts with a knife and then divide it into pieces weighing between 80 and 100 grams. Remove the casings from 2 sausages and crumble them separately into a separate container. Peel the onion and chop it finely. Brown the onion in a non-stick saucepan of adequate capacity over low heat with a drizzle of oil for a few minutes. Meanwhile, prepare the vegetable broth. Clean the herbs thoroughly, chop them roughly, and place them in a pot with water. Bring to a boil. Add the rib pieces, pork ribs and whole sausages to the onions. Let the meat seal on all sides for a few minutes. Deglaze with red wine and, once completely evaporated, add the tomato puree, a glass of vegetable broth and a pinch of salt. Add the crumbled sausages directly to the cooking sauce. Cook over very low heat for at least 4 or 5 hours. If the sauce evaporates too much, add vegetable broth as needed, taking care not to make it too thin. When almost cooked, cook the Pasta Armando schiaffoni separately and separate the pieces of meat in another baking dish to enjoy later as a second course. Drain the pasta al dente and pour it directly into the pot of ragù, mix well, serve and enjoy!

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!

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!