Recipes
Penne with saffron and Parmesan fondue
by @unastellaincucina
Ingredients for 4 people
500 g of Armando Pasta penne
Saffron (2 sachets or 1 gram of pistils)
70 g of flour
70 g of butter
300 g of grated Parmesan cheese
1000 ml of whole milk
Extra virgin olive oil to taste
Salt to taste
Preparation Get started on making the fondue. Place the butter in a small saucepan and, once melted, add the flour and whisk until smooth.
Add the milk and grated Parmesan and cook over medium/low heat for 10 or 15 minutes, stirring often.
Cook the pasta in plenty of salted water.
While the Pasta Armando penne is cooking, take a ladle of the cooking water, put it in a high-sided pan and dissolve the saffron.
Drain the pasta when still very al dente and finish cooking it in the pan with the saffron.
Place a little fondue at the base of the serving dish, arrange the pasta on top, and finish plating by adding a few more spoonfuls of fondue.
Enjoy your meal!
by @unastellaincucina
Ingredients for 4 people
500g of paccheri Pasta Armando
600 g of octopus
6 tablespoons of tomato paste
600 g of cherry tomato puree
Celery
Carrot
Onion
Parsley
Oil
Salt
Preparation Chop the celery, carrot, and onion and sauté them in a high-sided pan with a drizzle of extra virgin olive oil. Add a splash of water and cook over low heat for about 15 minutes. Add the octopus, previously boiled or cooked at a low temperature, and cook for 5 minutes to absorb the flavors.
Combine the tomato paste and the cherry tomato puree and cook for 15 minutes, adding a little water if the sauce reduces too much.
Cook the Armando paccheri pasta in plenty of salted water.
Drain them al dente directly into the pan with the octopus ragù, stir for a few moments and then... hurry to the table, it's ready!
Enjoy your meal!
Double tomato pasta with basil coral
by @unastellaincucina
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!
Super pistachio lasagna with speck and mozzarella
by @sicilianaaifornelli
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!
Lasagna with potatoes, smoked provola cheese and cooked ham
by @sicilianaaifornelli
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!
by @ilpugliesechecucina
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!
Lasagna with pumpkin, sausage, and scamorza cheese
by @ileniaguarn
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!
by @piattitipici
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!
by @sicilianaaifornelli
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!
Braided pasta with mushrooms, parmesan cream and crispy ham
by @sicilianaaifornelli
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.
by Pasta Armando
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!
Lasagna with asparagus and speck
by @unastellaincucina
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!
Schiaffone with Neapolitan ragù
by @piattitipici
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!
Spaghetti with bisque, prawns and artichokes
by @unastellaincucina
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!
Calamarata on cream of purple cabbage, orange and clams
by @Kucinadikiara
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!
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