Italian Pasta Recipes and Travel Italy from your Kitchen

Italian pasta recipes with pictures. These are free Italian food recipes where you can also share your own favourite Italian recipes with others.

Traditionally pasta is served as a first course called Primo Piatti after the appetizer Antipasti and before your second course Secondi Piatti, which consists of seafood or meat.

These free Italian food recipes are here for you to use, but also the aim of this page it not only to take a recipe but it also allows you the chance to join in and leave one of your favourite Italian pasta recipes in return.

 We hope that you will do just that. It doesn't require any special skills other than just typing intoItalian Seafood Pasta the form below. 

When you leave your pasta recipe, if you have taken it out of a book please mention the title and the author of the book. If you don't know the source, still feel free to submit your own pasta recipe.

Again these are quick and easy Italian pasta recipes. This is a pasta recipe that can be made for vegetarians as long as they eat fish, as the only meat is the anchovy component. We eat this quite often at home and love it.

Italian Cooking Recipes for Macaroni


8 cups water
3/4 pound of macaroni

Boil the water until it makes big bubbles. Add salt, then break the macaroni and put it in. Cover the saucepan and boil for fifteen minutes. The saucepan should not be too small, otherwise the macaroni will stick to the bottom.
Prepare the sauce as follows:

Take a good slice of ham fat, and chop very fine with it a piece of onion, a piece of celery, and some parsley. Then put this into a frying-pan and cook until the grease is colored. (If desired, add a small lump of butter.) When well colored add two tablespoons of tomato paste dissolved in a little hot water. Boil all together for fifteen minutes.

Drain the macaroni, and put it into the frying-pan with the sauce, mix well with fork and spoon over the fire, so that the macaroni will be thoroughly seasoned, then add three tablespoons of grated Parmesan cheese, mix again, and serve.

If no tomato paste is available make the tomato sauce as follows:

Chop up fine one-quarter of an onion, a piece of celery the length of a finger, two or three basil-leaves, and a small bunch of parsley. Slice seven or eight tomatoes (fresh or canned), add salt and pepper, and put all on together to cook in four tablespoons of good olive-oil. Stir occasionally, and when it becomes as thick as cream, strain, and add the macaroni as before directed.


Take one-half pound of beef without fat. Prepare the ham fat as in the preceding receipt, chopped up with onion, celery, and parsley. Cut the meat into several pieces, put it with the fat, etc., into a frying-pan. Add salt and pepper. Cook until the meat is colored, then add two tablespoons of wine, white or red. When the wine is absorbed add two tablespoons of tomato paste dissolved in hot water. (Or tomato sauce as in preceding.)

Boil all together for five minutes, with cover on the saucepan, then add one cup of boiling water, and allow it to simmer until the meat is thoroughly cooked--about one-half an hour. Boil and strain the macaroni as before, and pour over it the sauce from the meat. Mix well, and serve with the meat in the middle and the macaroni around it, with cheese (grated Parmesan) sprinkled over it.

This dish can be made with veal or mutton instead of the beef.


Boil and drain the macaroni. Take four tablespoons of table-butter, three tablespoons of grated Parmesan cheese, add to the macaroni in the saucepan, mix well over the fire, and serve.


Slice one eggplant and put it under a weighted plate to extract the bitter juices. Then fry the slices delicately in lard. Make a ragout of chickens' hearts and livers as follows: Put two tablespoons of butter into a saucepan, fry the hearts and livers, and when cooked add two tablespoons of tomato paste, thinned with hot water (or a corresponding amount of tomato sauce). Cook for fifteen minutes.

Prepare three-quarters of a pound of macaroni, boiled and drained, then put it into the saucepan with the hearts and livers, add the eggplant and three tablespoons of grated Parmesan cheese. Mix well together and serve.


While three-quarters of a pound of macaroni are boiling in salted water prepare the following:

Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side.

Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.

ITALIAN PASTA RECIPES - RIBBON MACARONI(Pasta fatta in Casa. Fettuccini)

  2 1/2 cups of flour
  2 eggs
  3 tablespoons of cold water
  1/2 teaspoon of salt
Put the flour on a bread-board. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out.

Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece. Leave it spread out like this until it has dried a little.

Then double it over a number of times, always lengthwise, and cut it across in strips about one-half inch wide. Boil two quarts of salted water, and put the ribbons into it, and cook for ten minutes, then drain.

Serve with the meat and sauce as in the recipe for Macaroni with Meat and Sauce, or with the tomato sauce and cheese only, as desired.

Italian Cooking Recipes for Vermicelli


Take one-half pound of vermicelli, boil in salted water and drain. While boiling put into a saucepan three anchovies, cut up fine, with four tablespoons of olive-oil. Fry the anchovies in the oil, then put the vermicelli into the saucepan, mix well for a few moments on the fire, then serve.


Take one-half pound of vermicelli and cover it well with salted water. Cook for about ten minutes. While it is boiling put into a saucepan four tablespoons of olive-oil, three anchovies cut up fine with six olives (ripe ones preferable) and one-half tablespoon of capers. When these are fried add the vermicelli (well drained), mix well, and put the saucepan at the back of the stove. Turn the vermicelli over with a fork every few minutes until it is thoroughly cooked.


Boil one-half pound of vermicelli in salted water, drain, and mix with two tablespoons of olive-oil and a little chopped-up parsley. Then set to one side to get cool.

Take five smelts, split them, take out the bones, and fry them slightly in one teaspoon of olive-oil.

Butter a pan and sprinkle it with bread crumbs. Then put into it one-half of the cold vermicelli. Pour over this some thick tomato sauce (one tablespoon of tomato paste cooked in two tablespoons of olive-oil). Then put in the smelts cut in two, some anchovy, a few capers, and three or four ripe olives chopped up with one mushroom.

Then add the rest of the tomato sauce, then the other half of the vermicelli, and on top a layer of bread crumbs. Season all well with salt and pepper. Put the pan into a moderate oven, and cook about an hour and a quarter, adding a little olive-oil when necessary, so that it will not dry up too much.

Any fish may be used instead of the smelts, cutting it into thin strips.

Authentic Italian Recipes for Spaghetti


Apologies for the title of the dish, but it developed the name because the dish was cheap, fast and easy! When you make it yourself, you will find it is all those things!
4 tomatoes

45 g can anchovy fillets

12 stuffed green olives

2 cloves garlic

1/4 cup olive oil

1 tablespoon fresh basil, chopped

pinch chilli powder

1/2 cup parsley, chopped

salt and pepper to taste

400g Spaghetti

Cook the spaghetti as directed on the packet. In the meantime, peel and chop tomatoes. Slice the olives, drain and chop up the anchovies, peel and crush the garlic.

Heat the olive oil in a pan and add the garlic. Cook over low eat until it just starts to change colour. Be careful not to burn. Add tomatoes, parsley, olives, anchovies, basil and chilli powder. Cook for a few minutes longer. Season to taste.

Drain the spaghetti when cooked and toss through the sauce. Serve with a simple green salad.


While one-half pound of spaghetti is boiling in salted water prepare the following:

Take two ounces of tuna fish and cut them into small pieces. Put them into a saucepan and fry them in their own oil. This oil is generally sufficient, but should it not be, add another tablespoon of olive-oil.

When the tuna have been fried add a teaspoonful of chopped parsley and four tomatoes, peeled and the seeds removed, and a pinch of pepper. Let the tomatoes cook thoroughly. When they are cooked put the spaghetti into the saucepan and move them about with a fork and spoon until they are thoroughly mixed with the sauce and the tunny. Then serve.

History Bites for Pasta

The Truth About Pasta

See more Pasta Recipes Here:

Fettuccine Carbonara

See our other pages on Regional Food & Wine in Italy:

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