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Pasta dishes

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  • BEET PASTA WITH BRUSSELS SPROUTS, GOAT CHEESE AND TOASTED PINE NUTS | Smeg COM

    BEET PASTA WITH BRUSSELS SPROUTS, GOAT CHEESE AND TOASTED PINE NUTS

    For the sauce: Pour in the water and add the beets to the Smeg blender. Blend until smooth, adding more water if needed. Add the butter to a medium skillet. Cook the butter over high heat until it becomes brown, about 1 minute. Add the beet puree to the skillet and stir to combine. For the topping: more...

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  • Cannelloni with meat ragù and creamy cheese sauce  | Smeg COM

    Cannelloni with meat ragù and creamy cheese sauce

    Filling: heat 2 tablespoons of oil in a saucepan, add the finely chopped onion and carrot, the minced meat and the herbs and brown well. Season with salt and pepper, pour over the wine and reduce over a high heat. After it has evaporated, add the tomato passata and cook gently over a low heat for 45 more...

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  • Cappelletti  | Smeg COM

    CAPPELLETTI

    Preparation (filling): Fry the finely chopped onion in the butter and then add the finely chopped cured ham and chicken breast, the minced beef and the 2 crumbled sausages. Stir and leave to brown well. When the mixture has browned, add the cloves, cinnamon, salt and pepper. Cover tightly and leave to cook more...

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  • Farfalle with radicchio | Smeg COM

    FARFALLE WITH RADICCHIO

    Fry the onion in 3 tablespoons of the oil; when softened, add the radicchio and season with salt and pepper. Brown for a few minutes. Let any liquid evaporate, add the cheese and milk, then stir well. Meanwhile, cook the pasta in salted boiling water until "al dente"; as soon as it is ready, drain and tip more...

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  • HOMEMADE EGG  FETTUCCINE | Smeg COM

    HOMEMADE EGG FETTUCCINE

    Using the dough hook, knead the eggs and flour together at speed 1. Work the ingredients until you have a smooth, uniform dough (add a little water if required). Remove the dough from the bowl, cover it with cling film and leave in the fridge for 30 minutes before the next stage. Roll the dough into more...

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