18 Delicious 00 Flour Recipes for Perfect Pasta

Kickstart your pasta-making journey with these 18 delicious 00 flour recipes that promise perfection in every bite! Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, our roundup has something for every pasta lover. Dive into the world of silky, homemade noodles and sauces that’ll make your kitchen the heart of the home. Keep reading to discover your next favorite dish!

Homemade 00 Flour Pizza Dough

On a quest for the perfect pizza night? This Homemade 00 Flour Pizza Dough recipe promises a crispy yet tender crust, the ideal canvas for your favorite toppings. Crafted with precision, it’s a testament to the beauty of simplicity in Italian cooking.

Ingredients

• For the dough:
• 3 1/2 cups 00 flour
• 1 1/4 cups warm water (110°F)
• 1 tsp active dry yeast
• 2 tsp salt
• 1 tbsp olive oil

Instructions

1. In a large mixing bowl, dissolve the yeast in warm water and let sit for 5 minutes until frothy.
2. Add the 00 flour and salt to the bowl, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Drizzle olive oil over the dough, coating it lightly, then cover with a damp cloth and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes before baking.
6. Divide the dough into two equal parts, shaping each into a ball. On a floured surface, stretch each ball into a 12-inch circle.
7. Transfer the dough to a piece of parchment paper, add your desired toppings, then slide onto the preheated pizza stone or baking sheet.
8. Bake for 10-12 minutes until the crust is golden and the toppings are bubbly.

Golden and aromatic, this pizza dough bakes up with a delightful chew and a crisp bottom. Serve it fresh from the oven with a drizzle of olive oil and a sprinkle of fresh basil for an extra touch of elegance.

Classic 00 Flour Fettuccine Alfredo

Amidst the bustling culinary scene, few dishes command the timeless appeal of a perfectly executed Fettuccine Alfredo, where the silken strands of pasta meet a luxuriously creamy sauce. Crafting this classic with 00 flour elevates the texture to an unparalleled smoothness, promising a dish that’s as indulgent as it is elegant.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1 tsp salt
• For the Alfredo sauce:
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp nutmeg

Instructions

1. On a clean surface, mound the 00 flour and make a well in the center. Crack the eggs into the well, add olive oil and salt, then gradually incorporate the flour into the eggs until a dough forms.
2. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
3. Roll the dough through a pasta machine to the second-thinnest setting, then cut into fettuccine strands. Dust with flour to prevent sticking.
4. Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente, then drain, reserving 1/2 cup of pasta water.
5. In a large skillet over medium heat, melt the butter, then add the heavy cream, stirring gently to combine. Tip: Ensure the cream is at room temperature to prevent curdling.
6. Gradually whisk in the Parmesan cheese until the sauce is smooth. Tip: Freshly grated cheese melts more evenly for a silky sauce.
7. Add the cooked pasta to the skillet, tossing to coat in the sauce. Use the reserved pasta water to adjust consistency if needed.
8. Season with black pepper and nutmeg, then serve immediately. Tip: A pinch of nutmeg enhances the sauce’s richness without overpowering it.

Delight in the velvety texture of the pasta, each strand perfectly coated in a creamy, cheesy sauce that’s rich yet balanced. For a touch of color and freshness, garnish with chopped parsley or a sprinkle of extra Parmesan before serving.

00 Flour Spaghetti Carbonara

Nothing embodies the art of Italian cuisine quite like a perfectly executed Spaghetti Carbonara, where the simplicity of ingredients meets the complexity of flavors. Our 00 Flour Spaghetti Carbonara elevates this classic with its silky texture and rich, savory depth, promising a dish that’s as luxurious as it is comforting.

Ingredients

• For the pasta:
  • 8 oz 00 flour spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 3 large eggs
  • 1 cup freshly grated Pecorino Romano cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 tsp freshly ground black pepper
• For the guanciale:
  • 4 oz guanciale, diced into 1/4-inch pieces

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of 00 flour spaghetti to the boiling water and cook for 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, whisk together 3 large eggs, 1 cup Pecorino Romano, 1/2 cup Parmigiano-Reggiano, and 1/2 tsp black pepper in a bowl until smooth.
4. In a large skillet over medium heat, cook 4 oz of diced guanciale until crispy, about 5 minutes. Remove from heat and let cool slightly.
5. Quickly toss the drained spaghetti with the guanciale and its rendered fat in the skillet off the heat.
6. Gradually add the egg and cheese mixture to the spaghetti, stirring constantly to create a creamy sauce. Use the reserved pasta water to adjust consistency if needed.
7. Serve immediately, garnished with additional grated cheese and black pepper to taste.

Rich and creamy with a perfect balance of salty guanciale and sharp cheese, this Carbonara is a testament to the beauty of Italian cooking. For an extra touch of elegance, serve it with a sprinkle of truffle zest or alongside a crisp, green salad.

00 Flour Linguine with Clam Sauce

Amidst the bustling culinary scene, a dish that stands out for its simplicity and depth of flavor is the 00 Flour Linguine with Clam Sauce. This recipe marries the delicate texture of 00 flour pasta with the briny sweetness of fresh clams, creating a harmonious blend that’s both comforting and sophisticated.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1 tsp salt
• For the clam sauce:
  • 2 lbs fresh clams, scrubbed
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp red pepper flakes

Instructions

1. In a large mixing bowl, combine 00 flour and salt. Make a well in the center and add eggs and olive oil. Gradually mix to form a dough.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
3. Roll the dough into thin sheets using a pasta machine or rolling pin. Cut into linguine strands and set aside on a floured tray.
4. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
5. Add clams and white wine to the skillet. Cover and cook for 5-7 minutes until clams open. Discard any unopened clams.
6. Stir in butter and parsley until the butter melts and the sauce emulsifies slightly.
7. Meanwhile, cook the linguine in boiling salted water for 2-3 minutes until al dente. Drain, reserving 1/2 cup pasta water.
8. Toss the linguine with the clam sauce, adding reserved pasta water as needed to loosen the sauce.

With its tender pasta strands enveloped in a rich, briny sauce, this dish offers a delightful contrast of textures and flavors. Serve it with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of the sauce.

00 Flour Ravioli with Ricotta and Spinach

Whisking together the finest 00 flour with fresh ricotta and vibrant spinach creates a ravioli that’s both luxurious and comforting, a testament to the art of Italian pasta-making.

Ingredients

• For the dough:
  • 2 cups 00 flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup ricotta cheese
  • 1 cup chopped spinach, squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
• For cooking:
  • 1 tbsp salt
  • 2 tbsp unsalted butter
  • Fresh sage leaves for garnish

Instructions

1. On a clean surface, mound the 00 flour and make a well in the center. Crack the eggs into the well, add olive oil and salt.
2. Using a fork, gently beat the eggs, gradually incorporating the flour until a dough forms. Knead for 10 minutes until smooth and elastic. Tip: Rest the dough under a bowl for 30 minutes to relax the gluten.
3. In a bowl, mix ricotta, spinach, Parmesan, nutmeg, salt, and pepper until well combined.
4. Roll the dough into thin sheets using a pasta machine or rolling pin. Place teaspoonfuls of filling 2 inches apart on one sheet.
5. Cover with another sheet, pressing around the filling to seal. Cut into individual ravioli with a knife or pasta cutter. Tip: Ensure edges are well-sealed to prevent filling from leaking during cooking.
6. Bring a large pot of water to a boil, add 1 tbsp salt. Cook ravioli for 3-4 minutes until they float to the surface.
7. In a skillet, melt butter over medium heat until lightly browned. Add sage leaves and cook for 30 seconds. Tip: Browning butter adds a nutty flavor that complements the ravioli.
8. Toss the cooked ravioli in the browned butter sauce until evenly coated.

Velvety pasta encases a creamy, herbed filling, offering a delightful contrast in textures. Serve these ravioli with a sprinkle of Parmesan and a few crispy sage leaves for an elegant presentation.

00 Flour Pappardelle with Wild Mushrooms

Nothing embodies the essence of rustic Italian cuisine quite like handmade pappardelle, especially when paired with the earthy depth of wild mushrooms. This dish, crafted from premium 00 flour, offers a delicate texture that perfectly complements the robust flavors of the forest.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the mushroom sauce:
  • 1 lb mixed wild mushrooms, cleaned and sliced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish

Instructions

1. On a clean surface, mound the 00 flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
2. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
3. Roll out the dough to a thin sheet, about 1/8-inch thick, then cut into 1-inch wide strips to form pappardelle. Dust with flour to prevent sticking.
4. In a large skillet, heat butter and olive oil over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Avoid overcrowding the pan to ensure mushrooms brown nicely.
5. Add garlic and cook for 1 minute until fragrant. Pour in white wine and simmer until reduced by half, about 3 minutes.
6. Stir in heavy cream and simmer for another 2 minutes until the sauce slightly thickens. Season with salt and pepper.
7. Cook pappardelle in boiling salted water for 2-3 minutes until al dente. Drain, reserving 1/2 cup of pasta water.
8. Toss the pasta with the mushroom sauce, adding reserved pasta water as needed to loosen the sauce. Sprinkle with Parmesan and garnish with parsley.

Silky pappardelle ribbons, coated in a luxurious mushroom sauce, offer a harmonious blend of textures and flavors. Serve this dish with a crisp white wine to elevate the dining experience.

00 Flour Tagliatelle with Bolognese Sauce

Amidst the bustling culinary scene, few dishes embody the essence of Italian comfort food quite like the classic tagliatelle with Bolognese sauce. A harmonious blend of rich, meaty sauce and delicate, handcrafted pasta, this dish is a testament to the beauty of simplicity and tradition.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the Bolognese sauce:
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 lb ground beef
  • 1/2 cup dry white wine
  • 1 cup whole milk
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. On a clean surface, mound the 00 flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Tip: The dough should be firm but pliable; adjust with a little water or flour if necessary.
2. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
3. Roll the dough through a pasta machine to the second-thinnest setting, then cut into tagliatelle strands. Dust with flour to prevent sticking.
4. In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery, sautéing until soft, about 5 minutes.
5. Increase heat to medium-high, add ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes.
6. Pour in white wine, scraping any browned bits from the pan, and simmer until reduced by half, about 3 minutes.
7. Stir in milk, crushed tomatoes, salt, and pepper. Reduce heat to low and simmer, uncovered, for 2 hours, stirring occasionally. Tip: A slow simmer deepens the flavors.
8. Cook the tagliatelle in boiling salted water for 2-3 minutes until al dente. Drain, reserving 1/4 cup of pasta water.
9. Toss the pasta with the Bolognese sauce, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.

Kaleidoscopic in its layers of flavor, this dish offers a tender bite of pasta enveloped in a robust, velvety sauce. Serve it with a sprinkle of freshly grated Parmigiano-Reggiano and a glass of the remaining white wine for a truly immersive dining experience.

00 Flour Gnocchi with Sage Butter

Gracefully light yet satisfyingly tender, these 00 flour gnocchi paired with aromatic sage butter offer a sublime dining experience that marries simplicity with sophistication.

Ingredients

• For the gnocchi:
  • 2 cups 00 flour
  • 1 large egg
  • 1/2 cup ricotta cheese
  • 1/4 tsp salt
• For the sage butter:
  • 4 tbsp unsalted butter
  • 10 fresh sage leaves
  • 1/4 tsp salt

Instructions

1. In a large mixing bowl, combine 2 cups 00 flour, 1 large egg, 1/2 cup ricotta cheese, and 1/4 tsp salt until a dough forms. Tip: Avoid overmixing to keep the gnocchi light.
2. Divide the dough into 4 equal parts. On a floured surface, roll each part into a long rope about 1/2 inch in diameter.
3. Cut each rope into 1-inch pieces. Optionally, roll each piece over a fork to create ridges for better sauce adherence.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Tip: Do not overcrowd the pot to ensure even cooking.
5. While the gnocchi cook, melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 10 fresh sage leaves and cook until the butter turns golden and the sage is crisp, about 2 minutes. Tip: Watch closely to prevent burning.
6. Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the sage butter. Toss gently to coat, adding 1/4 tsp salt to taste.

Fluffy and delicate, these gnocchi are enveloped in a nutty, herb-infused butter that highlights their pillowy texture. Serve them with a sprinkle of freshly grated Parmesan for an extra layer of flavor, or alongside a crisp green salad to balance the richness.

00 Flour Lasagna with Meat Sauce

Savory and sophisticated, this 00 Flour Lasagna with Meat Sauce is a testament to the art of Italian cooking, blending delicate pasta sheets with a rich, hearty meat sauce for a dish that’s both comforting and refined.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the meat sauce:
  • 1 lb ground beef
  • 1/2 lb Italian sausage
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 28 oz canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup red wine
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil, chopped
• For assembling:
  • 15 oz ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

1. In a large bowl, combine 00 flour, eggs, olive oil, and salt to form a pasta dough. Knead for 10 minutes until smooth, then wrap in plastic and rest for 30 minutes.
2. Roll the dough into thin sheets using a pasta machine, then cut into lasagna-sized rectangles. Tip: Dust with flour to prevent sticking.
3. For the meat sauce, brown ground beef and Italian sausage in a large skillet over medium heat for 5 minutes. Add onion and garlic, cooking until soft, about 3 minutes.
4. Stir in crushed tomatoes, tomato paste, red wine, sugar, salt, and pepper. Simmer for 20 minutes, then add basil. Tip: Letting the sauce simmer develops deeper flavors.
5. Preheat oven to 375°F. In a bowl, mix ricotta, egg, and Parmesan cheese.
6. Layer lasagna sheets, meat sauce, ricotta mixture, and mozzarella in a 9×13 inch baking dish, repeating until all ingredients are used, ending with mozzarella.
7. Bake for 25 minutes, until bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

Tender pasta layers meld beautifully with the robust meat sauce and creamy cheeses, offering a harmonious blend of textures and flavors. Serve with a crisp green salad and a glass of red wine for an unforgettable meal.

00 Flour Penne alla Vodka

Elegance meets comfort in this timeless dish, where the delicate texture of 00 flour penne pairs perfectly with a creamy, vodka-infused tomato sauce. Each bite offers a harmonious blend of rich flavors, elevated by a touch of sophistication.

Ingredients

• For the pasta:
  • 8 oz 00 flour penne
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup vodka
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the penne, cooking until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Carefully pour in the vodka, stirring to combine, and let it simmer for 2 minutes to allow the alcohol to cook off.
5. Add the crushed tomatoes, bringing the sauce to a gentle simmer. Cook for 10 minutes, stirring occasionally.
6. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Season with salt to taste.
7. Toss the drained penne with the vodka sauce, adding reserved pasta water as needed to reach the desired consistency.

Gracefully served, this dish boasts a velvety sauce that clings to each penne, offering a luxurious texture and a depth of flavor that’s both bold and refined. For an extra touch of elegance, garnish with fresh basil leaves or a sprinkle of additional Parmesan before serving.

00 Flour Farfalle with Pesto and Cherry Tomatoes

Captivating the essence of summer, this dish combines the delicate texture of 00 flour farfalle with the vibrant freshness of homemade pesto and the sweet burst of cherry tomatoes, creating a symphony of flavors that dance on the palate.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3 large eggs
  • 1/2 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp salt
• For the garnish:
  • 1 cup cherry tomatoes, halved
  • 1 tbsp extra virgin olive oil

Instructions

1. In a large mixing bowl, combine 00 flour and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
3. Roll out the dough to a thickness of 1/8 inch. Cut into rectangles, pinch the centers to form farfalle, and let dry on a floured surface for 15 minutes.
4. For the pesto, blend basil, Parmesan, pine nuts, garlic, and salt in a food processor until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth.
5. Bring a large pot of salted water to a boil. Cook the farfalle for 3-4 minutes until al dente. Drain, reserving 1/2 cup of pasta water.
6. In a large skillet, heat 1 tbsp olive oil over medium heat. Add cherry tomatoes and sauté for 2 minutes until slightly softened.
7. Toss the cooked farfalle with pesto and reserved pasta water as needed to loosen the sauce. Gently fold in the sautéed cherry tomatoes.

This dish offers a delightful contrast between the tender bite of the farfalle and the creamy richness of the pesto, with the cherry tomatoes adding a juicy sweetness. Serve it al fresco with a crisp white wine to elevate the dining experience.

00 Flour Orecchiette with Sausage and Broccoli Rabe

Amidst the bustling culinary scene, there’s a dish that stands out for its simplicity and depth of flavor, a testament to the beauty of Italian cuisine. This recipe, featuring 00 flour orecchiette, savory sausage, and slightly bitter broccoli rabe, is a harmonious blend of textures and tastes that’s both comforting and sophisticated.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3 large eggs
  • 1/2 tsp salt
• For the sauce:
  • 1 lb Italian sausage, casings removed
  • 1 bunch broccoli rabe, trimmed and chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 tsp red pepper flakes
  • Salt to taste

Instructions

1. In a large bowl, combine 00 flour and salt. Make a well in the center and add eggs. Gradually mix until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
3. Roll the dough into ropes and cut into small pieces. Press each piece with your thumb to form orecchiette. Dust with flour to prevent sticking.
4. Bring a large pot of salted water to a boil. Add orecchiette and cook for 3-4 minutes until al dente. Drain, reserving 1/2 cup pasta water.
5. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart, and cook until browned, about 5 minutes.
6. Add garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant. Tip: To prevent garlic from burning, add it after the sausage is browned.
7. Stir in broccoli rabe and cook until wilted, about 3 minutes. Season with salt.
8. Add cooked orecchiette and reserved pasta water to the skillet. Toss to combine and cook for 1 minute until the sauce coats the pasta.

Vibrant and hearty, this dish offers a delightful contrast between the tender pasta and the crisp broccoli rabe, with the sausage adding a rich, savory depth. Serve it with a sprinkle of grated Pecorino Romano for an extra layer of flavor.

00 Flour Cavatelli with Roasted Red Pepper Sauce

Mastering the art of homemade pasta is a rewarding endeavor, and this 00 Flour Cavatelli with Roasted Red Pepper Sauce is a testament to the beauty of simple, quality ingredients coming together to create a dish that’s both comforting and sophisticated.

Ingredients

• For the cavatelli:
  • 2 cups 00 flour
  • 3 large eggs
  • 1/2 tsp salt
• For the roasted red pepper sauce:
  • 2 large red bell peppers
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup heavy cream
  • Salt to taste

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway through, until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This will make peeling the skins off easier.
3. While the peppers cool, make the cavatelli dough by combining 00 flour, eggs, and salt in a large bowl. Knead until smooth, about 10 minutes. Let rest for 30 minutes covered with a damp cloth.
4. Roll the dough into ropes about 1/2 inch thick, then cut into 1-inch pieces. Press and roll each piece with your thumb to form the cavatelli shape.
5. Bring a large pot of salted water to a boil. Cook the cavatelli for 3-4 minutes or until they float to the surface.
6. For the sauce, peel the skins off the peppers, remove the seeds, and blend until smooth.
7. In a skillet over medium heat, warm the olive oil. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
8. Add the blended peppers and heavy cream to the skillet. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
9. Toss the cooked cavatelli with the sauce, ensuring each piece is well coated. Serve immediately.

Delight in the tender, chewy texture of the cavatelli paired with the velvety, slightly spicy roasted red pepper sauce. For an extra touch of elegance, garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.

00 Flour Rigatoni with Sausage and Peppers

Savory and satisfying, this 00 Flour Rigatoni with Sausage and Peppers combines the delicate texture of premium pasta with the robust flavors of Italian sausage and sweet bell peppers, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• For the pasta:
  • 1 lb 00 flour rigatoni
  • 1 tbsp salt
• For the sauce:
  • 1 lb Italian sausage, casings removed
  • 2 bell peppers, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 cup chicken stock
  • 1/4 cup fresh basil, chopped
  • Salt to taste

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the rigatoni, cooking according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Add the sliced bell peppers, onion, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Stir in the red pepper flakes and chicken stock, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to slightly reduce the stock.
5. Add the drained rigatoni to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated with the sauce. Stir in the fresh basil and adjust salt if needed.
6. Serve immediately, garnished with additional basil if desired. The rigatoni should be perfectly al dente, with the sausage and peppers offering a sweet and spicy contrast that’s beautifully balanced by the richness of the olive oil and the freshness of the basil.

The dish’s vibrant colors and aromatic flavors make it a standout meal, perfect for a cozy dinner or a festive gathering. For an extra touch of elegance, serve with a sprinkle of freshly grated Parmesan cheese and a side of crusty bread to soak up the delicious sauce.

00 Flour Tortellini in Brodo

Here’s a dish that marries the delicate artistry of pasta-making with the comforting warmth of a soul-soothing broth: 00 flour tortellini in brodo. This classic Italian recipe, elevated with the finest 00 flour, promises a tender bite and a rich, flavorful experience that’s both elegant and deeply satisfying.

Ingredients

• For the pasta dough:
  • 2 cups 00 flour
  • 3 large eggs
  • 1/2 tsp salt
• For the filling:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
• For the brodo:
  • 6 cups chicken broth
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine 00 flour and salt. Make a well in the center and add eggs. Gradually mix until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
3. For the filling, mix ricotta, Parmesan, nutmeg, and pepper in a bowl until well combined.
4. Roll out the dough to 1/8-inch thickness. Cut into 2-inch squares.
5. Place 1/2 tsp filling in the center of each square. Fold diagonally to form a triangle, pressing edges to seal.
6. Bring the two opposite corners of the triangle together and press to form tortellini.
7. In a pot, heat olive oil over medium heat. Add chicken broth and salt, bring to a simmer.
8. Gently add tortellini to the simmering broth. Cook for 3-4 minutes until they float to the top.
9. Serve immediately, garnished with extra Parmesan if desired.

The tortellini, with their silky texture and rich filling, float gracefully in the aromatic brodo, creating a dish that’s as visually appealing as it is delicious. For an extra touch of elegance, serve with a drizzle of truffle oil or a sprinkle of fresh herbs.

00 Flour Pici with Garlic and Oil

Elegantly simple yet profoundly flavorful, this 00 Flour Pici with Garlic and Oil dish marries the rustic charm of hand-rolled pasta with the aromatic allure of golden garlic, offering a sublime dining experience that’s both comforting and sophisticated.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3/4 cup warm water
  • 1/2 tsp salt
• For the sauce:
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • Salt to taste

Instructions

1. In a large mixing bowl, combine 00 flour and salt. Gradually add warm water, mixing until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. Divide the dough into 4 pieces. Roll each piece into a long rope, about 1/4 inch in diameter, then cut into 4-inch lengths.
4. Bring a large pot of salted water to a boil. Add pici and cook for 3-4 minutes until al dente.
5. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until garlic is golden, about 2 minutes.
6. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the garlic oil, tossing to coat. If needed, add reserved pasta water to loosen the sauce.
7. Season with salt to taste and serve immediately.

Silky and toothsome, the pici offers a delightful chew, while the garlic-infused oil coats each strand with a fragrant, slightly spicy warmth. For an extra touch of elegance, garnish with freshly grated Parmesan and a sprinkle of chopped parsley.

00 Flour Strozzapreti with Creamy Tomato Sauce

Captivating the essence of Italian cuisine, this dish combines the delicate texture of 00 flour strozzapreti with a luxuriously creamy tomato sauce, offering a harmonious blend of richness and acidity that dances on the palate.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

1. On a clean surface, mound the 00 flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Gradually incorporate the flour into the eggs until a dough forms.
2. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
3. Roll the dough into thin sheets using a pasta machine or rolling pin. Cut into 2-inch strips, then twist each strip to form strozzapreti.
4. Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente. Reserve 1/2 cup of pasta water, then drain.
5. For the sauce, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
6. Stir in crushed tomatoes, simmering for 10 minutes to thicken slightly. Reduce heat to low, then stir in heavy cream and Parmesan until smooth.
7. Toss the cooked pasta with the sauce, adding reserved pasta water as needed to reach desired consistency. Season with salt and pepper.
8. Garnish with fresh basil leaves before serving.

Kaleidoscopic in flavor, the strozzapreti boasts a tender bite, perfectly coated in a velvety sauce that’s both bright and indulgent. Serve alongside a crisp, green salad to complement its richness, or enjoy as a standalone masterpiece that speaks volumes of simplicity and elegance.

00 Flour Maltagliati with Lentils and Pancetta

Hearty yet sophisticated, this dish combines the rustic charm of maltagliati with the rich, savory depth of lentils and pancetta, creating a comforting meal that feels both luxurious and homely.

Ingredients

• For the pasta:
  • 2 cups 00 flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 1 cup dried lentils
  • 4 oz pancetta, diced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 4 cups chicken stock
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, combine 00 flour and salt. Make a well in the center and add eggs and olive oil. Gradually mix to form a dough.
2. Knead the dough on a floured surface for 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
3. Roll the dough to 1/8-inch thickness and cut into irregular shapes (maltagliati). Dust with flour to prevent sticking.
4. In a large pot, heat olive oil over medium heat. Add pancetta and cook until crispy, about 5 minutes.
5. Add onion and garlic to the pot, sautéing until soft, about 3 minutes.
6. Stir in lentils, chicken stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender.
7. Cook maltagliati in boiling salted water for 3 minutes or until al dente. Drain and add to the lentil mixture.
8. Toss everything together with grated Parmesan cheese until well combined.

Lusciously textured, the maltagliati offers a delightful contrast to the creamy lentils, while the pancetta adds a crispy, salty bite. Serve this dish with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs for an extra layer of flavor.

Conclusion

Lovingly curated, this roundup of 18 delicious 00 flour recipes is your ticket to perfect pasta every time. Whether you’re a seasoned chef or a curious beginner, there’s something here to inspire your next kitchen adventure. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access to pasta perfection. Happy cooking!

Bella Bacinos