Recipes — Pasta RSS



Aubergine Pasta A Scrumptious Delight!

  Serves: 4 Prep: 10min Cooking: 30min   This is a very typical Italian family dish when the aubergines are in season, perfectly accompanied by a mozzarella salad starter. Enjoyed both by children and adults because of its fragrant smell and unique taste. Prepare it for your family for a Sunday meal: I know they'll love it too! Ingredients 400g MAMMA FLORA Mezzi Paccheri 300 gr of cherry tomatoes or 2 jars of MAMMA FLORA handmade tomato sauce 1 tbsp of extra virgin olive oil 1 aubergine 1 1/2 cup of frying oil 1 garlic clove basil salt Tools: 1 Pot 2 Pans Kitchen paper Method: Let’s begin by washing the aubergines and drying them. Cut off the tops and bottoms and quarter the eggplant,...

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Spaghetti con le vongole

Prep: 30min Serves: 4 Difficulty: Medium Nowhere else you will find a better spaghetti with clams than on the Amalfi Coast. It is a must, it is a certainty, it is one of our signature dishes. I learned this recipe from my mum when I was a child, but the most important thing are the ingredients. Fresh clams and fragrant ruby red tomatoes are essential. Mamma Flora’s Tip: The quality of the spaghetti is very important, try our MAMMA FLORA spaghetti. We use only unrefined Italian semolina, made with bronze dies and they are slowly dried at low temperature. Finish the cooking of the spaghetti in the sauce for extra flavour. Ingredients: 400g MAMMA FLORA spaghetti (buy it online or check...

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A Taste of Summer, Spaghetti alla Nerano

Prep: 30min Serves: 4 Difficulty: easy This dish was invented in 1952 by a restaurant called “Maria Grazia” in the beautiful bay of Nerano. The simplicity of this dish is the quintessence of our culinary tradition on the Amalfi Coast. There is only one main ingredient, the courgette and then the rest is done adding lots of parmesan and fresh basil. You will have a dish that tastes like summer! Mamma Flora’s Tip: when you chose the courgettes, make sure they are firm and not too watery. You can use other hard cheese than parmesan, like provolone for example, the method is always the same as per below. Ingredients: 4 medium sized courgettes 3 tablespoon extra virgin olive oil 2 garlic cloves 500gr spaghetti...

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Linguine with Pumpkin Pesto and Toasted Pistachio

Serves: 2 Cooking: 15min Difficulty: easy Many of you have asked me to show some of my favourite recipes with the Mamma Flora new natural pesti. So here one with the Pumpkin Pesto. It's very quick but seriously taste. More ideas on how to use the new pesti coming! Ingredients: Linguine or spaghetti 200g  Mamma Flora Pumpkin Pesto a handful of shelled pistachio Extra virgin olive oil Salt Method: Cook the pasta in enough boiling water and salt it In the meantime in a pan toast the pistachio for 3-4 min (make sure they don't burn) then crushed them in small-medium pieces When the pasta is al dente, before draining, put aside some cooking water. Drain the pasta In a bowl, add the...

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Rewarding Home Made Ravioli

Preparation: 2h (take your time to enjoy this beautiful moment) To use: after 1 day Serves: 6 people Difficulty: difficult but rewarding! I say rewarding because it's amazing when you spend few hours in the kitchen and then you feel you have made something beautiful and tasty that your favourite people will love to try. That's how I felt when I make ravioli! Rewarded for the effort! This recipe comes from my friend Maria Chiara's grandmother who thought her how to make them when she got married. Sharing recipes is a passion! Mamma Flora’s Tip: You can freeze the raw raviolis, when you want to cook them again just place them in boiling water while still frozen and cook as per below. Ingredients: For the...

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