Clean the basil leaves using a damp cloth. Put the cloves of garlic in the mortar adding a pinch of rock salt. Start to crush the leaves and the garlic until obtaining a cream. Add another pinch of rock salt. Crush the mixture again until obtaining a mush. Add the pine nuts and crush. Add gradually the cheese with a spoon. Lastly, add the extra virgin olive oil, blend and the pesto is ready.

For what it concerns the preparation of the lasagne, put a spoonful of béchamel on a Pyrex plate, add the first layer of egg pastry and cover it with another spoonful of béchamel. Add the pesto alla Genovese and then the buffalo ricotta. If the ricotta is too hard, dilute it with a little milk. Add some grated cheese. Repeat the procedure until obtaining at least 5 layers of lasagna. Lastly, cover the last layer of lasagna with just some béchamel and some pesto alla Genovese. Cottura : portate il forno a 180°C. Dopo 10 minuti infornate le lasagne e lasciatele cuocere per circa 40 min.

Adjust the temperature of the oven to 180°C. After 10 Minutes put the lasagna in the oven and let it bake for about 40 Minutes.

Melt the butter in a pot, unite the minced shallot and lightly fry. Crumble the sausage, pour the product in the pot and add a little bit of hot broth. Perfume with the rosemary, add the salt and the pepper and continue the cooking.

Unite the cheeses: the sliced Bagòss (without the crust) and the stracchino in pieces. Continue the cooking at moderate heat until the cheeses turn liquid. If it is necessary, you can add a little bit of broth. Add the saffron powder to the salted and hot water, cook the Tagliatelle and drain the pasta al dente.

First put the dried tomatoes in a bowl and soak them in hot water for 5 minutes. When they have softened, cut them into strips and set aside.

Then cut the aubergines into washers about 3 mm thick. Chop the garlic, slice the onions and chilli and put everything in a large pan with 4 tablespoons of oil. Fry for a couple of minutes and then add the aubergines. Then add the dried tomatoes in strips and a ladle of hot water; leave to cook.

When the aubergines have softened, turn off the heat and add the basil leaves coarsely chopped with your fingers.

Then cook the pasta in salted water and in the meantime toast the pine nuts in a non-stick pan without adding any seasoning.

Once the pasta is cooked, drain it leaving some cooking water inside and pour it into the pan. Stir-fry for a minute to mix well, add the toasted pine nuts and finally the grated Fiore Sardo DOP. Stir well and serve hot or cold pasta according to your preference.

Pour into a bowl the flour, ricotta, egg yolks, parmesan cheese, nutmeg, a little salt and pepper, and mix everything together to make a soft and smooth pastry.

Turn the pastry over on the floured pastry board and work it for 3-5 minutes.

Take some pieces of the pastry and roll them up to make some kind of little sausages, which you will then cut into pieces about 2 cm long.

In the meantime, prepare the sauce frying for a minute the oil with the garlic and the pepper in pan, then remove from the heat and add the tomato sauce.

Put back on the fire, add salt and simmer for five minutes.

Cook the gnocchi in abundant boiling water.

Drain the gnocchi from the pot with a skimmer and put them in the pan with the tomato sauce.

Serve now with fresh basil decoration. If you want you can add a little grated parmesan cheese.

First, prepare the egg pasta: on a pastry board or in a very large bowl, make a well in the flour and add the eggs in the centre; it is important that the eggs are at room temperature, so remember to take them out of the fridge a few hours beforehand.

Start to knead the dough, taking care not to let the eggs come out of the fountain, mix the dough well and knead it vigorously for at least 10/15 minutes: the dough should be extremely smooth and elastic. Cover the dough with cling film and leave it to rest in the fridge for 30 minutes.

In the meantime, clean the zucchini flowers, remove the stems and pistils, rinse them, dry them and cut them into small pieces.

Chop an onion and put it in a pan with some olive oil and the thinly cut zucchini flowers, stew and add salt and pepper.

Let it to cool. Next add the Gorgonzola cheese. The mixture must be absolutely dry and very compact.

After 30 minutes, you can take the dough out of the fridge and start rolling it out with a rolling pin or, alternatively, with the special machine for rolling out dough into thin sheets.

Using a teaspoon, place the filling on the sheets of pastry you have prepared, forming evenly spaced rows: small portions of the mixture about 3 cm apart, both horizontally and vertically.

When you have finished, cover the sheets with the filling with the plain ones and begin to form the ravioli: using a pastry wheel or a knife, cut each piece and close the edges perfectly, pressing well with your fingers and removing any excess dough. Place each ravioli on a flour-dusted cloth, taking care not to overlap them.

When you will have finished the ravioli, put a pot of water to boil for their cooking and prepare the sauce of the pasta: in a pan melt some butter, put the sage and let the butter get tasty.

When the water boils, drop the ravioli: cook for about 5 minutes (the cooking time will depend on the thickness of your sheets) then drain with a skimmer directly into the pan with the butter, adding also 1 tablespoon of cooking water.

Let it cream well adding some more spoons of grated Parmigiano: in this step rather than turning with a spoon it is advisable to skip the ravioli moving the pan, so as to avoid that they break. Serve, taking care to place a few leaves of sage on each plate.

Boil the spinach in salted water, then drain and squeeze it well to chop it finely.

Make a flour fountain and add the eggs, the chopped spinach, 2 tablespoons of olive oil, a pinch of salt and mix well as soon as the pasta will be smooth and elastic.

Now roll out a thin sheet of pasta dough and use a teaspoon to sprinkle in the Stracciatella, black pepper and a little bit of Granetta di Capra, which will form the filling of your ravioli. Then cover with a second sheet of pasta dough.

Now cut out the ravioli and cook them in boiling salted water. Then toss them in a pan with butter.

Your green ravioli are ready, serve hot with a final touch of more Stracciatella and a handful of Granetta di Capra.

To prepare the tagliatelle with porcini mushrooms, start with the fresh pasta: on a pastry board or in a bowl, pour the flour, create the classic fountain shape and pour in the centre the previously beaten eggs. Mix with a fork starting from the centre, gradually gathering the flour. When the dough will be more compact, work it with your hands for about 10 minutes, kneading vigorously.

Give the dough a spherical shape, wrap it with plastic wrap and let it rest at room temperature, in a cool place away from heat sources, for about 30 minutes.

In the meantime, devote yourselves to the porcini mushrooms: clean them from the soil, scraping the stem with a small knife. Then cut them into slices.

In a large frying pan, pour the butter and melt it over very low heat; when it is almost completely melted, pour in the oil, let it warm slightly over low heat, then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped if you prefer. Add salt and pepper to taste and let the mushrooms cook for about 10 minutes. At the end of cooking, you can remove the whole garlic if you added it. Once ready keep warm.

Then chop the parsley very finely and keep it aside.

Once the necessary resting time has passed, take the dough and divide it into pieces; lightly flour the piece to be passed through the machine to roll out the dough and keep the remaining dough aside covered with plastic wrap. Insert the first piece into the machine, going from the thickest to the penultimate so as to obtain the right thickness of the sheet.

When you get to penultimate step of the machine, pass the strip of dough again, in fact you will need two passes at this thickness to pull the sheet well.

Lightly flour the work surface with some semolina flour and roll out the first sheet of dough; proceed in the same way with another piece of dough, until you have finished the dough, dust the sheets with semolina and let them dry 5 minutes on each side. Fold one of the shorter sides of each sheet inwards (this will create a sort of “tab” to make the tagliatelle easier to pull up once ready) and then roll the pasta up on itself.

Using a sharp, lightly floured knife, begin making the noodles, cutting to a thickness of 6.5-7 mm. Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour or on a tray.

Bring the water to a boil and salt the taste; cook the tagliatelle for 3-4 minutes. Then drain the noodles directly into the sauce, saving the cooking water. Turn on the low heat under the pan with the sauce and stir the ingredients to combine. Add the finely chopped parsley and if needed, you can add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready.