Lidia's Italy - Spaghetti with Asparagus Frittata )

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Lidia's Italy Live Bucatini with Pancetta, Tomato and Onion)

Serves 6

Lidia's Rotini with Tuna Ascoli-Style)

Lidia's Italy - Orecchiette with Artichokes and Bacon)

The artichoke is in the thistle family. One medium to large artichoke will yield approximately 2 ounces of delicious edible flesh. An artichoke is fresh when it squeaks as you squeeze it, and feels heavy in your hand for its size. Look for a deep olive green on the outside, and pale tender green on the inside of the petals. Artichokes will last fresh about a week. To store them, sprinkle them with cold water, and refrigerate in an airtight bag. Wash only before using. Italians have endless ways to enjoy artichokes, but I love them in this pasta dish with a little bacon added, a perfect harmony.

Capellini alla Primavera)

Pasta with spring vegetables—or, for that matter, any vegetables—has always been a staple of Italian cuisine. But Sirio Maccioni, the renowned Italian restaurateur who has owned Le Cirque for decades, claims to be the one to baptize it primavera in 1974. Along with Romeo Salta, and the Giambelli brothers, Sirio was at the lead in bringing the fi ne Italian dining experience to New York. Sirio runs a restaurant that is French by name but serves pasta primavera.

Lidia's Italy Live - Bucatini all' Amatriciana )

Pass the tomatoes and their liquid through a food mill. Cook onions, pancetta and hot peppers, adding the strained tomatoes; cook until the sauce is thickened, about 20 minutes. Cook the perciatelli in boiling water, about 12 minutes. Combine sauce and pasta, adding pasta cooking water if necessary to lightly coat pasta. Stir in 1 cup grated cheese, and transfer to a large, heated serving platter or bowl.

Lidia's Italy in America - Baked Stuffed Shells)

For the filling, in a bowl, stir together the ricotta, peas, cubed mozzarellla, 1 cup grated Grana Padano or Parmigiano Reggiano, the parsley and egg. Mix the remaining shredded mozzarella and grated Grana Padano or Parmigiano Reggiano in a bowl and set aside.

Lidia's Italy - Gnocchi)

Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feel sticky. Using both hands, roll each piece of dough into a rope 1/2-inch thick, then slice the ropes at 1/2-inch intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect.

Lidia's Family Table - Homemade Tagliatelle)

One at a time, lightly flour each strip, and fold it over into thirds or quarters, creating a small rectangle with three or four layers of pasta. With a sharp knife, cut cleanly through the folded dough crosswise, at 1/2-inch intervals.

David Rocco's Dolce Vita - Gnudi All'Acqua 2)

In a saucepan, heat up remaining olive oil, then add remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes.