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Gnocchi Carbonara

Gnocchi Carbonara.jpeg



1 kg potatoes, boiled

2 egg yokes

150 grams 00 flour

1 Tbs Salt


2 cloves garlic, diced

¼ cup butter 

1 cup whole milk

½ lb Parmigiano Cheese

Pinch of salt, black pepper

Pecorino Cheese

1 Tablespoon Italian Spice Blend


1. Boil the potatoes 10-15 minutes, or until soft and tender.  Let cool and then add the salt, egg yokes, and flour.  Mix until well combined.

2. Roll into long strips (around ½ inch thick) and cut into 1 inch pieces.  Cook for 5-6 minutes or until a la dente!  Set aside and begin preparing the carbonara sauce (see below)

3. In a medium saucepan add butter and milk.  Cook over medium heat and whisk until melted.   Slowly add the grated parmesan cheese (and pecorino if desired).  Continue to whisk until smooth.  Add the minced garlic, Italian Spice Blend, and a pinch of salt and pepper. 

4. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with the homemade gnocchi and enjoy!

Ragu Tagliatelle

Ragu Tagliatelle.jpeg


2 Tablespoons olive oil

4 cloves garlic, diced

1 yellow onion, diced

1 stalk celery, diced

1 carrot, diced

1 lb beef ( or pork sausage sausage)

1 cup water (or stock)

1 cup red wine vinegar

2 teaspoons Salt

1 lb Tagliatelle (see recipe below)

200 grams 00 Flour

3 medium eggs


1. Put the oil, garlic, and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent.

2. Add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

3. Add ground beef and sausage. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.  Add the stock, red wine vinegar, and let it simmer, stirring frequently.

4.  Turn the heat down and let the sauce simmer.  Add a large pinch of salt and a few grindings of pepper.  Cook until meat is thoroughly cooked and sauce has thickened (about 10-15 minutes). Taste and correct for salt.

5. Toss with pasta (such as homemade Tagliatelle) and serve with freshly grated Parmesan on the side.


1. Mix Eggs & Flour together, until well mixed - then cover and let sit for 10 minutes.

2. Roll & Cut into desired Pasta Shape, using Semolina Flour to keep from sticking.  Cook in hot water for 5-7 minutes or until pasta floats to the top.

Basil Pesto Pasta

Basil Pesto Pasta .jpg


1 bunch basil

3 cloves garlic

1 Tablespoon Italian Spice Blend

¼ cup almonds or pine nuts

¼ cup Parmesan, grated

6 tablespoons milk

¼ cup fresh ricotta

2 Tablespoons butter

1 lb Pasta (short cut and thin)

Pinch of salt & black pepper


1. In a food processor, combine the basil, garlic, nuts, Parmesan, and milk, garlic, and almonds, salt, and pepper and blend until well-combined.

2. In a separate bowl, stir together the ricotta and melted butter. Add the basil mixture to the bowl and gently fold the sauce together.

3. Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook until al dente.

4. Drain the pasta and mix it with the basil sauce while the pasta is still warm. Top with grated Parmesan, if you'd like, and serve warm.