Homemade Pasta Recipe

Artesano Provencal Lavender

The nights are getting longer, school is back in session and there is a crisp feel in the air. While some may mourn the end of summer, we feel it is a time to rejoice. As everyone’s schedule becomes regular again, it is time to enjoy the return of family dinners.

When we think of large family meals, we always turn to Italian cuisine for inspiration. A glass of wine, bread, cheese and antipasti are always a welcomed start to any meal. As for the main course, we always opt for a dinner that will be filling as well as completely satisfying. What better dish for this task than a pasta creation?

Pasta is a versatile option that can be prepared to any taste. Topping with garlic, olive oil, shrimp and scallops on those warmer fall days is a delicious treat. A hearty alfredo sauce with grilled chicken is the perfect comfort food. Or, for more traditional feasts, you can never go wrong with red sauce and meatballs.

We are sure you have your favorite sauces perfected by now. But, have you ever thought of skipping the store-bought pasta and making your own? Venture in to new kitchen territory this fall and impress everyone at your next meal by making a delicious homemade pasta. Below is a simple recipe for tagliatelle that your entire family will simply adore.

Tagliatelle: Carmela’s Perfect Pasta Recipe


  • 1 ¾ cup flour
  • 4 medium eggs
  • 1 pinch of salt
  • 1 tbsp. extra virgin olive oil


  • Set aside a small fistful of flour and add the rest to a large mixing bowl.
  • Make a depression in the middle of the flour and add the egg, salt and olive oil. Carefully beat the egg and oil together with a fork. Then, slowly start bringing in flour from the edges to the middle to make the dough. As soon as the dough is firm enough, you can use your hands to work in the rest of the flour.
  • Knead for another 10 to 15 minutes until the dough is a smooth, elastic ball.
  • Roll the dough out with a rolling pin until it is paper-thin. Sprinkle the counter with set aside flour as needed.
  • Allow to rest for a quarter of an hour then carefully roll the flattened dough up and cut into strips with a sharp knife. Unroll the little balls and lay flat on a dishcloth. Allow them to dry a bit before cooking. The pasta can also be prepared a day ahead.
  • Put noodles in salted, boiling water. Cook for just one-two minutes.

Serve in Villeroy & Boch Pasta Passion dishes for simple and stylish presentation.

Buon appetito!



Recipe taken from Pasta, Pizza, Passione!




Recipe: Grilled Thai Mango with Curried Prawns

With a few good Asian recipes under your belt, you will be ready to host an Asian themed dinner party. Add some ginger cocktails and an Asian-inspired tablescape and your guests will be taken to a faraway land. This recipe for Grilled Mango with Curried Prawns is a spicy, sweet dish that is easy to prepare and sure to impress family and friends.




Grilled Thai Mango with Curried Prawns

1 lb. fresh prawns
2 mangos (peeled and cut in half lengthwise)
100 ml. Coconut milk
1 spring onion
2 tbsp + 1 tsp sesame oil
Curry powder
2 tsp red Thai curry paste
Fish sauce
Black pepper
Unsalted roasted peanuts
Dried Coconut

• Peel the prawns, leaving the tails intact. Clean out the spines. Rinse and pat dry.
• Peel the mangoes and cut in half lengthwise.
• Cut the spring onion into thin discs.
• Chop peanuts.

• Heat 2 tbsp oil in a wok or pan. Fry the prawns for 2–3 minutes, turning constantly, and sprinkle with a little curry powder. Remove the prawns and keep them warm. Stir the curry paste into the frying pan. Mix in the coconut milk. Add more coconut milk if sauce is too thick, but you don’t want it runny. Season to taste with fish sauce and black pepper.
• In separate pan, heat 1 tbsp of sesame oil and fry the mango halves on both sides for 2–3 minutes.
• Plate the dish by spooning the sauce on the plate first and layer over the mango and prawns. Spoon additional curry sauce on top as desired. Garnish with spring onion, chopped peanuts and dried coconut.

Serves 4



Recipe: Summer Squash Salad


Share in summer’s harvest with Villeroy and Boch pasta bowls. Great year round for pasta, salads and this yummy treat.

Summer squash salads are a wonderful and healthy meal during these warm summer months.  

With clean eating a strong focus, we are loving this summer squash salad. It is almost like a yummy pasta dish, but without the pasta (ie., carbs, wheat and calories). The summer squash does a great job as a flavor carrier, so this dish gives off a rich and hearty flavor of sweet blistered tomatoes, garlic and thyme. This recipe is a meal if you want it to be or a fabulous side to your barbeque meats. Enjoy!

Recipe: Summer Squash Salad with Blistered Tomatoes

2 lbs. yellow squash, choose smaller ones
1 pint grape tomatoes
2 cloves garlic, minced
2 Tb. fresh thyme leaves
1 Tb. butter
1 Tb. olive oil (or use Land O’Lakes Butter with Olive Oil and Sea Salt and nix the oil)
Salt and Pepper
1/2 cup Parmesan Cheese

Heat a large skillet to medium-high heat.
Trim the ends of the squash. Quarter each squash and slice into pieces, 1/3 inch thick.
Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and Pepper to taste.
Push the squash to the sides of the skillet and add the tomatoes. Cook and toss another 2-3 minutes until the tomatoes are just about to pop. Stir in the fresh thyme and remove from heat.
Sprinkle the yellow squash recipe with Parmesan cheese and serve warm!

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Recipe provided by A Spicy Perspective



This recipe highlights the ever-functional pasta bowl shape by Villeroy & Boch. We love our pasta bowls for so much more than just pasta. It’s great for pastas, risottos, soups, salads, cereals and dessert.