Homemade Pasta by Orazio

Orazio’s Egg Pasta is a true Italian classic. Made with just a few simple ingredients—flour and fresh eggs—it’s rolled out and cut into perfectly textured ribbons. Whether served with a rich sauce or simply with butter and Parmesan, this homemade pasta is a testament to Orazio’s mastery of tradition.

Tortellini in Broth by Orazio is the ultimate comfort dish. Delicate tortellini filled with savory meats are served in a rich, flavorful broth, creating a warm and satisfying meal that’s perfect for cold days or special occasions.

Roman Gnocchi by Orazio are fluffy semolina-based gnocchi, baked with butter and Parmesan until golden and crispy on the edges. This Roman specialty is a comforting, cheesy dish that’s perfect for a hearty meal.

Tortellini with Parmesan Cream by Orazio is a rich and indulgent dish where delicate tortellini are bathed in a velvety Parmesan cream sauce. Each bite is a luxurious combination of creamy, cheesy goodness, making this a comforting and elegant pasta dish.

Trofie with Pesto by Daniel Canzian, curated by Orazio, is a celebration of the classic Ligurian pasta dish. Twisty trofie are tossed in a fragrant pesto made with fresh basil, pine nuts, and Parmesan, offering a burst of fresh, herbaceous flavor in every bite.

Sorrentino-style Potato Gnocchi by Orazio is a comforting dish where soft, pillowy gnocchi are baked in a rich tomato sauce with melted mozzarella and fresh basil. The result is a deliciously cheesy and satisfying dish that’s perfect for a cozy meal.

Orecchiette with Broccoli Rabe by Orazio is a traditional Pugliese dish. Al dente orecchiette is tossed with slightly bitter broccoli rabe, garlic, and a touch of chili, creating a delicious balance of flavors that’s both healthy and satisfying.

Cacio e Pepe Tonarelli by Orazio is a Roman classic that’s all about simplicity and flavor. Thick tonarelli pasta is tossed with a creamy sauce made from Pecorino Romano and black pepper, creating a rich, cheesy dish that’s packed with umami.

Malfatti with Fava Bean Cream by Orazio is a delicate, pillowy pasta dish. Malfatti, made from ricotta and spinach, are served over a velvety fava bean cream, creating a rich and comforting dish that highlights the freshness of spring.

Tagliatelle with Mushrooms by Orazio is a classic pasta dish. Fresh tagliatelle is tossed with sautéed mushrooms, garlic, and Parmesan, creating a simple yet deeply flavorful dish that celebrates the earthy flavors of mushrooms.

Tonarelli with Broccoli and Pecorino Cream by Orazio is a rich and creamy pasta dish. Thick tonarelli pasta is tossed with a velvety broccoli and Pecorino cream sauce, creating a flavorful and indulgent meal that’s both comforting and satisfying.

Passatelli by Federico Sisti, prepared by Orazio, is a delicate, comforting dish. Soft strands of pasta made from breadcrumbs, eggs, and Parmesan are served in a flavorful broth, creating a satisfying and warming meal.

Tagliatelle with Asparagus and Shrimp by Orazio is a light and elegant dish. Fresh tagliatelle is tossed with tender asparagus and succulent shrimp in a delicate garlic and olive oil sauce, making this a perfect springtime meal.

Born in Ferrara on August 17, 1958, Orazio Vagnozzi graduated in Business Administration from Bocconi University. After a career as a KPMG partner, he shifted focus in 2018 to his passions: food and wine. A self-taught expert with 40 years of experience, he is a member of the Grand Jury Européen and owns a collection of 15,000 fine wine bottles. As wine director and critic for Passione Gourmet, he offers consulting on wine cellar curation and rare bottle appraisals. He organizes masterclasses, writes for wine magazines, and produces video recipes and podcasts under Orazio Food Experience. A Chevalier du Tastevin since 2010, he enjoys sharing his wines and improving his golf handicap.