Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Spring Harvest
Save Recipe Print
40 min
20 min
20 min
4 servings



Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt. When the water comes to a rolling boil, stir in the pasta. Cook according to the package directions, until al dente.

In the meantime, mix the chives, parsley, fennel, arugula, and oil in a small bowl. Place the ricotta in a medium-sized bowl; mix with the extra-virgin olive oil and 1 cup pasta cooking water. Mix in herb salad.

Drain the pasta well and transfer the pasta to a large bowl. Soon the ricotta mixture over the pasta and add the pecorino. Toss to combine. If the resulting pasta appears too dry, add a little more pasta water. Season, to taste, with salt and pepper. Serve immediately

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Homemade Pappardelle

Recipe courtesy of Debi Mazar|Gabriele Corcos

Homemade Pappardelle

Recipe courtesy of Michael Chiarello

Pappardelle in Saffron Cream

Recipe courtesy of Food Network Kitchen

Pork Bolognese Pappardelle

Recipe courtesy of Robert Irvine

Pork and Pappardelle Pasta

Recipe courtesy of Aaron McCargo Jr.

Pappardelle al Cinghiale

Recipe courtesy of Il Pozzo

Chef Anne's Pappardelle

Recipe courtesy of Anne Burrell

Pappardelle With Corn

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories