Vita Pasta Lab LLC

Every Thursday in Westport, Connecticut, I love visiting the farmers market!
The vendors are amazing, the quality is superior, and it’s a great reminder that food truly is medicine.
I enjoy bringing a friend along or meeting with my customers while supporting local businesses and our community. Nothing beats fresh, local food and the connections made along the way!

Friday dinner in Italy calls for fish.

For my guests: handmade linguine alle vongole with Manila clams, followed by orata al forno.

Simple dishes that depend entirely on the quality of the ingredients — sweet clams, delicate Mediterranean sea bream, good olive oil, garlic, parsley, and oregano at the table together.

The beauty of Italian coastal cooking is restraint: when the fish is fresh, you do less, not more

A perfect day to prepare my signature lasagna verde Bolognese.
A dish rooted in tradition, layered with technique, and finished with memory.
Comfort food, at its finest, is not just nourishment—it’s heritage on a plate, a story I’ll carry forward without compromise.

Customers request!!
❤️

Gli gnocchi, the Italian must!
We love to prepare from scratch, simple technique, pillowcases that literally melt in your mouth!!

Today recipe is for a ricotta gnocchi, sautéed with in season vegetables ( peas and asparagus) and tiny tenders veal meatballs.

Happy Thursday!!

Making fresh pasta by hand is my therapy, my passion and my job.

It’s therapeutic.
It’s fun.
It’s art.

Artichoke Triangoli!!

Happy Monday, pasta lovers! ❤️

Agnolotti del plin for the weekend

Do you know what “plin” means? In the Piedmont dialect it means “a pinch.” 🤏
Each little agnolotto is sealed with a tiny pinch of the fingers — the gesture that gives this traditional dish its name.

Simple, delicate, and full of history. A small pasta with a big story.

Weekend special: agnolotti del plin with wild boar filling!!
Where?


homemadepasta italiantradition

That sounds like a beautiful and very fitting dessert for International Women’s Day 🌸✨ The flavors you chose are elegant and bright. If you’d like, here’s a polished way to present or describe it on a menu or when serving:

“Citrus Berry Mille-Feuille” (or “Women’s Day Puff Pastry”)

Description:
• Crisp puff pastry base
• Silky white chocolate ganache
• Strawberry, blueberry, and orange compote
• Finished with a drizzle of Sicilian lemon jam

The balance sounds excellent:
• Rich → white chocolate ganache
• Tart & fresh → berries + orange
• Bright citrus finish → lemon jam
• Texture → flaky pastry vs. creamy ganache

Zuppa di legumi e cereali is a traditional Italian soup made with legumes (beans, lentils, chickpeas) and cereals/grains (barley, farro, rice, or pasta).
It’s a classic Mediterranean-style dish known for being very nutritious and filling.

Clay pots allow slow simmering, which lets herbs, vegetables, legumes, and grains release their flavors gradually.
The result is a soup that tastes richer and deeper compared to cooking in thin metal pots.
Buon Appetito!!

I am excited to share that our March calendar is now organized and available on our website.

We still have a few dates available to book your private event, so please reach out to me at [email protected] if you are interested in scheduling a session.

Additionally, I will be teaching at Sur La Table in Darien on March 8th, 12th, 17th, 18th, 19th, and 29th. You can check the calendar on my website for more details regarding those specific classes.
At the end of the month, I will also be teaching the 8 weeks kids’ after-school program at Lachat Town Farm.

I am so proud to have such a busy calendar and look forward to connecting with you soon!

GRAZIE!!🫶🏻🫶🏻🫶🏻