Edit ModuleShow Tags

Pasta Paglia e Fieno

Celebrate the pizza industry’s Italian roots with this savory pasta dish that reflects the colors of the Italian flag.


This month, we’re going to try out a dish that has been around a long time. Paglia e Fieno is Italian for “straw and hay,” but it tastes like heaven. This pasta dish reflects the colors of the Italian flag, combining standard (egg-based) fettuccine and green spinach fettuccine with ham and a cream sauce. Not everyone makes this dish the same way, but I’ll show you how to make it the Chef Bruno way—if you follow this recipe, you can’t go wrong! You will definitely want to put this Italian classic on your menu. It’s a great way to celebrate your Italian roots. Trust me, your customers will love it and keep coming back for more. Mangia!



  • 1 c. skim milk
  • ½ c. cottage cheese
  • 1 tbsp. cornstarch
  • ½ c. Parmesan cheese, divided
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 garlic clove
  • ½ c. frozen peas
  • 4 oz. fettuccine
  • 4 oz. spinach fettuccine
  • ¼ lb. ham
  • Pinch of nutmeg



Combine the milk, cottage cheese and cornstarch in a blender. Process until smooth. Transfer the mixture into a medium-size nonstick skillet. Over medium heat, add ¼ c. of Parmesan cheese, salt, pepper and nutmeg. Stir until the cheese melts and set aside.

In another pan, sauté the ham and garlic for 2 minutes. Stir in the peas and sauté for a few more minutes. Remove the pan from the heat and stir in the milk-and-cheese mixture. Set aside.

Boil the fettuccine in a pot according to the box’s directions. Once it’s done, drain the water and pour the pasta into the Paglia e Fieno mixture. Toss until coated. Add the rest of the Parmesan cheese if desired.


Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

What's Your Story? Skinny Bitch Pizza, Los Angeles, California

One entrepreneurial woman has found a niche with her delivery-only concept that serves cauliflower crust pizzas in photogenic pink boxes.

Fredi Bello: The Richest Man in the World

Fredi the Pizzaman may be one of the “little guys” of the pizza industry, but his integrity and passion make him a large presence in Michigan.

Do You Have the Fire Within to Go Mobile?

A Fire Within mobile wood-fired oven lets pizzeria owners take their signature taste out into the community.

The Chef’s Corner: Brittany Saxton, Six Hundred Downtown

This five-time world champion shares her recipe for the Mad Hatter.

What’s Your Story? Mert Sunnetcioglu, Mia Mia’s Pizzeria

How this ex-engineer quadrupled sales at his pint-sized pizza shop in just over three years.

How to Achieve a Better Par-Baked Pizza Crust

Use these 5 tips to finetune your par-bake dough formula.

Look Before You Lease: Choosing the Right Site for Your Pizzeria

Veteran operator Michael Androw details 7 key factors to consider when negotiating a lease for your next restaurant space.

Mixers to the Max: Getting the Most out of Your Dough Mixer

Experts help you choose the right model and features to keep your mixer in tip-top shape.

SpeedLine Solutions: How to Save Money on Credit Card Fees and Chargebacks:

Speedline’s Pay@ The Door lets pizzerias accept payment at the customer’s door upon delivery.

Marra Forni: Made in the USA vs. Imported Brick Ovens

Marra Forni founder Francesco Marra explains why buying domestic ovens is a better investment for pizzeria owners.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags