Pasta con Crema di Patate | Mashed Potato Pasta Recipe

This traditional Neapolitan mashed potato pasta is, well, as good as it sounds. Like so many amazing Italian dishes, it uses just a few ingredients to make something absolutely delicious!

Pasta con Crema di Patate | Italian Mashed Potato Pasta Recipe

Watch the Pasta Grammar video where we make this recipe here:

Serves 2.

For this recipe, you will need:

- 1 large russet potato

- Salt

- Fresh black pepper

- Grated Parmigiano-Reggiano cheese to taste

- 5.5 oz. (160g) large smooth tube pasta such as pennoni, ziti or paccheri

- 2 tbsp pork lard

For best results, we recommend using a vegetable mill for mashing the potatoes. A potato ricer or hand masher will work, though.

Place the potato, skin on, in a pot and cover with water. Bring to a boil and cook until fork tender, about 40-50 minutes. Drain and allow the potato to cool to the touch.

Peel the potato and mash with a vegetable mill into a mixing bowl. Season with salt and pepper to taste.

Bring a pot of water to boil and salt it generously. Add the pasta and cook as directed but 1 minute less than the "al dente" cook time.

Meanwhile, add grated Parmigiano cheese into the potatoes. No specific amount is necessary, just as much as you like! Stir in a little bit of the boiling pasta water at a time until the potatoes become very creamy and soft.

Melt the lard in a large, non-stick skillet over medium heat. Use a slotted spoon to transfer the cooked pasta into the pan, along with a small ladle of pasta water.

Stir until the pasta is coated in lard, then add the potato cream. Stir all together for about 1 minute.

Serve immediately, topped with extra grated cheese. Buon appetito!