Blanched, dried and blended some spinach and added anchovies with the pesto then grilled shrimp for the pasta.

I’m not a chef. Punishment, make Carbonara for a party of 30 in the middle of Saturday dinner rush. I prepped all the ingredients, cooked, & plated. Who’s hiring me?! Not bad though.

5 ingredients

Toasted whole peppercorns, then ground

Pecorino Romano freshly grated.
Good quality egg yolks, save the eggs whites for something else.

Pasta if your choice. This was bucatini

Good quality guanciale, skinned and cubed

It did not disappoint!

Paired with my signature cherry tomato sauce, spicy Italian sausage, and some lovely broccolini

Can anyone tell me if this is worth buying? What’s the quality like? I assume there there is a learning curve based on getting the dough right.

https://www.amazon.ca/Fantes-Cousin-Elisas-Cavatelli-Countertop/dp/B009J9AE18/ref=asc_df_B009J9AE18?mcid=500c9f3fe3cf36fcabd8c3543beebfbe&tag=googleshopc0c-20&linkCode=df0&hvadid=706842930479&hvpos=&hvnetw=g&hvrand=16974292923082959253&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9000685&hvtargid=pla-349567856290&psc=1&hvocijid=16974292923082959253-B009J9AE18-&hvexpln=0&gad_source=1

This is one of those dishes where you are lucky to have ingredients available, and cook’s intuition takes over. No recipe as such. No pretence of being a restaurant dish. We catch them, and cook them. It was nice. Served with grated cheese and a simple garden tomato and basil salad.

Sauce was made of butter, heavy cream, pasta water, mustard powder, cayenne, sharp cheddar, s&p.

The Sauce is a tomato paneer puree. Zero maida pasta.

And who says bachelor's can't cook.

I couldnt resist adding parmigiano!

From Columbus Park Trattoria in Stamford CT. Genuinely the best pasta I’ve ever had, what’s amazing is it’s not too tomatoey like a standard vodka sauce.

I am imagining they have a strong flavor and don’t want to do anything too heavy. I bought some baby asparagus too!

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Rigatoni with Bolognese sauce

Garnished with chives, parmesan, red vein sorrel microgreens and a drizzle of olive oil

I cut rigatoni squares very small, because they're hand rolled with gnocchi board and wooden dowel, so more fragile than dried rigatoni

Pasta rellena de calabaza dulce & la otra de remolacha con queso 🫰🏻

I had assortment of cheese (parmesan, gouda, gruyere) to make cheese sauce to mix in with rigatoni and shellbow pasta. Add can cream of chicken, frozen kale, shredded chicken, sautéed onions with garlic top with panko, pecorino, and mozzarella. Bake till golden brown.

Holy crap y’all. First time ever making filled pasta.

I chose Caramelle shape because I like the way it looks and I filled it with a blend of prosciutto, mortadella and pork loin. Fresh grated nutmeg, black pepper Parmesan and an egg. It was all blended into a paste and then folded into shape

Vodka pasta I made by crisping up some guanciale and using the fat to sautee my finely diced shallot then added garlic & basil stem with leaves. Once garlic was cooked through I added the tomato paste and gochujang. Cooked it down and then added the vodka. Once the vodka was cooked off I added heavy cream, Parmesan finished with butter and pasta water.

This was amazing but the filling was a little dry and I needed to cook the pasta maybe 1 minute longer

This is a recipe for a vegan alternative to the traditional meat-filled tortellini en brodo.

Pasta dough: 3 cups flour, 1 cup water, 1.5 Tbs olive oil. Mix until well incorporated, kneed for a few minutes, and wrap in plastic wrap. Rest for at least an hour.

Filling: 1.5 cups cooked french lentils, 6-8 button mushrooms, .5 cup walnuts. Saute mushrooms and walnuts until mushrooms are soft. Add salt, black pepper, and about .5 tsp nutmeg (more or less to taste). Puree all ingredients in a food processor, add olive oil until a patè texture is achieved.

Add a small dollop of filling onto about a 2" square piece of rolled pasta. Fold into a triangle and wrap the two bottom corners of the triangle around your finger. Press the edges together and shape into a tortellini.

For the soup: boil some vegetable broth, add salt and black pepper to taste. Add tortellini and boil for 4-5 minutes until they all float.

Serve with fresh chopper parsley and enjoy!

does anyone have any simple homemade pasta recipes? i really like farfalle and i feel like the shape looks pretty simple lol, and i know like linguine looks the easiest but i'm not a huge fan of the long pastas (spaghetti, linguine etc)

Homemade Bolognese, with ricotta, Parmesan, mozzarella and provolone.

Black and white raviolo amuse with whipped ricotta and tomato reduction filling. Olive oil, thyme, black pepper, sea salt.

Recipe suggestions?

For our family gathering today, my nephew cooked a delicious pork roast with carrots, onions, and potatoes. The roast and veges were devoured but about 3 cups of the delicious broth remained. I nabbed the broth and brought it home. Honestly, it's delicious enough to simply eat as is but im wondering about a pasta dish. Suggestions appreciated.

I cooked a pork shoulder for eight hours. Then cooked it with some pancetta, onion, garlic, white wine, passata to make a ragù. Tossed it through some thick mafaldine, finished with plenty of pasta water and lots of Parmigiano Reggiano.

Both doughs are egg doughs. Yellow stripe is colored with turmeric, red stripe is colored with gochujang (do not do this, this seriously negatively affected the workability of the pasta. Use any other red color).

Pastas were rolled out, cut, rearranged, and rolled again together before the pasta was filled and pressed from into a ravioli mold. Personally, I wish I rolled it out a few settings thinner, these could have had a better texture. I also wish I had a stamp over a mold, this press suffered when it came to making clean cuts and it left some rough edges. Maybe it would have been better if the pasta was thinner. Lesson learned.

The filling was cooked potato, cooked onion, garlic, grana cheese, pepper, and ricotta. Nice and mild.)

Sauce is soppressata, sage, and butter, with the butter being added alongside the pasta and emulsified. This was quite pleasant. The spicy, salty soppressata contrasted well with the more bland pasta.