Alright, this is a bit of a stretch, but damnit cats love pasta too!

Pin Wheel Lasagne (again) for my girlfriend and a few pals.

For the ragu I basically follow the traditional Bolognese recipe, but I add more aromatics and reduce for longer so more milk and stock is added. With homemade egg pasta sheets that ended up being like 2 metres long, cut down to make the pinwheel parcels.

Went well with some Italian beer and limoncello :)

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

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

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.

It did not disappoint!

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

​

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

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

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 couldnt resist adding parmigiano!

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

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

And who says bachelor's can't cook.

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.

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

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)

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

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!

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

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.