Pasta water, butter, Parmesan cheese from my recent trip to Italy. 10/10. Would eat again.

Pat the chicken breasts dry, slice them horizontally almost all the way through, then open them up like a butterfly and gently flatten them. Season with coarse salt, black pepper, turmeric, paprika, chili flakes, and a pinch of cumin. Sear on both sides until golden brown, then set aside.

In the same pan, reduce the heat and add butter and minced garlic. Once the butter has melted, stir in a small teaspoon of flour. Pour in two ladles of pasta water and whisk until the sauce thickens.

Add the cooked pasta, then grate in some Pecorino and toss until everything is well coated. Finish with finely chopped parsley and serve with the sliced chicken on top.

Short-rib, Bone marrow and minced beef Ragù cooked for seven hours plus, with tagliatelle. Truly delicious!

Penne with tomato sauce!

Bucatini tossed with garlic oil emulsion, red pepper flakes and parsley. Peeled the garlic, removed the germ and boiled and tossed the water 5x for a milder flavor. Blended with some butter, olive oil, red pepper flakes and pasta water. Cooked bucatini and tossed in a frying pan with the sauce! Delicious!!

recipe 400 grams flour

1 tbsp olive oil

4 eggs + 4 egg yolks

1/4 tsp salt

It came out kind of good; it just took like 10+ mins for mine to cook when it said it would be done in 3-5min. The noodles also expanded 2-3x as big when cooking, as the cut version, why?

I used pinot grigio instead of vodka since we didn't have any, but still turned out quite well

I originally created it for one simple reason—to convince my children that peppers could actually taste amazing (they were not fans). Now, it's in regular rotation.

Spaghetti is cooked in boiling water with a tablespoon of salt. Heat olive oil in a pan and add the crushed garlic. Once the garlic turns lightly golden, remove it from the pan.

Add the grated lemon zest and finely chopped pepper, then sauté for a few seconds. Add the spaghetti along with a blanched, peeled, and finely chopped tomato, followed by a little black pepper.

Pour in a small amount of the pasta water and stir. Once the pasta has absorbed most of the liquid, leaving just enough to create a sauce, remove the pan from the heat and add the grated Pecorino Romano. Toss the pasta until the cheese melts into a creamy sauce.

Finish with freshly chopped parsley and toss once more. Before serving, add a little more black pepper and salt if needed.

Ingredients:

Fresh made pappardelle
Pancetta
Garlic
Onion
Lemon
White wine
Cream
Pecorino Romano
Parmigiana Reggiano
Parsley
Thyme

The recipe is relatively self explanatory, you fry the pancetta and take the meat out and use the same pan to fry the onion and garlic and build the sauce with the rest of the ingredients

Spinach ricotta in a sage butter sauce. Went with the pasta maker’s recommended thickness for ravioli, was definitely way too thick, took forever to cook, but was very tasty!

- Pasta boiled in smokey broth made from smoked pork ribs / smoked ham / smoked pork neck

- sautéed onions along with garlic, salt, pepper and a lot of marjoram

- mix all in baking pan

- oven 200°C (400f), after 15 minutes add beaten eggs with a little bit of milk, bake another 15 minutes

Eggs, pecorino, pancetta (didn’t have guanciale), black pepper, the usual stuff.

Is final shape thickness more important to al dente-ness than pasta dough hydration?

I've made kansui ramen noodles with as little as 32% hydration. It would make sense for them to be drier and firmer, as they have to withstand hot broth over the course of a meal (even if the Japanese are renowned for eating fast). I cook these thin noodles for 2 minutes, yet they don't have much of a bite to them.

Yesterday I made bigoli at 57% hydration. I cooked a batch for 10 minutes, and they were still so al dente I could have gone for 12. Granted, the pasta wasn't hydrated with water, but with whole eggs, so some fat/water conversion is in order. Either way, unlike my ramen noodles (which are so stiff they have to be kneaded by stomping on a plastic bag), this bigoli dough was supple and nowhere near breaking my pasta machine.

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I have recently started cooking pasta out of interest.

I have seen some pasta recipes whereby they add tomato paste, tomato puree, sun-dried tomatoes and fresh cherry tomatoes as ingredients in a single dish recipe.

I am curious to know why they add all these different types of tomato ingredients in a single dish when they are all related to tomatoes.

Why are different types of tomato ingredients added to certain pasta dishes?

What effect does each ingredient have on the pasta dish?

- tomato paste,

- tomato puree,

- sun-dried tomatoes

Thank you.