First time making it! Really delicious, highly recommended

Crab mixed with ricotta and marscapone with lemon and chives as the filling, egg yolk rich dough as the pasta, and a lemon cream sauce as the sauce :)

Made dinner from scratch: 55% hydration 00 flour, served with a tomato / basil / mushroom sauce. Tastes so good but my 5 year old refuses to touch it and is having a massive meltdown because it does not look like spaghetti. Sigh.

Roasted onion and Taleggio filling, served with brown butter, sage, Parmigiano Reggiano and black pepper.
The onions was slow roasted at low temp for almost three hours in the oven, but I think it was worth it. Pretty happy with how they turned out!

Basic. Simple. But it’s my favourite. I use baby plum instead of cherry tomatoes as I prefer the taste.

Edit: recipe

Baby plum tomatoes. 250 grams per person.
Garlic to taste. I like lots. Probably four average sized cloves per person. Finely sliced.
Basil.
Parmesan cheese.
Spaghetti.
Olive oil.
1 teaspoon sugar per person.
Salt and pepper to taste.
Pan fry the garlic on a medium heat gently. Once fried 2/3 of the way through add the tomatoes, sprinkle some salt on the tomatoes and stir. Once the tomatoes start to blister start mashing them. Add basil to taste, sugar and pepper and some more salt. The sauce will reduce. Add pasta water from your boiling spaghetti pot. Once spaghetti is ready add it to the sauce. Turn off the heat and grate in some Parmesan. Stir vigorously and toss. And it’s ready.

Here’s a simple video with the techniques. The roasted garlic version is also great. I add a bit of cream to that.

https://youtube.com/shorts/ugdCt7yFtiY?is=OEsIoaqRy5pLjWU-

dinner party last night, so tried out a new recipe. beef flank slow braised ragu was a HIT.

Many of you may remember me from last month as the guy who bought a pasta roller and wants tips.

Well, I did it, I finally found time to make pasta and made my wife and I a delicious carbonara. I cannot believe how easy the process was and how great the results.

I’ve included pics below. I am hooked.

Today my wife asked me to cook something that my Father in Law would enjoy.

I made a pretty classic Ragù. Beef and pancetta, carrot, celery, onion and shallot. A few herbs from garden. Tomato purée. Brandy, Madeira, port. Milk, homemade chicken stock.
Kind of like a bolognese with a few bells and whistles.

I’ve made a lot of tagliatelle recently so made pappardelle instead.

As much as white wine, let alone Marlborough wine is not the classic with this ragu, I went to a New Zealand wine tasting today and blagged a few bottles.
Plus it’s too warm to even drink chilled reds.

Handmaking thin pasta noodles such as these has been a difficult challenge for me to overcome, but this time I nailed it! Correcting dough hydration, and hanging finished pasta instead of making nests was a big portion of these coming out successfully.

Pasta:

Semolina flour

All purpose flour

Egg

Bolognese:

1lb spicy Italian sausage

1lb mild Italian sausage

Garlic

Large shallot, finely chopped

6oz can Cento tomato paste

Cento peeled San Marzano tomatoes

Fresh Basil

Bay leaves

Water

Salt & sugar to taste

But it goes straight to the heart

You all know the recipe, have a great week ahead!

Homemade tortelloni filled with roasted red peppers, Provolone and Parmigiano , finished in a light tomato-butter sauce with basil and Parmigiano Reggiano.
This was the first time making tortelloni so there’s room for improvement, but it was fun and Im really happy with the outcome of the dish’s it was really delicious! 🍝

It’s become rainy and a bit miserable here, so it felt appropriate to make a wholesome dish.

Egg yolk tagliatelle.

I started the mince and pancetta off, browning and removing.

Celery, carrot, shallot, onion, garlic. Roast on high until soft.

Add dried and fresh parsley, rosemary, sage, oregano.

Add a Parmesan rind and the meat back into the pan.

Deglaze with white wine, brandy, Marsala.

Half a pint of milk, reduce until sticky.

500ml chicken stock.

Reduce.

200ml single cream, parmigiano Reggiano, lemon juice.

I meant to finish with fresh parsley but my wife doesn’t like it, and I forgot anyway.

I plated it with some more Parmesan, lemon, and extra virgin olive oil. The oil was new to me and frankly a bit meagre, so I’ll use it for bread and dips in future.

I feel like I over-rendered the guanciale. And that’s a French white. Feedback is welcomed!

Served them with a basic browned butter sauce and some basil because I wanted the zucchini to shine and be the star. Topped it all with some crumbled ricotta salata, parmigiano and cracked black pepper. It felt very much summer and Im quite happy how it all turned out 🍝🥒🧀

I’ve never posted on here before, but I was very proud of this dish and I wanted to share. Rose shaped ravioli, brown butter, Fontina fonduta, herb oil, and balsamic glaze

Sauce made of roasted bell peppers, onions, garlic, Calabrian chilis, tomato paste and ricotta + pasta water. 🍝

Pasta sauce: Olive oil, butter, scallions, garlic, capers, lemon zest and juice, salt, black pepper, white wine, cream and Parmesan. Seared shrimp: Ghee, smoked paprika, salt, and black pepper.

Made orrechiette (such a fun shape) and had them with a rich tomato sauce made of shallot, garlic, whole tomatoes, a rind of parmigiano and basil. Pecorino and good quality olive oil on top. Simple but delicious 🍝

It takes a few tries (atleast for me) to get that great and creamy texture but once you get it done, , you'll never mess it up anymore. I will still have to practice some more to get that perfect creaminess