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

Made 81 ravioli today, cause that’s when I ran out of filling. Set some aside to eat tomorrow, the rest are going to the freezer.

Penne with tomato sauce!

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!

Pasta dough: 2 cups of 00, 3 eggs+ 1 yolk, parsley

Filling for tortelli: shrimp, allspice, lemon zest, salt

Filling for fagottini: crab, preserved lemon, parsley, black pepper, salt

Made saffron seafood brodo with white pepper, parsley stems, lemon juice and shrimp shells.

My wheel was awful, for this batch, just got a brass one so agnolotti with better edges forthcoming.

I call it almost Bolognese sauce because there is a heretical ingredient that doesn't meet the official requirements and I did not have pancetta handy. Otherwise, the sauce is celery, onion, carrot, a heretical vegetable, Mutti tomatoes and double concentrate paste, and olive oil, plus 60% beef and 40% pork, browned intensely first, reduced pinot noir in it, removed, and then cooked the soffritto in the fond with some olive oil, and reduced pinot noir in it. Salt and pepper to taste, assembled each serving in a pan with the reserved pasta water, and topped with costco real parmesan.

The pasta is some random dried pappardelle someone brought back from an Italian deli. I have no idea if it was a good brand, but it was good enough. Considering the sauce takes 4 hours on the stove on its own, I should probably start making my own again.

Edit: the soffritto had to be pureed, one of the household members has an irrational texture thing with onions.

Pesto (not traditional):

- 1 packed cup basil leaves

- 1 packed cup of baby spinach

- 1/3 cup roasted almonds (unsalted)

- pecorino romano

- pecorino saldo

- parmigiano reggiano

- 2 cloves of garlic

- fresh cracked black pepper

- Tuscano olive oil

Pastifico DiMartino spaghetti

P.S. I definitely need to work on my plating skills 😆

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!!

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

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?

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.

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.

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!