Cencione basking in the ☀️ The name is translated from Italian to little rag. Cencioni are one of several strascinati (dragged) pasta shapes. Cencioni are oval, almost petal-shaped, with a slight curve, and are a bit larger and flatter than orecchiette. I love the irregular shapes of hand formed pasta as well as the rough texture you get from any pasta that is formed by dragging pasta dough across a surface. I have also seen this shape referred to as raschiatelli lucani by @benfatto. For a great formation video, head over to @_noregrettispaghetti. I formed these by essentially making a slightly oversized orecchiette, and gently flipped it inside out to expose that beautiful rough interior. Pasta Dough: 50% hydration with water 50% semola rimacinata @centralmilling (“Organic Extra Fancy Durum Flour”) 50% whole grain flour @janiesmill (“Organic Sifted Durum Flour)
Olive tagliatelle All surplus (I hate to say scraps 🥹) pasta dough is typically sheeted and cut into tagliatelle or pappardelle and enjoyed as a snack or a meal for 1. This small portion of olive tagliatelle was served with a quick sauté of Calabrian chilis, garlic, and fresh chopped tomatoes 🍅 See story for some pics!
Spinach lasagna Lasagna to me is a blank canvas. Similar to my view on pizza, you can pick and choose whatever ingredients you want to make it your own. For this version, I wanted to keep it meatless, with assorted cheeses and veggies to fill in each layer. I did not miss the meat. Pasta Dough: 00 + spinach blitzed in a food processor Filling(s): 1. Béchamel: Classic preparation with some added pecorino Romano 2. Ricotta/spinach: drained ricotta, chopped cooked spinach, parmigiano reggiano, nutmeg 3. Caramelized onions 4. Mixed mushroom (Shitake, King Oyster and White button), chopped and sautéed 5. Marinated tomatoes (roasted and mixed with olive oil) Bake, covered, at 350F for about 30 minutes. Remove foil and continue baking for about 15 minutes. Quick blast on broil for extra browning and crispy cheese on top! See story/highlight ⬆️ for process pics. ** I typically make my lasagna in loaf pans. Each one easily serves 2 very hungry people, with still a portion leftover. This is also a great way to enjoy one and gift one. Nobody says no to a homemade tray of lasagna.
Parsley Pasta🌿 Recipe: Serves 2 (small batch at 50% hydration) 150g organic extra fancy durum flour @centralmilling 75g flat leaf parsley purée Small batch dough is way easier to make by hand, not to mention less equipment to clean. For the purée, I simply blended a large handful of flat leaf Italian parsley until smooth, strained and weighed out what I needed. Method: With your hand or a fork, slowly incorporate purée into the flour, knead about 5 minutes, wrap for 10 minutes to allow for an initial rest, which allows the final kneading to go a bit easier, then continue kneading until dough is firm and smooth. Wrap and rest about 30 minutes if using immediately. Shaping basket: “Grandma Lucy’s sauce maker” This piece of equipment was passed down to my 84 year old mother, by her mother, Grandma Lucy. My Mom told me that this was one of the most frequently used items she recalls her mother using when growing up. Grandma Lucy used this sieve like item to process summer tomatoes to can sauce to be used throughout the year. With a family of 9, I imagine this took a few weeks. My Mom described for me the brief cook down of large pots of tomatoes to break them down. Once cooled, Grandma Lucy would place this item on top of a designated pot and literally hand smooshed the broken down tomatoes around and around extracting as much of the tomato juice as she could. The holes on this are small enough to catch the seeds. Once filled with skins and seeds, it was hand wiped and this continued on and on and on. How I wish I could have been there for tomato processing. See story for Grandma Lucy and pasta process shots ❤️
Strozzapreti with a spicy sausage ragu. See prior post for pasta facts and recipe, and check out highlight ⬆️ for some process pics and cooking videos.
Strozzapreti is an ancient type of pasta (dating back to the 1600’s) that originates from the Emilia-Romagna and Tuscany regions of Italy. The name translates to "priest stranglers" in Italian. There are so many interesting origins of this ancient pasta shape. Some say this shape resembles a cleric's collar. Others believe it stemmed from the anticlericalism of that time period. The dough is typically made from flour and water, sometimes with the addition of eggs. Strozzapreti is handmade by hand rolling long strips of dough into elongated, twisted shapes. The resulting pasta has a slightly irregular, rustic appearance, with nooks and crannies that hold onto sauce. The slightly irregular and rough texture of strozzapreti works well with both creamy and chunky sauces, such as tomato-based sauces, pesto, or ragù. It can also be used in pasta salads or enjoyed simply with olive oil, garlic, and herbs. Recipe: (2 entree/4 appetizer portions) 200g 00 flour 114g blended egg Dough Method: Food processor Formation Method: There are many ways to form this pasta, and yes, it is hand formed one piece at a time. Below 👇 is what I did this time. - Sheet pasta to #7/9 on @marcatopasta - Hand cut into 1/2” widths - Grab a strand, pinch the top and with the other hand, roll the palm across the other palm, which will twist and twirl the pasta. Pinch off the formed twist and continue until you use the strip. Repeat with the batch of dough. Timing: This batch took me 15 minutes to form. Once you get into a rhythm it goes quite quickly. Cooking: The formed pasta rested at room temperature about 30 minutes. It took 5 minutes to cook to al dente. See story for more process pics, including some formation videos.
Maccheroni Maccheroni is sometimes used as a generic term for various types of pasta, but it generally refers to a specific shape. Maccheroni are typically made using durum wheat semolina and water, but sometimes different flours or eggs are also incorporated. Maccheroni pasta can come in different sizes and variations, such as maccheroncini, which are smaller in size, or maccheroni rigati, which have ridges on the outer surface. The size and shape of maccheroni can vary depending on the region of Italy or the specific recipe. This is the one shape folks cannot believe can be made by hand, using just a ferretto (a brass or metal tool similar to a knitting needle) or what I typically use, a wooden skewer. I find a lower hydration dough is necessary for both the shaping and release of the pasta from the skewer. Recipe: Durum wheat semolina, 48% hydration For every 100gof durum wheat/48g of room temperature water. Flour: @janiesmill Organic Sifted Durum Flour. ** This finely milled flour is sometimes called "extra fancy durum flour" or "semolina rimacinata" (twice-milled semolina). This particular brand does not mill and then sift out any of the bran or germ, thus the entire grain kernel is incorporated, giving it that golden color and additional nutritional boost.
Pasta Like a Pro at Salted Vines 🍇 🍝 Last evening we had another full house at @saltedvines for Pasta Like a Pro. The weather was gorgeous, the setting amazing and the participants were just lovely. Thank you to all the folks at @saltedvines who make these hands on workshops possible! Frank @pasticciogranito and I will be back at this beautiful location in the fall (see dates 👇). We will be in and around the Eastern shore this summer, see my Linktree for group class locations and availability; message me for private, at home pasta classes 😊 September 27 November 8 December 13
Pasta Salad Homemade semolina farfalle, cucumber, red onion, spring onion, olives, bell pepper, tomatoes, feta cheese, basil and whatever else I could find in my fridge! I made a quick lemony stone ground mustard vinaigrette. Swipe to see some process shots. See prior post for fresh pasta cooking instructions for a cold pasta salad. Happy Monday all! 😊
Herbalicious Bigoli with spicy sausage, oven roasted baby tomatoes, torn basil and homemade stracciatella 🤤
Tortellini 📍Tortello Always a good idea. These were a special request order, hand made with @alecmcg28 with traditional, teeny tiny sized pasta squares (3cm squares) with a ricotta based filling. Tried to keep track of how many units made up 3lbs but lost count after hour 1 of production 😅
Pappardelle 📍Tortello Hand made/hand cut golden egg dough pappardelle, to be featured in the Duck Pappardelle dish at Tortello @tortello_pastificio. This entree is deliciously decadent and the duck prep takes two full days (seasoning the duck, curing, low and slow braise 🤤). The dish is baked (super crispy edges all around folks) with parmesan and topped with chives. Enough said 🤩
Busiate is a traditional pasta shape from the Trapani province of Sicily, Italy. The name comes from the Sicilian word busa, which is the stem of a local grass used to form them and which gives them their beautiful spiral shape. A ferro (a long iron used to make long, tube shaped pasta like maccheroni and fusilli) or a simple wooden skewer also do a great job. Busiate pasta is usually made from durum wheat semolina and water, and is known for its chewy texture and ability to hold onto sauces. It is often served with pesto alla trapanese, a sauce made with tomatoes, almonds, garlic, and basil, which is also a specialty of the Trapani region. But in my opinion, this shape pairs well with many sauces. Alec @alecmcg28 and I made another large batch yesterday for the case at Tortello @tortello_pastificio. Message them quickly if interested as they will likely go fast!
Tortello Time 📍 Wicker Park, Chicago I am beyond thrilled to be back at Tortello to immerse myself in pasta making this week. I have been coming here for two years now and it is truly a priviledge (thanks for welcoming me back again and again! 🙏) This 2022 Michelin Bib Gourmand, family-run pastificio & restaurant is located in Wicker Park and this is where you can see (literally, at the pasta window!) delicious pasta traditions come alive. The owners work hard to source the very best ingredients both locally and from Italy. You can SEE the quality in the beautiful golden egg yolks, FEEL it when your hands slip through the soft and silky 000 flour imported from Italy as you make pasta dough from scratch and best of all you can TASTE the difference in the completed dishes. The pasta energy amongst everyone that works there is infectious. To be doing something I love with other folks who share that same passion and energy, well, it it magical for a pasta nerd like me.
SPINACH TORTELLONI FILLED with RICOTTA and POTATOES, seasoned with TRUFFLE PECORINO cheese. Do you have time to prepare these Tortelloni? Check out the recipe on our blog (search: “Tortelloni”) and read our article about one of our favorite Italian spots to feel at home in Copenhagen. @tavolacalda34
Parsley chitarra (guitar spaghetti) 🎸🌿 This square cut, egg based pasta typical of Abruzzo, Italy is made on a chitarra, which is a wooden or metal frame (mine is @ 20” x 10”), rectangular in shape, that has wires stretched across both sides that are used to cut your strands of pasta into square strips. The chitarra makes spaghetti on one side (the strings are much closer together), fettuccini noodles on the other. Because I don’t use my chitarra regularly, I always check/tune the strings before use. I did that easily using the wrong end of a chef blade to tighten the two regulation screws usually located on the side of the chitarra. Are you familiar with this unique pasta tool? See story for some pics of this fabulous tool.
I got to have dinner with the one and only @stephduncansmith. She’s the editor of my new book “Soul Care to Save Your Life.” If you read it come August and think it’s remotely well done, please know it is her genius that deserves the credit.☺️ Steph is every bit as brilliant, beautiful, and kind in person as I’ve known her to be through the screen over the last four years. Time with her was lovely— and the pasta did not disappoint!🍝 If YOU could have dinner with anyone who is currently living that you haven’t met in person yet, who would it be? Tell me! Tag them below. I bet it will make their day✨🤍
Pasta alla Norma 🍝 Roasted aubergine in a delicious tomato and basil sauce with pasta and grated pecorino cheese 😋 The Conchiglie Rigate is a great pasta to use as the little pockets capture the sauce perfectly 👌 @ben.tish @norma_ldn @ladydaga.uncorked #greatpastatations #siciliacookbook #italyfood #pastagram #pastaofinstagram #choosepasta #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #freshpasta #vegetarianrecipes #sicilyfood #sicilianfood #conchiglie #pastaallanorma #bentish #pastidea #extrudedpasta #pecorino #pecorinocheese #freshbasil #madebykatex #foodiesofinstagram #leedsfoodie #yorkshirefoodie #leedslass #yorkshirelass
@villatrasqua Team dinner at @casalta_hotelandwine
Orecchiette-ish Orecchiette are a pasta originating from Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. Simple to make with just flour and water, and easy to naturally color with either a superfood (for these I used organic powdered Chlorella) or a fresh puree made with spinach, kale, parsley, basil, etc. For those new to my page (welcome!), I am passionate about pasta and love all the regional differences and traditions associated with pasta (from flours used, shaping, etc.). I spend quite a bit of time learning as much as I can about pasta. BUT, I also like the creativity that I find with pasta making. I think there is room for everyone at the pasta table! My vote goes for pasta inclusivity 🙌
Agnolotti del Plin Served with the roasted red pepper I made a few days ago. When you have a thick pesto and want to use it as a pasta sauce, especially with delicate pasta shapes, I find it helpful to place a cup or so of the room temperature pesto in a bowl and slowly whisk in some starchy pasta water until you get the consistency you want. Add your pasta and toss gently.
Garganelli-Halloween vibes 🎃 Garganelli is traditionally formed by hand but can also be extruded. Garganelli can be formed on a smooth surface, or as I prefer, a ridged surface. You can use a small gnocchi board, a butter paddle, or a silicone sushi mat (easily found online). You can also use different sized wooden dowels depending on how fat or thin you want the final shape (I have a set of five different diameter dowels on my Etsy shop, PastaArt, linked in my profile). Black dough: Activated charcoal Orange dough: Harissa paste
He’s back, and so are the moody interior shots. . It’s been a busy couple of months: I’ve started a new job, working shifts so my days off aren’t consistent. It’s been hard to get in the kitchen for Pasta Monday. This mid-week effort was fortuitously two thirds based on items from the freezer, and if I’d have used the dough I had in the freezer, it could have been 100% freeze en place! . Tortellini en Brodo. . Despite tradition, I used a beef short rib ragú that I cooked recently, blended down with some extra Parmigiano-Reggiano. . The broth was a chicken stock that I reduced by about 75%, resulting in an outrageously silky brodo that you can see glistening in the bowl. I’d had the foresight to skim the stock very well before freezing, and it paid off with a beautifully bright, if not consommé-clear, sauce. . I first made a similar dish a few years ago, and this version knocked it out of the park. Now I need to work on making my pasta smaller like the ladies in Bologna - but I know my limits. . #pastamonday #pastamaking #choosepasta #pastalover #pastafattaamano #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #globaleats #f52community #feedfeed #italy_food #pastagram #pastaofinstagram #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #freshpasta #pastaoftheday #ukfoodblogger #bolognese #brodo #tortelliniinbrodo #tortellinienbrodo #tortellini #tortelloni #bolognafood . @kitchenaidusa @kitchenaidlondon @kitchenaiditaly @kitchenaid @kitchenaid_uk
Tortellini I love the repetitive exercise of hand forming pasta. For me, it is not about achieving that perfect shape or size, although I do take the time to practice and set my own individual goals of what I am trying to learn and master. Per the Encyclopedia of Pasta, a traditional tortellini (which can be synonymous with anolini and cappelletti depending on the region) is made using a 2cm square of pasta. The historical reference to size is mentioned, where Bartolomeo Scappi, secret cook of Pope Pius V prescribed that each one should be as “small as beans or chickpeas”. Still working on that…
We are happy to announce that we now have a sustainable tea product line from @wanganddickerson in our Gourmet Market @gardenofesther! Apart from the fact that they are also a local Vero Beach business, just like us, there are many reasons why we choose to carry Wang & Dickerson Rare & Artisan Tea. Still, the two main reasons are that we hold the same values of sustainability, dear to our hearts and that we make it a priority to produce high-quality products that taste amazingly delicious! Like @wanganddickerson , we believe our customers deserve the finest quality tea from ecologically responsible producers. Conscious Eating, Deliciously Inspired. ~ Garden Of Esther “Learning about the environment and what we do with it in society reorganizes the priorities of what is important in life. It’s not only cooking, but it’s also not only eating. It’s how you live your life. It does not only affect you but the next generation. I feel this responsibility to preserve and pass on our planet. If you choose the sustainable approach, it will last to the next generation. It can be a way of life.” ~ my favorite quote by Bo Songvisava.
Tri color rose ravioli 🌹 As we start working on floral applications in my Cake Decorating class, I am very excited to see if I can replicate something like this stuffed rose ravioli using an entirely different medium. We have been working on buttercream roses but are heading into gumpaste territory next week. DOUGH: This rose was created using three different colored “petals” so I made red, pink and lavender dough. FORMATION: There are many ways to form rose shaped pasta but I typically use an overlapping circle method because that method allows you to use more than one color to create a more interesting and colorful rose. If you want to use the one dough sheet method, you could laminate two different colored doughs together. COOKING: You can either shallow boil, steam or submerge boil these ravioli. For a FULL TUTORIAL including dough recipes, formation techniques and cooking methods and results, please check out my highlight.
Farfalle 🦋 Farfalle is such a great shape. You can make them large (farfalloni) or small, create them using rectangular, square, round or oval pieces of sheeted pasta, impart texture by either rolling your sheeted pasta over a ridged or patterned surface (a cavarola board for example) or alternatively using a patterned rolling pin over your sheeted pasta prior to cutting and hand shaping. The creative options are endless. The one thing to keep in mind no matter how you hand form this shape is to ensure that the middle part where you pinch is not too thick or it will not cook evenly. You can manipulate the pasta so that you create a dual channel underneath in which water and sauce can freely flow. For this batch, I folded my pasta slightly in half and then brought up each side and pinched those together at the top. I served these with what my family refers to as “Tomesto” sauce, a combination of tomato sauce with pesto swirled in. If you have not tried that, you are missing out! See story for some process shots. 👍
Hand rolled Fettuccine I have a few of these wooden, hand carved pins, each with different widths. I love using them because they are unique and require nothing other than some elbow grease. They are not as hefty and sharp as my solid brass pin (called a troccolaturo, check post from a few weeks ago) but I do enjoy using these wooden tools. PASTA SHEET HAND CUTTING TIP: Fancy tools are never required to be successful in making pasta. You can use a sharp knife to cut your pasta. Once you have your pasta sheet rolled out (or sheeted), let it dry a bit to a leather-like consistency. Cut the sheet into the length you want your final noodle strands. Generously scatter some coarse semolina over the entire sheet and loosely roll the pasta sheet starting from the narrow side. Cut to your desired width, unfurl the pasta strands, and lay out to dry or nest.
Safflower agnolotti The beautiful golden color of this dough is from adding some organic dried safflower powder. Safflowers are in the same plant family as sunflowers. They are beautifully orbed flowers that are yellow, orange or red. Safflowers were historically used as an alternative to saffron. I do use saffron as a natural colorant when making water based doughs but I find when making a soft wheat/egg dough, the addition of the safflower powder mimics that egg yolk only richness in color without using all those eggs. DOUGH: 250g 00, 50g semola rimaccinata, 3 large eggs, 1 large egg yolk. FILLING Ricotta (homemade and well drained), parmigiano reggiano and fresh grated nutmeg. FOOD PROCESSOR METHOD: Add dry ingredients to food processor, pulse until combined. Add eggs and yolk and pulse until you get a couscous like consistency. Tip out onto wooden board and hand knead 5-7 minutes, adjusting for hydration as needed (if dough seems wet, knead in a bit more flour, and if dough seems dry, wet hands or spritz a fine mist of water onto the dough and keep kneading.). Wrap and rest 2 hours at room temp. METHOD: There are several ways to form these, check prior posts or other pasta accounts. PASTA THICKNESS FOR AGNOLOTTI: Each pasta machine is different in terms of how many settings they have and the exact width of each setting. Thickness therefore comes down to preference. For this batch I sheeted my pasta pretty thin (second thinnest setting on my Imperia electric machine, settings range from 0-10) because I had a lighter “soft” cheese filling. If I was using a heartier filling, like my meatball mix filling, I would sheet a bit thicker.
Chicken soup with Grano Arso orecchiette. This soup took on a completely different taste (in a good way) with the addition of this smoky, nutty Grano Arso orecchiette. I particularly love this pasta as we head into fall because it is rich, complex and hearty and pairs well with braised meats, bold cheeses and almost any fall/winter vegetables. For folks that said this process seems a bit too time intensive to be worth it, remember you use only a small amount (I typically use about 25% Grano Arso to my total flour weight). A little goes a long way! And when you come to think of it, many at home processes take a lot of time but the results are so worth it (think crates of tomatoes transformed into fresh tomato sauce, ricotta cheese, salt cured egg yolks). What is your favorite thing to make that takes much longer to produce on your own?? Let me know in the comments below!
𝐀 𝐆𝐚𝐫𝐝𝐞𝐧 𝐏𝐢𝐞 🇺🇸 / 𝐈𝐥 𝐏𝐚𝐬𝐭𝐢𝐜𝐜𝐢𝐨 𝐝𝐞𝐥𝐥'𝐎𝐫𝐭𝐨 🇮🇹 Fall in love with this lasagna entirely homemade with the Garden vegeteblas and béchamel Doubled layered! Un pasticcio vegetariano che non si dimentica: sarà per le verdure dell'Orto o per il doppio strato di besciamella fatto a mano? Scopri il menù completo su www.rifugionovezzina.com ! . . . . . . #cottoalforno #travelbloggeritaly #italiandestination #takemetoitaly #italyguide #lavieitalienne #viaggioperitalia #italiaontheroad #イタリア在住日本人 #ジントニック #prodottidellaterra #kilometrozero #cucinareconamore #italienliebe #pasticcio #deliciousrecipes #breadlasagna #veglasagna #besciamellafattaincasa #farinaitaliana @kitchenaiditaly #globaleats #f52community #italy_food #handmadepasta #ministryofpasta #thepastamagazine #lovepasta #pastafrescafattaincasa #lasagnesmaison #lasagnahomemade
Pasta Queries “What flour do you use to make fresh pasta?” What sort of pasta you want to make dictates the appropriate flour. For long, tender noodles made with eggs which gives the pasta dough the elasticity it needs to roll/sheet out long pasta sheets you would use the softer Italian 00 flour, (but all purpose works just as well). For the heartier hand shaped pastas from the southern regions of Italy which traditionally uses water as the liquid you could use bread flour, semolina or semola rimacinata. The protein content of those flours gives the pasta the plasticity it needs to hold those pasta shapes once formed/cooked. Of course you can always use a combination of these flours, for instance if you wanted a better “bite” to your long pasta strands, use a 50/50 mix of 00 and semolina. You can also incorporate different flours to create unique blends (rye, corn, buckwheat, etc). FLOUR TIPS: 1. Fresh is best! Flour is an integral ingredient for pasta so if possible, mill your own! I use my @kitchenaidusa grain mill attachment for my small batch home milling. 2. Mills: Find a local mill and try their fresh milled flour. Not only will it be more fresh than what you purchase on a shelf in a grocery store (who knows how long those bags of flour have sat) but you will taste the difference and have an opportunity to use unique flours. 3. Storage: Store flour properly in a cool, dark place and in an airtight plastic or glass container. Keep track of the date you milled/purchased the flour. I store my smaller batch “specialty” flours in the freezer (make sure to remove and bring to room temperature before using) and for my larger batch flour I use frequently at home and for teaching (semolina, semolina rimacinata) I store those flours in a large covered cambro container. For these pasta flowers, I used semola rimacinata, water, and my 🙌. I wanted to use the softer, twice milled flour because it is easier to hand knead. It also has the protein content I want to allow these shapes to hold while cooking.
Agnolotti The most beautiful #pastatextiles are ones made unintentionally, using re-rolled scraps of naturally colored dough all smooshed together and re-rolled/sheeted. I always save my colorful dough scraps for the “big reveal”. Re-rolling these colorful dough scraps results in a unique marbled sheet of dough never to be exactly replicated again. You can use this pasta sheet to form almost any pasta shape you want, filled or not. Best part? Zero waste. There are several ways to create this agnolotti. For this batch I used “sheet, pipe, roll, dowel segment and cut” method. The roll and pinch method gives you an entire different look. You can use a fluted cutter to create the traditional edging or personalize yours by using a Sardinian brass cutter to create a unique border. See stories for examples. Happy Monday all!
Busiate Southern hand shaping with a ferro continues with making this batch of busiate. This shape originates from the province of Trapani, in Western Sicily. The name comes from the Sicilian word busa, which is the stem of a local grass used to form them and which gives them their beautiful spiral shape. Like my prior post you can use a ferro or a simple wooden skewer. This pasta, like many of the southern pasta shapes are made using just durum semolina flour and water. According to the Encyclopedia of Pasta, there are two ways to form these. The first is to roll out some rested dough, cut into strips, wind those strips around a ferro and let them slide off to dry. The other method is to roll long strips of dough and coil them around the ferro before sliding them off. Each method produces a slightly different looking result; I much prefer the second method as I like a tighter looking coil. For an excellent video showing how to form these, check out @tinastableitaly and @rosettacostantino, two of my go-to accounts for great videos sharing pasta shaping techniques. Busiate is traditionally served with pesto alla Trapanese, a fresh cold prepared pesto that combines tomatoes, almonds, basil, garlic and olive oil. Because of nut allergies, I will have to come up with something else for these! Happy Sunday all!
Casarecce with roasted red pepper pesto Pesto can be made with any number of ingredients, it is not limited to basil. I roasted some red peppers, added ricotta, garlic, baby tomatoes, basil, olive oil, and some fresh grated pecorino cheese. Gave it all a little pulse in a food processor. Pesto of any kind is so versatile, it can be used not only as a sauce for pasta but also as an excellent dip, use as a sauce on pizza, dollop some on a tray of roasted veggies, or layer it in a lasagna. I may have eaten a nice portion of this with a spoon. 😂😂
Inspired by a dish that Becca had in Sicily, a dish of our own creation; Home-extruded chonky-boi paccheri with braised courgette, sautéed prawns, finished with parsley, capers and pine nuts.. . I really liked this dish. It managed to be fresh and rich at the same time. Despite cooking the finely sliced courgette for a very long time, it still retained some bite. . I didn’t have any seafood stock, unfortunately, but the prawns were nice enough. Great texture and bite. . I realise I’m getting a lot of use out of these wide, white plate-bowls. @johnlewis , in case you’re interested. HashtagnotanAd , lol, I wish. Please notice me, John! I’ll try and change it up and grab some other plates at some point, but they are very versatile. White plates being versatile; who knew? . #pastamaking #pastamonday #pastalover #pastafattaamano #britainsbesthomecooks_ #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #globaleats #f52community #feedfeed #italy_food #pastagram #pastaofinstagram #choosepasta #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #freshpasta #pescatarian #sicilyfood #sicilianfood #paccheri #pastidea #extrudedpasta #prawnpasta #seafoodpasta #semolina . @philipshomelivingna @philipshomeliving
Agnolotti Agnolotti is a filled pasta shape hailing from Piedmont. It is similar to ravioli although typically ravioli uses two pieces of pasta that sandwich/seal a filling while agnolotti is formed using a sheet of pasta that is folded over the meat, cheese or vegetable filling. The filling can be piped or dolloped along the pasta sheet before it is encased by the pasta sheet. Once the filling is placed, fold the sheet over the filling and then either pinch (plin) or carefully but firmly segment with a dowel into pasta increments. Use a straight, fluted or decorative cutter to separate the segments into little pasta parcels. The pasta can be formed as short, long, thin or as fat as you want, mine are different each time I make them.
Messy-plated tag’. . Rainy days when you’re stuck inside call for some slow-cooked food that take a lot of time. . Short rib and pancetta ragù with some yolk-rich tagliatelle. . Cooked all day, meat falling from the bone. Don’t tell the Italians, but there are a couple of tomatoes that needed using up in this sauce. 🤭 . Plated a bit on the messy side. 🤷🏻♂️ . . #pastamonday #pastamaking #choosepasta #pastalover #pastafattaamano #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #globaleats #f52community #feedfeed #italy_food #pastagram #pastaofinstagram #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #freshpasta #pastaoftheday #ukfoodblogger #tagliatelle #fettuccine #tagliatellealragù #bolognese #tagliatellebolognese #spaghettibolognese #ragù . @kitchenaidusa @kitchenaidlondon @kitchenaiditaly @kitchenaid @kitchenaid_uk @habitatuk
Inspired by a post by @another_effin_food_blog , I threw together a similar dish. . For this I used some casarecce that I extruded with just egg white and dried. For the sauce I raided the fridge: Cherry tomatoes and garlic like Angus suggested, but I added some dried herbs at the beginning of the sauté and some remarkably-serviceable sun-dried tomatoes from @lidlgb right at the end. The dish was finished with fresh basil and pecorino. . Pasta, tomatoes, garlic, basil and cheese? They seem to work pretty well together! . . #pastamaking #pastamonday #pastalover #pastafattaamano #britainsbesthomecooks_ #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #globaleats #f52community #feedfeed #italy_food #pastagram #pastaofinstagram #choosepasta #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #freshpasta #vegetarianrecipes #sicilyfood #sicilianfood #casarecce #pecorinoromano #pastidea #extrudedpasta #cherrytomatoes #vegetarianpasta @philipshomelivingna @philipshomeliving
Saffron pasta Much needed rays of sunshine after that storm swept through with wind and rain last night.
Rigatoni alla Norma from @ben.tish #Sicilia . This is a dish that we have had in Sicily, but not made it ourselves. . I extruded the rigatoni on the @philipshomelivingna and used the Pastidea die. I love making and cooking with Rigatoni. It always seems like such a treat. . The sauce was made with @muttipomodoroit after my Mum said that she thinks they are a worthy upgrade over even the better supermarket own brand. I have to agree and we are going to be using @muttipomodorouk when the dish demands that tomato takes centre stage, like here. . This was banging. I made myself a massive portion, even by my standards, but it felt super fresh helped in no small part by the copious amounts of fresh basil from the balcony. (I hung out of the window in the rain to get this photo!) . We are now booked in at @norma_ldn for a few weeks’ time and can’t wait to try the food there properly. . . . . #pastamaking #pastamonday #pastalover #pastafattaamano #britainsbesthomecooks_ #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #globaleats #f52community #feedfeed #italy_food #pastagram #pastaofinstagram #choosepasta #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #freshpasta #vegetarianrecipes #sicilyfood #sicilianfood #rigatoni #pastaallanorma #bentish #pastidea #extrudedpasta @muttipomodorousa @mutti @philipsuk
Ravioli Ravioli can be made any number of ways: (1) by hand, (2) using a ravioli stamp or a cookie cutter, (3) using a ravioli pin that rolls over a large pasta sheet that has been filled and covered with another pasta sheet, or my favorite way, (4) using some sort of ravioli mold (my favorite ravioli tool, hands down). I also love laminating ravioli with fresh herbs or edible flowers, especially now. A few tips when using the mold: (1) make sure when laying your first pasta sheet onto the mold, the mold itself or the side of the pasts sheet that is directly on the mold is well floured so that the ravioli will not stick when you flip them out, (2) don’t overfill your ravioli, (3) when rolling over the top pasta sheet to seal, make sure you apply enough pressure so that you can see the mold through the pasta sheet, that is key for ease of extrusion when flipped out of the mold. Check out my ravioli highlight above 👆 for a peek of some of my ravioli tools 😊
Taking inspiration from Pasta Power Houses this week; @pastasocialclub ‘s recent filled Corzetti and @mateo.zielonka ‘s asparagus agnolotti from #ThePastaMan , as tipped off by @bagtobowl . . Made a simple rav dough, cut them out, stamped them and filled with a quick and dirty basil and walnut pesto that we knocked together. . . The dish was finished with a butter pan sauce, sautéed asparagus and wild garlic oil. . Spring on a plate, blah blah blah. Hashtagsaturdaykitchen . #pastamonday #pastamaking #pastalover #pastafattaamano #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #feedfeed #foodfeed #italy_food #pastagram #pastasocialclub #pastaofinstagram #italianfood #wildgarlic #handmadepasta #ministryofpasta #thepastamagazine #globaleats #freshpasta #pastaoftheday #liguria #raviolo #stuffedpasta #filledpasta #tortelli #corzetti #asparagus . . . . @kitchenaid_uk @kitchenaidusa @kitchenaiditaly @kitchenaidlondon @kitchenaid_be @kitchenaidde @kitchenaidbrasil @kitchenaidfr
#PastaMonday from the Archives. . Tagliatelle with artichoke and pistachio from @marcvetri ‘s #MasteringPasta cooked some time last year during the first lockdown. . Super firm pasta and a delicious sauce. Egg yolk dough rolled on @kitchenaid_uk . . #pastamaking #choosepasta #pastalover #pastafattaamano #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #globaleats #f52community #feedfeed #italy_food #pastagram #pastaofinstagram #italianfood #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #freshpasta #pastaoftheday #tagliatelle #marcvetri #vetricucina #pistachio #pistachiopasta #artichoke #artichokehearts @kitchenaidusa @kitchenaidlondon @kitchenaiditaly @kitchenaid
Spina Dorsale pasta A couple years ago I came across credit card sized beard combs (swipe left to see the combs). I originally purchased these for my husband for the rare times he grows out a short beard, but these combs never left my pasta tool cabinet 😂. I particularly love the wooden one; for some inexplicable reason it has a farfalle lasered on it. It was DESTINED to be a pasta tool, like many other common household items I use to impart texture onto pasta. Spina Dorsale means backbone or spine in Italian, and to me, these shapes resemble a spinal column. These were made from a semola/whey dough (leftover from making some ricotta).
I’m back! . A take on @ben.tish ‘s Spaghetti with Almond Cream, Crab, Chilli & Marjoram from his new book, Sicilia. . The pasta is 2.5mm spaghetti quadri, extruded on the @philips . We didn’t change the dish too much from the recipe, though we did sauté off some garlic as the chillis were so fiery that we didn’t want to completely ruin the dish by frying them to begin. We also zested our lemon and I dressed mine in a little olive oil and black pepper. . The drink is a fruity, yet dry little number; 45ml @malfygin 15ml @aperolspritzuk 10ml @chef_in_ink kalamansi gel 7.5ml lime @thebittertruthcompany Orange bitters Topped up with @realkombucha Darjeeling. Sometimes I miss making cocktails. I’m quite good at it! 🧐 . #pastamaking #pastamonday #homecooking #pastalover #pastafattaamano #britainsbesthomecooks_ #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #globaleats #f52community #feedfeed #italy_food #pastagram #pastaofinstagram #italianfood #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #freshpasta #pastaoftheday #sicilyfood #sicilianfood #pici #picipasta #bentish #sicilia #crabpasta
Annatto noods Annatto (made from the seeds of the achiote tree) is mainly used for naturally coloring foods. The amount you add will determine the color, which can range from yellowish-orange to brick-red. The flavor (a hint of pepper) is mild, although a culinary dose is so minimal you might not even detect the taste. Annatto has been linked to several potential health benefits, such as eye and heart health, and reduced inflammation. It is also said to have have antioxidant, anticancer, and antimicrobial properties. I love the incredible color it imparts to pasta.
Loaf Pan Lasagna For those who have followed me, you know I love to make lasagna in loaf pans. Although some of us can eat lasagna for several days in a row (and sometimes, I admit, for breakfast 😱), I probably am pushing it with the family if I serve it more than 2 days in a row. So, I typically make it in loaf pans and that way I can make one for us, and one to gift away. Food gifts are the ideal way to pass on a smile in my opinion. BONUS serving idea: One of the best parts about making lasagna in a loaf pan is that once it is cooled and chilled, you can slice it into thick slabs and fry it in a hot pan to maximize those crispy edges we all love in lasagna. Who doesn’t want crispy SIDES as opposed to only crispy edges? Preheat a pan to medium-high heat. Brush some olive oil on your lasagna slabs. The lasagna slabs will sizzle as soon as they hit the hot pan. Once browned and crispy on one side (about 2 minutes) flip and crisp the other side. If your lasagna slabs are large and layered enough, crips that slab all around! You are welcome. If you want my loaf pan lasagna recipe, it can be found on page 116 of The Ultimate Pasta Machine Cookbook authored by my friend @lucyvaserfirer. When Lucy approached me about contributing a recipe for her latest cookbook (she has authored many!), I was flattered and grateful to be included.
The other day Instagram had a fit, kicked me out of my account for 24 hours and I thought I’d lost all my drafts. As such, I thought I’d better power through some old Lockdown lunch from the archives. . Orzo risotto with cherry tomatoes and king prawns. . I mean, there isn’t really much to say about that isn’t obvious. Make a lovely pseudo risotto with fish stock. Add tomatoes at the end. Fry off some prawns and garnish with fresh herbs, and finish with lemon. . On one hand it’s simple and borderline boring (it’s sat in my drafts for a year) on the other hand, it’s bloody delicious and not a terrible photo. . #pastamaking #homecooking #pastalover #pastafattaamano #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #globaleats #f52community #feedfeed #italy_food #pastagram #pastaofinstagram #italianfood #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #globaleats #pastaoftheday #orzo #risottorecipe #mobkitchen #kingprawns #orzopasta #pastamonday #seafoodpasta #pastagrannies #pastarecipe
🍝 Du levé au couché du soleil, la Nonna vous ouvre la terrasse. Ramène tes amis ou ta famille et viens apprécier le fin de la cuisine et des vins Italiens. Baci, Nonna x #alpimagesverbier #verbier #lanonnaverbier #nonnaknowsbest #freshpasta #swissfoodblogger #pastaliebe #italienischesessen #pastapsta #amolapasta #pastagram #pastagrannies #pastamaking #ricettedellanonna #dellanonna #aperitivi #aostavalley #grandstbernard #verbierlife #pastafresca #nonnabella #nonnastyle #antipasticreativi #ministryofpasta
#PastaMonday is back, baby! . . Made @ottolenghi ‘s ultimate Traybake Ragù from Flavour. . I have to hand it to Yotam and Ixtra, this was a pretty epic vegan dish. (Of course I finished with a bit of Parmesan, but the recipe itself is sound.) . The sauce has lentils and barley in it, so I served it with some hand rolled semolina pici for that Tuscan theme. . I’m not entirely happy with blowing the highlights on the cheese, but I’m still learning my new camera and the food was getting cold! #pastamaking #homecooking #pastalover #pastafattaamano #worldsgreatesthomecooks #pastafattaincasa #foodiesofinstagram #f52grams #globaleats #f52community #feedfeed #italy_food #pastagram #pastaofinstagram #italianfood #pastaaddict #handmadepasta #ministryofpasta #thepastamagazine #freshpasta #pastaoftheday #tuscany #tuscanfood #pici #picipasta #veganuk #veganmeat #ottolenghiflavour #ottolenghi
Filled pasta. 00 and egg.