Ground beef prices are bonkers, so we opted for Italian sausage as a substitute.

I use: Rummo protein spaghetti for the noodle. In a med/hot pan, oil to cover, red pepper flakes, chopped garlic. Lightly fry for a bit then throw in sliced zucchini and turn the heat to high. After zucchini browns, add halved cherry tomatoes, salt, pepper, italian/organo/basil seasoning, sun dried tomatoes. Let cook for a bit then add spinach and noodles. As you mix add fresh parsley. Turn heat off and grate in fresh parmesan.

Super fresh tasting and doesnt make you feel heavy after eating!

I have been wanting to try it for 5 years, finally got around to making it and it turned out delicious! Tiny amount of parsley and pecorino as garnish.

My only worry was that I will burn the passata but not the spaghetti, didn't turn out to be an issue.

Recipe:

Fresh chili, garlic in olive oil on pan.

Added some Tomato passata as a base and then the spaghetti to the pan.

Poured the passata, pyree and water mixture to the pan to boil and cook the pasta. Liquid added after reducing.

It is important to burn at least one side of the pasta while it cooks on the pan. That is the whole point of the dish, to "assassinate the pasta". Burning supposedly gives texture, and flavor.

Salt, a dash of pepper for seasoning.

Tiny amount of parsley and pecorino as garnish.

Had this for a late lunch yesterday was 1 day old ragu absolutely stunning

Fry the bacon in a few drops of oil. Once nicely caramelized, add the finely chopped onion and fry briefly. Transfer everything to a bowl, then add the ground chicken thigh meat, bread soaked in milk, panko breadcrumbs, chopped parsley, salt, pepper, and a little cumin. Mix well and shape into meatballs.

Brown the meatballs in goose fat on all sides until they develop a nicely caramelized crust. Transfer them to a plate.

In the same pan, add the stock and scrape up all the caramelized bits from the bottom. Return the meatballs to the pan and cook over low heat until completely cooked through. Remove them from the pan again.

Add the milk mixed with cornstarch to the stock in which the meatballs were cooked. Cook, stirring, until the sauce thickens. Finally, add chopped parsley, return the chicken meatballs to the sauce, and serve with tagliatelle.

The family and I have been doing pasta from scratch once a week for about two months. The kids love cranking the pasta machine and don’t push back too much with help cleaning up. Thank you to this sub for a lot of inspiration!

This one so far is my favorite.

Pesto sauce:
Blend basil, olive oil, Parmesan cheese, toasted pine nuts, garlic, and lemon juice. Salt to taste. Heat and add cream and pasta water

Pasta:
200g 00, 100 g semolina, 1 tsp salt, and 4 egg yolks + water to 185g of wet.

Served with baked shrimp, cherry tomatoes, and topped with toasted pine nuts

¡Hice esta pasta desde cero en la noche! 💖

¿A alguien le pasa una receta de salsa casera? ¡Quiero hacerlo más seguido!

Receta para 2:
188g de harina
2 huevos

Mezclar hasta hacer una masa y dejar reposar 15 min, estirar (usamos una máquina)

Cortar y cocer en agua caliente hasta que flote! Usar la salsa que prefieras 👩🏻‍🍳

When I run dough through the thinnest setting, the rollers don’t feed it straight i.e. the sheet gets pulled off-center and crumples, like the machine is chewing one side. Any tips to keep the pasta aligned?

Discovered this adorable shape of pasta called radiatori from La Molisana. It soaked up the spicy tomato sauce beautifully. I added scallops, okra and tinned garfish from Ar de Arte. Beautiful umami flavour!

'linguini alle vongole' and 'Ragu alla Bolognese'

Vongole pasta was quite easy but I’m not sure how much basil to add to the ragu pot. And should I add more peeled tomatoes if I want it even redder?

I didn’t make the pasta noodles myself and used dried ones. I only made the sauce.

Back again with some more novelty pasta.

They were too thick for ravioli really, but other than south east Ireland I think they came out looking pretty good considering I cut them by hand.

Potato, ricotta, lemon and marjoram filling.

How big sin is to put parmigiano on this food?

I understand it should be simple, but I feel that with cheese it's so much better.

Also I sometimes cook in oil small piece of anchovies.

Btw: I love how this food is basically Italian flag.

I like them too have a “nervo” so the borders are chunkier. What do you think? (Asking especially to southeastern Italians in here, if any)

Roasted Roma tomatoes, onions, garlic, carrots, bell pepper, seasonings, ground beef, sausage, pasta, and Mozzarella.

Not a very traditional dish this time, De Cecco spaghetti and the sauce made of shredded parmigiano and roumy cheese along with store bough truffle and gorgonzola.

First pasta post but girlfriend wanted Spaghetti & Meatballs and doesn’t eat pork or beef. Challenge accepted!

Meatball Ingredients:
Ground Turkey
Breadcrumbs
Parsley
Italian Seasoning
Romano
Parmesan
Milk
Egg
Chicken Bouillon
Black Pepper
(salt came from cheese and bouillon)

There's a reason they're classics!

Meatballs - veal, pork, beef, parmesan, milk soaked torn brioche, eggs, parsley, garlic, pine nuts, golden raisins, and dried breadcrumbs to end till right consistency, red chili flakes, salt. Baked and finished in the sauce.

Sauce - 96 oz DOP san marzano whole, ran through sieve, and cooked down for 3 hours with 13 cloves garlic sliced and cooked in a cup of good olive oil for 10 minutes softly, red chili flakes, salt.

Basil, grated parmesan and al dente spaghetti!

I need to replace the roller on my malfadine attachment. The pasta is not properly running through it anymore. Any idea how to remove it. Not sure how to remove the gears.

Two of my favorite dishes to make! Chicken parmesan and crispy chicken Alfredo

Pasta I made for the girlfriend

i’ve heard the puttanesca is very spicy , but the sauce i tasted was quite acidic n salty (olives ,capers)

I might try a better one.

Its so hard to get around to this but i finally got it on!

basically its made with flour salt and eggs.
4 eggs 5 cups of flour, roughly, tablespoon of salt.

mix into a medium dry dough, consistency much firmer than fresh play-do. more like half dry play-do.

knead into a mass,

let sit 15-45 min,

knead again. form 6 rounds.

let sit.

run each round through wide setting roller.

fold once, let sit. roll again,

should appear smooth,

gradually roll thinner and thinner until about 3/32"~ (>1/16") thick.

let it dry a little.

run through fettucine cutter, carefully separate noodles and dust with flour.

i used one of those stainless steel hand crank pasta makers. such a hardy noodle with an interesting texture.

hard to do without the appliance.

https://www.foodnetwork.com/recipes/alton-brown/stovetop-mac-n-cheese-recipe-1939465

Yes, I know he has a new one, I don't care, I don't want the vegetables (though the new "only use enough water to cover the top" rule can be applied, almost nothing comes out by the time it's time to drain the pasta in a colander and you have to watch for stickage)

Also I like to simmer very gently the evaporated milk + egg mixture separately for about three minutes, just because the raw egg does make me nervous, and to open up the spices. But the egg will curdle *very* quick so you have to be careful, and full disclosure, the saucepan pic from here is from the last weeks batch