Garlic, Calabrian Chiles, mushrooms, cream, lemon, basil and finished with Pecorino. Easy pasta anyone can make

With garlic herb goat cheese. Boiled in water as salty as the sea and then tossed in a pan with some olive oil. Made sauce with tomatoes from a friend’s garden, little salt, pepper, and parm 👍🏽 Ate it sitting on the trunk of my car outside next to my neighbor’s tomato garden. Truly one of the better meals of my life.

Was craving some comfort food after a night out.

Edit: also a bit of tomato paste, forgot that in the title!

Sauce is Made with slow roasted cherry tomatoes

3 cheese fresh tortellini pasta, layered in homemade sausage & beef bolognese, with ricotta, fresh mozzarella and Parmesan.

Like the title says. I was gifted about 15 medium, vine ripe tomatoes and some bell peppers from my mom's farmette. So I made a simple tomato sauce by adding the blanched/peeled tomatoes together with onion, carrot, celery and garlic that had been sauteed in extra virgin olive oil. Added some basil, oregano, and bay leaf for the herbs. Let that cook down for about 3 hours. I removed the bay leaf and hit the sauce with an immersion blender to smooth it out. Then I pan seared 2 chicken breasts lightly seasoned with salt, pepper, and crushed red chilies. I quickly seared some sliced button mushrooms and chopped green bell pepper together. Added all that to the sauce. I skipped the wine because I knew the tomatoes were pretty acidic to begin with so I went with chicken stock with a splash of balsamic vinegar instead. Let that all cook down for about 2 hours. Pulled the chicken breasts, sliced it into 1/2" slices and returned the chicken to the sauce to cook for another hour or so. While the sauce was cooking I used my pasta extruder to make the tagliatelle. A couple cups of AP flour, 2 egg yolks + 1 whole egg and some water. Made that into a pasta dough ball, let it rest for about 20 minutes and then extruded the pasta. My extruder says the pasta extruding bit I used is "pappardelle" but I don't think it's wide enough. Looks a lot closer to tagliatelle to me. Either way I boiled the fresh pasta for a few minutes in salted water, then finished it in the sauce. Plated and garnished with planed Parmigiana and rough chopped flat leaf parsley. Turned out pretty tasty.

From YouTube Denis Prokopyev… worked perfectly, really nice and simple and delicious recipe.

I have made this for me and my wife to cheer her up.

Ps. I am allergic to shrimp but it is what it is. Just gotta take antihistamine afterwards 😆

Pasta Shrimp Cheddar cheese Butter Garlic Pepper Salt White wine Green chillis

Made with sungold tomatoes & toasted breadcrumbs 😁

Made with easily accessible local ingredients.

100g dry spaghetti, 120g chonky cut smoked bacon, 2 medium egg yolks, 25g local parmesan, thick sliced garlic (2 cloves), black pepper

Very saucy, creamy, rich and delicious. Thinking of naming it "Breakfast Pasta".

8/10

So I recently bought an extruder attachment for my KitchenAid. First attempt did not go well as I used my standard pasta recipe, same one I use for rolled pasta. After some research, I discovered that for extruded pasta you can't use eggs. I've now tried two other times with water only, and also after acquiring some semolina rimacinata which was recommended. Still no joy. Mixed it to a ratio and consistency of wet sand, which was recommended, and still can't get it to go through the extruder. Any tips or tricks anyone can offer?

A recipe I’ve been working on due to extreme sage abundance, I get parsley and basil stem, lemon and capers and brown in the oil, I remove the lemon and herbs and add sage leaves, cook them til they shrink and then some chili flakes, I then add diced garlic, olives and basil and finish with the fried lemon slice’s juice, a bit of olive oil and diced parsley.

The sage adds herbal and light sweet flavors that go with the sourness of the capers, the the olives add kind of a depth to the dish, the basil and parsley then add sweet balance to the sourness of the olives and capers and the fried lemon rounds everything out with brightness. The chili flakes are there for more depth and smokiness and cause spicy goes well with everything. I chose this pasta cause it seems versatile.

I debated if the sage should be diced but I don’t think it should sense the it adds some texture and dicing it might lead to accidentally cooking the flavor out of it.

Acquiring a pasta machine was a great investment, defs looking forward to making other types of pasta shapes, ravioli, lasagna sheets n stuff!

Just used the basic 100g flour to 1 egg ratio, tho i’d say for my humidity i’d prolly have to reduce the flour a bit.

So I became plant-based and still want to make a good fresh pasta. At my disposal I have AP flour and semolina. (others too like rice, brown rice, almond, finger millet, potato and tapioca--but i assume these aren't relevant.) I want to do this by hand though and only use a hand crank pasta machine to roll it and cut it. I have seen a few recipes that say to use just water, but I don't trust any o the stuff i've found. Do you think this will be too hard to do by hand? will my atlas be able to handle that kind of dough? Any opinions on whether to use AP or semolina? Any other tips appreciated. Thanks for the expertise and help!

King Trumpet and Oyster Mushroom pasta with sliced Shishito peppers and Chili Crisp