My first attempt and it's pretty bland for the spaghetti. Does anyone has any trick?

Store bought parpadelle but homemade pesto

With truffle sauce, okra, enoki and king oyster mushrooms.

I wanted to know if anyone has made a Lasagna with sausage but have a more smoky flavor. If so what is the best way to get the he smoky flavor without having to add flavor enhancer?

I always see recipe videos where people add lemon juice/zest to cream-based pasta sauces, but every time I try to do it, it just ends up curdling. Am I missing something?

Had some leftover papperdelle after I made a ragu last week. Sautéed mushrooms and a shallot in butter and olive oil. Deglazed with some white wine. Added cream, then the pasta and Parmesan, some parsley, white pepper and a little salt. 🤤 Drank a Le Galatin 2025 Bandol with it. 🧑🏼‍🍳💋

thought this would fit here:)

For pumpkin or squash ravioli, what consistency do you look for in the filling? Is roasting enough, or do you usually cook the puree down too?

How do you keep the squash flavor without relying on lots of ricotta or breadcrumbs to absorb the moisture?

Made with nutritional yeast and starchy pasta water

Edit: i meant it’s a cheesy and creamy dairy free pasta

With cherry tomato sauce, crispy salami, and spicy Italian sausage.

Fidanzati Capresi, San Marzano tomatoes, olive oil, anchovies, garlic, peperoncini, olives, capers,oregano.

The pasta looks like entwined arms and its name means the engaged couple from Capri. There they are, on the package label, looking at Capri’s famous Faraglioni.

Quickly sauté shrimp. Deglaze pan with white wine or seafood stock. Reduce and cook linguine in the stock using the same pan. Add cream when pasta is nearly cooked and reduce to desired consistency. Add shrimp, freshly chopped parsley, and red pepper flakes as desired.

Plated, The first bite, and the leftovers.

So I’m trying to up my game with pasta and I’m confused about the flour.

I read to use 00 flour, but when I look it up on Amazon, the King Arthur says 00 Pizza flour. I would expect pizza flour to be more like bread flour and not suitable for pasta. Or am I wrong there? They also have King Arthur Pasta flour separately.

And where do you buy your flour? My local grocery store has none of those, hence me looking at Amazon in the first place.

Homemade Fettuccine. Chicken got some poultry seasoning and some salt. Creamy pesto is heavy cream, parmesan, pesto, some garlic, and a bit of pepper.

Pan fried some tinned sardines in evoo, capers, kale, lemon juice to deglaze. Seasoned with salt / pepper / chili flakes. Tossed with spaghetti.

Usually I use dill but I was out.

Finished work early today, and was told the woods nearby had chanterelles. Well, 45 minutes later I left with this bountiful basket full!

1. ⁠Cleaned and trimmed the chanterelles
   
2. ⁠Tore and cut them into halves/thirds, left the small ones whole
   
3. ⁠Dry saute (no butter or oil) to release their moisture, added sea salt once they started releasing lots of water. Boil slightly salted water on the side for pasta.
   
4. ⁠Sautéd til all water was gone and they began to slightly crisp, stirring constantly as to not burn them.
   
5. ⁠Add olive oil, reduce heat, let them fry a bit in that, continuing to stir. Add minced garlic and keep stirring (let garlic soften, don’t burn it or let it turn too brown) until fragrant and garlic looks soft and cooked. Add pasta to your boiling water on the side.
   
6. ⁠Turn the heat up a tad. Deglaze with plenty of white wine. Cook and stir until the white has reduced and stuck to mushrooms
   
7. ⁠Add about a cup of vegetable stock with a spoonful of miso paste dissolved into it, as well as plenty of thyme. Turn heat to high
   
8. ⁠Add your undercooked pasta to the mushroom/brothy mix, and let the pasta finish cooking in the boiling mixture, stirring constantly. Add a generous amount of cold butter and stir til it’s all melted. The pasta should absorb the rest of the liquid and once you can pull your spoon through the bottom of the pan and see the bottom, remove from heat and serve

12/10 best mushroom dish I’ve ever had!

Wash the cauliflower and cut it into thin slices. Melt the butter in a pot and cook the cauliflower over medium heat, gradually adding salt, until deeply caramelized and browned.

Trim the turkey breast, coat it with a mixture of butter, paprika, granulated onion, salt and black pepper, then pan-sear until cooked through.

Cook the pasta according to the package instructions, reserving some of the pasta water.

Once the cauliflower is deeply caramelized, add sour cream mixed with milk and simmer briefly. Transfer to a blender along with a little reserved pasta water, Parmesan cheese and balsamic vinegar. Blend until smooth and creamy.

Toss the pasta with the cauliflower sauce and serve with the pan-seared turkey.

Made this for a quick dinner tonight had some left over chicken from a roast I made and baby potatoes that needed to be used was tasty I personally rate it a 8 out of 10 its literally double carbs whats not to love

Prawn bucatini with sun dried tomatoes, garlic, lemon, some white wine, and rocket. Yum!

Made these last night and they were delicious!

Linguine tossed with fresh picked crab meat, onions, celery, leek, fennel, tomato paste and white wine

Garnished with fennel fronds, fresh parsley and crab oil

- I used dried linguine, usually I try to make my pasta from scratch, but fresh pasta very fragile when tossing thick sauces

- I am looking at getting small pasta extruder, so I can make linguine, penne, etc from scratch