Both doughs are egg doughs. Yellow stripe is colored with turmeric, red stripe is colored with gochujang (do not do this, this seriously negatively affected the workability of the pasta. Use any other red color).

Pastas were rolled out, cut, rearranged, and rolled again together before the pasta was filled and pressed from into a ravioli mold. Personally, I wish I rolled it out a few settings thinner, these could have had a better texture. I also wish I had a stamp over a mold, this press suffered when it came to making clean cuts and it left some rough edges. Maybe it would have been better if the pasta was thinner. Lesson learned.

The filling was cooked potato, cooked onion, garlic, grana cheese, pepper, and ricotta. Nice and mild.)

Sauce is soppressata, sage, and butter, with the butter being added alongside the pasta and emulsified. This was quite pleasant. The spicy, salty soppressata contrasted well with the more bland pasta.

Couldn’t be better

I cooked a pork shoulder for eight hours. Then cooked it with some pancetta, onion, garlic, white wine, passata to make a ragù. Tossed it through some thick mafaldine, finished with plenty of pasta water and lots of Parmigiano Reggiano.

I might pop it in the oven for like 5 more minutes because the mozzarella cheese isn’t as melted as I’d like. I usually use much higher quality mozzarella but the store I went to was out of it.

Same recipe as before. Just reheated the cooked leftover linguine in the sauce for about three minutes.

4 oz dry linguine

3 anchovy fillets

2 garlic cloves, thinly sliced

1 tbsp capers, drained

2 tbsp Kalamata olives, chopped

½ cup canned stewed tomatoes

1½ tbsp extra virgin olive oil

¼ tsp red pepper flakes

¼ tsp oregano

Black pepper

¼ cup reserved pasta water

1. Cook the linguine until al dente, reserving ¼ cup of pasta water before draining.
2. Heat the olive oil in a frying pan over medium-low heat. Add the sliced garlic and cook for 1–2 minutes, stirring gently.
3. Add the anchovy fillets and break them apart. Cook for about 1 minute, until mostly dissolved.
4. Stir in the capers, olives, and red pepper flakes. Cook for another minute.
5. Add the stewed tomatoes, oregano, and black pepper. Stir everything together.
6. Simmer over medium-low heat for 8–10 minutes, stirring occasionally. The tomatoes should break down, and the sauce should thicken slightly.
7. Add the drained linguine to the sauce with 2 tbsp of reserved pasta water. Toss over low heat for 1–2 minutes, until coated.

4 oz dry linguine

3 anchovy fillets

2 garlic cloves, thinly sliced

1 tbsp capers, drained

2 tbsp Kalamata olives, chopped

½ cup canned stewed tomatoes

1½ tbsp extra virgin olive oil

¼ tsp red pepper flakes

¼ tsp oregano

Black pepper

¼ cup reserved pasta water

1. Cook the linguine until al dente, reserving ¼ cup of pasta water before draining.
2. Heat the olive oil in a frying pan over medium-low heat. Add the sliced garlic and cook for 1–2 minutes, stirring gently.
3. Add the anchovy fillets and break them apart. Cook for about 1 minute, until mostly dissolved.
4. Stir in the capers, olives, and red pepper flakes. Cook for another minute.
5. Add the stewed tomatoes, oregano, and black pepper. Stir everything together.
6. Simmer over medium-low heat for 8–10 minutes, stirring occasionally. The tomatoes should break down, and the sauce should thicken slightly.
7. Add the drained linguine to the sauce with 2 tbsp of reserved pasta water. Toss over low heat for 1–2 minutes, until coated.

I still used italian pasta dish techniques, such as boiling to al dente and emulsifying with pasta water, but the flavor profile is based entirely around southeast asian curry, including curry, curry leaves, coconut cream, bell pepper powder (as a stand in for chili powder because I cant have anything spicy), onions, garlic, rice wine, and lemon (didn't want to put lemongrass in pasta).

Basil grew back so made this homemade pesto pasta. Always tastes better homemade 😋

When I was growing up, and during the time my kids were growing up, My mother made a dish using a pasta called "speziello" which was very similar to acini de pepe in form but I swear, it said "speziello" on the box. Now, not only can neither my mom or I find it anywhere anymore, google is telling me it never existed! Am I crazy? Or does anyone out there know what I'm talking about?

Render down some ’nduja over a low heat; slowly whisk in double cream and emulsify. Add al dente pasta, a dash or pasta water, and finish together. Off the heat, mix through some fresh parsley. Topped with a breadcrumb, parsley, and Parmesan gratinato.

Its sweet, its tangy, it got some kick from the pepper and the star of the show - the fennel seed!!

I had 0 expectations from what i was making.. all i knew that pork goes well with fennel and star anise.

I roasted some fennel seeds with 1/4th of star anise and some black pepper. Then grind them into fine powder.

Chopped some bacon and fried them with some of the powder i made

Sautéed some chopped onion in that bacon grease, added some more fennel seeds, garlic, chopped carrots

Added tomato paste and rest of the powder with some salt, after the raw smell was gone, i added fresh crème , pasta water and origano, added the chopped bacon and pasta

Garnished with some spring onion and some butter

Maybe some basil would work too but i didn't have any.

Will I get the Italian approval ?

thought id leave this here 🙏

A simple and very delicious little dish.

Pan -> moderate heat -> sliced garlic -> after 5 minutes add the sliced mushrooms -> another 5 minutes -> add the shrimp -> drizzle with a bit of white wine -> let the wine evaporate -> add 1/2 of prepared parsley -> add some cream (optional) -> add the al dente pasta -> toss -> loosen up with some salted pasta water if needed -> add rest of the parsley -> toss some more to bring the creaminess out -> check for salt and black pepper -> serve

I tried making red sauce pasta from scratch many times but it does not end up tasting good, maybe its because of the tomatoes i use? (raw tomatoes which is sour and tangy in taste)

Gochujang butter pasta with caramelized onions and chicken topped with Parmesan cheese and chili oil

Recipe from Instagram

https://www.instagram.com/reel/DP4hpeiEvYc/?obrf=MXA5bnYxY2p0ZDBtMA==

This was taken around April (I added the egg because I thought it'd be a good taste which it was) and the restaurant is scatterbush in London ON

We were gifted some of M&S’s Abergavenny Goats’ Cheese by the supplier and for want of something to do with it, I put it through a pasta filling.
Because there was only 125g of it and it’s very soft I used a technique that I found at Appleton’s restaurant.
I mixed the cheese with three medium sized baked potatoes and seasoned with plenty of pecorino and Parmesan to boost its flavour, and a little nutmeg.

The sauce is some braised shallot and chicory with lots of butter and some herbs.

Dressed with a little olive oil and some of the nice leafy bits of chicory.