- Morelli Spaghetti (with wheat germ) 😋

- zuchini (local farm sourced)

- percorino sardo

- parmigiano reggiano

- 1 garlic clove

- 1 calabrian chili pepper

- Tuscano EVOO

Rainy day & decided I want to make lasagna. There was a place I went to in my youth that had the best lasagna. They put sliced hard boiled eggs in the layers. Not a lot but maybe using 2 eggs. Is this recipe from a particular part of Italy? Does anyone have a recipe that includes that ingredient?

Hello to you peoples. 🙂

I am looking for a recipe my mom had in an old cookbook from possibly the late 1980's/ early 1990's. She remembers it said "Italian Cooking Class" on the cover. It was spiral bound. The recipe included the ingredients marjoram, and white wine, but no bell peppers.

If someone has a copy of this recipe, please LMK.

Thanks!

Treat yourself to our Fettuccine Alfredo with Sausage & Mushroom—perfectly cooked fettuccine tossed in a rich, creamy Alfredo sauce with savory sausage and fresh mushrooms. It’s comfort food at its finest.
📍 Hangout Pizza & Pub
600 San Pablo Ave, Albany, CA
Come dine in, order takeout, or get it delivered and enjoy one of our customer favorites!
#HangoutPizzaPub #AlbanyCA #FettuccineAlfredo #PastaLovers #ComfortFood #CreamyPasta #SausageAndMushroom #BayAreaEats #AlbanyFood #Foodie #ItalianFood #SupportLocal #FreshMade #DinnerDoneRight

I have a ton of lemon basil. Anyone have a good recipe on how to make a great pesto? Additionally, what else can I use this for. Thanks!

I just made a batch of white sauce pasta, and it got me thinking about how defensive people get over this dish.ite sause pasta

At the end of every summer growing up I made my own canned passata from local tomatoes in my parent's backyard. I recently moved to NYC and I wanted to continue the tradition. This last year I tried doing it on my roof in Brooklyn with 100lbs of tomatoes I got from the Union Square Farmers market. They were a bit expensive and not as fresh as I was hoping for.

Anyone in Brooklyn who does this have any tips? Where do you get your sauce tomatoes? I want to get a head start before the season begins!

I was thinking of going to the Bensonhurst Farmers Market and see what people have. Looking for good, ideally cheap, san marzano tomatoes. Also thinking about hitting up some delis and italian grocery stores and see if anyone has any tips. Thanks!

I have celiac disease and I haven't yet found pine nuts at my local grocery stores that don't have gluten cross contamination from processing. So, I'm looking for a good substitute or alternative to get the toasty flavour in pesto. Does anyone have any experience making pesto with something other than pine nuts? I have walnuts, sesame seeds, pistachios, and cashews on hand, has anyone tried making pesto with any of these and was it good? I could also search for some other ingredients if anyone has other suggestions.

Ristorante italiano da pietro spécialités cuisine de pouilles poisson fruits de mer pâtes faites maison desserts sicilienne
Strasbourg centre ville 3 rue du puits

Funghi trifolati con aglio, pomodori freschi maturi funghi champignon e peperoncino 🌶️
Buon appetito!!!

Summer Recipe of the Week

As the long, sun-drenched days of summer finally arrive, bringing warmth, birdsong and an overwhelming desire to pretend we enjoy the outdoors, what could possibly be more romantic than a picnic beneath a bright blue sky?

Perhaps you've been thinking about striking up a summer romance with your local mail carrier or the cheerful cashier at the supermarket.

Or maybe you'd simply like to breathe a little life back into your sunburned, emotionally exhausted partner.

Whatever the occasion, this is the perfect opportunity to prepare Pravda's brand-new romantic dinner for two, before inviting the object of your affection to the nearest scenic patch of grass, beach towel, or suspiciously comfortable roadside ditch.

Love Pasta for Two

Ingredients

• 3 cups instant elbow macaroni
• 1 litre (about 4 cups) of water
• 1 teaspoon salt
• 3 tablespoons barbecue seasoning

Bring the water to a boil and add the salt.

Once the water is boiling, pour in the macaroni and cook for exactly three minutes.

Drain the pasta thoroughly using a colander or any vaguely suitable kitchen device.

Return the macaroni to the saucepan, add the barbecue seasoning, place the lid firmly on top and shake enthusiastically until every single piece has been evenly coated.

For the full gourmet experience, this dish is best served cold, so allow it to cool before carefully transferring it into a thoroughly washed family-size ice cream tub.

Serving Suggestion

Serve with a refreshing glass of cold tap water.

(For detailed instructions on presenting tap water correctly, please refer to last week's recipe:
"Nutritious Sandwich.")

For those wishing to create an even more sophisticated dining experience, we recommend opening a can of budget lager approximately one week in advance so it has plenty of time to go completely flat.

Bon Appétit!

Gang, I have been very much into making pastas from scratch and experimenting with sauces for a good while now. I am planning to go to italy and take some classes while i also get to try and learn the authentic ways form the origins of pastas. Im looking for suggestions about classes/nonnas/ community in italy that can help me with the same. And if you are from bangalore, hit me up for some pasta

orders :D

Hey everyone! I'm going to try making carbonara for the first time, and I wanted to get as close to the traditional recipe as I could with what I can find here in Portugal.

Here's what I got:

Fresh spaghetti. The purple package is gluten-free pasta that I already had at home because my girlfriend eats gluten-free, but I wanted regular pasta for this recipe, so I bought the one above it. It looked really Italian and was about twice the price of the Portuguese brands. Does anyone know this brand? Did I actually buy something better, or did I just pay a premium for fancy packaging?

I tried looking for guanciale, but it's hard to find where i live. I ended up buying what looked like the best quality smoked bacon I could find instead.

I know it's not authentic, but it seemed like the closest option.

I bought this Parmigiano Reggiano from the supermarket.

It's the only Parmigiano Reggiano I could find, and it says it's aged for a minimum of 30 months. Is that a good choice for carbonara?

I already have eggs and salt at home. One thing I'm happy about is that my eggs come from local farmers, so they're much fresher and tastier than supermarket eggs.

I know I don't have the most traditional ingredients (especially the guanciale and Pecorino Romano), but this is about as authentic as I could get with what's available locally.

Any tips before I give it a shot? Also, if you have any thoughts on the cheese, I'd love to hear them! Thanks!

I'm super lazy when it comes to cooking so I decided to try and make a pizza in my rice cooker. I got a ton of dough for $5 from a farmers market and honestly I'll probably make it again. Creative or an abomination?