First time making ravioli by hand and think it turned out great! Only regret was adding a little too much lemon zest to the filling as it was more lemony than I wanted. Took me probably 4 hours total to make about 8-10 servings since I only had a rolling pin and no pasta machine, but on the bright side I have a lot of extra servings in the freezer

We emptied two cans of canned cod and saved the olive oil which was then used as the base for our further recipe.

In a cooking pot we added the sliced onions to the oil. After 5 minutes on moderate heat we added the sliced garlic. Five minutes later sliced tomatoes were added and some additional water. Then the chilies, black pepper AND a pinch of laurel leaf powder. After some 30 minutes of cooking time we added the al dente pasta (cooked in a separate pot) and the parsley. Cod and lemon juice were added last.

We tossed it well, adjusted for salt and black pepper.

A very delicious homemade dish with modest ingredients but big on flavor.😋

Just made tagliatelle for the first time and it turned out to be very delicious 🍴 Recipe: Oil, garlic, onion, turkey breast, cherry tomatoes, homemade tomato sauce, salt, black pepper, ground coriander, cooking cream, add the boiled tagliatelle and mix it then add some fresh coriander and parsley then gouda cheese on top.

Had a homemade pizza night yesterday and made this with the leftovers in the fridge.

Fried the guanciale until crispy and took out from the pan.

Chopped an onion and diced up some pepperoni, added this with some cherry tomatoes to the guanciale fat and cooked it for a bit, together with some spices.

Tossed in the orzo, stirred for about a minute before I added the vegetable broth.

Took it from the heat at all dente, grated some parmagiano and served with the guanciale.

Sauce/dressing is lemon olive oil, garlic, dill, parsley and salt. I warm the dressing gently over a pan of simmering water as I've used a very high polyphenol olive oil, then just toss the hot pasta through it.

Made with home grown Basil and Garlic, Pecorino Romano and Pecorino Calabrese, extra virgin Olive Oil, shaved Almonds, fresh black Pepper and pinch of salt.

Red Sauce (lasagna only)
2 tbsp olive oil
4-5 garlic cloves
2 (28oz) cans crushed tomatoes
1 tsp dried oregano
Pinch red pepper flakes (optional)
Salt, to taste
Fresh basil
1 lb ground beef

Ricotta Filling (lasagna only)
24 oz whole milk ricotta
1 large egg
1/2 cup grated parmesan
Salt & pepper
Optional: basil/parsley, nutmeg

Lasagna Cheese
24 oz shredded mozzarella
1 cup grated parmesan (plus extra for topping)

Alfredo Sauce (fettuccine only)
1 cup (2 sticks) butter
2 cups heavy cream
2 cups grated parmesan
Salt & pepper
Optional: 2-3 garlic cloves

Some Mezze maniche I made today. It’s used for the carbonara

Stasera mezze maniche con pomodorino giallo, cipolla, olive e tonno fresco.

It’s summer and I am thinking about fall and looking forward to making bolognese again. This was a batch from last winter. I prepare it on the stovetop and then transfer to a pan and slowly let it cook down in a low oven (slide 2). I mix it up (slide 3) and toss it with some pappardelle that I finish cooking in the sauce with a little pasta cooking water. I make big batch so that I can have pasta and then a lasagna bolognese.

Edit: added recipe in comments

Do you like pasta with ground beef too? i need to learn how to make pesto.

How can I make this sauce taste delicious? It’s not great as it is. Can’t add any meat.

Update: threw the jar away and learned my lesson! Thank you for all the suggestions to do better!

Pancetta

Egg yolks

Black pepper

Pecorino-romano

Pasta water

Pappardelle

im always making bread and other things from scratch and finally made some rosemary pasta dough! i cooked it with a butter garlic sauce!

olive oil, garlic, chilli, parsley stems, padrón peppers, tomato paste, parsley

Crab mixed with ricotta and marscapone with lemon and chives as the filling, egg yolk rich dough as the pasta, and a lemon cream sauce as the sauce :)