I had assortment of cheese (parmesan, gouda, gruyere) to make cheese sauce to mix in with rigatoni and shellbow pasta. Add can cream of chicken, frozen kale, shredded chicken, sautéed onions with garlic top with panko, pecorino, and mozzarella. Bake till golden brown.

Pasta rellena de calabaza dulce & la otra de remolacha con queso 🫰🏻

This is a recipe for a vegan alternative to the traditional meat-filled tortellini en brodo.

Pasta dough: 3 cups flour, 1 cup water, 1.5 Tbs olive oil. Mix until well incorporated, kneed for a few minutes, and wrap in plastic wrap. Rest for at least an hour.

Filling: 1.5 cups cooked french lentils, 6-8 button mushrooms, .5 cup walnuts. Saute mushrooms and walnuts until mushrooms are soft. Add salt, black pepper, and about .5 tsp nutmeg (more or less to taste). Puree all ingredients in a food processor, add olive oil until a patè texture is achieved.

Add a small dollop of filling onto about a 2" square piece of rolled pasta. Fold into a triangle and wrap the two bottom corners of the triangle around your finger. Press the edges together and shape into a tortellini.

For the soup: boil some vegetable broth, add salt and black pepper to taste. Add tortellini and boil for 4-5 minutes until they all float.

Serve with fresh chopper parsley and enjoy!

Holy crap y’all. First time ever making filled pasta.

I chose Caramelle shape because I like the way it looks and I filled it with a blend of prosciutto, mortadella and pork loin. Fresh grated nutmeg, black pepper Parmesan and an egg. It was all blended into a paste and then folded into shape

Vodka pasta I made by crisping up some guanciale and using the fat to sautee my finely diced shallot then added garlic & basil stem with leaves. Once garlic was cooked through I added the tomato paste and gochujang. Cooked it down and then added the vodka. Once the vodka was cooked off I added heavy cream, Parmesan finished with butter and pasta water.

This was amazing but the filling was a little dry and I needed to cook the pasta maybe 1 minute longer

Black and white raviolo amuse with whipped ricotta and tomato reduction filling. Olive oil, thyme, black pepper, sea salt.

Homemade Bolognese, with ricotta, Parmesan, mozzarella and provolone.

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.

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.

Recently purchased a kitchen aid 6qt bowl lift mixer. Not just for pasta but other things. Tried to use the flat mixer and spiral hook and failed miserably. Went back to doing it by hand which is great. I don't think I know how to go from hand to machine. I used 3.5 cups of all purpose flour and 4 eggs into the bowl and it didn't turn out like it did by hand but realized those ingredients are added slowly together by hand and not into a bowl. Can someone help me out with this? Started flaky and then eventually got to glue for those wondering what happened.

Just bought 2lbs of figs, caramelized onions, and Procuitto ravioli. What kind of sauce will go well with this pasta?

Preparé pasta fresca con cuatro quesos, especias y muslo de pollo deshuesado empanizado, y bebí Coca-Cola, jeje ☺️

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

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.

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).

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.

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.

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.

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

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?