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Home-Made Linguini
My three-year old insisted on pulling the pasta machine out to make “noodos” a couple of days ago. Who am I to tell him no? Especially when he was so helpful. With little guidance from me, he rolled...
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Pasta alla Chitarra with Venison-Pear Ragu
My brother was kind enough to carry this Chitarra all the way from some small Italian town. Apparently it was quiet a chore to locate a Chitarra even in Italy. So thanks to him and to my cousin (who...
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French Laundry: Sweet Potato Agnolotti with Sage Cream, Brown Butter and...
I mentioned before how much Diana loves butternut squash tortelloni with sage. I have to make them as soon as fall comes around and the first winter squashes start showing up, I start making plans to...
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Paula Wolfert’s Potato Gnocchi Pictorial
Paula Wolfert has a straightforward recipe for gnocchi in her Mediterranean Clay Pot Cooking book. At first glance I was not sure how the recipe would work. It has no eggs at all and little flour, a...
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Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta
Making pasta at home is nothing new. I’ve been doing fresh egg pasta, flat, stuffed, hand-rolled or on a chitarra for years. However, making “dry” fresh pasta was not something I’ve tackled. I did not...
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The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni
I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination of a cured piece of pork belly, a perfect impeccably cooked portion...
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Red Wine Pappardelle with Oxtails and Carrots
It’s been a while since I posted about a homemade pasta on these pages. Not because I have not made any but the majority is stuff I’ve posted about before or similar to what I’ve posted about before....
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Fettuccine, Lobster and Marjoram
I wish I have more time to post these in a more expeditious manner. For now, I have to get them up as time permits. Anyways, for Valentines Day this year I planned a four course meal for Diana....
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Prawn Linguini: Modernist Pasta, Rich Shrimp Sauce
Jamie Oliver is one of the first ever chef/celebrity who I’ve learned a lot from early on and still really enjoy using his books and cooking style as an inspiration. His recipes rarely disappoint and I...
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Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas
Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be more versatile than just a salted and cured coppa. I’ve seen...
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Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts
This is cheat post. It’s a cheat post because I’ve posted about similar dishes before. Well, so what. We love this dish and its ilk and I try making it every fall a few times. I really love making...
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Ravioli Genovese, Tomato Sauce and Olives
More stuffed pasta. Delicious, elegant stuffed pasta. These Ligurian-inspired babies are ravioli filled with a mixture of sauteed Swiss chard, ground veal and homemade ricotta. I used to rarely cook...
View ArticleIvan Ramen: Toasted Rye Noodles
Noodles are just awesome. Italian spaghetti, Vietnamese bowl of Pho, a bowl of spicy Thai curried noodles…they are all awesome. A bowl of Japanese ramen is right up there in the culinary Pantheon of...
View ArticleRolling Pasta By Hand – Tortelloni Burro E Oro
Making pasta by hand from start to finish, mixing the flour and eggs, rolling and rolling and then shaping and filling is really therapeutic. This is the old school way that Evan Funke in his book...
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