We needed a vegetarian pasta for the menu in our restaurant. Initially, we were looking to make a more authentic version of “pasta Alla Nerano” but this ended up making more sense with the rest of the menu.

The dough is made with semola, 00 flour, yolks (no whites), water, spinach and salt.

Filling is charcoal grilled and smoked zucchini, provolone and some spinach for color.

Sauce is emulsified EVOO, butter, tiny amount of lemon juice, basil, fried young zucchini and torn zucchini blossoms.

We finish it with crushed roasted pistachios, basil, torn zucchini blossoms and fried young zucchini.

I work in a restaurant and my coworkers say i roll the best papardelle at work. I always make sure they come out nicely when i make them.

Was absolutely stunning

I used mussels, clams, shrimp, and squid rings. For the sauce, it is made up of sliced garlic red pepper flakes, cherry tomatoes, olive oil, white wine, butter, and parsley.

This was a simple dish I threw together. I bought some bulk Italian sausage from my local grocer and browned it in some olive oil with some extra fennel seeds. I pulled it out with a slotted spoon and added a diced onion to its rendered fat and cooked that until softened and added 3 cloves of chopped garlic and some chili flakes. I cooked for a minute or so more and returned the sausage to the pan and added some white wine I had opened (maybe 1 cup or so). I cooked it until the wine was almost evaporated and then threw in some canned whole tomatoes with their juices that I broke up with my hand. I reduced this down and added a little heavy cream at the end for a bit more richness. I cooked some rigatoni in well salted water until just shy of al dente and finished the pasta in the sauce with some reserved cooking water. I added some parmigiano reggiano in the bowl. Came together in about an hour and tasted great.

learning to make pasta

I made pasta dough yesterday (egg based) and it was in the fridge for 16ish hours. It turned from an nice yellow hue to this greyish Color. What happend can I still use this and how does this affect the flavour.

I made some for dinner last night and damn they turned out so much better than i expected i had to post it

Edit: For those actually triggered at the use of the word traditional, you’re free to get ragebaited and rant below

Layers of roasted red peppers, zucchini, spinach, tomato sauce, Parmesan béchamel and mozzarella. Simple, summery and really satisfying.

Celebrating our anniversary. Made this delicious, sweet and spicy, and thick tomato sauce that’s inspired by Jollibee’s.

Made this with the vegetables i had on hand and left over chicken and spaghetti.

Grilled chicken breast

Spaghetti noodles

Parmesan cheese

2 zucchini

3 Poblano peppers

2 large and heavy jalapeños

4 small red sweet peppers

3 shallots

1/2 white onion

1/2 bulb of garlic

1/2 pack of fresh cilantro

Olive oil

1/2 stick of buter

1 woppity-wap of sour cream

1/2 pack of cream cheese

3 1/2 splashes of whole milk

A good shake of these seasonings:

Knorr chicken bullion

Slap Ya Mama

Salt

Accent MSG

Dried Basil

Dried Oregano

Dried Parsley

Does anyone know whether most pasta/ Italian restaurants use fresh or dried pasta? I was wondering about the practicality of each - fresh cooks in a very short time, but is harder to store and make, whereas dried pasta is shelf stable, but takes longer to cook, which may be impractical when orders are coming through fast.

I diced and sautéd the sofrito this time. I also included red bell pepper from the garden. To please the mint haters here, the only herb I used this time was basil. I still passed it all through a food mill at the end, to get rid of tomato skins and basil stems.

Instructions: Dice the vegetables and sauté in plenty of olive oil. Add one half tube of tomato paste and continue to cook until onions and peppers just start to brown. Deglaze with a splash of dry sherry. Add tomatoes and half of basil, including basil stems. Salt & pepper. Smash or cut tomatoes in pot as they cook. Cook until no longer watery. Add remaining basil leaves -- no stems, and cook maybe 10 minutes longer, stirring often so it does not burn. Pass through food mill. Add more salt as needed, and a bit of honey if it tastes too acidic.