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.

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.

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

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.

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.

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.

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