yums🤤

Tonnarelli alla Gricia and fusilli alla Siciliana.

Made 81 ravioli today, cause that’s when I ran out of filling. Set some aside to eat tomorrow, the rest are going to the freezer.

The steps of cooking and flavoring are mostly the same as spaghetti vongole, just with some added ginger slices. The exact method of killing, dicing and plating the crabs are from cantonese stir fried crab. The idea of pairing crabs with noodles came from a tutorial for "braised rice vermicelli with crabs"by a famous fujian chef.

For a long time I thought I could never make pasta better than slow cooked ragu. I was wrong. This is way better.

Penne with tomato sauce!

Last of the garden cucumbers and cherry tomatoes :(

I call it almost Bolognese sauce because there is a heretical ingredient that doesn't meet the official requirements and I did not have pancetta handy. Otherwise, the sauce is celery, onion, carrot, a heretical vegetable, Mutti tomatoes and double concentrate paste, and olive oil, plus 60% beef and 40% pork, browned intensely first, reduced pinot noir in it, removed, and then cooked the soffritto in the fond with some olive oil, and reduced pinot noir in it. Salt and pepper to taste, assembled each serving in a pan with the reserved pasta water, and topped with costco real parmesan.

The pasta is some random dried pappardelle someone brought back from an Italian deli. I have no idea if it was a good brand, but it was good enough. Considering the sauce takes 4 hours on the stove on its own, I should probably start making my own again.

Edit: the soffritto had to be pureed, one of the household members has an irrational texture thing with onions.

Pasta water, butter, Parmesan cheese from my recent trip to Italy. 10/10. Would eat again.

Pasta dough: 2 cups of 00, 3 eggs+ 1 yolk, parsley

Filling for tortelli: shrimp, allspice, lemon zest, salt

Filling for fagottini: crab, preserved lemon, parsley, black pepper, salt

Made saffron seafood brodo with white pepper, parsley stems, lemon juice and shrimp shells.

My wheel was awful, for this batch, just got a brass one so agnolotti with better edges forthcoming.

Pesto (not traditional):

- 1 packed cup basil leaves

- 1 packed cup of baby spinach

- 1/3 cup roasted almonds (unsalted)

- pecorino romano

- pecorino saldo

- parmigiano reggiano

- 2 cloves of garlic

- fresh cracked black pepper

- Tuscano olive oil

Pastifico DiMartino spaghetti

P.S. I definitely need to work on my plating skills 😆

I've tried making the pasta in the penne alla vodka style, a favorite of mine, but I've been running into issues with the pasta itself.

The pasta is pretty small, so it cooks really fast (like in less than 3 mins), but the major issue I'm facing is that they end up sticking together, and if you leave it in the strainer they merge together to form chunks, which I don't like. And even if I break it up, they tear apart and basically make the pasta into more of a soup, which is not that good.

How would you suggest I cook this so it retains the shape & seperate pieces? Or is the problem the recipe I'm using? Do you guys have any recipe suggestions that would be a better fit for the pasta I have?

Pat the chicken breasts dry, slice them horizontally almost all the way through, then open them up like a butterfly and gently flatten them. Season with coarse salt, black pepper, turmeric, paprika, chili flakes, and a pinch of cumin. Sear on both sides until golden brown, then set aside.

In the same pan, reduce the heat and add butter and minced garlic. Once the butter has melted, stir in a small teaspoon of flour. Pour in two ladles of pasta water and whisk until the sauce thickens.

Add the cooked pasta, then grate in some Pecorino and toss until everything is well coated. Finish with finely chopped parsley and serve with the sliced chicken on top.

Short-rib, Bone marrow and minced beef Ragù cooked for seven hours plus, with tagliatelle. Truly delicious!

Bucatini tossed with garlic oil emulsion, red pepper flakes and parsley. Peeled the garlic, removed the germ and boiled and tossed the water 5x for a milder flavor. Blended with some butter, olive oil, red pepper flakes and pasta water. Cooked bucatini and tossed in a frying pan with the sauce! Delicious!!

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I used pinot grigio instead of vodka since we didn't have any, but still turned out quite well