pasta

While cooking is always fun for me, it is especially entertaining to start preparing the meal without a plan. I looked in the freezer for something to thaw for dinner and noticed I had three packages of Johnsonville hot Italian sausage. To cull the supply I brought one of them up to the...

I love pasta. Commercial pasta has too many additives. I would like to try making pasta. I have a KitchenAid stand mixer. I can get a pasta attachment. I need a good recipe with specific flour brands that have no preservatives or other additives. In addition to a good pasta recipe, I would...

Ms. Mofet's Linguine and Lentils 1 (8 oz. can) Plain Tomato sauce 16 oz. Ms. Mofet's Lentil soup (fill empty 8 oz. tomato sauce can with soup twice) more if needed Salt and ground black pepper – to taste 2 oz. Burgundy wine (fill empty 8 oz. tomato sauce can 1/4 full with wine)* 1/2 lb...

A simple and creamy homemade tomato and ricotta sauce hugs this truly delightful oven-baked Paccheri pasta. Not to mention the extra crispy topping! Paccheri is a large tube-shaped short pasta made from durum wheat semolina flour originating from the Campania region. Paccheri Pasta is also known...

* Note before we start. The quantities are approximate, because I never use a recipe for this. Ingredients: 500 gms conchiglie or rigatoni pasta 2 handfuls (about 160/180 gms) Borlotti beans 2 medium onions, diced (you're looking for a "brunoise" here) 1 large carrot, diced 2 sticks celery...

Cromer crab from North Norfolk is in season now in the UK. They are not really big crabs but they are the sweetest I’ve ever tasted. Crab pasta recipes often use linguini but I rather like to use generous fat ribbons of pappardelle to contrast with the delicate crabmeat. Capers add a special...

Ms. Mofet's Macaroni Salad (I use a 7 C. container to store in) ≈ 6 - 8 (≈ 1/2 C.) Servings Ingredients (Approximately 1/2 - 1 pint of vegetables according to taste) ≈ 2.5 ribs of Celery - chopped small 2 - 3 TBSP. Red Onion (or a combo of red & yellow onion) - chopped small 1/2 - 1 bunch of...

Loaded Pasta Salad Serves 4 Ingredients: 112g Barilla® Cellentani Pasta 1 C. pitted Black Olives, drained and halved 1 C. Manzanilla Olives, drained ½ C. each chopped Onions, Carrots, Celery and Sweet Bell Peppers ½ lb. Hard Salami, sliced thick-ish and halved ⅓ - ½ C. Parmesan Cheese, grated...

My husband LOVES Anchovies, so I decided to add some to his pasta bowl

I didn’t start getting into homemade pasta until about 2yrs ago, but what a difference it is. There are some fantastic store bought pasta brands out there but the fresher it is the better. I made a nice Spaghetti and Meatballs dish topped with Ricotta Cream and of course an homemade Marinara, it...

- 700g red fish, hake fish or other fish of your choice - 200g shrimp - 1,5l water + 250ml water - 200g tomato sauce - 5 garlic cloves, diced - 1 onion, diced - 1 bay leaf - 250g pasta like penne, rigatoni or fusili - olive oil - salt to taste - chopped parsley or coriander 1. Boil fish with...

Hi all - New to this forum and thought I’d make this my first post. The pasta does not have an overwhelming Matcha flavor and is very subtle. Tossed with the Brown Butter sauce and a dollop of Ricotta and Red Pepper flakes, it really hits the tastebuds for me. Recipe is below under the...

I live in an area that is not rich in ethnic foods. great foods, but if I want Asian, I load up the car and head to Oakland, CA. last time in Oakland, I had some handcut noodles. they were delicious, and the texture was sublime. naturally, I came home and googled it. I watched a few...

How do you use this metal thing!? I cannot figure it out and the instructions say nothing about what it is or how to install it. This is driving me nuts.

This is one of my all-time favourite, go-to pasta dishes. It’s adaptable and uses common pantry ingredients most people have on hand. This can be easily made vegan by omitting the cheese. This recipe is adapted from an old cookbook called Regina’s Vegetarian Table. Ingredients 8 oz dry...

Yay! That looks more like fresh pasta!

I've been cooking for 20 years and I'm ashamed to say that I only just recently made homemade fresh pasta. I used a combo of AP flour and semolina, eggs, olive oil and salt. I formed the dough, kneaded for about 5 minutes until it got difficult and wrapped in a ball in plastic wrap and let sit...