r/pasta

Roast half a kabocha squash, half a sweet pointed pepper with the seeds removed, a halved shallot, two garlic cloves, and cherry tomatoes. Drizzle everything with olive oil and roast at 200°C (400°F) until softened.

About 10 minutes before the vegetables are done, bring a pot of salted water to a boil and cook the orecchiette according to the package instructions.

Once the vegetables are tender, scoop out the kabocha flesh and remove the skin from the pepper. Add them to a blender along with the shallot, garlic, a few fresh sage leaves, salt, pepper, about 3 ladles of pasta water, and a little Parmesan. Blend until smooth and creamy.

When the pasta is al dente, drain it and toss it with the sauce.

I started a new job recently which is why I haven’t been posting.
My wife wanted a filled pasta this week.
I found half a packet of ricotta frozen, it was very runny, so I bulked it out with some breadcrumbs and a potato - the latter being a tip that I picked up at the now sadly closed Appletons in Cornwall, it really helps add definition to the filling and stop it collapsing.
I seasoned the mixture with plenty of Parmesan and pecorino, a little nutmeg and some lemon zest.

The sauce is the red Isle of Wight Tomatoes cooked down with garlic and anchovies, with the yellow ones added later for some texture and contrast.

Finished the dish with some pistachios, basil from the garden and a nice olive oil.

Served with a brand new to the market Pinot Rosé from West Sussex. This is one of the most accomplished debut wines I’ve ever tried.

Cooked Rana Italian sausage pasta with an expiration date 2 months away for 4 minutes and this is what it looks like after cooking. WTF?

I do love to toss fried kimchi in, but not this time. Still ate a little bowl of kimchi while I was cooking this to send shivers down the spines of anal Italian men.

Eggs, pecorino cheese, pepper, grilled halloumi and fried onions.

Authentic Puglian Dish with Italian sausage chilli

with burrata

this was a traditional italian restaurant in florence. the waiter told us this was the normal way they cook pasta, but the texture was really off and i could taste the raw flour in the dish – is this normal? nowhere else I ate in italy was like this

Slow cooked for 5 hours then left in the fridge overnight for the flavours to develop. Warmed up and served with rigatoni and grated parmesan.

Long time pasta lover, first time finally trying it from scratch. ~2+ cups 00 and a lil semolina, mostly when sticking, both Bobs Med Mill. (PBJ when resting for 30 mins) Then I cooked for 3 mins, tasted and gave 2 more minutes and it turned out amazing! Tossed in some butter + Barilla pesto alla genovese w fresh parm

Custard recipe: 2 Whole eggs, 2 Egg yolks, 1/2 C evaporated milk, 1/3 C Sugar, Vanilla, Nutmeg, Cinnamon, + Allspice to prefrence.

Heat small amount of water in pan, add leftover pasta, and custard. Cook on med low stirring and occasionally taking the pan off the heat until it begins to thicken. Add whatever fruit you want. Its so freaking good. 10/10.

Sautéed hot Italian sausage, with sweet onion and Calabrian chili peppers, garlic, S&P, Parmesan, crushed tomato and passata. Bake in oven at 425F, stirring every 5 minutes for 20 minutes. Top with more Parmesan, red pepper flake, fresh basil, and a splash of olive oil.

Hi everyone, i'm just starting to do homemade pasta cause it's fraeking delicious but i'm wondering if I'm doing things correctly.

I usualy do one egg per 100g of T55 flour and it taste great but I dont understand how so many people get a very orange/yellow dough while mine is so pale.

Am I doing something wrong or does they use an ungodly amount of egg yolk and if so what's the difference ?

This was simmering for several hours. Beef, pork and some veil. Freshly picked basil and at the very last moment some aged pecorino romano and parmesan. A great Nebbiolo or perhaps a Chianti is the only wine I could pair it with. Absolutely delicious.

Pour 100 g de farine, 1 oeuf , 1 g de sel.

L'astuce , si vous n avez pas de laminoir (celui sur la photo est fait maison et fait PARTIE DE LA RECETTE) consiste a etaler au rouleau, plier la pate, etaler la pate et DEPLIER la pate (magique , elle ne fusionne pas) bonne journee !

Garlic, Calabrian Chiles, mushrooms, cream, lemon, basil and finished with Pecorino. Easy pasta anyone can make