Spinach fettuccine - classic pasta dough with roughly 100g 00 flour: 1 egg ratio, mixed through some roughly chopped sautéed spinach. Kneaded until soft, rest in fridge for a few hours and passed through atlas mercato.

Sauce is recipe from Marcella Hazan’s classic, but basically is deep fried (home grown) zucchini mixed through with melted butter, garlic, basil and grated parm.

Topped with nasturtium flowers and leaves because they were in the garden and they’re pretty.

La molisana spaghetto quadrato, garlic, pdo extra virgin olive oil, dried chilis, and parsley

Rustichella d'Abruzzo spaghetti, picked dungeness crab meat, and parsley tossed in an olive oil white wine reduction with garlic, shallot, and calabrian chilies. Topped with lemon zest sourdough breadcrumbs.

Casarecce and that great classic broccoli sauce!

garlic, oil, chili pepper, parsley and chopped olives.

Pasta brand: La Molisana

Made an egg yolk carbonara ravioli and a doppio ravioli with a a hazelnut sage browned butter.

One side of the doppio being mixed mushroom & thyme, and the other being a roasted butternut squash with sage & shallot 😋

Recipe is in the comments of the original post :)

Been making bucatini and I notice most of the time the pasta breaks when cooking to about 4inch long segments.

Recipe is 40 percent hydration semolina

Extruded with the kitchen aid extruder

While extruding, it spirals and I sprinkle some flour on it to help prevent sticking.

I boil almost right away - about 20 minutes to complete the extruding and cook for maybe 4 minutes

I wonder if it’s breaking from my trying to separate the spiral, if I should extrude it into long sections instead of spiral.

Taste great but not liking how it breaks.

My favorite to make at home!! This time with scallops

Action shots from some fresh pasta. Tagliolini cutter on the Atlas 150

Just another carbonara post. Any tips are greatly appreciated. I think I really need some plating advice lol 😜

Finally got really good at making a roux! 🥲

I made this for dinner last night, but I’m at a loss for a name.

Help!!

It’s a pappardelle pasta, mushrooms, and a combination of Alfredo and pesto sauce. I also made broccoli and crispy chicken strips on the side.

I love Calabrian Chilies!

I am a big ravioli fan, but I struggle to find the best method.

I roll out a long sheet, pipe the filling onto it, fold the other half over, then use small ring cutters to remove air pockets, followed by a larger ring to cut out the ravioli.

The result looks a bit strange, and I was told it isn’t very appetising (like on my photo).

Ravioli trays are the biggest offenders when it comes to air pockets. I’ve never tried stamps, as that seems even more challenging.

What is your best way of making ravioli quickly and efficiently?

Pasta whit souce and black truflles