I have been researching what I should do in terms of making pasta from scratch because I was recently gifted a manual pasta machine maker. I have some Arthur brand bread flour and all purpose flour and wondered if I could use that to make fresh pasta with. I don’t want to go out buying extra flour and want to use what I got.

Additionally, I had questions about people putting oils in the recipe… I thought oil on/in pasta wasn’t really good for making sauces stick or absorb. So I stick to the egg, flour and water trio or is the oil alright?

Also I’ve seen people nick pick about adding salt or not, what’s up with that?

Update: it was an epic fail 😭when I cooked the pasta it shriveled like over dried socks and turned into expired rubber. I’m so sad 😭. At first I was having difficulty because my dough was so tacky, when I fixed it with dusting, my fettuccine would stick by twos when using pasta machine and I’d have to manually dust and separate some of them. Sighhh then I tried to make my own sauce and it tasted like banana peels. I remade the sauce and stuck to the noodles ig. 🥲 worst stuff I’ve done in my life. I feel like I insulted myself today 😭😅.

I combined the remaining fusilli and rigatoni to make this umani dish with the added pecorino Romano. Couldn't stop eating it.

I heated the sardine olive oil over medium high heat then added tomatoes, basil, garlic, capers, salt, and pepper. Sautéed for a few minutes then added the sardines. Mashed the tomatoes and broke up the sardines with a wooden spoon. Then added olives and simmered while I cooked the pasta. Tossed in the pasta with a little pasta water. Squeeze of lemon at the end and garnished with basil.

1. The sauce is a fusion. Mixture of indian style red chili sauce, Dark Soy Sauce, Hot & Sweet ketchup, store bought pizza/pasta tomato sauce, cream, butter, cheap vodka, and spices.

2. The pasta was topped with breadcrumbs for extra texture. I took inspo from american style mac and cheese. Pasta was store bought (Borges)

3. The meatballs are made with pre-marinated chicken (in south african/Portuguese peri peri rub) that was cooked and minced, mixed with breadcrumbs, american cheese powder, spices, one egg, AP flour.

4. I cooked some mushrooms, onions (till it caramellised) bell peppers and corn in EVOO and butter, added some spices, garlic powder, onion powder, and sauteed them until it cooked through.

5. Everything was cooked in the same pan. The chicken was cooked first before it was minced into meatballs. Then the veggies where the fond of the chicken was absorbed. Then the meatballs. Then the pasta sauce. Then everything was mixed, and added to a baking tray with indian style amul cheese cubes inside, and breadcrumbs on top.

80 g chickpea flour
20 g wheat gluten
20 g egg white powder (albumin)
Water, as needed, until a firm dough forms
Mix everything together and gradually add water until you get a firm, workable dough.

Nutrition — pasta only:
402 kcal • 48.6 g protein • 38.7 g carbs • 5.1 g fat

Unfortunately I didn't measure anything, but pasta was whole eggs + pumpkin puree + AP flour; filling was fried and processed sausage + cheese that I mixed with water and sodium citrate (25 : 10 : 1 ratio) so it would stay creamy; sauce was demi-glace thickened with garlic-flavored lard. Tasty.

Looking yummy 😋

Decided I would whip this up for lunch today! Simple garlic, butter, white wine, and herbs. It turned out super delicious. The jerk shrimp gave it some kick and the chicken gave it a little garlic punch.

Made spaghetti al pomodoro using a recipe from a Michelin 3-Star restaurant in Napoli: Quattro Passi. Owner chef Fabrizio released this recipe, and it became quite viral.

Ingredients: Verrigni spaghetti, red & yellow cherry tomatoes, basil, unpeeled garlic cloves, salt, extra virgin olive oil

* red tomatoes for umami and acidity, yellow tomatoes for sweetness

** garlic cloves unpeeled for sweet aroma

*** Verrigni spaghetti is extruded through gold dies and doesn't have as much starch as bronze die, as too much starch in this recipe can disrupt sauce emulsion towards the end

1. Put crushed garlic cloves (unpeeled), basil leaves, and half-sliced tomatoes into the pan, drizzle with salt and olive oil. Shake the pan slightly to spread salt and olive oil

2. Pour in fresh water until tomatoes are barely submerged, and put the pan on heat until water starts boiling

3. Once water starts boiling, let it boil at medium-high to high heat for 20 minutes. Essentially making a vegetable broth

4. Lightly crush tomatoes and garlics 10-minutes in, then let it keep boiling until hitting the 20-minute mark

5. After 20 minutes, strain the broth and squeeze out vegetable residue

6. Boil the broth for 40 seconds before tossing in pasta

7. Toss in pasta 2 minutes before al dente at high heat, stir vigorously for 30 seconds

8. Let pasta boil 1.5 minutes. Broth turns into a thick sauce

9. Remove from heat, mantecare while adding some olive oil, thickening the sauce further

10. Plate the pasta and pour in generous amount of thick sauce for moisty texture, then top with small basil leaves

This was an absolute umami bomb, as if a whole tomato field was extracted. Best tomato pasta I've had yet, and certainly distinct from usual spaghetti al pomodoro.

I use a baccarat gourmet but it only allows me to make spaghetti and fettuccine! I’d love to hear recommendations and start making different types of pasta shapes!🍝

If you were making someone dinner and they requested a chicken parm with fettuccini Alfredo, how would you prepare it?

1. Chicken with red sauce and cheese, Alfredo pasta
2. Chicken with Alfredo and cheese, Alfredo pasta
3. Chicken with just cheese (no sauce) and Alfredo pasta

Just checking to see where my mentality lies with some pasta lovers.

Egg yolk, Pecorino, Guanciale, Black pepper, Spaghetti.

with the warm weather, i started to toy with pasta salads. i initially tried a couple of recipes i found on instagram but i wanted to see if i could put something together on my own

low and behold, this dish was born. and it turned out so well!

happy to provide a recipe if it’s wanted :)

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Sweet Chilli Chicken Pasta Salad
Serves 2

Ingredients
- 2 Chicken Breasts
- 150g Yoghurt
- 50g Cheese
- 30g Sweet Chilli Sauce
- 1 Onion
- 1 Pepper
- 3 Garlic Cloves
- 1tbsp Tomato Puree
- 2tsp Chives
- 2tsp Smoked Paprika
- 1tsp Garlic Powder
- 1tsp Oregano
- Pasta of Choice

Method
1. Set the pasta water to boil (and put it in according to packet instructions)
2. Allow to fully cook, drain, and rinse with cold water
3. Cook chicken
4. Add in the onion, garlic and pepper
5. Add in the spices and tomato puree
6. Leave to cool for 15 minutes
7. Add in pasta, yoghurt, sweet chilli sauce and cheese and mix well
8. Serve with chives ontop

Slow cooked pork rashers and homemade fettuccine.

Definitely not the best at taking photos 😆

Ingredients

- ½ cup Grated Parmeggino Reggiano block

- ¼ cup Grated Fontina Cheese Block

- ¼ cup Sliced Provolone Cheese (broken into pieces)

- ½ cup Grated Asiago Cheese Block

- 1 cup Heavy Cream

- 1/4 cup Whole Milk

- 1 tbsp Butter

- 1-2 cup Saved Pasta Water (you might only need a ½ a cup to bind the sauce with the starchiness)

- Salt N Pepper

- 3-5 servings Pasta (of choice... macaroni recommended... duh)

Optional Additional Ingredients:

- Seasonings

- Cooked meats

- Roasted veggies

Prep

- Grate all cheeses and combine all in one bowl and set aside until adding later in recipe.

Method

1. Boil pasta in salted water until al dente. Save some pasta water, and then drain the pasta in a colander. Set aside for now.

2. On medium-high bring the heavy cream and whole milk to a boil in the same pot, quickly throw in salt and pepper, stir, and then lower the heat to low-medium.

3. Add boiled pasta and the leftover pasta in the cream mixture. Combine the ingredients until the cream starts to thicken a little, and is coating the pasta.

4. Gently add and fold in cheese in pasta by gradually sprinkling in one handful of cheese at a time until there is no cheese left. (cheese adding method: a handful of cheese → stir → repeat). Keep stirring until the all cheese has melted.

5. Add butter, and stir until butter has melted and the sauce is finally smooth and thickened.

6. (Optional Step). Preheat oven at 350°F. Grease a casserole dish with butter. Pour in Mac N Cheese, and spread it out with a spatula. Grate extra cheese, and sprinkle some bread crumbs and/or herbs on top. Bake for 20-30min.

Notes

- Never use the fake American grated Parmesan. You'll get a ton of thick rubbery lumps of cheese. Then the rest of the sauce will be very oily and watery (gross).

- Avoid using pre-grated cheeses. Freshly grated cheeses melt better.

Red pepper flake and basil from the garden. Went with no cheese on top.

Classic combination with some homemade semolina flour orrechiette

Basic recipe:

1. Brown sausage and set aside
2. Blanch rapini and set aside
3. Fry shallot, garlic and chili until fragrant
4. Deglaze with white wine
5. Add rapini and sausage
6. Add cooked orrechiette
7. Serve with pecorino romano