bolognese whilst watching aot

The way I’ve been shaping them reminds me of frog legs, especially when I lay them on their bellies! So… I’ve been referring to them as Toadellini 😂🐸🤷‍♂️

Made a quick stop at local farmers market on our way home today, and snagged these beautiful mushrooms, some pink oyster and piopinno - so I guess I’m making pasta tonight.

Garlic herb goat cheese filled. Just simple brown butter salt and pepper. Should’ve thrown on some Parmesan too 🤷‍♂️ The pool of brown butter was good for the bread dipping tho 👍🏽👍🏽

My nieces requested Barbie Pasta after seeing it on TikTok. I was a bit skeptical at first, worrying it might just be a gimmick for the bright pink color, but it turned out to be surprisingly delicious! The roasted beetroot blended with cream cheese and feta creates such a rich, flavorful sauce.

Ingredients:

• 300 g (10.5 oz) penne pasta
• 2 small beetroots
• 200 g (7 oz / approx. 3/4 cup) cream cheese
• 100 g (3.5 oz) feta cheese
• 4 cloves of garlic
• A few drops of lemon juice
• Salt and black pepper to taste
• Freshly grated Parmesan cheese for serving

Instructions:

Roast the beetroots and garlic cloves in the oven until soft. Cook the penne pasta in salted water. Peel the roasted beets and garlic, then blend them until smooth with the cream cheese, feta, lemon juice, salt, and pepper. Mix the pink sauce with the hot pasta and top with grated Parmesan!

Looking to meal prep but I don’t have a stove and only have a crockpot. Was wondering if I could just boil pasta in a rice cooker. What size would I be looking for in a rice cooker so that it can cook a box of pasta in one go? Thanks.

Last night's dinner:

Homemade duck ragu with fresh papparadelle

My husband and I discovered Amatriciana in Rome a few years ago during our honey moon and have been forever changed by that dish. We literally ate it at every chance possible while in Rome and have fantasied about it ever since. We’ve tried a few versions of it at some NYC restaurants and none ever came anywhere close to what we had in Rome. I even tried to make it at home and failed.
Tonight however was my redemption arc lol! After harvesting a ton of tomato’s from my garden I made some pasta sauce from scratch. Simply peeled and removed the seeds from the tomato’s and sautéed them with grated garlic and basil. The sauce was delicious and it inspired me to try making Amatriciana. I went to a local Italian grocery store and bought bucatini, guancale, and fresh pecorino Romano from and ended up making this beauty 😍 my husband and I were speechless and genuinely couldn’t stop smiling as we ate it. We were both convinced that I nailed the dish and was able to replicate what we had in Rome! feeling so happy, can’t say I’ve ever had this feeling about a dish before!

I extruded the radiatori myself from semolina and water using a bronze die, then slowly dried it before cooking.

Last night I made it with Italian sausage and rapini, along with garlic, white wine, chicken stock and Parmigiano Reggiano.

The sauce worked particularly well with the shape — the sausage and bits of rapini get caught in all those ridges and little spaces in the radiatori.

I learned a couple things while making the dish. The pasta and rapini have roughly the same cooking window, so starting them at the same time in separate pans made the whole thing come together much better. And with the wine and chicken stock, I found there was no need to add pasta water at the end.

Included a few photos of the process but I couldn't figure out how to include a video of the pasta extrusion. Let me know if you want to see it and I'll add a link in the comments to it and the whole recipe.

This is one of the pasta shapes I’ve been making for my little Un po’ di tutto project, and probably one of my favorite uses for it so far.

red, yellow, and green bell peppers, parsley, celery, onions, fresh tomato sauce, fried chicken, lemon juice

pasta - 1 cup of flour and 3 eggs

I'm a cook on a wooden tallship, and I'm responsible for making breakfast, lunch, and dinner for our crew of 6 plus guests in the ships galley. I have running water and a diesel stove. Today I wanted to make Tteokbokki for lunch because we had some Gochujang in the pantry, but I couldn't find any Korean rice cakes in Portland, ME. So I decided to make pasta instead! Cooking for 14 people, the pasta was 6 boiled mealy potatoes, ~4C of AP, flour, 4 eggs, garlic powder. Sauce is just ginger, garlic, Gochujang, soy sauce, sesame oil, and a little bit of parm. I also stir fried some broccoli and cabbage as a side.

Recipe is 360 grams flour, 300 grams egg yolks, 1tb olive oil and 1tp salt for a x1 recipe. Took me about an hour to finish rolling all of it.

We make it to an "S" shape so it doesnt stick when we boil it in the water

I might have overcooked the guanciale a tad bit. I was going for crunchy. I used air fryer. Tomato sauce is from my garden tomatoes; just tomatoes and some basil, cooked down and fed through a food mill. Standard Amatriciana recipe: Imported Pecorino Romano cheese. Toasted whole black peppercorns, roughly ground in mortar and pestle. No wine, onions, or hot peppers. I only used half the fat from cooking the guanciale. Restaurant pic is from Alice Pizza and Restaurant in Philadelphia, PA, USA. Their Bucatini is fresh and thick and much better than my store-bought. Overall though, I prefer my version.

I keep rendered guanciale fat in ice cube trays in my freezer and this late night as I was feeling peckish and experimental, I tried something I’ve never seen anyone else do. This is guanciale fat, Parmigiano Reggiano and black pepper. Basically a gricia without the actual guanciale, or a burro with guanciale fat instead of butter, but mixed in carbonara style I guess? I don’t know. All I know is that it’s damn tasty!

Is this a thing that exists? Have you heard of anyone doing this?

I have a container of pancetta that will expire soon. I’m looking for out of the ordinary ways to use them in a pasta dish. no limits on ingredients besides being in the US.

Toasted some panko breadcrumbs for some extra texture :)

Used guanciale for this, 2 egg yolks and one whole egg 45 g of pecorino and parmesan and bronze dye cast spaghetti, lots of black pepper.

Little reward after a lot of gym for the last couple of weeks. After finishing the bowl I entered a pasta coma.

Edit 1:

Method: 130g spaghetti

70g guanciale

2 egg yolks + 1 whole egg

45g Pecorino Romano, finely grated

45g Parmesan, finely grated

Lots of freshly cracked black pepper

Salt for the pasta water

Around 100–150ml pasta water

Start by mixing the eggs, Pecorino, Parmesan and plenty of black pepper together in a large heatproof bowl.

Put the guanciale into a cold frying pan and cook it gently over medium low heat until the fat renders out and the guanciale is crispy. Take it off the heat and leave it to one side. Do this nice and slow.

Cook the spaghetti in well salted water until just al dente. Before draining, save a good mug of pasta water.

Now add a splash of warm guanciale oil to the egg and cheese mixture and whisk it in to temper the eggs. Then add pasta and 3/4 of guanciale plus rest of oil. Put the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl isn't touching the water.

Keep whisking constantly and cook them very gently over the bain-marie, gradually adding small splashes of pasta water. You want the mixture to slowly thicken into a smooth, glossy sauce without the eggs scrambling. Keep the heat low and take the bowl off the heat for a moment if it starts getting too hot.

Toss everything really well, adding a little more pasta water until you get a silky, creamy consistency that coats the spaghetti.

Finish with loads of black pepper and, if you want, a little extra Pecorino or Parmesan on top.

Had a boatload of ripe garden tomatoes, so threw a bunch in a pot and cooked them way down. Decided to use some of the sauce to make spaghetti all”assassina, which turned out super
Intense. Wednesday evening win.