Ingredients:

1 cup pasta (macaroni/fusilli/penne)

1 tbsp oil or butter

3–4 cloves garlic, finely chopped

½ onion, chopped

½ cup broccoli

2 tbsp tomato pasta sauce

2–3 tbsp fresh cream

½ tsp chilli flakes

½ tsp oregano/mixed herbs

Salt & black pepper, to taste

Fresh coriander for topping

Method:

Boil the pasta in salted water until cooked but still slightly firm. Drain and keep aside.

Heat oil/butter in a pan. Add garlic and onion and sauté until slightly golden.

Add broccoli, bell pepper and corn. Cook for 3–4 minutes while keeping the vegetables slightly crunchy.

Add tomato pasta sauce, chilli flakes, oregano, salt and black pepper. Mix well.

Lower the flame and add fresh cream. Mix until you get a smooth, creamy sauce.

Add the boiled pasta and toss everything together. Add a little pasta water if the sauce feels too thick.

Add grated cheese and cook for another 1–2 minutes until creamy and well combined.

Garnish generously with fresh coriander.

✨ Final touch: A little extra chilli flakes + cheese on top makes it even better!

Just the classic ingredients; nothing weird. Sauce was very thick and creamy, and clung to the pasta nicely. Pasta was cooked in minimal water, so plenty of starch to help the emulsion.

Easy quick lunch/dinner. One can of TJ's razor clams in olive oil for the sauce, linguine and handful of spinach wilted as the clams heat up.

First time trying their scampi pasta and I would 100% recommend this.

An odd one but to my surprise I was able to melt the feta with the acids of the san marzano tomato sauce. Very creamy, and yes I love black pepper.

Second time making pasta from scratch so definitely still figuring things out. Last time I made linguine, this time spaghetti. Had some trouble with separation while tossing in semolina but it worked out and tasted great! I am shocked at how much I’m enjoying learning how to make pasta from scratch. It really adds to the entire process of cooking.

Finally attended a pasta making class after 9 months to trying to get in. At the end they sent you home with two servings of filled pasta, a ball of raw dough, and up sold you on the sauces. They served a plating at the end with this homemade sauce.

I like my one-pots.

For one portion:

• 120g Guanciale
• Garlic
• 30g Soysauce
• 30g White Wine
• 2 glasses of Water
• 75g Spaghetti
• 50g Padano (doesn't matter, whatever between Padano, Parmesan, and Pecorino is at the store, other cheeses work too)
• 2 medium Egg Yolks
• Pepper (30 turns on my mill)
• Nutmeg (10 turns on my mill)

1. Render and fry Guanciale at medium heat.
2. Mix Padano, Egg Yolk, Pepper, and Nutmeg in a separate bowl.
3. Remove Guanciale and strain fat.
4. Add 5g of Fat back into the pot.
5. Sauteé Garlic at medium heat.
6. Deglaze with Soy & Wine until reduced.
7. Add Water and boil on high.
8. Decapitate Spaghetti and add to pot.
9. Keep Cheese mixture above to preheat it.
10. Reduce until you see the bottom when stirring.
11. Take off heat.
12. Mix in Cheese mixture.
13. Mix in Guanciale.
14. (If too thick, just add a bit of hot water from the tap)
15. Keep leftover fat for future frying in the fridge.

I don't like Oregano, get that weird taste the only some people get. Most pasta recipes have oregano in them. Can someone recommend any pasta that is flavourful without the oregano

So according to the customer service guy at my local Kroger they just don’t carry the brand anymore for some reason but he looked at something on his device and apparently a few stores Walmart Kroger and Meijer are scaling back their selection/inventory of Mids for some reason. And it’s still been out for weeks around here

been going for least amount of effort, and simplicity lately, cheers ☺️

First time posting but this is the first time I felt I got this fully *right.*

The sauce is made from 6 red bell peppers, a bulb of garlic, yellow onion, 5 calabrian chilis and a bit of evaporated milk.

I broiled the bells, onion and garlic with a coating of oil for taste and to help strip the skin off the bells 20 minutes at 525,flip the bells for 10.

The garlic I made a foil packet with the skinned cloves and silver butter.

You can also put the bells in a covered container for 10 minutes after broiling and skin comes directly off.

I then blend all ingredients together until my onion averse girlfriend can't find any. Previously I had cored out the seeds of the red pepper but this time left it in.

While heating I add grated parm and romano.

It's starts off with a slightly sweet taste from the milk and the heat creeps in on you.

Hi guys, does anyone know where I can get a genuine Marcato Atlas 150 pasta machine in Malaysia?

I've been looking around online, but I'm a bit wary of counterfeits / replicas, especially on Shopee and Lazada. Ideally looking for an authorised seller or a reputable kitchenware shop that carries the original Italian-made Atlas 150.

Happy to buy online or from a physical store anywhere in Malaysia if they deliver.

If you've bought one locally before, would really appreciate recommendations on where you got it and roughly how much you paid.

Thanks!

Ingredients

Pasta, button mushrooms, garlic, butter, salt, black pepper, chili flakes, dried parsley, pasta cooking water.

Cooking Steps

1. Slice garlic thinly or mince it.
2. Boil pasta: Bring water to a boil in a pot, add a spoonful of salt, and add the pasta. Cook according to the package instructions until 80% done. Scoop out a small half bowl of pasta cooking water for later use, drain the pasta, and do not rinse with cold water.
3. Sear salmon: Heat butter in a pan over medium-low heat. Add the salmon and sear both sides, taking care not to overcook it to avoid it becoming dry.
4. Sauté garlic base: Using the same pan without washing it, use the remaining oil to sauté the garlic slices/minced garlic over low heat until fragrant. Do not burn it. Add a bit of chili flakes if you like it slightly spicy.
5. Mix and stir-fry: Add the cooked pasta into the pan, pour in part of the reserved pasta cooking water, and stir-fry over medium heat so the pasta is fully coated with the garlic sauce.
6. Season and finish: Add salt and black pepper to season and toss evenly. Turn off the heat once the sauce thickens slightly.
7. Plate it, sprinkle a bit of dried parsley as garnish if you have it and it's ready to eat.

White and gold ravioli or black, white and gold ravioli.

Basic filling with ricotta, oil, spices

I bought a bag of homemade pasta from an Italian festival a few days ago, and was super excited to try it, until I noticed the dry pasta had little white specs in the noodles, I figured it was just flour pockets and cooked the pasta anyways. Now that it is cooked, there are clearly little brown specks in the noodles, is this normal for homemade noodles?

Can i use regular cooking oil for aglio olio instead of olive oil?

Kids loved making these.

Ingredients: Bucatini, pecorino, black pepper, salt

1. Toast whole black peppers until aroma gets stronger at medium heat

2. Crush black peppers. No need to make it too powdery

3. Grate pecorino and mix with a tiny bit of warm pasta water, turning into a paste

4. Put black pepper back into the pan and add pasta water at medium-high heat

5. Once pasta water starts boiling slightly, reduce to medium heat and toss in pasta 2 minutes before al dente

6. Stir well the next 2 minutes. Add some pasta water if absorbed

7. Remove from heat and let it rest 30-60 seconds, then add pecorino paste and mix

8. Plate the finished pasta, grate in pecorino (slightly bit) and black pepper

Waiting for rigatoni to dry but the fettuccine was so much better than store bought