Homemade Pappardelle Pasta with Pistachio Pesto and Roasted Cherry Tomatoes
This dish is the ultimate crowd-pleaser and divine treat. Homemade pasta is absolutely sensational, and to have it coated in this herbaceous and nutty pistachio pesto is truly heavenly. This dish is perfect in the summer when you can grab basil from the garden or farmer's market in full bloom and make this delicious fresh pesto in minutes. This pasta dough can either be rolled out by hand or used in a pasta machine and believe me; it's worth the extra work!
View Recipe
Homemade Pappardelle Pasta with Pistachio Pesto and Roasted Cherry Tomatoes
This dish is the ultimate crowd-pleaser and divine treat. Homemade pasta is absolutely sensational, and to have it coated in this herbaceous and nutty pistachio pesto is truly heavenly. This dish is perfect in the summer when you can grab basil from the garden or farmer's market in full bloom and make this delicious fresh pesto in minutes. This pasta dough can either be rolled out by hand or used in a pasta machine and believe me; it's worth the extra work!
View Recipe
Pappardelle With Pork And Peas
This fresh pasta recipe is a great thing to make when entertaining. Everybody loves fresh pasta but many don't realize just how easy it is to make.
View Recipe
Classic Egg Pasta
This is a classic egg pasta ratio made with Italian double zero (tipo 00) flour and eggs at a ratio of two to one. This recipe makes about 4 generous servings of pasta but can easily be scaled up or down, just calculate 100 grams of flour and one egg per serving.
View Recipe
Homemade Pappardelle with Sicilian Anchovy & Breadcrumb Sauce
This is homemade pappardelle pasta made from nothing but fine semolina flour and water. The pasta is dressed with a very simple Sicilian-style sauce made of roasted garlic and tomatoes mixed together with very good olive oil and anchovies. It's topped at the end with a combination of toasted breadcrumbs and a few sprinkles of dried chilli flakes.
View Recipe
Spaghetti Sauce with Meat and Mushrooms (pressure-canning large-batch recipe)
This homemade spaghetti sauce canning recipe is flavored with meat and mushrooms, for a traditional Italian ragu that is a perfect pantry staple. It’s a versatile foundation sauce that is great served on pasta or polenta, in lasagna, stuffed shells, ziti or other baked casseroles, and more. This meaty mushroom ragu is adapted from and and based on a tested USDA spaghetti sauce canning recipe. I’ve scaled this up to a double batch that fills my pressure canner [https://amzn.to/3XSHVIM] (18-19 pints, and sometimes a bit of leftover sauce to enjoy right away). You can of course make a smaller batch if you prefer… just halve all the quantities listed.
View Recipe
Chicken And Sun-dried Tomato Pasta
This delicious homemade chicken and sun-dried tomato pasta recipe is a copycat of The Cheesecake Factory's dish. However I think by using fresh pasta and higher quality ingredients, my version is much better
View Recipe
Classic Egg Pasta
This is a classic egg pasta ratio made with Italian double zero (tipo 00) flour and eggs at a ratio of two to one. This recipe makes about 4 generous servings of pasta but can easily be scaled up or down, just calculate 100 grams of flour and one egg per serving.
View Recipe