Ricotta gnocchi + lemony butter + extra pecorino on top = all things good.
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Some observations/anecdotes/realizations from lockdown, day #43, and the next installment of the blog’'s Pasta Series, starring pillowy, featherlight, potato gnocchi.
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A Roman classic — pasta all’amatriciana, guanciale, tomatoes, Pecorino and all — served with handmade maccheroni.
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A tangle of spinach pasta and egg pasta, served in a pea and pancetta sauce, courtesy of the brilliant Pasta Grannies cookbook.
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The 8th recipe in the blog’s pasta series! Hand rolled garganelli with a hearty vegetarian sauce — perfect winter fare.
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The easiest homemade pasta you’ll ever make — no kneading, shaping, or pasta machine needed!
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After a two month long break – a first in these 5 years of Pancakes & Biscotti history – the blog and I are back and feeling refreshed!
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The ins and outs of how to make your own orecchiette at home, plus a recipe for a super seasonal eggplant and tomato sauce.
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The latest in the blog’s Pasta Series — homemade cavatelli (one of the easiest pasta shapes there is!) with a simple but delicious tomato basil sauce.
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One of the easiest handmade pastas there is — gnocchetti sardi — served with a garlicky almond, basil, and tomato pesto.
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Layers of fresh egg pasta, cream bechamel, braised artichokes, and lots of cheese — need I say more?!
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The first recipe in the blog’s Pasta Series, where I aim to learn to make a new pasta every month — what better way to start than with homemade ravioli, ricotta-gorgonzola-walnut filling and all?
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Pure comfort food — a creamy gorgonzola sauce interrupted only by t he welcome crunch of walnuts and a hint of cozy sage.
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Garlicky, spicy greens, spicy sausage, and orecchiette pasta make for a perfect pasta dinner — especially when topped with a shower of freshly grated Parmesan cheese.
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Lasagne alla bolognese, hailing from, you guessed it, Bologna — this version boasts a beef ragu’', lots of Parmesan cheese, and creamy bechamel, all tucked between layers of pasta. Yum.
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A riff on the classic basil, pine nut, and Parmesan pesto, one where we keep the summer-y basil, but swap the pine nuts for almonds and exclude the Parmesan all together, leaving it to the citrus to pack the flavor punch; interestingly enough, a little hot water is whisked into the pesto to give it a smoother, richer consistency.
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Think of this as carbonara's distant, vegetarian cousin. Still present is the ever-classic spaghetti, lots of freshly ground black pepper, and the addition of a beaten egg that is cooked quickly with the heat of the pasta to form a sauce -- from there, however, we swerve off the beaten path into a different sort of pasta dish, one where vegetables take the place of traditional guanciale, the more approachable, familiar Parmesan nudges the classic Pecorino out of the race, and there's the addition of a little bright basil.
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A pasta that is beyond quick to make, requires only a few ingredients, and oh, it's pretty darn good too, extra lemon-y (not for the citrus faint of heart) with bright fresh parsley and lots of tuna, and that bread that's seen better days, the bread you meant to eat with dinner and then didn't?! It gets a second life here, steals the show, spiced up with garlic and hot pepper, sautéed in lots of olive oil until rendered crisp and crunchy and fragrant.
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An arguably Thanksgiving appropriate lasagna, with butternut squash, béchamel sauce, and Parmesan, mozzarella, and a little prosciutto, for good measure.
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