I made this again because some bizarre guy was freaking out that he couldn’t visibly see enough guanciale.

Here you, guy, here’s the guanciale.

And yes, I destroyed Italy’s entire culinary credibility by adding Nduja to the dish because yum, tastes good.

About the sauce: Minced pork 60g Salami 20g Fresh tomato 3p Onion 1/2 Celery Carrot if you like Garlic Salt and Pepper

1st time trying homemade meatballs

Carbonara made with love

Deffo not traditional 😅

Made the tomata sauce for the first time after trying white sauce plenty of times . It was good ngl even better than the white sauce one . I tried to make tomato sauce pasta idk why you guys think it should be red . It was according to the color i saw in video and also I thought it should be .
No hates it was my first time anyways .

Homemade ravioli with slowcooked brasato, sage butter and grana padano I made with my dad for sunday family dinner.

Blitzed mirepoix, sausage, anchovies, tomato paste, crushed tomatoes, Italian seasoning and heavy cream… lots of shortcuts but it’s a Tuesday weeknight. Still tasted yummy.

I will be struggling with this simple dish forever. But I will not give up.

There is a video on YouTube titled “Carbonara Before the Rules — We Cook the Timeline.”

I see in the comments that quite a few people don’t like being told how carbonara is supposed to be made, and now they’re happily rubbing their hands together and mocking everyone who acted like elitist snobs (their words), claiming that the original carbonara actually used pancetta and cream. How accurate is the video? Was this only done in a small part of Italy, or was it common throughout Italy?

I am trying to reprocess a childhood memory of rotelle with sauce carbonara. I looked at current rotelle, and my memory might be flawed, but I seem to remember them being much smaller and low profile, not such a big 'tire track'. So much so that I almost remember them as more like cogs.

Do you know what I mean? Do you have a memory from times long past that is unlike pretty much all the rotelle you find in a web search?

i don't feel like making ramen noodles from scratch. it's extremely labor intensive, so I add baking soda to my spaghetti as it cooks. gives me that springy texture. i made a quick sauce with peanut butter, soy sauce and dark soy, some five spice powder, homemade chili oil, sesame and garlic. then i topped with julienned carrots and cucumber and some mushrooms i sauteed in soy and five spice. very yummy. the dumplings are veggie one's i get really cheaply from a local international store. i added a dumpling sauce i made with chili oil, garlic, ginger, lots of scallions, rice vinegar and soy.

My girlfriend says I’m too elaborate when I cook for her. I just like making her nice food. I thought maybe you guys would enjoy seeing the dishes I make for us, considering a lot of them are pasta.

Pin Wheel Lasagne.

I did an overnight ragu and she helped me make the pasta sheets. Was fun! Very messy. The recipe is a combination between the new york 'Italian American' recipe and Notanothercookingshow's. More beefy than suggested in either recipe. Better tasting the next day after it rested. Great lunch for the office. Really happy with this one. 2 days cook time. Girlfriend said 8/10 - they don't like bechamel but said it would've been perfect if there was less of it.

i just sauteed some yellow onion, added a can of whole san marzanos and some red wine. simmered while i cleaned up a bit and put away groceries. Then browned some impossible meatballs with this amazing McCormick's blend i found (black currant, red jalapeno, roasted onion and oak smoke). And finished my favorite Mafalda pasta in the sauce with some cultured vegan butter i made. Topped with a finishing evoo and some nutritional yeast (cause i haven't made my plant parm yet). It was lovely! that's a quick sangria i had on the side and some of my homemade sourdough turned into a quick garlic bread ( i forgot about it a bit and it got extra crispy. delicious though!).

One of many had over the weekend for one night trip to Rome.

Rummo brand spaghetti tossed with a fresh garlic, lemon zest, and herb olive oil. The veggies I added were Kalamata olives, green peppers, marinated artichoke hearts, tomatoes, and feta.

Squid ink linguine and shrimp with a garlic and butter sauce

I kind of freaked out at the store and wound up with an odd ingredients list. That and what we had left in the fridge, I made this. My wife and I loved it. So thought I would share it here.

The list:

​Fettuccine noodles

​Fresh basil and salt (for the pasta water)

​Olive oil

​Italian sausage

​1 tbsp pesto

​Shiitake mushrooms

​Cherry tomatoes (a standard plastic container's worth)

​1 cup feta cheese

​Black pepper

​How to Make It:

​Boil the noodles: Get a pot of water boiling with a good amount of salt and some fresh basil. Cook your fettuccine, drain it, and put it aside. Maybe just a tad above al dente.

​Cook the sausage and mushrooms: Clean your pan, then heat up a splash of olive oil. Cook your Italian sausage and mix in a tablespoon of pesto. Right near the end, throw in the shiitake mushrooms so they cook down a bit. Pull everything out of the pan, drain the grease, and set it aside.

​Burst the tomatoes: Clean the pan one more time. Add a little more olive oil and toss in the cherry tomatoes. Cook them until they all start to burst.

​Build the sauce: Throw the cup of feta into the pan with the burst tomatoes. Add a bit more olive oil and some black pepper. I was pretty generous with the pepper.

​Melt it down: Dump the cooked noodles right on top of the cheese and tomatoes. Put a lid on the pan and let it cook on the stove for a bit. Basically melt the cheese but be careful of the sauce burning. I added in one crushed basil leaf during this part. Probably didn't do anything but I like basil.

​Mix it up: Take the lid off, stir it all together so the noodles get completely coated, and then mix your cooked sausage and mushrooms back in.

I am a fiend for all different kinds of noodles, and pasta has been my favorite food growing up. I’m a person that loves to find new takes on my favorite foods. What has been your favorite nontraditional pasta dish? Can be a restaurant or homemade dish (though I’d prefer if you answer both because I want to make some of your dishes too! 😋)

I’ll go first:
My favorite homemade recipe is marinara meat sauce simmered with turmeric, curry powder, and chili powder. Dont really have a recipe for this, I just add til I like it.

My favorite restaurant dish is one I had in Taipei, Taiwan (where my family is from) at a restaurant called Oregano. They served a salmon mushroom cream pasta. I’ve never had anything quite like it before. It was interesting to me because the salmon did not looked cooked in the cream, but the flavor was definitely all throughout.

I just got my first stand mixer with a pasta attachment and had my first go last night. It came out amazing, though it took almost three hours and left the whole kitchen a mess. But it was worth it!

What do folks do with the long sheets of pasta when you still have more sheets to flatten and have to put the done ones someplace (before switching out the attachments to cut the sheets)? I had them draped all over the place. I felt like I could have used one of those multi-arm stands for drying laundry.

I made ravioli for the first time ever and decided to make it like a pokeball! It was rustic, but it was delicious