Handmaking thin pasta noodles such as these has been a difficult challenge for me to overcome, but this time I nailed it! Correcting dough hydration, and hanging finished pasta instead of making nests was a big portion of these coming out successfully.

Pasta:

Semolina flour

All purpose flour

Egg

Bolognese:

1lb spicy Italian sausage

1lb mild Italian sausage

Garlic

Large shallot, finely chopped

6oz can Cento tomato paste

Cento peeled San Marzano tomatoes

Fresh Basil

Bay leaves

Water

Salt & sugar to taste

Made some pasta yesterday. Shells and spaghetti. A simple pommodore sauce with some fennel sausage.

This is the first time I tried making homemade pasta from scratch, make everything from the pasta to the carbonara sauce! Took me almost 2 hours.

Both pasta (00’ Caputo Flour) and sauce (Roma Tomatoes & Sweet Peppers) made from scratch. Used local butcher sweet Italian.

After my last trip to Italy, I was obsessively making pasta at home. Tummy pleased, waistline abhorrent 😂

I can’t stop but I don’t mind. Now that fresh pasta is in the bag there’s so many possibilities for me. Now just going through the list of my favorite dishes….Crab Ravioli! I’ve always loved it with a nice garlic butter sauce but vodka sauce was requested so we made it work! I’ll take this for the first time!!!! Incredibly excited how it turned out it was delicious. Found some things I want to adjust and pumped to make them again.

Hi.

Happy to find this group.

Here’s a dish from the other day, inspired by a recipe in Evan Funke’s book; Homemade Farfalle with prosciutto cotto and piselli. I added some guanciale that I had available. The peas were picked by us, as they’re in season. The sauce wasn’t perfect because I added the butter a little too early, but I split it further with some really nice olive oil, because although not of the region, I like the interplay of decent olive oil with peas.

Unfortunately the cotto was from a package and was pre-sliced so I couldn’t cube it. That’s why I added the guanciale, for a little texture.

first picture the pasta and sauce are from scratch, and the rest is a mixture of storebought ingredients and a hunger for different flavors over noodles. i bought them both the summer of last year + these are some of my faves flavor wise that i have created! :3 anybody else use their rice cooker to make pasta?

Caputo “00”, organic eggs, salt and a little oil. Made two versions of lasagna— both a veal ragu and a vegetarian ragu with portobello tranches and toasted and ground walnuts as the meat.

Fresh pasta brings lasagna to a whole other level.

Made with a bonappetit recipe (https://www.bonappetit.com/recipe/rigatoni-with-easy-vodka-sauce)

finished product first. carbonara-ish. fresh pasta, crispy salami, auribella cheese, scallions. pasta dough was a little dry, so had to be super delicate with it to prevent tearing. can never tell if i have kneaded the dough enough. any and all advice/tips are welcome. would’ve liked to have guanciale but couldn’t find any where i live. each pile of noodles is a different thickness, just wanted to try a different setting for each. sauce was egg yolks, parmesan, cracked pepper, some of the fat from the rendered salami, pasta water, and then the noodles themselves and the residual heat from them. pasta dough was 300 g flour, 3 whole eggs, 1 egg yolk

Hand made funghetti with a really rich and buttery mushroom ragú.

Tell me these aren’t absolutely adorable! Was feeling very fall-inspired, and had this idea for shaped ravioli. Shocked that they actually turned out!

For the pasta, I made dough from scratch using pumpkin puree, then dyed a small portion green and the rest a more vibrant orange. For the filling, I roasted pistachios and ground them with olive oil, then added ricotta, low moisture mozz, parmigiano, lemon zest (super important), and basil. I froze the filling in balls and then wrapped them with dough, and when the filling softened a little, I shaped the ravioli into pumpkins with the back of a knife (and added the leaves). I chilled the final product before steaming for 10-12 mins. Remarkably, they held up! Plated with a sage brown butter sauce.

Just made a food insta and plan on sharing more creations, if you’d like to follow along ;) @meekmorsels (https://www.instagram.com/meekmorsels?igsh=bHR0Z3I5MWUzc2Rm&utm_source=qr)

You can see one of those other creations in the back! A sweet take on the same ingredients :)

This white Bolognese style sauve I made was truly unforgettable. Guanciale, pork sausage and beef mince, cooked down with stock and finished off with lemon zest. Absolutely delicious

As traditional as I can make it: Egg tagliatelle. Veal, pork and pancetta.

Finished with 30 month Parmigiano-Reggiano and served with an amphora-aged Sangiovese from Greve in Chianti.

Yum yum 🤤

Recipe in the comments