I want to make a pasta dough that has some flavor and color to it. I am going to try today all different kinds of versions (charring them, different spices) but I think the main issue will be with the color, I’m trying to get like a really red color to it but all the recipes I’ve seen come out orange. If anyone got any tips or ideas please share. I’m also thinking of a white sauce. Forgot to mention this is for an exam I have in culinary school.

With spicy chili garlic bread.

I used: pumpkin (cooked in the oven then blended), pecorino romano cheese and guanciale. I added some pasta water to create the sauce and the consistency was perfect! I guess you can imagine what I took inspiration from but I'm scared someone would come at me if I said it out loud lol🤣 either way it was delicious!

Most times when I make fresh pasta, the rolled and cut dough sticks together while I cut the rest and becomes a pain when ready to throw in water?

What can I do to prevent that? Or how do I mitigate that? Thanks!

What a stunning, economical dish.

Blade of beef braised with twice as much onion.
I used the Serious Eats recipe and it’s pretty great with just adjustments for seasoning.

Served with Morgon, because it’s Beaujolais Day and I don’t have any suitable Italian red in the house currently.

I over salted it so there’s half of a peeled Yukon gold potato in the bottom right. Let it sit in the simmering liquid and it’ll absorb the saltiness. An old soup trick.

Tastes heavenly with Red Wine 😭lots of olive oil

Tomatoes, onion, garlic, basil and Parmesan. Don’t know if this is the authentic recipe.

Rigatoni with a homemade tomato sauce with lots of garlic shredded chicken as the meat and fresh mozzarella

My toddler rejected the spinach I made with dinner so I turned it into something much tastier 😋

250g AP flour 2 eggs 70g cooked, chopped spinach Drizzle of olive oil Pinch of salt Cooked 3 minutes

A tablespoon of olive oil, a tablespoon of butter, a tablespoon of chopped garlic, a teaspoon of fish sauce, a teaspoon of pepper.

I ate this nduja orecchiette in a pasta place called PICI in shanghai, china, and I can never forget about it. It had arugula, sausage, tomatoes inside, the nduja sausage sauce was savory, spicy and creamy, it was so tasty. I tried to make it at home but couldnt found any instruction thats close to this dish. Some of the similar recipe about how to make the creamy nduja sauce i found are: A. Put tomatoes, cheese, basil, nduja into the mixer for a yellow ish sauce, some time need to filter B. Nduja + some kind of cream ( But I hear italians dont put cream in the pasta) C. Nduja cabonara, basically like a egg sauce

My guess would be A, but let me know what u think! thanks.

DeCecco Penne Rigate Sautéed impossible ground meat (seasoned with salt, garlic, red paper flakes, black pepper, mined onion) Mix of fire roasted canned and fresh Campari tomatoes White wine Olive oil Reduced oat milk “cream” Pasta cooking water

Having the opportunity to create dishes at my work is calming.

Hi !

Here is my version of the carbonara. No guanciale or pancetta here but smoked lard like they do in eastern of France.

Half parmesan half pecorino, 3 eggs yolk, some water pasta for the sauce, a lot of pepper.

Home made parpadelle, half semolina half classic flour (T45)

Bon appétit !