Listing articles 16 to 30 of 39 articles with tag ‘Pasta’
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Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!
Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!
How my friend Pasquale came to eat my Maccheroni al ragł 'like in Napoli' and fix my media room so that I could watch the Sopranos.
How I convinced Switzerland's top custom installer to come and fix my home cinema the next day with a promise of homemade maccheroni with real Neapolitan ragł.
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.
This baked eggplant pasta dish has been keeping client queuing at the door of Geneva's most successful popular Italian restaurant 15 years. Find out how you can milk the Sicilian cash cow for yourself.
Mangiamaccheroni - Neapolitan macaroni-eating lads were once the symbol of Napoli's joie de vivre. Here are 20 examples of these icons from my personal collection.
These gorgeous Neapolitan noodles in a clams-tomato sauce make a serious gourmet meal in less than 30 minutes.
Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!
Serious Pasta alla Norma Popular
Pasta alla Norma, a divine combination of eggplants, tomatoes, basil and ricotta, is one of the most elegant traditional Sicilian recipes. A real cult classic!
This gorgeous traditional orecchiette-with-broccoli recipe is a staple on my table. The pasta is cooked with the sauce, a unique process much favored by French chef Alain Ducasse.
Authentic Sicilian Pasta With Broccoli Very Popular
This traditional Sicilian recipe brings together North African and Italian culinary traditions. A cult dish!
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!