Priest-stranglers in Neapolitan Meat Sauce
«Although I prefer strangling priests with my bare hands, these gnochi look pretty tempting.»
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Home >> Tags >> PastaListing articles 16 to 30 of 39 articles with tag ‘Pasta’  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Beenleigh Blue Pasta
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.  I Made My Own Macaronis From Scratch
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!  Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.  Homemade Garganelli Pasta
Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!  Pasta for 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.  Sicilian Cartwheel Driver Pasta
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.  Rabbit Head Pasta
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.  I love meatballs!
Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.  Neapolitan Genovese Pasta Sauce
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.  Homemade Casarecce Pasta
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.  Sicilian Chocolate Lasagna
Savory lasagna in a chocolate meat sauce, a century old recipe from one aristocratic Sicilian family. Easy, quick, delicious and no, it doesn't taste funny.  I made my own raviolis
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.  Bottarga Pasta
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.  FXcuisine's Ragł Finto
My own version of the Neapolitan quick ragł. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.  Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy. Found 39 articles: <<Previous 1 2 3 Next>>
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Priest-stranglers in Neapolitan Meat Sauce «Although I prefer strangling priests with my bare hands, these gnochi look pretty tempting.» Stumble upon |
