Someone complained I used decorative basil on last nights post so I added an extra for this one 🤣
I also sauced it less

I honestly don't know what to tag this as. The sauce is made from scratch, but noodles and meat are store bought. We grow our own Basil

Had some veggies that needed to be used 😋

Yummy.. My Fave actually...

The 'oreilles d'âne gratin' is a traditional French alpine dish (Hautes-Alpes).

It is a gratin made of alternating layers of thin crepes or lasagna with spinach/chard, all covered with béchamel sauce and sprinkled with mountain cheese.

NYT recipe the store was out of linguine so used spaghetti was delish. Here is a gift link to the recipe https://cooking.nytimes.com/recipes/1025379-linguine-with-zucchini-corn-and-shrimp?unlocked_article_code=1.zlA.cnG7.yfuyrdgN6nOq&smid=share-url

It came out really fantastic for my first go! My knowledge of dough from pizza making really helped me with the pasta dough. Tried spaghetti at first and it started lumping together after I cut it. Might’ve still been a bit wet from cleaning.. not sure. Either way, super stoked and excited to now add pasta making to my arsenal of tricks

📍La Casa Mia Milpitas

For this one I wanted the tomatos to shine so I baked them for three hours together with some garlic. Then chopped them roughly and added some mascarpone, parmigiano and basil. The sauce was just some browned butter and pasta water. Topped it all with more parmigiano, black pepper and basil.
Felt like summer and sunshine on a plate 🍅🍝

An amazing home experiment with fine and medium coarse italian "semola di grano duro". One of the most tasty pasta dishes we ever made if not the tastiest.

"Semola di grano duro" is ground durum wheat. Yellowish and very popular in the south of Italy. Some is for bread making and some is for pasta making or things like cous cous. Rich in protein, poor in starch.

Three or four levels of milling. Names differ here.

Here we mixed the finest with the mid level kind in a 1:1 ration, without eggs (as is the practice in the italian South) and only water. Usually, this kind of pasta is dried and then used. Today, we went with the fresh kind.

Our sauce was simple and very delicious. Place a cooking pot on medium heat, olive oil, sliced garlic, salted anchovies and dried chilies were added. When the anchovies melted and garlic started releasing its aroma, chopped cherry tomatoes were added. We lowered the heat and cooked everything for about 10 minutes. Pasta was cooked in a separate pot of boiling salted water for less then 60 seconds and tossed together in a mixing bowl with the sauce. Arugula and canned tuna were added. A drizzle of lemon juice too and tossed together some more.

Homemade pasta of this type is nothing short of amazing!

😋

Looking for recommendations on the best commercial pasta extruder. Looking for one that will mix, extrude and offers a manual cutter as well. I’m not looking to spend over 3k

Second time making it and I’ve fallen in love.

Edit: Yes it’s Bucatini. I just wrote Spaghetti because it’s more well known by that name.

Experimenting with some more shapes recently, and also finally made the funghetti (posted earlier) in a roasted maitake mushroom cream sauce! Shapes are barchette, foglie d'ulivo, and rigatoni (very happily shaped by my toddler sous chef)

Spaghetti with chicken and beef (they didn’t make the picture)

Made this over the weekend, inspired by a chilled corn ramen I had recently. Rich corn cream base, mushrooms, fried garlic, and a scoop of mashed potato on the side to switch things up halfway through — worked way better than I expected. Really happy with how it turned out.

hi! my son who is 12 M loves pasta, it is one of his favorite things to eat! The only issue is, especially when we go to our local places in our home city of New York, he gets diarrhea from the pasta. Does anyone have tips, or know how to deal with this? Thank you.

with mushrooms coz why not!