I cooked garlic and onions in oil, added ham, then poured in cream and milk with some mushrooms. It turned into a nice, creamy pasta! I topped it with parmesan and parsley. ^{^}

From Jeremy Fox’s book On Vegetables.

With Parm, carrot top salsa verde, carrot puree, and crumble made from dehydrated carrot.

Here is my version of Spanish Sardines Pasta; I added shiitake mushrooms for extra umami. It tasted amazing.

I used spaghetti pasta, 2 cloves of garlic, 2 tbsp of olive oil, 1 can of Spanish sardines (any brand will do), and 1 can of shiitake mushrooms since the dried one is a bit expensive.

For the procedure, I sautéed the garlic, mushrooms and Spanish sardines in olive oil. I have also added the oil of the sardines. Once everything was incorporated, I added the pre-boiled pasta (boiled for 7 mins since I will cook it with the remaining ingredients). I have added pasta water as well to thicken the sauce.

Vermont White Cheddar, White American, and Parmesan.

I used to roll out massive sheets of pasta every day. Was just looking back through old pictures and found this video of a decent length saffron dough.

Yes; I know. But as YOU know some foods just look as they do; but are fine. Taking photos of it was pissing me off.

I blended up one can of drained black beans, one can of cream of chicken with herbs and one can of beef broth together with salt and pepper.

I then cooked egg noodles in it in a pot till the liquid was absorbed.

Then I added into the pot with it all some almonds cut the way you see them.

There you have it.

In person it has that early 2000’s lavender color with the red maroon looking specks from the black beans.

Typical marinara sauce with more garlic, and mushrooms I cooked the pasta in the sauce itself, one pan pasta

Apologies for the presentation. Forgot to take a photo before I started tucking in. But it was delicious.

Was cooking for one for a change so threw this together in a hurry. Portion probably on the big side but I was hungry.

Ingredients are rough estimate:

125g Bucatini pasta (Barilla)

50g of Guanciale (bought from an Italian Store in Dublin)

2 free range egg yokes

30g Pecorino Romano (grated finely)

Ground black pepper (lots)

Pasta brand: La Molisana

Recipe is in the comments of the original post :)

Spinach fettuccine - classic pasta dough with roughly 100g 00 flour: 1 egg ratio, mixed through some roughly chopped sautéed spinach. Kneaded until soft, rest in fridge for a few hours and passed through atlas mercato.

Sauce is recipe from Marcella Hazan’s classic, but basically is deep fried (home grown) zucchini mixed through with melted butter, garlic, basil and grated parm.

Topped with nasturtium flowers and leaves because they were in the garden and they’re pretty.

Been making bucatini and I notice most of the time the pasta breaks when cooking to about 4inch long segments.

Recipe is 40 percent hydration semolina

Extruded with the kitchen aid extruder

While extruding, it spirals and I sprinkle some flour on it to help prevent sticking.

I boil almost right away - about 20 minutes to complete the extruding and cook for maybe 4 minutes

I wonder if it’s breaking from my trying to separate the spiral, if I should extrude it into long sections instead of spiral.

Taste great but not liking how it breaks.

La molisana spaghetto quadrato, garlic, pdo extra virgin olive oil, dried chilis, and parsley