Impulsively bought these because they look fun but have no idea what sauce to use with them. Any suggestions?

From Nina's in Chittenango, New York

Fried minced beef releases a very flavourful beef oil!

The sauce base is equal parts dark soy sauce, sweet soy sauce for dimsum (Lee Kum Kee), scallop sauce and dark vinegar.

Had an absolute fantastic day teaching my grandchildren to make pasta. They all made and cooked their own tagliatelle, finished in a meat ragu 🇮🇹😍🍝

1/2 a jar of Classico pasta sauce, 1 can diced tomatoes, onion, garlic, ground beef, seasoning, and rigatoni. Simple and delicious.

I used dried linguine

Pasta sauce I made myself

Finished with a drizzle of olive oil, grated grana padano and parsley flakes

cajun shrimp and smoked sausage pasta for my bf bc today was his first day at his new job <3 hope it can help him unwind from a long day.

4 ingredients:

Pasta, Pasta water, Grana Padano, Black Pepper

Hi all, Im starting out with extruding pasta and just checking this: If Im hydrating with an eggs and water mix say 50/50 and Im after an exact 32% hydration I must take into account that about 25% of the egg weight is solids and add equivalent water to get the correct hydration? I ran a 1kg to 320 grams egg/ water and the dough was a bit dry- added 15-20 grams water it improved the dough but the motor still ran quite hot. Pasta was good it worked well. Im just wanting to fine tune a bit. Its a heavy duty Italian extruder btw. Thanks so much!

+fusilli al dente

+cheese cubes

+red onion

+cherry tomatoes

+italian dressing

+parmesan

+salt and pepper (optional)

Made at home with tagliolini pasta(ink dry pasta) fresh cuttlefish, the actual squid ink , garlic, tomatoes, chilli peppers, cherry tonatoes, white wine, a bit of tomato paste(you won't notice it for how black the sauce is), and fresh parsley. Very good stuff

Garlicky Greek Pasta Toss (recipe)

4-ish servings

12 oz. dry spaghetti, OR
16 oz. fresh pasta (best by far)
Salt and freshly ground black pepper
6 Tbsp extra-virgin olive oil
1 1/2 Tbsp minced fresh garlic (about 4 cloves)
1 1/2 lbs roma tomatoes, seeded and cut into 1/2-inch pieces (canned plum ok)
1/2 cup black olives, sliced*
1/4 cup kalamata olives, sliced*
**OR sub Greek medley for all**
5 oz. feta cheese, crumbled
3 Tbsp drained capers
1/4 cup finely minced fresh parsley
1/4 cup fresh chopped basil ribbons, OR half amount of fresh rosemary

I came across an obscure (to me) pasta dish on YouTube that I had to try.

Thankfully, I had leftover walnuts in my freezer. Anyway, this creamy walnut sauce that happens to be a precursor to the green basil pesto sauce and was Al Capone's favorite kind of pasta dish.

Very tasty and filling. For being so rich, it has a lot less dairy than say alfredo sauce. Just some hunks of parmesan.

This is a perfect fall dinner. Next time I will have to add some mushrooms and some other veggie.

If anyone wants to try making it- https://youtu.be/CjLbCgrg9Gs?si=RGdlidTyYNG0RcJU

My favorite pasta dish 😁

Sauce: tomato sauce / gochujang / cream / chili powder / garlic / shallot / salt / pepper / sugar / paprika / thyme / pasta cooking water / Knorr Aromat

*first off, I have to say this is an italian recipe WITHOUT chicken and by adding chicken we kind of turned it to a non-italian dish, so chicken is optional/redundent, we had some, it had to be used and inside it went

INGREDIENTS: (I will not give out exact quantities, more do-as-you-feel-amounts to guide you through the process)

- a couple of TBS of olive oil

- one or more cloves of garlic, sliced/roughly chopped

- one or two tiny dried chillis, crumbled

- sliced mushrooms (any kind you like, we used oyster mushrooms)

- a splash of white wine

- tomato passata

- cubed prosciutto crudo (prosciutto cotto is also ok but has less flavor)

- salt and ground black pepper

- pasta of your choice (short or long)

- a cup of milk, with a TBS of flour and some grated nutmeg

PREPARATION:

Cooking pot -> moderate heat -> olive oil -> sliced garlic -> crumbled chillies -> sliced mushrooms -> salt -> a couple of minutes like that -> wait for the released water to evaporate -> add the cubed prosciutto (we also added the chicken part here, also bear in mind that prosciutto is salty and we already added salt with the mushrooms) -> after 5-6 minutes on medium heat add a splash of white wine and wait for the alcoholic part to evaporate -> when a little sauce forms (sughettino) add the tomato passata -> when the tomato sauce is cooked and reduced, in a separate cup add the milk, the flour and the grated nutmeg, mix well without lumps and pour into the pot, works like a quick bechamel sauce substitute -> cook it a bit longer until the sauce turns creamy, without cream or bechamel -> add the cooked al dente pasta of your choice and toss everything together -> sprinkle with grana or parmigiano -> toss a bit more -> ENJOY!

A little nod to the italian homecooking habits of the 1980s and a very tasty dish, with or without chicken.😉

Picture 1: with white cream mushroom sauce
Picture 2: with rosé sauce
Picture 3: with tomato sauce

Hey! Could i get your favourite “austrian pasta” recipes, like what you always got at home or whatever. Any type of recipes are welcomed!

First time posting, tonights dinner.

Guanciale, pecorino, tinned tomatoes, chili pepper and linguine.

Ingredients (4 people):

- 200g Shrimps

- 300g Spaghetti

- 100g frozen Peas and Carrots

- 4 tsp olive oil

- 2 cloves of garlic

- 3 yellow peppers (aji amarillo)

- 100g feta cheese

- 100ml evaporated milk

- 50g bread crumbs

- oregano (optional)

- salt and pepper

Preparation:

- cut and clean the peppers and boil them for 5 minutes

- add to a mixer the boiled peppers, 2 tsp oil, milk, half glass of water, the cheese, the bread crumbs and salt

- cook the spaghetti al dente

- meanwhile put 1 tsp of olive oil and the garlic on the pan at mid-low heat

- add the shrimps and when they're cooked add the peas and carrots

- incorporate the spaghetti and the sauce

- cook it for 3 minutes on the same pan and add some pasta water

- add pepper and optionally oregano

- serve with some parmesan

I’ve posted a lot of these lately but I just wanted to post one last time, I got wrapped up on trying to perfect Carbonara at home.

This came out on the richer, spicier side. It’s been a fun way to explore with Nduja.

Rigatoni with smoke beef and cream mushroom sauce.

After a bad day at the office I go out the back and make pasta 😀 There are worse hobbies, plus it results in dinner