Tag: Fresh Pasta

Basics & Tips

Passion for Pasta

I confess, my “throbbing” food is pasta and is the only food that actually makes me salivate. A world without pasta is a world without love. I may as well admit here and now that I have a cupboard full of different shapes, short, long, whole grain, made with and without eggs, bronzo (a bronze […]

Fall Pasta, Spring Pasta, Winter Pasta

Ragu Bolognese

I previously posted a recipe for the “official” sauce from Bologna. This version has the same basics but with the addition of beef stock and red wine. Some recipes use beef, pork and veal but I think the pancetta covers the pork part! Marcella Hazan’s recipe uses a little EVOO and butter, all beef, no pancetta, […]

Fall Pasta

Chanterelle Mushroom Tagliatelle

For a printer friendly version of this recipe, click here. It’s fall! After discovering the most amazing chanterelles at Trout Lake Farmer’s Market the other day there was no question as to what we would be doing with them. It’s sort of like when you come across fresh porcini of fresh truffles; simple is best! […]

Fall Pasta, Summer Pasta

Tomato Sage Pasta Sauce

I make this lovely, light, late summer, early fall sauce every year with my own sage & plum tomatoes. The sage really works with the sweetness of the tomatoes. I really like to make homemade spaghetti or tagliatelle for this yearly treat, but when there is a time crunch, I use really good dried long […]

Basics & Tips

About Bolognese Sauce

No, I am not being a Bolognese Sauce snob, so there! There are many ideas on making a “proper” Bolognese sauce and the “correct” pasta to be used. Firstly, the sauce is a rather refined and delicate one. However, over time, it has become rather corrupted. It’s not a heavy, messy, stogy, tomato-meat sauce thrown on top […]