Tag: Homemade Pasta

Basics & Tips

A New Toy!

It was the spring of 1986 and I had a big income tax return in my hot little hands and I knew exactly where I was going to spend it! Back in the day, Kitchen Aid stand mixers were not as easily found as they are now and once I did a bit of leg-work, […]

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! […]

Summer Pasta

Tagliatelle With Fresh Tomato Basil Sauce

For a printer friendly version of this recipe, click here. August, local tomatoes, homemade pasta (if possible), fresh basil, definitely a summer pasta, yum! If making your own pasta, make the dough with 4 eggs. If you wish, you can add 2 oz. julienned prosciutto but I prefer just the tomatoes, just because! For a […]

Fall Pasta, Spring Pasta, Winter Pasta

“Official” Bolognese Sauce

This is it!  The “official” sauce from Bologna.  Buon appetito! 400 grams fresh pasta dough made with 4 eggs (never use spaghetti) 300 grams minced beef, the recommended cut is thin flank (aka skirt or finta cartella in Italian) but any good quality mince will do. 150 grams unsmoked pancetta, minced very finely 50 grams […]

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 […]