Tag: Homemade Pasta

Fall Pasta

Phyllis’ Leek & Pancetta Tagliatelle

My “take” on a Lorenza de’Medici recipe. We think the addition of pancetta and a splash of white wine to the sauce makes it even more delicious.  I often make half the recipe for our primo which goes especially well with lamb marinated in my go

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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

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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

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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

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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

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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

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“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

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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

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Tagliatelle alla limone

For a printer friendly version of this recipe, please click here This pasta is infused with the wonderful fragrance of fresh lemons. It goes so well with a main course of fish, spot prawns, chicken, veal or lamb.  It’s a bit rich but

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Fall Pasta

Tuscan Veal, Sausage And Porcini Ragu

What can I say, this is delizioso! A ragu that can be served with fresh pappardelle or fettucccine.  See below for link.  If we feel like pici with the ragu (a thick, long Tuscan pasta), I substitute a dried pasta called Strangozzi

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