Tag: Homemade Pasta

Pasta

Phyllis’ Leek & Pancetta Tagliatelle

Here’s 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 to marinade for lamb.  Local leeks, which are so sweet and delicious, make […]

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 […]

Pasta

Mushroom Filled Ravioli

Ahh…ravioli, a labour of love filled with mushroomy goodness accented with a bit of prosciutto, finished with a butter-prosciutto sauce and a sprinkling of Parmigiano Reggiano. Makes Approximately 36 Ravioli One 3 egg batch of homemade pasta dough (see below) For The Filling: 3 Tbsp. unsalted butter ¾ lb. Cremini mushrooms, finely chopped 2 oz. […]

Pasta

Ragu Bolognese

I previously posted a recipe for the “Official” sauce of 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 EVO and butter, all beef, no pancetta, […]

Fall Pasta, Pasta

Chanterelle Mushroom Tagliatelle

CHANTERELLES means it’s definitely Fall!  After discovering the most amazing chanterelles at Trout Lake Farmer’s Market recently, there was no question what we would do with them. It’s sort of like when you come across fresh porcini or fresh truffles; simple is best! I really do recommend making your own pasta, it’s so much more […]

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 […]

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 […]