Pasta official

[Anonymous No.17929206]

Show me you’re a pasta

>behold my amatriciana

[Anonymous No.17929217]

It’s made with real guanciale(tm), seasoned pecorino cheese and kept the pepper and dried chilli pepper from the crust of the guanciale

[Anonymous No.17929221]

With that said, I prefer pancetta over guanciale.

[Anonymous No.17929227]

>>17929217
tf does seasoned pecorino mean? where the black pepper?

[Anonymous No.17929229]

This was last week’s pasta al forno, which basically is pasta with ragù that goes into a casserole with added mozzarella and goes under the broiler for some minutes until the pasta develops a pleasant crust

[Anonymous No.17929236]

>>17929217
>>17929221

The plate cooks the pasta

[Anonymous No.17929242]

>>17929229
Heh, fucking phone rotated the picture.

>>17929227
Like seasoned parmigiano reggiano, the more time they let it rest the more the flavour develops and becomes strong.
This pecorino was seasoned 12 months IIRC, it’s quite fresh.

[Anonymous No.17929250]

Pasta with cime di rapa (turnip tops) with a fund of crushed anchovies and chilli peppers.

[Anonymous No.17929254]

Pasta with cubed swordfish, pachino tomatoes, pistachio pesto and parsley

[Anonymous No.17929258]

>>17929242
i don't think you understand what the word seasoning means

[Anonymous No.17929288]

>>17929206

[Anonymous No.17929294]

>>17929258
It’s kind of the same thing as dry aging meat but with cheese.

[Anonymous No.17929306]

>>17929250
Yeah I'll go ahead and take an order of your crime rape pasta

[Anonymous No.17929337]

Spaghetti with shrimps and tomatoes

[Anonymous No.17929346]

Big linguine with shrimp tails, ciliegino tomatoes, saffron, parsley and garlic infused oil.

[Anonymous No.17929375]

>>17929294
IT IS DRY AGING YOU TARD, AMAZON IS WRONG

[Anonymous No.17929403]

>>17929375
Whatever, you got the message.
Also I’m not English you nigger.

[Anonymous No.17929409]

Carbonara

[Anonymous No.17929437]

yikes, no wonder you guys talk about fast food all the time instead lol.

[Anonymous No.17929463]

[Anonymous No.17929467]

>>17929242
It's probably melted cheese on there but my mind went to eggs whites or semen

[Anonymous No.17929477]

>>17929288
the only appetizing post in this thread
>inb4 do americans really
t. leaf

[Anonymous No.17929479]

>>17929437
learn to cook.

[Anonymous No.17929487]

>>17929477
>t. leaf

Here’s your problem, you’re not better than Americans so your opinion gets discarded godspeed

[Anonymous No.17929500]

Spaghetti with mussels and clams

[Anonymous No.17929510]

Cacio & pepe with guanciale

[Anonymous No.17929567]

>>17929229
looks amazing anon

[Anonymous No.17929576]

>>17929567
Thank you

[Anonymous No.17929601]

thinking about make some pasta with anchovies, red pepper flakes, garlic and parmesan in oil and butter. does it sound good or what would pastanon recommend?

[Anonymous No.17929619]

>>17929206
>amatriciana
my sauce doesn't turn out right

[Anonymous No.17929623]

>>17929601
It’s good but I’m not convinced by the Parmesan (I’d avoid it).

Also there’s a recipe I’d suggest you, it’s called Bagna Cauda and it’s a sauce made with garlic and anchovies that you can also use to make pasta (spaghetti preferably) with.

The recipe is here, it’s in Italian but the ingredients are in the description: https://youtu.be/OUhmQzgAjRQ

When you made the bagna cauda, you just add it to a pan with some EVO oil and chili pepper flakes and let it cook for some minutes, then you add to this pan the cooked spaghetti with minced parsley and mix well.

Done!

[Anonymous No.17929625]

>>17929619
Explain.

Also, follow this easy recipe from the cozy man:

https://youtu.be/zbi9xq85sJA

[Anonymous No.17929647]

>>17929623
Ps. The recipe is super easy, you need to cook everything for 1 hour on super low fire and as you can see in the video everything needs to melt.

[Anonymous No.17929649]

>>17929625
looking at the vid i think i need to make bigger guanciale cubes and not cook them so long, i think i had too much pork fat in the sauce emulsion or maybe i overcooked the edges

[Anonymous No.17929658]

>>17929649
They key is to keep the fire on the stove medium low or low, you need to take it easy so the fat of the guanciale melts and then it gets toasted and browned in the same rendered fat.
Guanciale is way more fat than pancetta so it will release a lot of fat in the pan.
To make mine I weighted 200 gr of guanciale in 300 gr of tomato sauce and 280 gr of pasta (for 3 people).

[Anonymous No.17929664]

>>17929658
Also when you add the tomato sauce let it simmer for 5 minutes so it gets more dense, then you add a ladle of starchy pasta cooking water and mix so it becomes smooth and sticks to the pasta.
Also be sure to add pecorino/parmigiano on the pasta in the pan as well, mix and serve with extra pecorino/parmigiano if you like.

[Anonymous No.17929666]

>>17929658
yes i will take note of the heat sauce and sauce concentration as well, thank you for the cozy assistance

[Anonymous No.17929667]

High IQ move: make pasta sauces with pumpkin and other squashes. Spicy Italian sausage + canned pumpkin + pumpkin spice is a godlike base for pasta sauce. The sausage provides more than enough fat to sweat your other aromatics and have extra for emulsification later. Use pecorino instead of parm.

[Anonymous No.17929678]

>>17929206
Dunno if my best but made this the other day

[Anonymous No.17929687]

>>17929678
Looks good and creamy, good job

>>17929666
You’re welcome and checked

[Anonymous No.17929700]

>>17929206
>pasta
weak sauce, Anon

[Anonymous No.17929713]

>>17929242
Nailed it.

[Anonymous No.17929739]

>>17929687
Thanks

[Anonymous No.17930273]

>>17929206
>ziti noodles
>ragu old world style
>some form of meat-esque thing
it's just sghetti, anon.

[Anonymous No.17930308]

I can't remember what the Italians call it this was pretty good. I think the pasta is pici.

[Anonymous No.17930950]

>>17929254
anon, i wanted to say something snarky but fuck it, that looks amazing. post recipe if you can.i kneel.

[Anonymous No.17931056]

>>17929375
Explain this, MF.

[Anonymous No.17931080]

>>17930950
Hold on, I’ll do this in some hours when I can

[Anonymous No.17931166]

Today's lunch is mushrooms & Roquefort pasta

[Anonymous No.17931357]

>>17931166
>Roquefort
Based. Spinach and/or pork tenderloin is also very good with that

[Anonymous No.17931365]

[Anonymous No.17931405]

alla nerano with some pine nuts.

[Anonymous No.17931435]

>>17931080
Please do anon I am I different person than the one you responded to and I want that so bad.

[Anonymous No.17931440]

>>17929206
Is that real pasta?

[Anonymous No.17931451]

>>17929678
This looks good anon what was it exactly?
>>17929346
This also looks good. I have seen recipes similar to this but never made them. I need to try.

[Anonymous No.17931539]

>>17931080
>>17931435
Ok bros here’s the recipe.

You can either use a good quality premade pistachio pesto in a jar or make your own.

If you want to make your own here’s a recipe for it:

>120 gr unsalted and non toasted pistachio (natural without shells like pic related)
>70 gr EVO oil
>20 gr parmigiano
>20 gr pecorino (if you can’t find pecorino or you don’t like it just double on the parmigiano)
>3 basil leaves

Bring some water to a boil in a pot and add the pistacchi, let them boil for 3-4 minutes then remove them from the water and dry them with a towel and remove the peel from each pistachio.

Add the cleaned pistacchi in a mixer with half the EVO oil and start mixing at intervals and then for a full minute.

With a spatula clean the borders of the mixer bowl and add the remaining ingredients: parmigiano and pecorino, the washed and dried basil leaves and the rest of the EVO oil. Add a pinch of salt too.

Mix again and add 3 tablespoons of water to make it creamy (don’t worry if it’s too thick because we’ll add pasta cooking water later).

Now, for the pasta:

>Swordfish (or Tuna) steak
>Pasta
>Pachino or Ciliegino tomatoes
>Parsley
>EVO oil
>1 clove of garlic

In a pan add some EVO oil and a crushed and peeled clove of garlic, let it cook in the oil until golden and then remove it.

Make cubes out of your tuna/swordfish steak and add them to the pan, adjust with a little bit of salt and let them cook. When they’re ready remove them from the pan an reserve them in a bowl.

[1/2]

[Anonymous No.17931547]

>>17931539
[2/2]

Take your tomatoes (choose how many according to your taste, I just wanted to have some colour so I used few of them) and cut them in 4 parts and these pieces in half again, then throw everything in the pan with oil, let them cook with the lid on until the become soft and release their juice. You can crush them with a spoon.

Cook the pasta in the meantime.

Add your pistachio pesto to the pan and take some starchy cooking water from the pot with pasta and add it over the pesto, you want to make a cream sauce for the pasta, adjust accordingly.

When the pasta is ready throw it in the pan, turn on the stove and mix well until everything is blended, add the fish cubes for the time to make them reheat and turn off the stove. Add fresh minced parsley and if you want a touch of EVO oil + pepper.

Done.

[Anonymous No.17931654]

>>17931440
Yes

[Anonymous No.17931691]

Ill participate. Chicken spiedini with alfredo

[Anonymous No.17931699]

Lots of fake pasta out there.
Buyer beware.

[Anonymous No.17931708]

This one doesn’t look good because the pasta broke for some reason even if it was perfectly cooked.
It’s paccheri with a ragù made with slow cooked pork ribs, red wine and onions.

[Anonymous No.17931712]

>>17931708
It’s a delicious sauce

[Anonymous No.17931716]

Spaghetti with tomato sauce and octopus

[Anonymous No.17931720]

>>17929409
Where are the peas?

[Anonymous No.17931739]

>>17931720
Here

[Anonymous No.17931741]

you people don't do any physical exercise/labor? these are some pretty small servings, I eat twice that before every bike ride

[Anonymous No.17931742]

>>17931739
nice carbonara

[Anonymous No.17931749]

I made penne alla vodka a while back

[Anonymous No.17931755]

Stop posting seafood you fucking retards

[Anonymous No.17931769]

>>17931755
No

[Anonymous No.17931804]

>>17929403
stagionare --> aging
condire/speziare --> seasoning

[Anonymous No.17931835]

>>17931804
Se fossero normali direbbero “spicing” anziché seasoning che si traduce letteralmente come stagionatura, porcaddio.

[Anonymous No.17931848]

>>17931451
>This looks good anon what was it exactly?
Thanks.
Browned onions, tomato paste, cream. Thickened the sauce with some cream cheese because i didn't have parmesan anymore. Then tossed the slightly undercooked penne rigate in and let simmer for 1-2min until they were al dente. Topped with basil and torn up mozzarella. It's really just the 10min quick and dirty approach but it tastes good and is easy, so I'll stick with my recipe

[Anonymous No.17931885]

>>17931547
perfect, i've been eyeing this bottle of pistachio pesto in the local eataly, now i know what to do with it.

[Anonymous No.17931927]

>>17931885
You can also add either green olives to the sauce or capers (or both)

[Anonymous No.17932052]

[Anonymous No.17932160]

Eeeeeeeey pizza pasta gabagool ayyyy

[Anonymous No.17932251]

Penne with vodka sauce and some crumbled sausage. I didn't cook the alcohol completely out so it was a bit boozy and got me a lil tipsy, will cook it longer next time.

[Anonymous No.17932260]

With shrimps and mushrooms

[Anonymous No.17932377]

>>17932160
Historically, Carmine always said Carbonara was nothing more than a glorified pasta.

[Anonymous No.17932418]

for me its the value size with the flavor locking cap so it never goes bad

[Anonymous No.17932530]

>>17929242
looks great man. by the way is your name Kevin

[Anonymous No.17932537]

>>17932530
Thanks.
I'm not Kevin btw.

[Anonymous No.17932539]

>>17929463
Umm! Hmm. MMMM. yes, mm eys oh yes. mmm UMM hmm. hmmmm. mmm. yes.

>>17929510
also v good

>>17929229
good casserole, would eat 10/10

so hungee

[Anonymous No.17932544]

>>17931739
midwest/10

>>17931716
lovecraftian

>>17931708
i don't know what you're talking about anon it looks delicioso

>>17931547
holy moly that sounds good. borderline erotic

[Anonymous No.17932613]

>>17931691
I would definitely eat this, looks good

[Anonymous No.17932764]

Based

https://youtu.be/Ou9j90tJcVw

[Anonymous No.17932811]

[Anonymous No.17933178]

Baked ziti

[Anonymous No.17933185]

Sauce was a bit too runny tho

[Anonymous No.17933197]

>>17932764
Chef Pappagallo is comfy

https://youtu.be/iKQlP6It5LA

[Anonymous No.17933478]

>>17929288
>>17929477
Had this once a week, with a can of brown beans growing up

[Anonymous No.17933604]

Is there any technique for finishing in a pot instead of a pan? Like if you are making a pound cooked and can't finish in the sauce.

[Anonymous No.17933691]

>>17933604
Drain the cooking water and add the sauce in the pan to the pot

[Anonymous No.17933705]

>>17933691
I know it's obvious I just don't know if there is a smarter way to do it than just slopping it together.

[Anonymous No.17933795]

>>17929487
you bitch made nigga fuck around and find out

[Anonymous No.17933802]

>>17931708
What a weird coincidence. I also bought and perfectly cooked some paccheri the other day and they all split in half and broke too.

[Anonymous No.17933812]

>>17932418
How's this even legal?

[Anonymous No.17933817]

>>17929206

1. Small saucepan with no room
2. dont salt the water
3. bring to lukewarm
4. break the pasta in half and throw it in
5.add pasta sauce to the cloudy broken pasta and water, the runnier the better
6. season with store bought shelf cheese
7. cut the pasta with a knife whilst twirling with your spork

[Anonymous No.17934572]

>>17931720
kill yourself

[Anonymous No.17934578]

red pepper pasta sauce blended with heavy cream calabrian chilis and onions on cavatappi

[Anonymous No.17935343]

>>17929206
vodka penne

[Anonymous No.17935383]

>>17931539
>>17931547
Not the anon who asked for the recipe, but this is fucking great, saved. Thanks fren

[Anonymous No.17935389]

>>17931405
>nerano
never heard about that before, recipe?

[Anonymous No.17935410]

>>17935389
https://youtu.be/soXQcY2Y3GQ

[Anonymous No.17935662]

>>17935410
Based Chef Barbato enjoyer

[Anonymous No.17936678]

Bump

[Anonymous No.17936784]

[Anonymous No.17936951]

>>17930308
Someone identify this, I want to make it too pls

[Anonymous No.17937038]

>>17936951
They're Pici, a fresh pasta that's similar to thick spaghetti.
They have a more consistent bite and they're good with thick sauces.

[Anonymous No.17937079]

>>17930308

Looks lika a land octopus

[Anonymous No.17937465]

>>17931755
I'm on a seefood diet.
I see food... I eat it.

[Anonymous No.17937477]

>>17932160
Gabagool?
Ove' heeee!

[Anonymous No.17937487]

>>17933178
Nice. I'm making some tomorrow.
What recipe did you use?

[Anonymous No.17938545]

>>17937487
Nonna’s

[Anonymous No.17938713]

>>17937487
Other reply wasnt me I used chef John's recipe (foodwishes on youtube)

[Anonymous No.17938726]

>>17934578
based cavatappi enjoyer

[Anonymous No.17938737]

Didn't take a picture of it because I inhaled it but fettuccini, blanched broccolini, legitimate pesto, and burrata on top. Highly highly recommend

[Anonymous No.17940243]

>>17938737
how did you do the blanched brocolini? do you then cook it in the pasta as well or serve it as is? might try tomorrow night

[Anonymous No.17940939]

Made these pici with dried porcini mushrooms and sausage.
Pic looks bad

[Anonymous No.17940982]

>>17930308
they look like Bigoli with some kind of ragù. When i went to Veneto i had them with duck ragù and it was amazing

[Anonymous No.17940992]

>>17933802
>>17931708
maybe some mediocre pasta quality. Never happened to me unless they were overcooked

[Anonymous No.17941068]

>>17940992
Era pasta artigianale chissà perché è successo…

[Anonymous No.17941170]

Based

https://youtube.com/watch?&v=AKyIUPXoBVI

[Anonymous No.17941413]

I’m currently making this recipe from Chef Pappagallo: pasta with a creamy sauce of tuna

https://youtu.be/DEuMo-8MJsU

I don’t have the olives so I added capers, I mixed them with the cheese and tuna.

Will deliver the final result later

[Anonymous No.17941700]

>>17941413

[Anonymous No.17942174]

>>17929337
Looks delicious. Instructions for how to make this?

>t. cooking newfag

[Anonymous No.17942194]

Good shit OP, this is the most on topic thread i've ever seen

[Anonymous No.17942217]

Pretty good thread. Pasta was my favorite station as a line cook. It was super fast paced and I thought we had some cool pastas. It is my favorite thing to make at home too, and my favorite thing to make for other people. Some inspiring photos in this thread.

[Anonymous No.17942265]

Ok, recipe:

>pour EVO oil in a pan, be generous, and a crushed clove of garlic
>turn the stove on, medium heat/medium low, let the garlic fry in the oil until it becomes golden then remove it
>cut some pachino/ciliegino tomatoes in half and put them face down in the oil (let it cool down before doing this!)
>add salt and cover the pan with a lid and turn the stove on medium/medium low, let the tomatoes cook until they become very soft
>with the back of a spoon crush them so they release the juice, add the shrimps and cook them for 2-3 minutes then remove them from the pan and reserve them for later
>cook the pasta in salted water and when there are 3 minutes left from the cooking time written on their package turn off the stove and transfer the pasta in the pan with the sauce
>add a couple ladles of starchy cooking water and turn on the stove, let the water boil and when most of it has evaporated and a thick cream has formed throw the shrimps in and mix, turn off the stove and add parsley and EVO oil
>mix and serve

>>17942194
>>17942194
Thank you

[Anonymous No.17942269]

>>17942265
I forgot to quote >>17942174

[Anonymous No.17942285]

>>17942265
>>17942269
Thanks, nigga.

[Anonymous No.17942866]

I have all the stuff to make carbonara but the cheese is just sliced american cheddar
any way I can use it?
do i just it into very tiny pieces,warm it up a bit in the microwave to melt it then add it to the eggs and whisk it?

[Anonymous No.17942916]

>>17942866
No don’t use it.
Can’t you buy Parmigiano or Parmesan?

[Anonymous No.17942933]

>>17942916
I want to make it in the morning and I only go outside at night
got a real craving and don't want to wait 2 days...

[Anonymous No.17942971]

>>17942866
you would make it very fine and then adding it when you are tossing

[Anonymous No.17943005]

>>17942933
Personally I’d just skip the cheese but If you want to use the cheddar then shred it in thin pieces, either with a mixer or a grater and use it like if it was parmigiano/pecorino.
It’s probably too fat and moist for the recipe, that’s why I would avoid it.

[Anonymous No.17943398]

Based lol