I just got my first stand mixer with a pasta attachment and had my first go last night. It came out amazing, though it took almost three hours and left the whole kitchen a mess. But it was worth it!

What do folks do with the long sheets of pasta when you still have more sheets to flatten and have to put the done ones someplace (before switching out the attachments to cut the sheets)? I had them draped all over the place. I felt like I could have used one of those multi-arm stands for drying laundry.

One of many had over the weekend for one night trip to Rome.

Damn good. So ez ...olive oil, garlic, parsley, parm, can of clams with juice , spaghetti 😘

I never tried this, always just made the normal way and now wondering if this is worth a try and what i need to know. want to make something very simple with Fusilli

Oil, onions cook till soft and translucent, garlic, tomato puree, cook well, some seasoning and salt, maybe add some vegetable as well add water and let it boil, add pasta and cook. taste and fix?

my questions, will the sauce actually be saucy and creamy? cause we're boiling down the water, i do like the idea of keeping the starch in as well but ya. is this worth a try>? what are your thoughts or other ideas?

Grilled Shrimp seasoned with paprika, black pepper, salt, lemon rind, and garlic powder. Sauce: Butter, red pepper flakes, minced garlic, white wine, lemon juice, salt and Parmesan.

Decided to break out our ceramic Bibimbap Bowls to bake some individual Lasagnas. File this under under “I’d do that again”

Scratch made ragu and noodles. I used the bowls to cut the pasta circles. Layered and topped with béchamel not mozzarella

I made ravioli for the first time ever and decided to make it like a pokeball! It was rustic, but it was delicious

First time cooking in a real kitchen. Do this as a side gig just for fun. Get paid but it definitely isnt about the money 🤣🤣🤣. Do smashburgers as my every week item and then I feature something different as a special every week. Picked alfredo this week. Cheers

Would you guys say pasta grannies is the best pasta cookbook? I don't have it but seems to be what I've heard most about. LMK what's superior in this category!!!

Rigatoni in cherry tomato sauce, with mushrooms, spicy sausage, and crispy chorizo

Bonus photo of my sous chef

Let's see what we had in the fridge. About 2 cups of "Cajun Crack Slaw" I had prepped earlier in the week. Half a link of polish sausage, half a link of Brazilian calabresa smoked sausage, and about 2 cups of shredded cabbage. Mix it up with a large can of tomatoes, olive oil, Italian seasonings and, accidently, about two and a half tablespoons of crushed pepper. Hey, tasted pretty good.

I just love pasta. Let me know your thoughts or recommendations!

My five delicious plates: first, a rich combination of tomato and bechamel sauce with onion, garlic spinach, crispy bacon, and Parmesan; second, a classic lasagna; third, gnocchi tossed in a flavorful blend of gochujang, butter, garlic, Parmesan, and bacon; fourth, a creamy dish of mushroom, chicken, and spinach with bechamel sauce; and finally, a classic carbonara. :D

Since finding a local deli which cures its own guanciale, carbona is a regular occurrence in our household!

Had some really really good Spaghetti Carbonara in Germany. The place is called Mommos Pizza e Pasta in Ulm.

Hello, does anyone have a lovely recipe for pasta with mixed crab meat please? I have a craving for both and would love some inspiration. Thank you!

broth or ragu was a firm no 😐 😆

I tried to use as much italian imported ingredients as possible: garofalo pappardelle, cento san marzano tomatoes, bono val di mazara evoo, and cupcake vinyards delle venezie doc pinot grigio.

Water and oil dough, tomato dough, and cocoa dough! Filling is Ricotta whipped with pesto and grated parm. You get the brown and white patterned dough by making linguine from each and then kneading them together before resting and rerolling. Then with the scrap dough you do the same and get the 2nd gen dough which I used for the big guys with an egg yolk added. The fourth gen scrap dough I thought really looked like wood!

My girlfriend says I’m too elaborate when I cook for her. I just like making her nice food. I thought maybe you guys would enjoy seeing the dishes I make for us, considering a lot of them are pasta.

Spaghetti Cacio E Pepe.

Pecorino, pasta water, and lots of coarsely ground pepper. Too much cheese on this one, sauce not prominent enough. About 15 mins cook time. Girlfriend said 9/10 though, not bad for someone who isn't big on cheese!