https://www.ninaspastaproject.com/blog daily 1.0 2024-05-16 https://www.ninaspastaproject.com/blog/sorpresine monthly 0.5 2020-10-24 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603066121094-A7M695CXT45AW5NM4UAG/IMG_9652.JPG Blog - Sorpresine https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603060793375-IHLUUBJ0N4U7RDTH7W97/IMG_9662.JPG Blog - Sorpresine https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603064247009-RAHR5MG4TPSCKWWF26DC/sorpresine_2000x.jpg Blog - Sorpresine - I had actually never seen sorpresine before moving to Italy, where they are easily found on supermarket shelves. I never bought them (I could never cheat on pastina like that), but I always marvel at how tiny and delicate they are. It looks like you could fit at least 10 of them on a spoon. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603065864563-45GWTYJNK7EBX58442OG/IMG_9770.PNG Blog - Sorpresine https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603065921948-FX2VJGTCUDINVFWQG8KP/IMG_9771.PNG Blog - Sorpresine https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603065952508-CLE3DYEI0BGHQ4YN132L/IMG_9772.PNG Blog - Sorpresine https://www.ninaspastaproject.com/blog/franceschetta-58 monthly 0.5 2020-10-24 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602294414439-Q25618PWYAWGLXQXIR2F/francheschetta.jpg Blog - Franceschetta 58 - Now I of course, could not afford to eat at Osteria Francescana. I also think much of the experience would be lost on a vegetarian, so I decided instead to try out Francescana's more accessible little sister Franceschetta 58. I went there for lunch in March 2019 with a good friend, ready to fangirl over both Massimo, and his food. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602293822053-9W8QG933K1OG2SC48QC8/IMG_1022.jpg Blog - Franceschetta 58 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602294308635-7MCENH7ZD6YYH0KNS2AH/Osteria_Francescana_IMG_2689_%2823507139000%29.jpg Blog - Franceschetta 58 - Massimo Bottura is one of the most celebrated chefs on the planet. His most famous venture, Osteria Francescana, has three Michelin stars and was ranked #1 on the World's Best Restaurants list in 2016. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602293954710-YYJ7UX2B4ORPOO0JMYHK/IMG_0990.jpg Blog - Franceschetta 58 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602294586722-TPT2L6MSFLC0SQOH0PU7/IMG_1020.jpg Blog - Franceschetta 58 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602294589369-JEUBUKWWT57TL0RM0VBK/af25c60b-4937-4b5f-a210-abcd3c891180.jpg Blog - Franceschetta 58 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602294607485-3NDXY6HLG3D697VPZWUP/IMG_1025.jpg Blog - Franceschetta 58 https://www.ninaspastaproject.com/blog/scarpinocc-di-parre monthly 0.5 2020-10-24 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602944704620-0Q4E3Q4QFY416SADFOQJ/IMG_9473.jpg Blog - Scarpinocc di Parre https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603455795935-J249ZI5CDFF5VWCQYXHK/IMG_9849.jpg Blog - Scarpinocc di Parre - Scarpinocc di Parre come from the village of the same name, and can be compared to the perhaps more well-known casoncelli of nearby Bergamo. However, scarpinocc have a slightly different shape and a meatless filling. In Parre, scarpinocc have long been an addition to special occasions, and there is even a special Scarpinocc Festival each August. The shape and matching name is said to recall handcrafted cloth shoes that local shepherds used to wear. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602945467762-2QLXQEYZZ9YZNV4X02VK/IMG_9528.JPG Blog - Scarpinocc di Parre https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602945483411-8YGNOLFMXJOT4ZI7IYME/IMG_9548.JPG Blog - Scarpinocc di Parre https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602944904624-BOGKIH267OTUSAUKCEKG/IMG_9484.JPG Blog - Scarpinocc di Parre Start by making the filling. Combine the breadcrumbs, cheese, salt, and spices. Mix in the egg, then drizzle in the melted butter. Gradually add milk until the mixture comes together into a homogenous and well-hydrated ball. Set aside to rest. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602964491093-WH6JDN9Y60BPTDDC3FAB/IMG_9554.JPG Blog - Scarpinocc di Parre For the dough: Make the dough using the same method as if it were a traditional egg dough (creating a well and adding the wet ingredients to the center). Don’t add all the milk at once, however. Start with the egg, then drizzle in the butter and enough milk to make a homogenous dough. Knead until the ball is smooth. Since the dough is enriched with both butter and milk, it’s very supple and easy to work with. Cover and set aside to rest. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602945278977-DEDGTKMETSWEEFY3N89T/IMG_9496.JPG Blog - Scarpinocc di Parre https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602945272840-LS1909F12L3JONBWNL2M/IMG_9498.JPG Blog - Scarpinocc di Parre https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602945307023-CPTBUWE727TBQXQNFM7Q/IMG_9502.JPG Blog - Scarpinocc di Parre https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602945307522-Y57FTSPA5GDL611PMZK1/IMG_9503.JPG Blog - Scarpinocc di Parre https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602945329983-VL80PZGY6ZZNER47W9BB/IMG_9504.JPG Blog - Scarpinocc di Parre https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602945336816-C078MBO5YAPQY8ZQI7YZ/IMG_9506.JPG Blog - Scarpinocc di Parre https://www.ninaspastaproject.com/blog/lorighittas monthly 0.5 2020-10-23 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603069828487-QJXRV75K3QZ8UDGR6306/IMG_9286.JPG Blog - Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603070304698-S9L3C7XZ04GOLVE55I6T/cesaria.png Blog - Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603069770132-TQA5UZY8RY6DY9UL1UQ8/IMG_9762.jpg Blog - Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603071083945-J8GFA0K994M7OOPPBA0K/IMG_9763.jpg Blog - Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603069605529-7SH6RJM9O5JZUABAZTP0/IMG_9766.jpg Blog - Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603069665340-LB1YDO671VDVJYPBAJGB/IMG_9764.jpg Blog - Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603069635801-SEXVW0U950G0401THGFK/IMG_9767.jpg Blog - Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603069791517-OJ6BLWZIJNII9PJX8M6K/IMG_9768.jpg Blog - Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603061295282-PR10QG2S03619Q8OXK5L/IMG_9285.jpg Blog - Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603068760450-PUBEMRQHVO1F5APQ348U/IMG_9773.PNG Blog - Lorighittas Lorighittas (and Cesaria) hail from the tiny village of Morgongiori, on the island of Sardinia. They used to be made only for All Saint’s Day, but now are eaten year-round. They are made with durum wheat four and salted water. Traditionally, finished lorighittas would be left to dry in a special basket for a few days. You can definitely cook them on the same day, though, just let them dry long enough to keep their shape while boiling. Even 30 minutes on a wooden board or dishcloth should be enough time - but since they take so long to make, it’ll likely be a bit longer! https://www.ninaspastaproject.com/blog/on-the-island-of-dreams monthly 0.5 2020-10-23 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603114344976-X3LL07TS7WGC6ZKOE5SS/IMG_5137.JPG Blog - On the Island of Dreams https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603115461257-6QCOAKY5PCKD654Y8LNV/IMG_5121.jpg Blog - On the Island of Dreams - After spending a few hours walking around and having a look at the shops and lace museum, I picked a place for lunch. I ended up in outdoor seating at a restaurant just off of one of the main canals. And even though squid ink isn’t a specific specialty of Burano itself, I took the opportunity to give it a try. Not only was the sauce black with ink, but so was the pasta itself, and it was served with some of the fish. I found it to be quite salty, but still delicate in flavor, with a rich umami-like feeling that is unlike any other product of the sea I've ever tasted. Certainly not for daily consumption, but proof of a deft hand, culinary expertise, and a commitment to not let anything go to waste when harvesting squid or cuttlefish. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602451846654-PENJC22H7YP237IBAGJL/IMG_5152.JPG Blog - On the Island of Dreams https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603115236100-T7TTAOAM7WCQ0O84RUDI/IMG_5135.JPG Blog - On the Island of Dreams https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603115415663-KOK9FZPC300AZZ0XERE7/IMG_5141.jpg Blog - On the Island of Dreams https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603115169863-YFT6AVU6K6RZ8YCIYR9L/IMG_5120.jpg Blog - On the Island of Dreams https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603115722503-V7R92M8W6UI4430S8G3A/IMG_5151.jpg Blog - On the Island of Dreams https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603115589009-RHUJLXOQUOUIZANIDL2T/IMG_5124.jpg Blog - On the Island of Dreams https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603115624481-V285YS8RIGA5S0JZTGVO/IMG_5125.jpg Blog - On the Island of Dreams https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603115846951-D3ECEUVF3R04E62ZH8UM/IMG_5064.JPG Blog - On the Island of Dreams - Some years ago, on a solo trip to Venice, I took a vaporetto from the main lagoon out to the island of Burano. I had been traveling on a shoestring budget - renting rooms from religious sisters in convents to save money on accommodations, and surviving solely on sandwiches I would make myself. (Seen at left is the view of the convent’s courtyard from my room. It’s kind of weird at first to stay in convents, and there can be some rules regarding curfews and guests, but I’ve always found it a cheap way to stay in central locations, and in beautiful old buildings, too). https://www.ninaspastaproject.com/blog/fresh-pasta-basics monthly 0.5 2020-10-25 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603118032743-QL5UOHZ1L2B5SIZ5DQXY/IMG_9557.JPG Blog - Fresh Pasta Basics https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603117810152-B2OFKPSILUH1120YX4SU/IMG_9591.jpg Blog - Fresh Pasta Basics https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603117828720-9J844YQWRBHG9F2856YG/IMG_9598.jpg Blog - Fresh Pasta Basics https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603230657546-JPG6TVAZ1Y77BKNRTZYT/IMG_9831.jpg Blog - Fresh Pasta Basics https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603117484895-G744RWQ96VN86AXDMCUJ/IMG_9575.JPG Blog - Fresh Pasta Basics https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603117543653-ORO4ZNLNB56XX0XSA20P/IMG_9577.JPG Blog - Fresh Pasta Basics https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603117651489-OHIRG9GSJWFUTQXHEYL3/IMG_9580.jpg Blog - Fresh Pasta Basics https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603117874490-5Q3TXLRJFWOQXFX3L0JV/IMG_9583.jpg Blog - Fresh Pasta Basics https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603117686113-MICQ12YAK5DBS445JO57/IMG_9585.jpg Blog - Fresh Pasta Basics https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603117788659-E8P44Y7D1EFGKC5QRZMQ/IMG_9586.jpg Blog - Fresh Pasta Basics https://www.ninaspastaproject.com/blog/gnocchi-di-ricotta-e-cavolo-nero monthly 0.5 2020-11-10 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605028342340-ZLPNGULTDPV8RFH8DJUV/IMG_0146.jpg Blog - Gnocchi di Ricotta e Cavolo Nero Finally, on a well floured board, roll sections of the dough out into thick ropes. Use a bench scraper or knife to cut into pieces no longer than 1 inch. You can cook the gnocchi like this, or roll them on the back of a fork or on a wooden gnocchi board to create ridges. Be gentle when rolling the gnocchi. The dough is soft, and too much pressure can squash them and ruin the shape. Cook in plenty of salted water, until the gnocchi float to the surface. These gnocchi go well in a simple tomato sauce, or with butter and more grated cheese. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605028378830-LXZOCK4YB4SJORBOAJ0U/IMG_0161.jpg Blog - Gnocchi di Ricotta e Cavolo Nero https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605027733940-J8NHPIAJ2NU02N544KQP/IMG_9977.JPG Blog - Gnocchi di Ricotta e Cavolo Nero https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605028103575-ZGABML6XH3SMSM0JOHWO/IMG_0135.JPG Blog - Gnocchi di Ricotta e Cavolo Nero https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605028108291-66865BLZM5XDQCEDRH9H/IMG_0137.JPG Blog - Gnocchi di Ricotta e Cavolo Nero https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605028129767-9RP6Z4SM8YJD86Z7ZCRD/IMG_0138.JPG Blog - Gnocchi di Ricotta e Cavolo Nero https://www.ninaspastaproject.com/blog/lipari monthly 0.5 2020-10-23 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603465600938-DA4U1ODO17QR1CELZ5QL/IMG_3840.JPG Blog - Lipari - After getting rid of my bags, I stopped for breakfast - criminal, I know, to not go straight for the granita and brioche, but trust me, I learned my lesson. I then spent a few hours exploring the small “downtown” area (and stumbled on an unexpected cat sanctuary on Via Nuova) before making my way up to a lookout point called Quattrocchi. From there, you get amazing views of the sea and of the neighboring island Vulcano. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603456271203-290XNM9MF7MMRBC1GAZ5/IMG_4189.JPG Blog - Lipari https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603456401645-JO6I09D6RS3O3LI14ROS/IMG_3889.JPG Blog - Lipari https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603456419666-N6W5NH78M9K5H2WRP5E2/IMG_3851.JPG Blog - Lipari https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603467789429-DFO5ERGS0LMZ2FLGQHFR/IMG_3884.JPG Blog - Lipari https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603456196693-BF8JJ2W4BZNU8J2PKILT/IMG_3883.JPG Blog - Lipari https://www.ninaspastaproject.com/blog/farfalle monthly 0.5 2020-10-24 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603059830915-7TQDS5IPA46NC5ZN04BD/IMG_9646.jpg Blog - Farfalle https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603067726609-M25XWIOWTQM5WQLESGNZ/IMG_9753.jpg Blog - Farfalle https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603067753797-6N6WCXTLU3GLYV6L8I5C/IMG_9754.jpg Blog - Farfalle https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603067798296-TBMW0WGJX5K8750LJ3P6/IMG_9755.jpg Blog - Farfalle https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603067853941-G198PM516RVYMUKRSWO3/IMG_9756.jpg Blog - Farfalle https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603066538672-Y1L42P0OQEU0D0AGL3FW/IMG_9630.jpg Blog - Farfalle - Use both flat and fluted pasta cutters to create rectangles that are roughly 4cm tall and 6-7cm long. Use the fluted roller on the outer edges, and the flat roller on for the tops and bottoms. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603068341991-4CLDYQ9N8CJI9F0SEDLY/IMG_9645.JPG Blog - Farfalle https://www.ninaspastaproject.com/blog/garganelli monthly 0.5 2020-10-23 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603071867747-7JKO22EIV2825CNBQ86C/IMG_9757.jpg Blog - Garganelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603072040282-AX46O1RLIP1DYNPD6PBV/IMG_9758.jpg Blog - Garganelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603072099037-L2XEVPUUITWBZVSIYDAS/IMG_9759.jpg Blog - Garganelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603072131624-NJ3LIY5R377DS149ZVZU/IMG_9760.jpg Blog - Garganelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603072433451-PLLIQ6QYS26R3A3AQ4EI/IMG_9761.jpg Blog - Garganelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603072553396-KQQ0HL45O9OKIG14ZNMJ/IMG_9627.jpg Blog - Garganelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603060186385-29PWPFGBFNOQNS0CYRBK/IMG_9624.jpg Blog - Garganelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603071654946-7JY6UY9V3ZRILZF8Y7SZ/IMG_9609.jpg Blog - Garganelli Garganelli are a great starter shape. They hold a special place in my heart, as they mainly come from Romagna, where I currently live (although you can find other variations in Emilia, Le Marche, and Umbria). According to the Encyclopedia of Pasta, the name garganelli comes from the word "garganel" in local dialect, evoking the shape's resemblance to a chicken's gullet. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603071529254-2QI6GBDOWZSD8IHS03Z7/IMG_9605.JPG Blog - Garganelli To make the garganelli: After letting your fresh dough rest, roll it out into a thin sheet and cut into 3-4cm squares. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603073964891-EPTLHQFUQWC1LZUEZY7X/Garganelli-640x430-1649b_623.jpg Blog - Garganelli - Traditionally, instead of a wooden board, the garganelli would be rolled out on a pettine, or a loom comb. You can still buy pettini today in some artisan pasta shops. https://www.ninaspastaproject.com/blog/guide-to-italian-flours monthly 0.5 2020-10-23 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603128368808-EV2YPRT2Z5DWTOT690IR/flourss-1080x723.jpg Blog - Guide to Italian Flours https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603126560570-GNLHC65IAZE67Q606SV0/semola+rimacinata.jpg Blog - Guide to Italian Flours - Flours made from grano duro are marked as semola. You can find semola, semola di grano duro rimacinata, and integrale. A lot of pasta recipes will call for the semola rimacinata, which is twiced-milled. I have found many Italian-language recipes which prefer the less-refined semola flour for pasta specifically, due to the texture and deeper color. Still, I would say either one can be used with success. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603126812916-2Z1KHDSW8CTCC8EYEJ2O/00.jpg Blog - Guide to Italian Flours 00 - the most refined flour. Some people use all-purpose flour when they see 00 in an Italian recipe, and while this works just fine for pasta making, when it comes to pastry, I've found that sometimes 00 is just too soft. I would liken it to cake or pastry flour, and so I use it sometimes (but not always) in place of all-purpose flour. It is, however, the universal go-to flour for egg pasta dough. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603126856623-2MTQ514EUAYAFDFBFLRK/0.jpg Blog - Guide to Italian Flours https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603126887933-J7IAHHTGBPAF62X0VNPY/integrale.jpg Blog - Guide to Italian Flours https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603126756438-VA1IFJWLTKZAA0ECT48G/manitoba.jpg Blog - Guide to Italian Flours https://www.ninaspastaproject.com/blog/culurgiones-dogliastra monthly 0.5 2021-09-03 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605493219166-SQMIMI7S9YDB4VZG5BOL/IMG_0982%2B%25281%2529.jpg Blog - Culurgiones d'Ogliastra - The morning of the day before you plan to serve your culurgiones, leave one clove of garlic to infuse in 80g of extra virgin olive. That night, boil your potatoes with the skin on until fork tender. As soon as they have cooled enough to be handled, peel and mash the potatoes. A potato ricer or food mill is best to achieve a fluffy consistency, but you can always use a fork or masher if necessary. Combine the potatoes with the mint leaves, the grated Pecorino sardo, salt and pepper to taste, and the garlic olive oil (discarding the clove, however). Let this mixture rest overnight in the fridge. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605493096760-YJDM60IQ815I9J3YIAS4/IMG_0941.jpg Blog - Culurgiones d'Ogliastra - For the pasta dough: 200g 00 flour 300g semola rimacinata 230g water 15g extra virgin olive oil For the filling: 1 kg yellow potatoes 80g extra virgin olive oil 14 mint leaves, finely chopped 100g Pecorino sardo, grated 1 garlic clove For the sauce: 500g tomato passata 3 leaves of basil 20g extra virgin olive oil 1 garlic clove https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1629485539331-W81OHTGWFY7T8F3TRQ0D/IMG_5641.JPG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1629485850253-NWC2DYWVZ2H7RWJOKLVK/IMG_5534.JPG Blog - Culurgiones d'Ogliastra It takes a while to get comfortable sealing your culurgiones. I watched a bunch of videos before even attempting my first one. If you need more visual explanation beyond the photos above, check out the culurgiones video featured on the Pasta Grannies YouTube channel. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1622635826582-ZJ5VPQYB7MRZAFAZM815/IMG_5643+%281%29.JPG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1629485652020-CR2QT6CT7C3BXO3R16AN/IMG_5647.JPG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1622644716702-CAGZ2YAQFEMLEW9FLAP4/IMG_5650.JPG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1622644719580-KOCR7URZP7RRHIBGPX21/IMG_5699.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1622644722333-YKSYQ7YPMOA4GKADIADP/IMG_5700.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1622644724763-GZ7YL03AZRIVU19L43W0/IMG_5701.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1622644726903-SUVXOFZR5FXTA2IK8299/IMG_5703.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1622644726593-SJO1ITM5QUUVAEY9E7AM/IMG_5702.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1622644727984-U0Z7IDWMXQ50FRI95CM6/IMG_5704.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1622644729114-2ZVJ6TYSJL1NFRQEU0DO/IMG_5705.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1629485968320-ELIJ2RIZ5W04UWFEZYY2/IMG_5578.JPG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605492530046-FVLTR90ASQ1MQNBKD720/IMG_1228.jpg Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605492554927-CFNQGT7EQTLY9XXNVKDP/IMG_1230.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605492581029-PT6K8NS8VDU3FOFKGDL3/IMG_1231.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605492936494-VWX87DVB507SI6CMB949/IMG_1030.jpg Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605492851427-I2QI8PR5LY4IMAKQABRS/IMG_1232.jpg Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605492658340-3ROM0XZHARYMY2IFEHCP/IMG_1233.PNG Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605494589975-19RR10NHRK20WWVJRLWI/IMG_1386.jpg Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605494356202-818R85JJ47IAJ9L9W2Y9/IMG_1388.jpg Blog - Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1605494432622-YC5MF96HCVMPPDZ5IHMI/IMG_1387.PNG Blog - Culurgiones d'Ogliastra https://www.ninaspastaproject.com/blog/corzetti monthly 0.5 2021-03-05 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610812792828-65Z0YAGI487YPOVA742A/IMG_0488.jpg Blog - Corzetti Typical of Liguria (although also found in other regions), corzetti get their name from a 14th century Genoan coin. They are also called croxetti, curzetti, or crosetti, depending on location and dialect. Today, they still mimic the original shape, as they are embossed with various patterns using a special wooden stamping tool. In the Renaissance, corzetti would bear the coat of arms of the noble family serving them. Modern designs can still bear ancient designs or regional symbols, but it's also common to feature abstract patterns, or images of fruits or other elements of nature. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610812850750-KAFI93BHU1RP81YNMYL3/IMG_0500.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610811453479-QB3JE327Q6YA4PP66PPB/IMG_0350.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610811457571-X33K49YXEZ7UTKTIEKHP/IMG_0352.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610811458956-BRXT10ASG2YQW7R1E4MD/IMG_0353.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610811464520-GC2I6FZR42CURM2HLSK0/IMG_0355.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610811466010-DIFXAF2SNZPEZBPMESDC/IMG_0358.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610811468413-D9KJE6EKQ9LA93OPEWSC/IMG_0399.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610811471121-PL66GPCOKRTV78AL3OFG/IMG_0402.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610811472998-O0XSSNL6GSEUKD6BKQ5G/IMG_0403.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610811475066-OU3CAUMKOABO1076QMHY/IMG_0405.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610837386427-1GTGYDK02TMMXNNPB31C/IMG_0319.JPG Blog - Corzetti - Make your dough, following the standard process for fresh egg pasta (outlined here if needed). Depending on the size of your eggs, you will probably need a bit more moisture. If the dough is too dry, you can add white wine (or water), a teaspoon or so at a time, until it is hydrated enough to come together. Knead until smooth and then let rest, covered and at room temperature, for at least 30 minutes. Once the dough is rested, roll it out, either by hand or using a machine. I like to roll out my dough here slightly on the thicker side, since the stamping process will thin it out a bit more. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610812287530-YSWW5SMSYM3XUR8GNTU6/IMG_0320.jpg Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610812161898-TAGD7OJ45MS8SBJ7SYMA/IMG_0321.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610812166629-0Z0ZIA0FL9YD6JN3UX0O/IMG_0322.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610837339862-Z6PNKA4Z6R2SAUYBT1A4/IMG_0308.JPG Blog - Corzetti - Corzetti dough varies slightly from the usual egg dough of Emilia-Romagna. Some recipes contain more wine than others, but this one only includes a splash to help bring everything together. To make the dough you will need: 200g 00 flour 200g semola rimacinata 4 eggs 1t extra-virgin olive oil pinch of salt water or dry white wine (as needed) https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610813192322-71A5D5NDSFI1RGDCKFDM/IMG_0440.jpg Blog - Corzetti - You can dry the corzetti if you wish, or cook them straight away. I chose to cook mine, and serve them with some leftover sundried-tomato pesto I had in my fridge. You can find the pesto recipe in a previous blog post here. Other more traditional pairings include pesto alla genovese, or a simple marjoram butter sauce with pine nuts. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610812599513-ZRSASDD3MLVDX4BW9FBC/IMG_0450.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610812600030-UPYOEGMY2NTBN2MBSY0O/IMG_0451.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610812642625-PJF3PN6A7FRB392AG8O5/IMG_0513.JPG Blog - Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1610812477284-PS8CLDEDSEEXGYAXUR4B/IMG_0446.jpg Blog - Corzetti https://www.ninaspastaproject.com/blog/cappellacci-di-zucca monthly 0.5 2021-02-04 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609804962382-MAHZRT0RNU7HR0K5B2BU/image-asset.jpeg Blog - Cappellacci di Zucca 200g 00 flour 175g semola di grano duro rimacinata* 4 eggs *not all recipes call for semola, I just tried one from Pasta Grannies that I particularly liked after a few modifications. You could certainly use only 00 flour, in which case the usual ratio of 100g per egg would apply. 1kg butternut squash nutmeg 100g grated Parmigiano Reggiano sage butter https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609803156148-YHPWQEXR91722PI6CYC6/IMG_0079.jpg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609803175716-X8TJVZWRF0RUHM02M13C/IMG_0080.jpg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609803202673-VAC9BGZTXSQULHQDH8WB/IMG_0081.jpg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609804901753-4Z77Q5H61HVM8GLTLNXS/image-asset.jpeg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609810299431-C2ZR0IRZ5A3VD27PKUXX/IMG_0038.jpg Blog - Cappellacci di Zucca - Before getting into the technique, I want to make a quick note about the Italian word zucca. I often see this translated as ‘pumpkin,’ which is only correct in some cases, and can be misleading in others. Zucca is used as a general term, the same way we use ‘squash’ in American English. When you go to a market in Italy, you will see all types of winter squash labeled as variations of zucca. This was a bit confusing for me at first, since I knew zucca to mean pumpkin, but in the U.S., a pumpkin is a specific subset of squash. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609800566721-YKDEIGRDCW085ZG0WTBX/cappellacci.jpg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609798481462-YVALZWDK3J3A59L5QS94/IMG_9435.JPG Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609800539777-FMA5PG9DJPTJS5XWEPHD/antica-zecca.jpg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609800481834-35Y2AF5O3SJKEFZDA0A5/Untitled.png Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609799785873-FHTV3NSMDNCSBT258CBZ/b9c7e4f0d66e40ad84b31d1d0b12248e.jpg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609799785478-HRUN6YM7NQXKAG1ISK28/CAPPELLACCI-DI-ZUCCA-FERRARESI-IGP.jpg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1612385559281-24XDRLZXM0C9JO0O3V8V/2017-07-05.jpg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609810061118-XX5IQ8L36AT5MKM7WOUX/IMG_9191.JPG Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609810050421-BDIBVI8J4KU4NM0ERTNJ/IMG_9807.JPG Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609810069261-676Q5YZH0US08NEMMQBL/IMG_9669.JPG Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609802984606-57R848DW4HG6J237QB1U/image-asset.jpeg Blog - Cappellacci di Zucca Begin by making your egg dough using both flours, following the usual method (found here if needed). While your dough is resting, bake your squash (which has been cut into wedges and cleaned) at 160C/325F for around 30 minutes, or until the flesh is soft. Once it is cool, remove the flesh from the peel and mash until smooth. I also pass the squash through a sieve to make sure there are no lumps. Stir in the cheese, a healthy pinch of nutmeg, and salt and pepper to taste, then set aside. Roll out your dough to a thickness of about 2mm, then cut into 7cm squares. Take each square, add a spoonful of filling, and fold diagonally into a triangle, sealing the edges. It takes a few tries to perfect the amount of filling needed - aim to fill the cappellacci as much as possible while still being able to close them neatly. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1612402446116-SXW2BPB08PTSGMDUJMGB/IMG_0069.jpg Blog - Cappellacci di Zucca - Here, you can see that when flipped upside down the cappellacci slightly resemble tortelloni - however: The sides are not folded down from the triangle’s point before joining the ends together. As a result, the point of the triangle does not stick up into the air. Even if you do twist the cappellacci around your finger as you close them, there is less of an emphasis on keeping a pronounced ring - you can close the tails and let them rest against the filled body of the cappellaccio. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609797873911-K2E85T6A6Z03ZD1FN70A/IMG_0090.JPG Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609804249203-07W2UNZMV27Y9UEE2UJM/IMG_0063.jpg Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609802876093-D1LQN8XGC5E5QC8FE9Z5/IMG_0041.JPG Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609802873972-O2EEG7Z44N9BD4YF43HU/IMG_0042.JPG Blog - Cappellacci di Zucca https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609802881134-S4JZMVTFPUF4XIW0KQ3T/IMG_0045.JPG Blog - Cappellacci di Zucca https://www.ninaspastaproject.com/blog/busiate-con-pesto-di-pomodori-secchi monthly 0.5 2021-01-04 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609780192024-PKSN8QZDMKHJ0VUN1V0D/IMG_0190.jpg Blog - Busiate con Pesto di Pomodori Secchi - Busiate are one of my favorite shapes. Made with just semola flour and water, they don’t really require any special equipment. They are doughy and chewy (in a good way!), their coils hold on to lots of sauce, and they are satisfying and fun to eat and make. The name busiate comes from the Sicilian busa, which is said to come from the Arabic name of a plant whose stem was used for both pasta making and knitting. Busiate have been eaten since the 10th century, and you can still find Sicilians today who gather a busa to use. It’s also common to see people use thin knitting needles, or substitute with a wooden skewer, as I do in this recipe. Busiate are a star of Sicilian cuisine, especially around the Trapani area, but are also popular throughout Calabria. They are often served with pesto all trapanese, which is made with raw tomato, basil, and almonds. I had half a jar of sun-dried tomatoes in my fridge, so I took inspiration from that pairing and decided to make a different kind of pesto rosso. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609780011428-LV7UF1SSTCJ0RPDJOHJW/IMG_0257.JPG Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777002985-WA2VF33YPZ92SAWOVW55/IMG_0201.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777008158-VNXLZ8VYQULUIM4FW2Y5/IMG_0202.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777019058-ESG0AMNY7O96GZIDQV9N/IMG_0205.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777019728-ZBTY5ALN704BDMNFFAQ7/IMG_0209.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777020928-Z84HHZJIJ0JG1ZJZ5ZYA/IMG_0210.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777023580-14T1LE3ORVF8ABGGENJV/IMG_0215.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777138283-BSUUY6H138K385PIN9P1/IMG_0060.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777137674-H8I4O4THCTFKMU4PJDG0/IMG_0061.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777140963-0V60JQMWM9YF4FP0IUIR/IMG_0081.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777141513-7E9B9L26RZWZQMDM9KDW/IMG_0082.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777144018-KWGMJAMH2TAGLUEX6ZWU/IMG_0084.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777144898-12FJIJHFYZULUQWMA02Z/IMG_0086.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777147178-1P9PUVZWHK84R8ZOTW0I/IMG_0087.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609777147262-N9QEH528G7YQ6GA1WL51/IMG_0098.jpg Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609776682996-AXFF5NBCZT8R3PFFG5V3/IMG_0198.jpg Blog - Busiate con Pesto di Pomodori Secchi - Sun-dried tomato pesto: 100g sun-dried tomatoes one bunch of basil 50g skinless almonds (I ended up doing a combination of 40g almonds and 10g pine nuts, but 100% almonds perfectly too) 1 garlic clove 50g Pecorino Romano cheese Extra virgin olive oil Salt and pepper https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609736374974-6WJPPMVZ93Q85CNZIZXY/IMG_0257.JPG Blog - Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609780180825-2P0VJAIGNMG4VK9MZ10D/IMG_0259.JPG Blog - Busiate con Pesto di Pomodori Secchi - Once you have rolled the entire length of your rope, you can easily slide it off of your skewer. Continue rolling ropes and curling them around your skewer until all the dough has been used. You can leave your finished busiate on your board or on a tray under a kitchen towel. Make sure they are given a little time to dry slightly - just enough so that they will hold their tight shape while cooking. This is another reason to make your pesto after you shape your busiate. Once the pesto is done and your pasta water is boiling, the busiate should be ready to go! https://www.ninaspastaproject.com/blog/gnocchi-alla-sorrentina monthly 0.5 2021-03-06 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614988793607-9LEY2E2CSVOSX8RX1IIT/IMG_1719.JPG Blog - Gnocchi alla Sorrentina - Ingredients: 500g potatoes* 200g 00 flour 1 egg salt Extra-virgin olive oil 2 cloves garlic 500g tomato passata 4-6 basil leaves 250g mozzarella, cubed Pecorino romano, grated *Try to choose a drier, instead of a waxy, variety of potato. Choosing potatoes that are on the older side is also great, as older potatoes tend to be starchier. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614987362624-ZI28L7O49M18Z52QWK3K/IMG_1710.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614987212002-LNJ8XC2Q6OS79OIFLA2Q/IMG_1713.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614987162777-I658UO6NF7EJQVFFQ23R/IMG_1720.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984385742-900FFIVO30TTW6K34HOT/IMG_1708.jpg Blog - Gnocchi alla Sorrentina - Proper kneading can help incorporate air into the gnocchi, which keep things light. As seen in this cross-section, dough that has been properly kneaded is not dense or gummy, but rather full of small, visible air bubbles. To achieve this, try not to apply very strong pressure. Instead, focus more on the folding and the movement of the dough. For other doughs, the aim of kneading is to develop the bonds of the flour’s gluten. But for gnocchi, we want to avoid this as much as possible, and incorporate the ingredients gently. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985941223-0S56XMATFQZCQQUYDAUU/IMG_1757.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985888933-74BLL9AYS3GR1J6INSGH/IMG_1762.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984465304-F47C140XEYX6FFKTTHXL/IMG_1679.JPG Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984505043-50JJI5O7QF2298XJXYUL/IMG_1692.JPG Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984528259-YELK5H4DPW5MU0YOP5OD/IMG_1693.JPG Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984467954-ER2O8FLJDMPA6U5QBBYQ/IMG_1683.JPG Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984484237-PD3E3YB7TYTPNZ9J7QTN/IMG_1686.JPG Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984565357-GMRPU3QLHQEF0W67QQLF/IMG_1725.JPG Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985290623-J0VZEGZ7VYBISX0MXEON/IMG_1730.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985320087-L05NXPSNSF70DUX0Z060/IMG_1737.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985363611-CTTTQL5YE23TSNQBYDYL/IMG_1739.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984293132-C2JUF0L38WY062ODJSIF/IMG_1815.JPG Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984847119-RFALGZV3GGCKY9REQS2B/IMG_1696.JPG Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614984847715-AV2IYX6D5SOIAMACGJ7G/IMG_1699.JPG Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985530876-RMVTRYSH6PV9DXCP9PD2/IMG_1702.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985448693-HSC4D1QKDG0PSL3CRT2H/IMG_1703.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985468670-A1HOAXLD0T35TGQWW07C/IMG_1704.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985492824-560CS8UDX5DT9GBKFQJC/IMG_1706.jpg Blog - Gnocchi alla Sorrentina https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614985708470-33IIY1NGPUD4TJZ11NPD/IMG_1752.jpg Blog - Gnocchi alla Sorrentina - Now you can prepare the gnocchi to be baked. Spoon a bit of the finished sauce into the bottom of a baking dish, and pour the rest over the cooked gnocchi. Add in about 75% of the cubed mozzarella, and a handful of grated pecorino romano. Gently mix. Transfer the gnocchi into the baking dish and top with the rest of the mozzarella. https://www.ninaspastaproject.com/blog/crema-di-spinaci monthly 0.5 2021-03-23 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728378397-6ANQP9VQIY0X7FG8RWG1/IMG_2059.jpg Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1616520635526-O152NG4G2EBWKKEEMW35/IMG_2522.PNG Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1616520634986-3TR26AK4X9GJVYIZDMWJ/IMG_2523.PNG Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1616520676461-HC7D7HIIQ40DAUBMR4FO/IMG_2524.PNG Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728821158-TJDHO4SMPM42UTPOPZOX/IMG_2059.jpg Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728526864-KZT734MIQ5GMRS48IXQ4/IMG_2028.JPG Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728526269-GHQKLPXP00OZBAN6G6CY/IMG_2034.JPG Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728552004-NELD4XVUY8DQ3C7T9AXJ/IMG_2038.JPG Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728550675-47W37S90BGCDXJRDJQ1T/IMG_2041.JPG Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728567110-2X6T50KRBURFMNV07U0Y/IMG_2045.JPG Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728571269-7CEU2WOVYK51DP7GKL11/IMG_2048.JPG Blog - Crema di Spinaci https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728704049-U1IFR29FTRBO3XNBUOTT/IMG_2050.jpg Blog - Crema di Spinaci - 4. Once the cream is warmed through, blend the spinach/onion/cream mixture until smooth, then pour it back into your pan. If the mixture seems especially thick, you can add in the remaining 25ml of cream. Alternatively, you can loosen the sauce with pasta water, which keeps things a bit lighter. 5. Cook your pasta in salted water, then transfer it into the pan with the sauce. Ladle in pasta water, as needed, and cook together over a low flame for a minute or two. 6. Serve immediately. Garnish with a few extra pepper flakes if you like, or with a sprinkle of a hard, grated cheese (I prefer Pecorino Romano). https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615728446952-GB6555HFMOQXSF7N67HQ/IMG_2025.JPG Blog - Crema di Spinaci - We always made this sauce with dried pasta, usually fusilli. But, I think any short-cut semola variety goes well, so for this variation I decided to make fresh cavatelli. I don’t always use the same ratios of flour(s) to water when I make eggless pasta, but this time I used: 150g semola rimacinata di grano duro 100g 00 flour 125g warm water Once the dough has been made and rested (following the technique listed here), roll the pasta into long ropes, cut into pieces, and roll each piece on your work surface, off the back of a fork, or on a ridged wooden board to create texture. https://www.ninaspastaproject.com/blog/beet-cappelletti monthly 0.5 2021-04-01 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615915099795-Y76DU7MKCT04ZY7FDRBL/IMG_2068.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615915101688-EW0R6L4H14LVJSW6IT8S/IMG_2073.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617303203286-KTA5KVTQKBC13HUBFO92/IMG_2128.jpg Blog - Beet Cappelletti - Fold each circle into a half moon, sealing the edges. With the curve facing down, press your finger into the filling to make an indent. Then join the two points together, overlapping the edges slightly, and pinching to seal. Continue until you have used all the dough. The cappelletti should be able to stand up and maintain their shape on your board Next, while you bring a pot of water to a boil, toast the pine nuts in a pan with some thinly sliced strips of lemon zest. Add in and melt the butter, and remove from heat until the pasta is cooked. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615923178293-6ZJEFWNZZMO1O4Z675CP/IMG_2173.jpg Blog - Beet Cappelletti - Serve the pasta right away. Spoon over some of the butter and pine nuts, and top with extra mint, lemon, or Pecorino, if desired. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615921467720-E9QDUG1WIMFG4TS4A9PD/IMG_2138.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615921470030-6HX5WAK42XTF562ZO0GF/IMG_2140.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617301377926-03HTRI5799AX792H2FB5/IMG_2144.jpg Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617301410338-MZ6YG0OJBVN6C7B8XRVO/IMG_2147.jpg Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615913361081-F6V1WCC7ZDZPYL8OBGLI/IMG_2205.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615915347448-44DY274HB99497JKVVHA/IMG_2095.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615915463169-SYTN51K0GZJIBD0L088S/IMG_2105.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615915484915-CQABQOACIMJ9TWTFQE3Z/IMG_2109.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615915415546-4VO3ZMQ0EDOL43Z6F099/IMG_2102.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615915423890-35A6ID9VRYUMIW464MJK/IMG_2103.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615915447790-1GX8YEG760378SEHU2FZ/IMG_2104.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617301287931-NMMNOQ09VD9RHY2AAUZW/IMG_2173.jpg Blog - Beet Cappelletti - Excited to tackle my list of pink pastas, I roasted and pureed all of the beets, and started with these three-cheese beet cappelletti. Disclaimer: This recipe is not mine! It’s taken from Meryl over at Pasta Social Club. The recipe was originally printed here at Food52. I decided to try it because of the bright lemony filling, and because I wanted to try this round variation of forming cappelletti, which I don’t see so often in pasta shops in Emilia-Romagna. To make it you will need: For the dough 1 large or 2 medium beets ~1T extra-virgin olive oil 250 grams 00 flour 50 grams semola di grano duro rimacinata 2 eggs https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617302126598-1SVI7BNDTHWSNPBM8YVY/IMG_2076.JPG Blog - Beet Cappelletti - Start by roasting your beets. To make one batch of dough, you only need around 2 medium beets, but I roasted more, since the beet purée can frozen for future use! Wash the beets and trim off the stems and roots. Prick each beet a few times with a fork, coat them in olive oil, and place in a baking dish. Add about 1 cm/.5 inch of water and roast at 200C/400F for around an hour, or until the beets are fork-tender. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617301031777-RAO8KS7H6EWXJG5MHS8K/IMG_2087.jpg Blog - Beet Cappelletti - For the filling & dressing 40 grams (~1 large bunch) flat-leaf parsley, leaves only 10 grams (~1 large handful) fresh mint, leaves only 225 grams ricotta 60 grams goat cheese 30 grams grated Pecorino Romano 1 to 2 lemons 25 grams pine nuts 100 grams butter https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615914818274-YA8E1VIAX9CW3T16JEXW/IMG_2080.JPG Blog - Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1615914826157-PDFYMTD4D7GMGACTSKWM/IMG_2089.JPG Blog - Beet Cappelletti https://www.ninaspastaproject.com/blog/3-cheese-beet-striped-triangoli monthly 0.5 2021-04-12 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617315097431-QNAVRP1MNS8NNO9TAW2F/IMG_2603.JPG Blog - 3-Cheese Beet Striped Triangoli - I’ve been waiting for the right time to attempt striped pasta. I wanted to get completely comfortable troubleshooting standard egg dough in a variety of shapes first, and work individually with spinach and beet dough, before combining the two. After experimenting for a bit, I can safely say that it is best to use the egg dough as your base, and then layer the colored bits on top. If you try to do the reverse, there’s a higher likelihood that your colors will get muddied. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617318317180-AS9UAMQKMPD6F05ZZ78A/IMG_2684.jpg Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617318353841-PKQKZ412YWG4I8NUAB3T/IMG_2707.jpg Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617317900176-91PCQSTZVXEG51R47K7K/IMG_2621.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617317904537-LGW32FLB9UF1MM806XXM/IMG_2622.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617317939658-PI7AP7UMDMN45O27EKNS/IMG_2623.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617317941648-V2PWVRKPBK5OT5EEVLOL/IMG_2640.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617317981396-SGYU046P1C0FC0EZZXSZ/IMG_2647.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617317976044-O5OMO98DNDTBIXGAEGAV/IMG_2657.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617317545701-ARJJ1YWPT4E4GZ8G3IJW/IMG_2684.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617315779467-GROJNND0P7P7R0XYQQ7E/IMG_2617.JPG Blog - 3-Cheese Beet Striped Triangoli Using the palm of your hands or a rolling pin, press the beet strips into the egg dough. Next, you can run the entire sheet back through your pasta machine until they are fully incorporated. Then you can proceed to make any of the shapes you would typically make with plain egg pasta dough. I experimented with a variety of filled and unfilled shapes, and found that the laminated dough behaved well despite having been worked extra. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618099768002-JMSM1817C78F37SH9F3X/IMG_2671.jpg Blog - 3-Cheese Beet Striped Triangoli - For the stuffed shapes, I made a three-cheese filling using: 200g ricotta 100g stracchino 25g pecorino romano This filling is similar to the meatless filling found in some cappelletti romagnoli, but was really just a product of what I had on hand. It’s incredibly creamy, and I much prefer it to regular ricotta ravioli. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617315214275-JECB9LO0YVF6F2JD43IE/IMG_2610.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617315249739-G6FJCZWFK3M14W90XW1B/IMG_2613.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617315217468-BHM6N4R0331XSSPB62IC/IMG_2611.JPG Blog - 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617315612980-F7666M0T41E5ZO1Z7386/IMG_2615.jpg Blog - 3-Cheese Beet Striped Triangoli https://www.ninaspastaproject.com/blog/agnolotti-del-plin-onion-ragu monthly 0.5 2021-04-16 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618009656322-I4PM7HOOKU6XDK9ZFO7C/IMG_3008.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618009631653-CLCQHNLFIFDBHVOBD2RW/IMG_3009.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618009613718-NGUJ92BGR9O1HPR1U3K2/IMG_3011.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618012102843-47KVH4TAS2WHXJOU8W4X/IMG_3013.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618009594110-AA825OC38XUVS19UBSGP/IMG_3014.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618009571076-CRBXMM4GBO8ZDY2D68DY/IMG_3103.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618009249989-AAV9HIFZLUW58ZWDSDEF/IMG_3023.jpg Blog - Agnolotti del Plin with Onion Ragù - While the onions are cooking, you can make the pasta. Once the dough is made using the standard method, and while it is resting, make the filling. Make sure the spinach is well drained, then finely chop. Mix with the cheeses, egg, and season with salt and pepper. Put in a piping bag and set aside until you need it. You can also make the agnolotti with a plain cheese filling, which goes just as well with the onion ragù. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618010132791-B15XR2GMO2EP0B67HUB7/IMG_3036.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618010175165-3P9OTYES8W24KKS5PLFL/IMG_3037.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618010208839-FC1CYTAYHJ2624JN0QIG/IMG_3039.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618010282290-B14RPT3WS8TNBFT99BTT/IMG_3041.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618010305660-9G9TGZUXY3AKQWMDKBRV/IMG_3030.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618010351501-KJ5JTIR97YURPUXG126E/IMG_3046.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618010374440-2O4NXC4MK5KJ4OUC4VHG/IMG_3047.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618010401338-1B7H0H1RYPYB99MSTCAU/IMG_3066.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618009127182-914NAUDSVX663NYCXX2X/IMG_1561.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618011001256-QPWY61J3W11ICMNFHYQR/IMG_3104.jpg Blog - Agnolotti del Plin with Onion Ragù - Cook your agnolotti in salted water. Drain them when are slightly underdone, and add to the pan of sauce with a healthy scoop of pasta water. Continue to cook the agnolotti in the sauce for a few minutes, stirring continuously, until they are finished cooking and the sauce has emulsified with the cooking water. Serve immedietaly. This sauce is quite rich, but mellows out with the pasta water and against the cheese in the filling. I had some leftover in the pan, which I used as a spread on bruschetta, which was also amazing! https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618011128122-057LZWC6ADQW8ZRZYBIS/IMG_3035.jpg Blog - Agnolotti del Plin with Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618011070391-AADZCH97K5LIRRH1I7K1/IMG_3070.jpg Blog - Agnolotti del Plin with Onion Ragù - I decided to pair it with a cheese stuffed pasta, since I wanted something strong yet creamy enough to really stand up to the complexity of the sauce. I have been working on agnolotti del plin recently, so decided to stick with them. Agnolotti del plin hail from Piemonte, and are most often stuffed with roasted meat. They are just one regional variety of agnlotti, their name (del plin) referencing the pinching technique used in their production. Lately, however, I’ve seen them stuffed with a variety of cheeses or vegetable fillings, so decided to use up some ricotta and let the savory onion ragù be the undisputed star. https://www.ninaspastaproject.com/blog/pici monthly 0.5 2021-06-02 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618071170398-A610QPM8IHTXA54KEULB/IMG_3165.JPG Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618071175633-5H5IBJCRX5T6GE7N4VGW/IMG_3166.JPG Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618071245678-2LZMN9O1NIIRWXC7T0Q9/IMG_3170.jpg Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618071307085-WRHWCD2GU1045BXH9VLK/IMG_3197.JPG Blog - Pici - You can serve the pici in just the sauce, or you can top with some stracciatella, like I did. Enjoy! https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618070901480-PRP5PBCHH7TSZCT68ALE/IMG_3147.JPG Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618070907907-N5I126UBMSVAZPZDI0N0/IMG_3148.JPG Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618070937746-67J0X614KC6MJ98MXC59/IMG_3152.JPG Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618070942791-8IFLHP4UTGEGB5LVMJ1Z/IMG_3154.JPG Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618070978212-QDIWO2DTXM8YW4V6KX1I/IMG_3158.JPG Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618070984973-L1TRNCH441VSYIBIW63L/IMG_3159.JPG Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618070666775-51YWXGHSYZVHNFD83PCB/IMG_3197.jpg Blog - Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618070823706-FFBNQM140HB55A0YEB52/IMG_3163.jpg Blog - Pici - Pici served all’aglione are in a garlicky tomato sauce, which traditionally requires a special type of garlic, aglione di Valdichiana, a variety marked by its large bulbs, mild flavor, and easy digestibility. Aglione can be impossible to find outside parts of Tuscany, so I often just serve my pici with a tomato sauce made with the most mild garlic I can find. In this particular case, I was searching for a way to use up some extra stracciatella, a pugliese cheese made of soft cheese shreds soaked in cream. Stracciatella cuts perfectly through tomato-based sauces, so I knew pici were the way to go. https://www.ninaspastaproject.com/blog/artichoke-ricotta-ravioli monthly 0.5 2021-05-02 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053602221-LRUG78CVPYHYFYTIGCIT/IMG_3537.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053592823-C6GE21ZZ9LKE2HNNCHYR/IMG_3538.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053682372-IB7BLYS6KSTICFV82JWF/IMG_3539.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053701223-JBNPR2SNFOZDZRS9Z91M/IMG_3540.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053759931-ML0E4VNMRFYVF5QOZUWY/IMG_3541.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053865319-MWYCIW2POH2GSARV5B8S/IMG_3542.jpg Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619054066062-3GORUDH2H4MZ8ZXNQU8D/IMG_3544.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619054280963-D86SKYUZFGESR0Q4WUW0/IMG_3502.JPG Blog - Artichoke Ricotta Ravioli - For this recipe, I wanted to practice cleaning and working with artichokes, as well as using one of my new ravioli molds from Imaikouba. I usually prefer to form ravioli more simply, just putting filling between two sheets of dough and cutting circles or squares. This method is faster and can result in less scraps - but Imaikouba offers such beautiful designs to decorate your ravioli, that I decided to break this unspoken rule of mine and give the molds a try. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619054114061-DAD86M46EG8DL2TPJ4JY/IMG_3566.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053463672-FS4ZL1F0GRDI0H5VAW2K/IMG_3508.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053935949-Y4P0NKXT2WE9RSEG0NL1/IMG_3476.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053937090-DLFYKHNFZI1GOOQB4QRB/IMG_3477.JPG Blog - Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053948534-7ZT69NIP0OXXD2EVSMZU/IMG_3479.JPG Blog - Artichoke Ricotta Ravioli https://www.ninaspastaproject.com/blog/spizzulus monthly 0.5 2021-04-23 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619176426925-EBDCBZPC8M20ZPN020Q7/IMG_3593.JPG Blog - Spizzulus - To make this sauce you will need: 750g fava beans (before shelling) 1/2 medium onion ~30g grated Pecorino Romano cheese (or similar) ~3T extra virgin olive oil 3-4 mint leaves salt and pepper to taste https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052280342-MLU024IQ5BKBRX9ZJCPN/IMG_3466.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619176663077-2SJ14CDTFZO403DM7LID/IMG_3616.jpg Blog - Spizzulus - When the spizzulus are ready, drain them and add to a pan with the fava sauce. Cook for another minute or two, then plate and serve immediately. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052643443-0T9HE4QY91ZCVZF1QJJK/IMG_3368.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052664429-EC11F2E0DYMN43B8R5ND/IMG_3372.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052682443-AO7M85NEWQP0MNC8JE4U/IMG_3383.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052699239-HJTP3F4WGGXJG052J252/IMG_3384.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052714700-3FDMW8AO8YMXAVT4XOUF/IMG_3389.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052718293-CYXTWY7KLEATIMW4FLW9/IMG_3396.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052525050-8QY4P7AGW5JTJWAAP4O5/IMG_3239.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052525744-TJJDN1QEZ6NKEBKS5AYC/IMG_3256.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619176463074-BTD4Y5L47SBK7XDF3D2I/IMG_3595.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052545509-DUVU0C8GOWC3ZIIXSYV5/IMG_3266.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052551892-NC4TGZTYVZISNDDC3JNZ/IMG_3267.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052565499-TZ0WBR2Y9Y0VAKWYN6VG/IMG_3309.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619052570616-K4XJHE0R50E7FIDQU7TM/IMG_3311.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619176464087-PXLQZT0GWYILM5TO2PHJ/IMG_3596.JPG Blog - Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619053046839-H0I78BB6GYIO1R8J7SOP/IMG_3403.JPG Blog - Spizzulus - I’m still in the process of researching this shape, but from what I can tell, it’s from Orroli in Sardinia. Spizzulus are definitely one of the more localized, lesser known shapes, but it is possible to find some demos and information on them in a few Italian-language blog posts and YouTube tutorials. They are often made with Sardinian cannonau wine in the dough, but I tried them with just water. The name is also said to come from the local word meaning pinch (in standard Italian, “pizzicare”), referring to the pinching method used to seal the ropes of dough together into a loop. https://www.ninaspastaproject.com/blog/gnudi-di-porri monthly 0.5 2021-05-02 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619301263495-WYLLH1MU2RXZMN6Q5HT3/IMG_3624.jpg Blog - Gnudi di Porri https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619301064240-C0A2FE2HK0NHFTIA9629/IMG_3628.JPG Blog - Gnudi di Porri https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619301082581-L7A65WGNKP2SONHFN7AI/IMG_3629.JPG Blog - Gnudi di Porri https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619301097395-ED666SW5ME3W93NZ0LWK/IMG_3630.JPG Blog - Gnudi di Porri https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619301145386-259DKOBA31WMPD36PWAZ/IMG_3654.JPG Blog - Gnudi di Porri https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619301118262-CCQV2S4WRI3DU1IGII8M/IMG_3636.JPG Blog - Gnudi di Porri https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619304698758-0565AS6IIG5DHOII50WD/IMG_3633.jpg Blog - Gnudi di Porri - I’m most used to seeing gnudi made with ricotta and some kind of dark leafy green, but the use of leeks instead is truly fantastic. The flavor is extra delicate, but still somehow indulgent and complex. I saw Tina post about her recipe at the perfect time, too. I had been finding leeks nearly as long as my entire arm in the past few months at the farmer’s market and wanted a new way to use them. I followed Tina’s recipe almost exactly. You can find her original post here. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619302693141-DZ7GGD8FFCV0DGMUZXM8/IMG_3655.jpg Blog - Gnudi di Porri https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619300919610-VMCA9WG9OWS97QJZ0JHR/IMG_3663.JPG Blog - Gnudi di Porri https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619301388565-XGSXEPJ19KQVRTD5XJNQ/IMG_3627.JPG Blog - Gnudi di Porri - To make these gnudi, you will need: 25g butter, plus more for the dressing 200g leeks, white & light green parts 300g ricotta, well drained 50g goat cheese* 50g Parmigiano-Reggiano nutmeg, to taste 2 eggs 35g bread crumbs ~2T 00 flour, plus 1 extra cup to coat the gnudi salt and pepper fresh sage leaves *I used a little goat cheese for flavor since I was using cow’s milk ricotta. If you can find sheep’s milk ricotta (which is preferable) just use 350g of that and omit the goat cheese altogether! https://www.ninaspastaproject.com/blog/frittata-di-maccheroni monthly 0.5 2021-06-21 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619889761271-2TP6DWE34EGFKCMZ6BSS/IMG_3829.JPG Blog - Frittata di Maccheroni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619889950416-U31Z9JNIPK5M4QE9GHDM/IMG_3817.JPG Blog - Frittata di Maccheroni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619889951197-EXLPOUBA6ZJYF8EUNS6G/IMG_3822.JPG Blog - Frittata di Maccheroni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619891061426-ZF3CM08HL3XAW8YDH05I/IMG_3855.JPG Blog - Frittata di Maccheroni https://www.ninaspastaproject.com/blog/paglia-e-fieno monthly 0.5 2021-05-17 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621116552554-36EXQMRVIOOGIPBBISNX/IMG_4784.JPG Blog - Paglia e Fieno - Now, on to garganelli. I’ve written about these already, but before I got this pettine. Back then I was using my rigagnocchi, but the pettine allows you to make more ridges much closer together. Plus, it’s nice to have a handcrafted tool that maintains a centuries-old technique in pasta making. I got mine from Marco Galavotti, aka Al Marangoun on Instagram. I went to one of the open-air marekts in Emilia-Romagna where Marco sells his wares, but you can also message or email him to place an order! https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115428555-SZTITEUTJ05EKC8BGSGA/IMG_4961.JPG Blog - Paglia e Fieno - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115687551-JZPT4NKD6NZ5MUZOXKBZ/IMG_4937.JPG Blog - Paglia e Fieno - According to the Encyclopedia of Pasta, paglia e fieno, when found as taglionini or similar shapes, should be made with durum wheat semola flour and eggs (and of course spinach for the green dough). I decided to go with a more tender soft-wheat dough, using 00 flour in both my plain and spinach pasta. For the egg dough: the standard ratio of 1 egg per 100g of flour applies. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621116642347-T6PGELP14WSDV8A0Z9BS/IMG_4956.JPG Blog - Paglia e Fieno - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115794570-P6OP33R9FIJ1NEZ6ZJYF/IMG_4790.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115802828-6OK1J3AKTT2J5ADM8CZC/IMG_4796.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115815724-247FH44B9NGXXPOO04NB/IMG_4849.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621116344519-6P6MH8MBVD51T0SIXOFK/IMG_4865.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621116349955-FTNOWG73HXKOHAXI6VIZ/IMG_4878.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621116357227-4QLQHCS92WW2HB9D14HA/IMG_4890.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115496364-VF825ECHACFWI3Y11ZPI/IMG_4921.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115526857-OOC9IO52PUV358E0H76B/IMG_4923.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115603205-S9WO4U7CV3D2RG5QBIHV/IMG_4925.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115556894-19N76U1G4XHIMW886IQ3/IMG_4926.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115547176-K68KNN4TXWD0CJNV55SZ/IMG_4927.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621115565097-OTYUKJL5U5VSBNCQL5YS/IMG_4929.JPG Blog - Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621116608154-7AIPMGAOLQBXLXJEPWRM/IMG_4860.JPG Blog - Paglia e Fieno - The process remains the same, regardless of if you are using a rigagnocchi or a pettine. All you need to do is roll out your rested dough until quite thin. I used setting 6 on my Marcato Atlas 150, for a thickness of 1.5mm. You could also make them slightly thicker, at around 2mm. https://www.ninaspastaproject.com/blog/strozzapreti monthly 0.5 2021-07-10 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625944469075-4M4FSK2IL2P87TQYMXEI/IMG_6463.JPG Blog - Strozzapreti - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625938587981-2A8PPR8OGQNPI46IPG6O/IMG_6480.PNG Blog - Strozzapreti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625938587858-04XIMAPT0ADBRGMP22XQ/IMG_6479.PNG Blog - Strozzapreti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625938589462-643TVS42EEY4W1C44PED/IMG_6481.PNG Blog - Strozzapreti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625938589669-0PO8RP86W5LMZ2O483PT/IMG_6482.PNG Blog - Strozzapreti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625938557526-LSS6M1HT2GP5VEIHKAD6/F9BDD7EA-795B-4956-961D-FE826D84E957.jpg Blog - Strozzapreti - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625938652259-EC0TCZ4GQPCSUH7Q3S8H/57581696-8036-4956-90C9-8FDDD7159A3E.jpg Blog - Strozzapreti - I came to know strozzapreti due to their popularity in Romagna. I personally never encountered any of the more complex variations, and usually just came across a simple flour and water preparation. You can choose to use either 00 flour or semola rimacinata di grano duro (or a mix of the two)! I like to have at least of bit of semola in my dough for the extra bite, but it is traditional in several regions to use only 00 flour. Either way, you want to make a dough that is soft and workable, so a recipe at 50% hydration is best. This means for every 100g of flour, you should use 50g of water. You can also add in a pinch of salt. I usually plan on 100g of flour per person, which will yield pretty sizeable portions. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625938678056-KL3DMLYNLYL1SWNGZPHP/IMG_6424.JPG Blog - Strozzapreti - The result should be an irregular, chewy, slightly thick pasta. Cook immediately in plenty of salted water. Strozzapreti are dressed differently depending on the region and season, but often go well with heartier meat or fish sauces. I served mine with a simple tomato and basil sauce, though, as it’s summer and I didn’t want anything too heavy! https://www.ninaspastaproject.com/blog/sweet-potato-gouda-tortelloni monthly 0.5 2021-12-23 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640270758009-D40WE0Z6GW03HX0Y4SDV/IMG_9077.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640271077594-7ZHMM8IN2O9Q2ZMUH5FA/IMG_9088.jpg Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640270780635-X8HV9R8Q60JR2GUZLU98/IMG_9089.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640278472504-9YJ85EXH9EAA0P2PXCYF/IMG_9090.jpg Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640272600409-XHH14P4RU374IXB1RUF6/IMG_9091.jpg Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110987601-DGE8D0BEJSIB6K9YOTAK/IMG_9101.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110987977-IHIRJHV3SFV0AEO7Q8WM/IMG_9102.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110989449-DNV0W3Q2KI57EWW11NN8/IMG_9103.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110989638-QH560O8H69OPV6V4OJVY/IMG_9104.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110991160-WL16NFOOTJGEDBL4LL3W/IMG_9105.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110991344-R4Q3TI1BSKFTVVQXGECS/IMG_9106.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110992543-SF8E71FC8BC0Q4H6QRQF/IMG_9107.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110992706-1QUDV74NCN6US0GULYXK/IMG_9108.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110603691-T7B3FV326NU7OBJPLH5X/IMG_8844.JPG Blog - Sweet Potato Gouda Tortelloni - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110851480-8X2BP0P5QTF1KW8WQNI1/IMG_9093.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110851589-XXPPDO0XFRYP5SVX776X/IMG_9094.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110852704-BZGIELYZKSX94ULUN3T4/IMG_9095.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640110853142-G9D8IX8K0D4LNPAJU4XN/IMG_9096.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640271347124-RRK9PDY32FQDNGHEQMH3/IMG_9079.jpg Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640271310251-INE795I0IN87DTJGG9OJ/IMG_9080.jpg Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640271386145-CXJ1E0E6ACKLTDO4C1E7/IMG_9083.jpg Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640271324050-29N4X1Y1VDJYLNK9MTH0/IMG_9081.jpg Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640271279085-3GFZBFKPA2V8Z51RVB81/IMG_9084.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640271731704-0LGCS3DX8A3FOY8UH1E5/IMG_9085.jpg Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640272526599-P0WEK6KG949I4LBD1AGG/IMG_8822.JPG Blog - Sweet Potato Gouda Tortelloni - Repeat until you have used all your dough and filling. Keep the pasta on a towel or a floured sheet pan to keep it from sticking. You can also cover the pasta with another towel while you make the sauce, to keep it from drying out. For the sauce, begin by making brown butter. Be sure to make the sauce as you boil the water for the pasta, as both need to be ready at the same time. Begin by heating the butter over medium heat, with the cinnamon stick in the pan, until it melts and begins to froth. After a few minutes, add in your pecans, and as the color starts to visibly change and deepen, your apple cider vinegar or bourbon, if using. Stir constantly, to avoid burning. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640111322102-1AXMCT6B3PEI11FZGZ0L/IMG_9110.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640111322237-L38RHA7JGQOFI3DKWAXI/IMG_9111.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640111322920-KK8F0TOK50LIXAL4VO4V/IMG_9112.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640111323088-IE5D2KJCF7B7JHLV892D/IMG_9113.PNG Blog - Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640271977443-TIOXYEM5PWODTTM2KZD6/IMG_9114.PNG Blog - Sweet Potato Gouda Tortelloni - After roughly 5 minutes of total cooking time, when the butter is golden brown and has a nutty aroma, add in your sage leaves and cook for a few more minutes. Cook your pasta at this stage, as it will only take a few minutes, too. Make sure you have salted your pasta water well. Finally, remove the cinnamon stick, and add the tortelloni directly into the sauce, over low heat, and simmer together for just a minute or two. Remove your pasta from the heat and serve immediately, with a sprinkle of the crushed amaretti and some shavings of the Parèggio. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640272073582-X0OWQBPA4DOXTNC5IDOT/IMG_8852.JPG Blog - Sweet Potato Gouda Tortelloni - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640271902334-4ZUORIWNFOZ1RLVZQ61P/IMG_9119.PNG Blog - Sweet Potato Gouda Tortelloni - This tortelloni recipe, made in partnership with Artikaas, a Duch gouda company, was inspired by two traditional dishes. One, cappellacci di zucca, is a Ferrarese specialty that I made and wrote about last year. The other, tortelli alla mantovana, is another pumpkin stuffed pasta, whose stuffing includes crushed amaretti cookies and Mantova’s famous mostarda. Artikaas and I created a recipe that played off American holiday flavors, with cinnamon, sweet potato, and pecans. I used two of Artikaas’s specialty goudas: Raw Milk Walnut Hazelnut Gouda; and Parèggio, a delicious sort of Gouda/Parmesan hybrid. https://www.ninaspastaproject.com/blog/scarpinocc-al-cavolfiore monthly 0.5 2022-02-21 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645454102332-0GSRPZKR2DYO8S6Z21IQ/IMG_0090.jpeg Blog - Scarpinocc al Cavolfiore - As you prepare to cook the scarpinocc, make the breadcrumb topping. While bringing a pot of water to boil, heat the olive oil over low heat. Add in the minced garlic and cook gently until softened, but not browned. Add in the breadcrumbs and allow to toast, stirring frequently to prevent burning. Once the breadcrumbs are fragrant and crispy, turn off the heat. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645452967809-O8GWCSC5OU0XFPX4VW3V/C157227A-B961-45F8-A87D-8D5D5CC171AC.jpeg Blog - Scarpinocc al Cavolfiore - This time around, I was looking to make a lighter filling. I pulled inspiration from a pasta dish I once had that was topped with cauliflower florets and toasted breadcumbs. And, instead of the original scarpinocc’s enriched dough, I just went with a standard egg dough. To make this twist on scarpinocc, you will need: https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645457828163-61JAX4JLZW8B811LKOZM/53170B3B-2584-4518-A070-8F3EB2DF4E52.jpeg Blog - Scarpinocc al Cavolfiore - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645453514848-Y0MWFDVOEW2R9MXN65PN/IMG_0154.jpg Blog - Scarpinocc al Cavolfiore https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645453534121-B6HJYW541SEUDRNCO7X0/IMG_0155.jpg Blog - Scarpinocc al Cavolfiore https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645453663340-NT0RXYURTVLJ5PU67W45/IMG_0083.jpg Blog - Scarpinocc al Cavolfiore https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645452719432-XJG0BG2O6MQKB8GIY2PW/IMG_0084.jpeg Blog - Scarpinocc al Cavolfiore https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645452721707-9LS1KUVMZXPD4W59015H/IMG_0085.jpeg Blog - Scarpinocc al Cavolfiore https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645452723858-1F4L3BIR3RDV5MNFR5FX/IMG_0086.jpeg Blog - Scarpinocc al Cavolfiore https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645452705655-CF7TTTVO83JYHUBICQZ7/IMG_0087.jpeg Blog - Scarpinocc al Cavolfiore https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645452707794-MZ4ENGCEOQGKMFF7X0P4/IMG_0089.jpeg Blog - Scarpinocc al Cavolfiore https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645457631563-YLEWBK99TNC3VOARGEWL/IMG_0133.jpeg Blog - Scarpinocc al Cavolfiore - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.ninaspastaproject.com/blog/tagliolini-al-limone monthly 0.5 2023-07-20 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/c3239106-6544-4626-b0da-611198c663cd/IMG_5769.jpg Blog - Tagliolini al Limone - Once your pasta is just shy of al dente, return the sauce to medium heat and ladle in a spoonful of the pasta water, stirring to combine. Add the pasta and lower the heat slightly if needed. Stir the pasta continuously but gently to emulsify the sauce. Add more pasta water as needed, and then finally stir in the cheese. I chose to garnish with more cheese and a few strips of thinly sliced lemon peel, which I boiled for a few minutes beforehand to make them tender. This is completely optional - the zest becomes mild and soft enough to eat, but mostly just adds a nice visual touch! https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1688567755907-7SGW0C1924Q51BU50L7X/IMG_5759.jpeg Blog - Tagliolini al Limone https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1688567986998-H6GJEUM2LSZ35XVDI636/IMG_5760.jpeg Blog - Tagliolini al Limone https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1688567733726-6IX48ALPX1RFPDNM0QN4/IMG_5761.jpeg Blog - Tagliolini al Limone https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1688567832356-LY5VEEYMJEQEQLIZEWGB/IMG_5772.jpeg Blog - Tagliolini al Limone https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/479da346-b843-41c2-9759-52d77a238673/IMG_5770.jpeg Blog - Tagliolini al Limone - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/16369d68-f2ae-40c4-bab6-cd4107ca5625/834E6F28-1198-4D59-B879-C6D4BA1F8BE8.jpeg Blog - Tagliolini al Limone - Like most other dishes I’ve featured, modern or traditional, there are quite a few variations. First, in the type of pasta. I made fresh tagliolini when testing this recipe, but feel free to substitute in boxed spaghetti for a quicker version. Any thin, long-cut pasta will do. And second, with the sauce. Many versions include cream to get a rich finish. I wanted to avoid cream, so opted for a slurry instead. I like this technique because it’s lighter and allows the lemon to really shine, while still staying luscious and saucy. Using a slurry may seem odd at first, but trust the process! It’s the same idea as adding in starchy pasta water. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1688568087242-2D2DZWVSHISVTY24J4IF/IMG_5764.jpeg Blog - Tagliolini al Limone https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1688568090339-5Y8JUFQD9631KUDCD4CX/IMG_5765.jpeg Blog - Tagliolini al Limone https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1688568091948-8T9E274ZVLXXP8RX8FER/IMG_5766.jpeg Blog - Tagliolini al Limone https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1688568077558-PP5RUN1T5YO44QLTXIY1/IMG_5767.jpeg Blog - Tagliolini al Limone https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/78088c18-48ad-4d85-9ef3-814d9abe2cea/IMG_5697.jpeg Blog - Tagliolini al Limone - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.ninaspastaproject.com/blog/battolli-d-uscio monthly 0.5 2023-08-04 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/db211a3b-9fcf-4e15-982d-bfeae9df0547/IMG_6289.jpeg Blog - Battolli di Uscio - Ingredients 200g 00 flour 100g chestnut flour 150g water 60g basil leaves 30g walnuts 3 cloves garlic confit (if raw, only 1 clove) 50g Parmigiano Reggiano 75g olive oil 2 medium yellow potatoes 200g shelled fava beans https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/19845156-aad7-406d-8765-782941a0641b/2021-luca-movie-trenette-al-pesto.png Blog - Battolli di Uscio - The addition of potatoes and beans also grew in popularity internationally after the release of Pixar’s Luca, which featured trenette al pesto, a dish pairing trenette pasta with pesto alla Genovese, cubed potatoes, and cut string beans. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690576921411-XHEJHZT927JLMXQ54DHI/IMG_6290.jpeg Blog - Battolli di Uscio https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690576920032-41U0TFU08MU4R8G7S834/IMG_6291.jpeg Blog - Battolli di Uscio https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690576918812-CIMB7CS690TOVWZRJRFD/IMG_6287.jpeg Blog - Battolli di Uscio https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690576917494-MD0TJT22E13WWBH0C987/IMG_6288.png Blog - Battolli di Uscio https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690576830768-0DN0G4PLGRQY4O8U0DEW/IMG_6286.jpeg Blog - Battolli di Uscio https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690576834886-84Z9UGPDMW3H7P3SYGSB/IMG_6292.jpeg Blog - Battolli di Uscio https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690576831942-ARGXQNNQAOEFZJIXK7QR/IMG_6293.jpeg Blog - Battolli di Uscio https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690576833430-QMCXI040C1JQ5N2LAAL9/IMG_6294.jpeg Blog - Battolli di Uscio https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/f94ea1db-1209-4ba7-bcfb-391810e24f20/IMG_5706.jpeg Blog - Battolli di Uscio - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.ninaspastaproject.com/blog/corn-buckwheat-tortelli monthly 0.5 2023-08-11 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577853077-A712OEY7VE1SLC9LQNP5/IMG_6296.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577856964-CUWKYHV7S2ZC7MM5TM42/IMG_6297.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577858148-A2QVAHA7JKOI73CDAK5F/IMG_6298.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577854188-47R1IWVX6H190NVXQ4FX/IMG_6299.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/aa21fad7-c222-4b5e-9fd9-a315931b7a66/IMG_6152.jpeg Blog - Corn Buckwheat Tortelli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577959730-GG745KUIPB26FTE7K5CV/IMG_6083.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577962128-RK8J16TI8PIJCI24182P/IMG_6084.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577964407-ICTZSM7G3YJ87LY0QTVY/IMG_6085.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577957451-XODPD6TSYILGM9OXNN0I/IMG_6086.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577955107-HCPD21KOHJ8AE2I7IA8P/IMG_6087.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1690577966657-7W87DF9UPLJEDJGJV5UZ/IMG_6088.jpeg Blog - Corn Buckwheat Tortelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/d810edba-7155-4060-a446-be87cd88f0c6/IMG_6108.jpeg Blog - Corn Buckwheat Tortelli - Ingredients 300g 00 flour 100g buckwheat flour 4 eggs 4 ears of corn (350g for the filling, the rest, roughly 100g reserved for the sauce) 360g milk (around 1.5 cups) 2 bay leaves 100g ricotta 80g butter basil (optional for garnish) salt and pepper https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/2dd63d84-f1ca-43b1-b988-8484cf152c17/IMG_6130.jpg Blog - Corn Buckwheat Tortelli - After shaping all the tortelli, bring a large pot of salted water to a boil. Meanwhile, in a large pan, melt the butter. Add in the remaining corn and saute gently until the corn is tender. Season to taste, and then remove from heat. Once the pot of water is boiling and you add in the tortelli, return the pan with the corn to medium heat. Add in a ladle of starchy cooking water and stir to emulsify with the butter. When the tortelli are nearly ready, remove them from the water and finish cooking in the pan with the corn and butter. If the sauce is looking dry at this point, feel free to add more butter or pasta water as needed. Serve with fresh basil leaves, if desired. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/66076837-e566-427f-855f-4b17937fd529/IMG_6133.jpeg Blog - Corn Buckwheat Tortelli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.ninaspastaproject.com/blog/casunziei-allampezzana monthly 0.5 2024-05-16 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/68febe39-d3b8-4b60-9014-ca261d199f3f/IMG_8958.PNG Blog - Casunziei All'Ampezzana - Either scoop dollops of filling into the middle of each circle, or pipe using a pastry bag. Close each circle to form a half moon shape. Continue until you have finished all your dough and filling. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/267f99c3-4846-484a-9050-a6b791a47bfa/IMG_8914.JPG Blog - Casunziei All'Ampezzana - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/304d21f0-f9b3-4282-bc2c-359d1290e3e3/IMG_8881.JPG Blog - Casunziei All'Ampezzana - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/eea63bab-2440-4c13-b018-a93dd4fbc006/IMG_8892.JPG Blog - Casunziei All'Ampezzana - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1713569610059-GXQND477KPREN98BPYNU/IMG_8862.JPG Blog - Casunziei All'Ampezzana https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1713569623278-ZPRH1SBMMWADXRV6Z55V/IMG_8952.PNG Blog - Casunziei All'Ampezzana https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1713569623263-YX70N3MX4P5HQ40T5JHO/IMG_8953.PNG Blog - Casunziei All'Ampezzana https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1713569625399-U0VT7DTKLUOJJAV5HXY8/IMG_8954.PNG Blog - Casunziei All'Ampezzana https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1713569625133-12TQVFV218BWVA6JWA51/IMG_8955.PNG Blog - Casunziei All'Ampezzana https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1713569626630-PTUF0LT9GU2CL70YWVSV/IMG_8956.PNG Blog - Casunziei All'Ampezzana https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1f46ff6e-1c73-46df-82ce-cfd652dc05c8/IMG_8887.JPG Blog - Casunziei All'Ampezzana - I tested out a few variations before deciding on using a scalloped circle cutter. You could also use a regular circle cutter and (optionally) crimp the closed edges with a fork. https://www.ninaspastaproject.com/contact daily 0.75 2020-10-23 https://www.ninaspastaproject.com/travel daily 0.75 2020-10-23 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602451846654-PENJC22H7YP237IBAGJL/IMG_5152.JPG Travel https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602452024104-2TUN6D2NFF77FNGAI9S5/IMG_3883.jpg Travel https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603074811879-RHN47WWZAIE7SSI2RPSZ/IMG_1023.JPG Travel https://www.ninaspastaproject.com/about daily 0.75 2023-07-20 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602194605087-RY1C3R5HA0Q47RRGWDJD/IMG_2926.jpg About - Hi there, I’m Christina But some people call me Nina! Like many, I grew up in the kitchen. My best memories are there - watching and helping my mother, taking instructions from my grandmother, and presenting creations to my father for the telltale gesture of approval (one index finger twisted in the cheek like a corkscrew). I cooked and baked for family and friends consistently as I got older, but my interest in fresh pasta didn’t truly begin until I moved to Italy in 2018. I had dabbled in it before, but always stuck to the same few shapes and sauces. But once I started to read and experiment, fresh pasta quickly became an obsession. It’s such a diverse food. One that is both globally appreciated as symbolic of Italy’s culinary tradition, and incredibly regional, with names, shapes, and techniques varying from town to town. I never get tired of making it. Pasta can be peasant food or haute cuisine. Delicate or hearty. Quick and simple, or ornate and finicky. Habitual, or an out-of-body experience. For me, kneading and working with dough is therapeutic and artistic. It’s the perfect activity for winding down after a long day, or sharing with friends before a dinner party. And since I don’t eat meat, I take joy in making both traditionally meatless dishes, and finding new ways to substitute everything from minced beef to guanciale. I started this blog to share my passion, find community, and document my journey through every cookbook and pasta shape under the sun. I hope you’ll have fun and join in! https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602196536376-7K9P6PBSZBN6ZFSD5SVE/12.jpg About https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602194762207-B980TM7VJJTB26B8NSQ2/11.jpg About https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602196595578-GEBC37J8KQWDRAH5T0JK/10.jpg About https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603477808859-J6EPHSWO5ARRBGVZOOIZ/8.jpg About https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602379504397-VC141S91E5H3TXAF5CML/IMG_0056.JPG About https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603630936623-ZIRNHOJ2HHIVDV4A6OKC/IMG_9959.jpg About https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602195066565-IAJ9QC9ZF95OUXPE6EYM/2.jpg About https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602195160685-TV8NBNMLVDNT3I9F36XS/7+%281%29.jpg About https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602195216547-VP6RKLBBJPY38KMPEFLW/4.jpg About https://www.ninaspastaproject.com/recipes daily 0.75 2024-05-16 https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1630696424126-3HYA2KWXRK3YQ6AMXDTR/IMG_5643+%281%29.JPG Recipes Culurgiones d'Ogliastra https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603059830915-7TQDS5IPA46NC5ZN04BD/IMG_9646.jpg Recipes Farfalle https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618188986142-16GJBWBTENT6AKD0CWO4/IMG_1561.jpg Recipes Agnolotti del Plin & Onion Ragù https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603060793375-IHLUUBJ0N4U7RDTH7W97/IMG_9662.JPG Recipes Sorpresine https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1614977500967-7KT6GE08J1PTRDX88CUY/IMG_0440.JPG Recipes Corzetti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603061295282-PR10QG2S03619Q8OXK5L/IMG_9285.jpg Recipes Lorighittas https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/f94ea1db-1209-4ba7-bcfb-391810e24f20/IMG_5706.jpeg Recipes - Make it stand out Battolli di Uscio https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619916225100-890FWTVXDTIZXX5OJ2OJ/IMG_3663.JPG Recipes Gnudi di Porri https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1603110493938-D6T5URAM1OE8CITSTNTC/IMG_9609.jpg Recipes Garganelli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1617312591348-411DYC7F7XZ2NA5NZZYJ/IMG_2205.JPG Recipes Beet Cappelletti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619916293485-JI6HD1CG8BDL8SUP5GBN/IMG_3508.JPG Recipes Artichoke Ricotta Ravioli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1640281884472-3KT5NUGNL7NTU5PS2HIQ/IMG_8844.JPG Recipes - Make it stand out Sweet Potato Gouda Tortelloni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618188875293-T85MQIK0DT38ZZ1OSZZU/IMG_3197.JPG Recipes Pici https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625956353505-LUOHK1MBK24R59P0U2R9/F9BDD7EA-795B-4956-961D-FE826D84E957.jpg Recipes - Make it stand out Strozzapreti https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1619179817290-AVQC3SJ5V45VIO8217ZK/IMG_3466.JPG Recipes Spizzulus https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1609782488980-6U1DZ8I93D8UWYROGEC2/image-asset.jpeg Recipes Busiate con Pesto di Pomodori Secchi https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1618189064224-R4W81FGUR12JOOTNVDYP/IMG_2684.jpg Recipes 3-Cheese Beet Striped Triangoli https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1621214688369-MARX56G5K905W90HF6FT/IMG_4961.JPG Recipes - Make it stand out Paglia e Fieno https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1645457828163-61JAX4JLZW8B811LKOZM/53170B3B-2584-4518-A070-8F3EB2DF4E52.jpg Recipes - Make it stand out Scarpinocc al Cavolfiore https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1625956309986-SMYQ3A5XQ5C3LJ53238X/IMG_3829.JPG Recipes - Make it stand out Frittata di Maccheroni https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1602965114985-BAW0WPYLVJYA2B58V83N/IMG_9473.JPG Recipes Scarpinocc di Parre https://images.squarespace-cdn.com/content/v1/5f7f86d2cdfeb35bf93ab464/1689367968293-DYFX0Z2JHWPEM7ER38E0/808AC162-5553-4D4D-816F-CD0750863FCE.jpeg Recipes - 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