Some observations/anecdotes/realizations from lockdown, day #43, and the next installment of the blog’'s Pasta Series, starring pillowy, featherlight, potato gnocchi.
Read More
A Roman classic — pasta all’amatriciana, guanciale, tomatoes, Pecorino and all — served with handmade maccheroni.
Read More
A tangle of spinach pasta and egg pasta, served in a pea and pancetta sauce, courtesy of the brilliant Pasta Grannies cookbook.
Read More
The 8th recipe in the blog’s pasta series! Hand rolled garganelli with a hearty vegetarian sauce — perfect winter fare.
Read More
The easiest homemade pasta you’ll ever make — no kneading, shaping, or pasta machine needed!
Read More
After a two month long break – a first in these 5 years of Pancakes & Biscotti history – the blog and I are back and feeling refreshed!
Read More
The ins and outs of how to make your own orecchiette at home, plus a recipe for a super seasonal eggplant and tomato sauce.
Read More
The latest in the blog’s Pasta Series — homemade cavatelli (one of the easiest pasta shapes there is!) with a simple but delicious tomato basil sauce.
Read More
One of the easiest handmade pastas there is — gnocchetti sardi — served with a garlicky almond, basil, and tomato pesto.
Read More
Layers of fresh egg pasta, cream bechamel, braised artichokes, and lots of cheese — need I say more?!
Read More
The first recipe in the blog’s Pasta Series, where I aim to learn to make a new pasta every month — what better way to start than with homemade ravioli, ricotta-gorgonzola-walnut filling and all?
Read More
Pure comfort food — a creamy gorgonzola sauce interrupted only by t he welcome crunch of walnuts and a hint of cozy sage.
Read More
Garlicky, spicy greens, spicy sausage, and orecchiette pasta make for a perfect pasta dinner — especially when topped with a shower of freshly grated Parmesan cheese.
Read More
Lasagne alla bolognese, hailing from, you guessed it, Bologna — this version boasts a beef ragu’', lots of Parmesan cheese, and creamy bechamel, all tucked between layers of pasta. Yum.
Read More
A riff on the classic basil, pine nut, and Parmesan pesto, one where we keep the summer-y basil, but swap the pine nuts for almonds and exclude the Parmesan all together, leaving it to the citrus to pack the flavor punch; interestingly enough, a little hot water is whisked into the pesto to give it a smoother, richer consistency.
Read More
Think of this as carbonara's distant, vegetarian cousin. Still present is the ever-classic spaghetti, lots of freshly ground black pepper, and the addition of a beaten egg that is cooked quickly with the heat of the pasta to form a sauce -- from there, however, we swerve off the beaten path into a different sort of pasta dish, one where vegetables take the place of traditional guanciale, the more approachable, familiar Parmesan nudges the classic Pecorino out of the race, and there's the addition of a little bright basil.
Read More
A pasta that is beyond quick to make, requires only a few ingredients, and oh, it's pretty darn good too, extra lemon-y (not for the citrus faint of heart) with bright fresh parsley and lots of tuna, and that bread that's seen better days, the bread you meant to eat with dinner and then didn't?! It gets a second life here, steals the show, spiced up with garlic and hot pepper, sautéed in lots of olive oil until rendered crisp and crunchy and fragrant.
Read More
An arguably Thanksgiving appropriate lasagna, with butternut squash, béchamel sauce, and Parmesan, mozzarella, and a little prosciutto, for good measure.
Read More
Quick, hearty, and delicious, this pasta e ceci (pasta and chickpeas) is just what you want for dinner on a cold day.
Read More