I learned how to make fresh pasta in Italy. Nearly every home cook I met used the same proportion, 100 gms of flour to 1 egg so that’s how I make my pasta. Sometimes if I want it really rich I’ll add a couple of
Continue ReadingPesto means “paste” and can be made of nearly anything, but I love nut based pestos. For this one the star isn’t a soft herb, like basil or parsley. Instead it’s pure pistachio nuts with a few garlic cloves, some salt and parmesan and enough
Continue ReadingSpaghetti with Ricotta, Pesto, Tomatoes, Corn, Zucchini Course: Entrée, Vegetarian Entreé Cuisine: Italian, Vegetarian Servings: 2 Prep Time: 10 minutes Cook Time: 10 minutes Ingredients In the Bowl 1 cup ricotta 5 baby tomatoes cut in half 1 green onion trimmed and cut into thin slices, use green part Salt and Pepper to taste 2-3t bsp pasta
Continue ReadingThis is one of those recipes that seems more complicated than it is. Make it once and you’ll never need to look at the recipe again. Eat what you make and you’ll become addicted, learning new ways to use the nutty, spicy, sweet, deeply satisfying
Continue ReadingMarcella’s original version of this sauce is one of the great tomato sauces. She uses canned tomatoes and leaves the onion unchopped then throws everything together to boil into a sauce. It’s wonderful and I encourage you to try it. This sauce is how I make it when
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