Pasta Recipes

below are quick links to all the pasta recipes i’ve done so far for the blog. while some of the doughs are completely different and some have particular differences, my basic dough is simple:

  • 250g semolina flour
  • 100g water
  • 2g salt
  • 8g olive oil

Place the flour, salt, and rosemary in the bowl of a stand mixer with the dough hook.  Mix it for 30 seconds on low, then add the water and continue mixing for 5 minutes, intermittently scraping down the sides and kneading it together with your hands. Keep mixing and kneading until it’s a solid ball, homogeneous and smooth feeling - no graininess on your hands when you mix it.  Then roll it in the oil. Wrap it up tightly in plastic and let it rest for 45 minutes or however long it takes to do the rest of the prep.

Fettucini with Blanched Turnips and Basil Pesto

Gnocchi, Green Olives, Clementines, Dandelion 

Baked Dumplings, Bluefoot Mushroom Sauce, Green Garlic, Peach Powder

Ligurian Stuffed Pasta with Wild Greens in Black Walnut Sauce

Gnocchi with Morels, Peas, Sorrel Oil, Pine Nuts, and Miso Brodo

Beet Ravioli

Creamy Mushroom Lasagna with Hazelnuts and Rosemary

Kasha Spaetzle with Red Bean Sauce, Chantarelles, Herbs

Cured Tofu in Hunan Chile Sauce over Noodles

Pumpkin and Lentil Ravioli

Polenta Agnolotti

Corzetti with Porcini Cream

Duxelle Fazzoletti (Handkerchiefs)

Olive Ravioli

Braised Tempeh with Orrechiette

Late Summer Spaetzle