This was very tasty, almost similar to an amatriciana with 'nduja adder but I am aware this is not amatriciana so I am not calling that, it's just for perspective. The spaghetti were made and rolled from a semola flour and water only dough which was a conscious decision as I thought the sauce was a little rich but it was absolutely stunning.

Dough: - 500g of semola flour (semolina) - 248g of tepid water - pinch of salt

I am not going to explain how the dough is made as there is an abundance of videos out there. However, I will advise that I flattened the sfoglie as normal until setting 4 on my imperia roller and then moved over to the chitarra box and rolled them out. I needed 3 times, the first two rested for 15 mins and the final one overnight in the fridge. This helped the dough to become delightful and airy.

Sauce: - a lot of cherry tomatoes - a lot of EVO oil - 350g of guanciale - handful of 'nduja (see photo for reference) - half an onion. - salted pasta water (obviously) - grated pecorino - basil leaves

Half the cherry tomatoes and season generously with salt, EV olive oil and some lemon rind. Lay out onto a baking tray lined with parchmebt paper and roast/confit at 180 degrees until very soft and intensified. It took me about an hour, I don't know how powerful your oven is so be instinctive. This can be done even a couple days before. Put into a container and refrigerate with some basil leaves. Bring a big pot of lots of water on to boil. When it does, add salt. Take the cooked cherry tomatoes and use a stick blenser to puree along with some pasta water until the desired consistency is obtained, and set aside this slurry for now. Cut the guanciale into 1cmx1cm cubes and place into a cold pan. Bring the heat up to medium and fry, turning to avoid burning. Once you see the fat rendering, tip into a separate container, being careful not to let the guanciale dall' out of the pan (I use a slotted chef's spoon to facilitate). Repeat this process, I usually do it three times and buy that stage the guanciale is a delicious golden brown that is rendered crispy on the outside and soft a luscious on the inside (this is a direct rip off of Luciano Monosilio because it works amazingly well).

Add the reserved fat back to the same pan and fry your onion until soft and translucent and then add the 'nduja in pieces as per the image. Melt this down with some of the cooking water to help emulsify. Add the cherry tomato slurry and begin mixing. Bring to boil then turn off the heat. Add your pasta and cook. If it's fresh pasta, will only take like three minutes otherwise and in any case, obviously cook it until all dente. Drain the pasta and toss through the sauce vigorously "mantecando" until you have the desired thickness add some pecorino romano and more cooking water if necessary. Serve into bowls and buon appetito!

Pesto Rosso ein sehr einfaches und schnelles Gericht. Und sehr lecker.

Which I felt pretty good about until I saw someone else’s gorgeous post! 🤦🏻‍♀️🤷🏻‍♀️

Cappellacci with homemade ricotta, and butternut squash mini raviolis (not pictured.) While I love the wait they look when made from circles, I just didn’t want to waste any beautiful pasta. Maybe next time.

Tons of ricotta left and bolognese in the freezer so there’s surely a massive lasagna in my future. It won’t be authentic with the ricotta, but it’ll be delish none the less.

Made this yummy fettuccine sausage alfredo…

Tomato sauce with red wine garlic, chili, olive oil, salt pepper and fresh thyme.

Had a blast making my first homemade pasta, nice to join this “ pasta club “. Give me your best tips for next pasta 🎉😁

I've seen more and more posts online about pasta in the shape of sheets, basically lasagna noodles. I should have been doing this all along given I like thick nood's over thing ones....indeed this may be my favorite pasta format now. 😶

Boiled sheets in salty water to al dente. Drained. Briefly fried elephant garlic followed by sweet tomato basil sauce, then added nood's and 1 cup of boiling starch water. Finished with pepper, red chili flake, and a pinch of tarragon. Cooked until sauce very clingy. Topped with grated parm.

Crispy Pancetta, Creamy egg, Parmesan and black pepper

Pasta always looks a but dryer in my pics compared to real life, but I tossed it with pasta water in the clam water and oil so it was coated in sauce, first time making tartare and I think it should be more separated as opposed to clumping up a bit, all in all it was delicious tho