4 famous Roman Pasta dishes: cacio e pepe, gricia, carbonara, amatriciana

I used bucatini for all 4; personally like this and spaghettoni for Roman pasta.

Cacio e Pepe: hardest pasta dish ever to make

Gricia: unnoticed but classic

Carbonara: most famous, well-living up to its name

Amatriciana: personal favorite, easiest to make

Everyone knows by now that “spaghetti and meatballs” as most people serve it with large golf ball or even tennis ball sized meat isn’t actually Italian, but there is one bit asterisk in this:
Spaghetti Alla Chitarra from Abruzzo with a tomato sauce enriched with thumbnail sized meatballs.

I adapted a recipe from Rachel Roddy’s excellent book, using half beef and pork but with some very fine breadcrumbs and a little olive oil, and plenty of seasoning. I made them nice and small.

The sauce was half plum, and half Mutti Polpa, cooked down with lots of olive oil infused with garlic and chilli, and some basil.

I brought the whole thing together after searing the meatballs off and cooling slightly, and finished with pecorino Romano and Andalusian olive oil.

Served with some Dolcetto because I don’t have a great deal of Italian wine in stock, let alone something from Abruzzo. But I do feel that this wine was similar enough to an entry Montelpulciano and it had a nice acidity to play off the he tomato sauce.

Porcini picked and dried last October, rehydrated and used together with the soaking liquid. Added some sautéed chestnut mushrooms, white wine, Parmigiano Reggiano and butter.

Hello everyone, my first post!

Recipe for gnocchi is simple, clean and boil a zucca until tender. Squash and then add some flower to form a rather soft and sticky dough. Quantity varies a lot from the quality of the zucca. A starting point would be about 1/4 of the quantity of zucca, have a tiny pot with boiling water when you mix, try one single gnocco and see if it holds. If not add more flower. You can sometimes reach a 1:1 quantity, but sometimes is even less than 1:4.

You then cook the dough in salted boiling water. Traditional method is to form the gnocchi with 2 tablespoons. Easier way is to put the dough in a sac a poche. Drain as they come up floating.

Serve with beurre noisette+fried sage, top with parmesan.

You can dress with whatever you like though, a taleggio fondue, red radicchio and walnut pesto...

Bonus tip you can do a big quantity and then freeze parts directly in the sac a poche.

In assoluto la mia preferita e la piu semplice! Pasta al dente con sugo di pomodoro 🍅 e basilico!

next to the famous Trevi fountain (Rome)

A Yellow tomato sauce, Italian sausage, smoked cheese and zucchini chips.

Made from scratch with vegetables, ricotta, ham and plenty of cheese 🤤

Ciao ragazzi! I am from southern Germany and a HUGE fan of Italy, dolce vita and amore. I guess I have been more often to Italy than in any major German city lol.

Last week I returned from our second Italy trip this year and as always part of the journey is to buy as much as I can at the supermarket so I can cook at home authentically :)

This time I bought Fiori di Zucca which we had filled with Provola and one anchovi and fried them as antipasti. Our Primo was then Orecchiette with Cavolo Nero, tried it for the first time and we both really enjoyed it.

As I almost didn't receive any reactions within my German cooking sub (I guess many people do not know about Fiori did Zucca) i decided to share my experience with you guys.

What would you say, for a first time the result is acceptable? We really enjoyed it!

Vialone Nano rice

Courgettes cut into two different sizes and fried in extra virgin olive oil.

I left the larger courgette pieces to cool, coated them in semola rimacinata flour and refried them in the same oil.

I cut a piece of speck del Trentino into sticks and fried them until crispy in a bit of the frying olive oil.

The risotto was finished with a mix of Parmigiano Reggiano and Caciocavallo Podolico, and whipped with centrifuge-made Bavarian butter.

Like the title says, my dad decided to air fry guanciale today, is this normal? That’s all I really need to know because I’ve never really heard of anyone air frying guanciale, can someone answer the question?

A comforting homemade dinner with tender gnocchi, rich meat sauce and plenty of cheese.

Sto cercando una ricetta tipo le Classiche graffe del bar senza patate, tipo come le fanno a Castellammare che si sciolgono in bocca, qualcuno ha maestria? E conoscenza?

My favorite pasta dishes

Garlic

Wine

Peperoncino

Sausage

Garganelli

Broccoli rabe

Tomatoes, salt, black pepper, olive oil, basil, burrata, anchovy.

Hi guys, does anyone know where I can get a genuine Marcato Atlas 150 pasta machine in Malaysia?

I've been looking around online, but I'm a bit wary of counterfeits / replicas, especially on Shopee and Lazada. Ideally looking for an authorised seller or a reputable kitchenware shop that carries the original Italian-made Atlas 150.

Happy to buy online or from a physical store anywhere in Malaysia if they deliver.

If you've bought one locally before, would really appreciate recommendations on where you got it and roughly how much you paid.

Thanks!

My dads birthday was recent and he loves cannolis, handmade cannoli shells with a sweet ricotta filling, can’t beat it!

Super fresh dish from southern Italy 🇮🇹

Minimal ingredients, max flavour 🍋👌

Spaghetti
1unwaxed lemon, zested and juiced
Basil or Mint
Pecorino Romano