I recently picked up a package of jalapeño fettuccine noodles at a specialty market, and I have no idea what to make with them. Couldn’t find any recipes online. Anyone have suggestions?

I hate tomato sauces, and cheesy sauces…I know, am I even eating pasta at that point?!

But recently asked ChatGPT to make me one that isn’t like the ones above.

It recommended:

1. 2 tbs butter
2. 2 tbs flour
3. 1-2 cups milk (to preference)
4. a bit of shredded cheese (I had cheddar…not a fan of it).

It was a great sauce, and I added this lemon-thyme-salt to the pasta and it was great! Looking to swap out the cheese so it tastes less mac n cheesy. The first time I tried it I put very little and felt like I was eating at some Michelin star lol.

What sauce is this, and how can I make it even better from your experience?

Can y’all give me some recommendations for homemade pasta sauce and don’t take that much time to make

De Cecco mezzi rigatoni with homemade Ragú from the last time I made lasagna. Amazing dinner for the whole family!

I've found that my favorite pasta sauce are almost dry. I dont want spaghetti soaked in a marinara, I want it coated and.... dry. Thats the only way I can think to explain it. Like leftovers. How do I do that intentionally from the get go??

Hi all,

I’m a complete noob when it comes to making pasta but my mom is Italian and has gotten into it in the past few years, trying to emulate the recipes of her parents that emigrated from Italy. Over the TG holiday, she expressed interest in an electric pasta maker and I thought that would be the perfect Christmas gift for her.

She does not have a Kitchenaid so I was hoping for recommendations for a standalone machine.

Thanks in advance for any help!

1 tablespoon of butter, 2 tablespoon of olive oil, 1 tablespoon of garlic, a teaspoon of black pepper, 1/4 tablespoon of red pepper flakes, 3 tablespoon of Gochujang, 1 tablespoon of honey, 1 tablespoon of fish sauce, and some of the starchy pasta water.

Featuring my train pin

I made this sauce after watching a Chef Boyardee video from, Tasting History, on YouTube.

It's the best spaghetti sauce I've ever had.

Ingredients:

• Sauce:
• 2 lbs (1 kg) canned peeled tomatoes, or fresh if they’re in season (I use 2 cans of delallo san marzano style, plucked out of the can, discarding the can juice)
• 6 tablespoons (90 ml) extra virgin olive oil
• 1 cup (140 g) diced onion
• 1 1/2 teaspoons salt
• 1/2 cup (70 g) diced carrot
• 1 lb (1/2 kg) lean ground beef
• 1 teaspoon freshly ground pepper
• 5 medium basil leaves, sliced into strips
• 1/2 cup (40 g) sliced baby bella mushrooms
• Serving:
• 8 ounces (225 g) dried spaghetti
• 2 tablespoons (28 g) butter
• 3 tablespoons (20 g) grated parmesan cheese, plus more for garnish

Instructions:

1. Chop up the tomatoes, then put them through a food mill or press them through fine mesh strainer. Set the tomato sauce aside and discard the seeds.
2. Heat the oil in a deep saucepan over medium heat. Add the onion and sprinkle it with about half of the salt. Cook, stirring frequently, for about 3 minutes. Turn the heat down if the onions start to brown.
3. Add the carrots and cook for another 5 to 6 minutes, or until the onions are soft and translucent.
4. Add the meat and break it up into small pieces. Sprinkle the rest of the salt and the pepper over it. Cook for 10 to 12 minutes, or until the meat is no longer pink.
5. Stir in the tomato sauce and the mushrooms. Raise the heat a bit and bring the sauce to a boil. Let it boil for a few seconds, then reduce the heat to a simmer. Place the lid on the pot, slightly ajar and let it cook for about 40 minutes.
6. After the 40 minutes are up and the sauce has thickened, stir in the sliced basil, put the lid back on (ajar), and cook for another 5 minutes.
7. Cook the spaghetti according to the package’s directions. Drain it and return it to the pot. Add the butter and the parmesan. Toss to combine.

As the title says. I recently got a Kitchenaid pasta press, and it's served me really well so far. All the dies work wonderful, except for the fusilli one.

For some reason, it starts off fine, holds its shape nicely. Right after the first two slices, they become progressively straighter. I've tried using a lower hydration level, I've tried having it run colder, I've tried running it hotter, nothing really worked.

What could I do to make it more consistent?

First slice

Later slice

I love cooking with fresh pasta but would love to dry some and leave for later. My fresh pasta always has egg in it. My understanding is that pasta with flour and egg mixtures can't just be set out to dry. It has to be just semolina and water to dry and store right? Can I do just semolina and water in a pasta maker instead of a recipe with egg? Can I dehydrate freshly pasta? I do freeze pasta but wouldn't mind having some dry for a longer shelf life or taking it camping with me. Any tips on pasta making are welcome!

First time making pasta from scratch. Came out borderline inedible 😂😭

She would always add broccoli and breakfast sausage, and it was even better the next day.

Two egg yolks and shredded parimigano are prepared, while 250g of pasta is cooked. Pancetta sautéed in a pan, and the cooked pasta is added to it. After turning off the heat, the egg and cheese mixture is stirred in, followed by a sprinkle of black pepper.