When I get home today I had an idea for something focused around sardines and anchovies. My current ideas is sauteeing together some anchovies, garlic and chilis maybe some capers, MAYBE some lemon. I'm iffy on adding cream, then serving with Sardines. Any suggestions on pasta shape? My initial thought goes to linguini

Can I use frozen eggs to make pasta? After they thaw.

Looking for a simple yet delicious gluten-free pasta dish that’s packed with flavour? I recently came across Spaghetti Aglio e Olio, and now I absolutely love it!

With just five ingredients—garlic, olive oil, red pepper flakes, gluten-free spaghetti, and parsley—this dish is a perfect balance of savoury and spicy, making it an ideal choice for a quick weeknight meal. Best of all, it’s naturally gluten-free, so you can enjoy it without the worry.

Ready in under 20 minutes, this recipe is a delicious, fuss-free way to enjoy a classic Italian favourite with a gluten-free twist.

Ingredients

• 400g/14oz gluten-free spaghetti
• fresh red chillies, finely sliced
• 3 garlic cloves, thinly sliced
• 5 tbsp extra virgin olive oil
• 1 tbsp chopped flat-leaf parsley
• A pinch of salt

Tools for the Job

• Large Pot: To cook the spaghetti.
• Colander: For draining the pasta.
• Large Frying Pan or Skillet: To make the garlic and chilli-infused oil and toss everything together.
• Sharp Knife: For slicing the garlic and chillies.
• Cutting Board: To prep the ingredients.
• Tongs or Pasta Spoon: For mixing and serving the pasta.
• Measuring Spoons: To measure the olive oil and seasonings (optional, you can eyeball it if you prefer!).

Method

1. Cook the Pasta
   • Start by bringing a large pot of salted water to a boil. Toss in your spaghetti and cook until it’s perfectly al dente (check the packet for timing). Before you drain the pasta, save a cup of the starchy cooking water—you might need it later to help the sauce come together.
2. Make the Garlic-Chilli Oil
   • While the pasta cooks, heat the olive oil over low heat in a large frying pan. Add the sliced garlic and chillies, letting them sizzle gently for a couple of minutes. The goal is to infuse the oil with all that lovely garlic and chilli flavour without burning the garlic—watch it closely!
3. Bring It All Together
   • Add the drained spaghetti straight into the frying pan with the garlic-chilli oil. Toss everything together until the pasta is coated in the fragrant oil. If it feels a bit dry, add a splash of the reserved pasta water to loosen it up.
4. Finishing Touches
   • Stir in the parsley and season with a good pinch of salt. Give it one last toss to make sure every strand of spaghetti is coated in that golden, garlicky goodness.
5. Serve and Enjoy
   • Serve it up immediately while it’s still hot. For a little extra flair, you could sprinkle some lemon zest or grated Parmesan on top (or leave it as-is—it’s perfect either way).

A plate of Spaghetti Aglio e Olio, featuring spaghetti tossed in olive oil, garlic, and red pepper flakes—a simple and classic Italian dish.

Handy tips

• Like it extra spicy? Add another chilli or leave the seeds in for more heat.
• Cooking for a crowd? This dish doubles (or triples!) easily.
• Although unconventional for this dish you could garnish with a sprinkle of Parmesan.
• Also unconventional for this dish, you could add some finely chopped red onion and peppers to add a slight crunch to the dish.
• Also make sure you use a good quality gluten-free spaghetti like Rummo or Barilla.

Spaghetti Aglio e Olio is a classic for a reason. It’s quick, full of flavour, and so satisfying—perfect for when you’re short on time but still want something that feels a little special. Happy cooking!

I know its not pretty, this was third dish of night. Handmade ravioli with parmesan chicken and spinach ( should of added ricotta ) But instead of marry me chicken, i incorporated it into the ravioli

Just combined both of these recipes : https://www.allrecipes.com/recipe/70509/chicken-and-spinach-ravioli/

https://littlesunnykitchen.com/marry-me-chicken/

Trying this out, i can post recipe but it turned out amazing for my second time cooking. First time using a less tomato based recipe.

I made rigatoni with the Phillips machine and bronze pastidea dies today. First time extruding noodles with this machine and they turned out pretty good. Semolina + water. Approx 35-40% hydration.

I mixed the dough in the machine, let it rest for 20 mins and then mixed again, extruded and dried for an hour before cooking. The noodles were a little gummy.

So my question is, should I be resting my dough longer before extruding(when I normally make pasta I cover in cling wrap and rest for at least 30 mins)? If I mix and extruded immediately, is resting the shaped pasta the same as resting the dough ball in Saran Wrap? Any tips for making the dough less gummy? Any general good insight or tips for using the Phillips machine?

Note: I made carbonara with it. Tres bon!

Can someone tell me what’s wrong with my pasta dough, it’s my first time making pasta and I don’t know what’s wrong with it.

Anyone else do this

Greetings pasta loving friends!

Tonight, another quick italian inspired pasta recipe!

It is actually a combination of two dishes.

One from Campania and one from Lazio. The one from Campania uses roasted walnuts and breadcrumbs, garlic and olive oil. The other one from Lazio uses grated aged pecorino and black pepper. Yes, you probably know the latter one under a more famous different name.

We decided to put the two together.

It is really simple to make. First off, you toast the bread crumbs, finely chopped walnuts in some olive. With a bit of garlic too. Either sliced or smashed with the side of a kitchen knife as we did here.

Cook the pasta al dente in boiling salted water, remove it from the water (don't put too much salt because the pecorino is already very salty), wait for it to cool down a bit and add the grated pecorino cheese. Make sure the pasta has cooled down a bit so the cheese doesn't stick to the bottom of your pan.

Add the walnuts/breadcrumbs/garlic mixture and stir everything. Also a spoon or two of pasta cooking water if you need to loosen it up a bit.

Plate it and sprinkle with more of the mixture. This will give great texture to your dish.

Simple and delicious!

We greet you, pasta fiends!😉🍝🌲🌲🌲

Hey!

I've been making pasta every day for a while now to try and improve as much as I can.

Today I was in a rush to make a quick simple dish and I did the usual dough making, I kneaded it until it was perfect. But instead of resting or letting dry I rolled it out and used my pasta roller to cut into fettuccine. The pasta needed a little separating as it was on the higher hydration side, but I cooked it immediately and it seemed to all work perfectly fine.

Is there any reason to relax the dough other than make it easier to work with? Or does it also perhaps help with digestion or something?

Thanks!

Recently, I ordered the dish from DeliFoodie at Foodie’s Nest at Starling Mall in Petaling Jaya, Malaysia. The dish comes with a coleslaw.

My childhood restaurant that closed years ago had a homemade fettuccine dish with noodles that were deep red in color and very flavorful.

What's their secret? Super concentrated tomato paste? Food dye? MSG?

The official name of the dish was "Homemade fettuccine with fresh tomato and basil"

Edit: It wasn’t a fancy Italian restaurant. Just a family-friendly one with checkered table cloths and affordable dishes.