Sautéed up some beet greens with onions and garlic, tossed in some white beans, blended about 80% of into a crema, and tossed it with pasta and pecorino romano. Che buona!

cook the zucchini, then add in the same pan the just cooked gnocchi and the cheese. It’s low kcal cause I used potato gnocchi, no oil while cooking zucchini, and a protein cheese with almost 0 fat

Hella delish. King prawns from Lidl and crab meat from Costco! Oh and make sure you buy good quality spaghetti!

Best cyber Monday deal ever!

Sooo, I study surgery, and had to consumr everything in my fridge before moving to my new house. After eating a lot, I still had to make these gnocchi, with carbonara sauce and bresaola used as guanciale, made crispy by a hot pan

Hi all!

I have been working on making homemade pasta but I keep running into the issue that my pasta seems to get a bit heavy and almost dumpling-esk during the cooking process. Think similar texture to the outside of a dumpling or even a heavy egg noodle. The flavor is still good but I can’t figure out why it it’s doing that. Any help would be greatly appreciated!

Other (maybe) helpful context:

1. I do live at a high altitude (5000ft/1520m+) but I didn’t think this affected boiling (I know baking is affected)
2. I typically hand kneed the dough and then use a stand mixer to roll/cut the pasta
3. I have tried making rigatoni, spaghetti and fettuccine with the issue persisting across all three of them
4. Ingredients I use: 1 cup all-purpose flour, ½ teaspoon salt, 1 egg, and 2 tablespoons water.

So I am a huge fan of pasta. Absolutely love it and usually do a 1 lb but sometimes box will be 12 oz. I have a 5 quart Gotham stock pot. One thing I want to do is cook two boxes of pasta (so either 2 lbs or 24 oz’s)

Here are my questions:

-currently fill up the 5 quart pot about 3/4 of the way for one box of pasta. When cooking two boxes, do I need more water? Do I need a bigger pot?

-does the cooking time change? For instance, if Al Dente is normally 7 mins for one box, does that time stays the same or increase for two boxes? By the way, almost always cook Macaroni size pasta. I know longer noodles have a different method but I just use small noodles.

I want to start cooking more pasta but unsure if I should get a bigger pot or if the pot size (5 QT) is okay, then maybe some help on how long to have the pasta in the boiling water? Do I add same amount of salt? And of course, cooking time. I normally just do butter pasta with salt and pepper. I salt the water after it reaches boiling point (then pour pasta in) and sometimes put a little salt on top of the pasta when it’s in my dish.

Any help would be appreciated. I have no issue buying a bigger pot to be on safe side because I know I’ll use it and get moneys worth. Thanks again.

Note: Due to the amount of questions and type of answers I am looking for, using google and internet in general didn’t help me. I would read an answer but situation would be much different. Just wanted to point out I tried google and YouTube but didn’t get an answer that fit my scenario.

Spicy sausage Ragu, criminis, pecorino

I gonna buy a new Marcato Atlas 150 for Christmas (I previously owned a cheap brand so I’m pretty familiar with the pasta making process) and I’m wondering which accessories are the most useful since I think most shapes can be done just with a knife or roller cutters or stamps. Maybe an attachment for cylindrical shapes?

I'm a home cook who's always enjoyed making pasta and a major goal of mine for 2025 is to up my pasta game. My usual go-to is pulling recipes from blogs, cooking websites, or social media and trying them out at home. While this method has been fine, the results are typically just okay. Most online recipes fall short because they lack guidance on technique, don't mention ideal brands or ingredient specifics, and are generally low effort.

In contrast, the people on this sub are here because they love it. I can see the pride in almost everyone's post about what they make. I'm also BLOWN AWAY at some of the expertise on here and feel like it just needs to be coordinated to create an amazing crowdsourced recipe bank. So, I have a project idea.

Proposal - Each week, I post a recipe like "Carbonara" or "Amatriciana", and people with experience/pros/enthusiasts comment on a structured set of questions. I then compile the comments we get, organize, and post a "best of" version.

The Question Set:

1. Where is your experience from? (e.g., professional kitchen, grandma/nonna, self-taught enthusiast, etc.)
2. Your Recipe: (Share your version of the dish.)
3. Technique Notes: (What methods or tricks are essential to getting it right?)
4. Ingredient Notes: (Are there specific brands, types, or fresh ingredients that make a difference?)
5. Pro Moves: (What’s an extra step or technique that takes the dish to the next level? What do high-end restaurants do?)

If you're interested in this project, please upvote to get this to the top for awareness and post a recipe you want to see. Additionally, if you want to see different questions in the set or have ideas how to improve this, post comments below. I'm open to all ideas.

If it gets enough attention I'll move forward and we can begin our journey to making food at home that all our hypothetical Italian grandmas would be proud of.

In Pasta We Trust

I want to make two lasagnas for Christmas. One for my sisters house on Christmas Eve and one for sister in laws on Christmas Day. I am planning to make homemade lasagna noodles with my new kitchen aid attachment and doing the lasagna traditional style with bolognese and bechamel (vs. the ricotta kind). Given the fact I’m using fresh noodles and bechamel, would it be better to fully bake everything and freeze it and reheat or assemble, not bake, put in fridge and bake day of? I read it can sit unbaked in fridge for two days.

I just made a pasta bake dish. I cooked the noodles, put the sauce, cheese, and chicken in it and then baked it. I took my first couple bites and it’s way too al dente for my liking. Anything I can do to fix this after everything is already combined?

Tips on making home made pasta? I tried to make it myself but it’s just not coming out right. I do 3 cups flour and 4 eggs like the recipe says. But it’s so dry still. Do I need to add water? I’ve been adding a small splash of water but idk how much it too much.