Tag: pasta

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Shaping Scarpinocc

scarpinocc
scarpinocc
A cool new pasta shape for you to try!

It’s been a while since we showed you how to shape a type of pasta, so we thought that we’d cover making scarpinocc. It’s a filled pasta — the original recipe we saw called for tallagio cheese and black pepper — similar to the caramelle we’ve made in the past, but a little easier. Our filling was a simple goat cheese and pumpkin filling that we mixed up quickly in a food processor: about a cup of drained pumpkin, 6 ounces of fresh goat cheese, a couple of eggs, basil, nutmeg, and salt and pepper to taste. Feel free to use a filling that you like.

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Spaghetti Carbonara with Mushrooms

spaghetti carbonara with mushrooms
spaghetti carbonara with mushrooms
A single bowl, and self-saucing!

How about a quick, easy meal for one? If you’re the only one eating, it can be difficult to take the time to put together a great meal. Instead, it’s more likely that you’ll open up a can of soup, or even worse, break open some bag of junk food to nosh on. We’ll fix that. How about a fast batch of spaghetti carbonara? You can do as we did, and even add mushrooms.

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Beet Pasta Dough

beet pasta dough
beet pasta dough
Not Play-Doh. Pasta dough!

Last week, we picked up our first bunch of beets for the season. It was a small bunch, not enough to make our favorite beet dish: Beets and Walnuts in and Orange-Balsamic Sauce (most times we omit the orange juice). So, we had to make up something else. We originally decided on a beet ravioli, but, as you’ll see through this week, that changed just a bit.

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Trenette Al Pesto Trapanese

Trenette al Pesto Trapenese
Trenette al Pesto Trapenese
A delicious reminder of our trip!

This is a dish we had when we dined at Mercato, in New York. We enjoyed it so much that we had to make it at home, and thought that you, fellow scratcher, would like to try it, too. Apparently, it’s from Trapani, Sicily; hence, the name. As with many Italian dishes, this one is easy, yet tastes delicious. And, it has an upside for us: trying a new technique, that of blanching and peeling almonds. It’s not difficult, so, let’s give it a try together, shall we?

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Homemade Ramen Noodles

homemade ramen in broth
homemade ramen in broth
Hot, slurpy, and tasty!

Now, why in the world would anyone want to make ramen noodles from scratch? After all, those things are the ubiquitous staple of college dorm rooms everywhere, mainly because they’re fast, filling, and, most of all, cheap. Very cheap. So, again, why make something that you can buy for less than a quarter?

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Chocolate Ravioli with Mascarpone Filling

chocolate ravioli with mascarpone filling
chocolate ravioli with mascarpone filling
Ravioli for dessert!

Okay, right off the bat, we’ll let you in on a secret. We didn’t use mascarpone cheese for the ravioli you’ll see in these photos. We really used a fresh goat cheese, which turned out really well. It’s just that we think this would be even better with mascarpone cheese, and we plan to use that next time, so we’re going to tell you how to make it using mascarpone.

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Thomas Keller’s Mac ‘n’ Cheese

thomas keller's mac 'n' cheese
thomas keller's mac 'n' cheese
Better than mac ‘n’ cheese!

Everyone likes macaroni and cheese, right? It seems to be the very definition of comfort food, always perfect for those days when you just want to relax and enjoy eating without a care in the world. To us, we just can’t imagine that macaroni and cheese could be improved. But, that lack of imagination shows why we aren’t world famous chefs like Thomas Keller. He’s taken macaroni and cheese to the next level.

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