Cooking from Scratch
This is the shape of the pasta that we had at Roma Antica in San Francisco a few weeks back. We tried to make them when we made our Pear and Cheese filling for pasta, but we had problems. First, we tried filling round pieces of pasta, but, our pasta sheets were too thick, resulting in a lot of bunched up pasta at the top. Fortunately for you, and us, we’ve figured out the kinks and are ready to show you how to make these cute little bags of filled pasta.
Continue reading “Shaping Sacchetti”
When we made the Broccoli Strascinati the other day, we had no idea what strascinati meant, so we figured that we’d simply search for it and find out. Well, it turns out that strascinati is related to the Italian word for dragged. Hmm. Who knew? But, it also turns out that strascinati refers to a particular shape of pasta, and it’s one that scratchers can make by hand. Naturally, we’ll show you how so that you can add it to your ever growing list of pasta shapes.
Continue reading “Shaping Strascinati”
Apparently, pansotti means something like “big belly” in an Italian dialect, so we’re going to use the Italian term for these shapes, and not the English translation. It just sounds nicer to say that we’re shaping pansotti. And, fortunately for everyone, these are a very simple filled pasta shape to make. We’re pretty sure you can make them based on a single photo.
Continue reading “Shaping Pansotti”
We always like trying new shapes for our pasta. Sure, we know that the pasta will taste basically the same, but the whole idea of different pasta shapes, we think, is to have fun. We’ve made dozens of different shapes over the years. Don’t believe it? Well, just click on shaping pasta to see, and maybe select a new shape to try. Next time, of course; this time, you’ll be making fagottini!
Continue reading “Shaping Fagottini”
We love filled pasta such as ravioli or tortellini, but, to be honest, sometimes it just takes too much time to make dozens and dozens of them. If only there were a large filled-pasta shape that we could make, oh, perhaps, 15 to 20, and be done with it. Not surprisingly, there is such a pasta shape.
Continue reading “Shaping Cappellacci”
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.
Continue reading “Shaping Scarpinocc”
This week, we have several posts about how to make one particular dish. Today, we’ll shape agnolotti, perhaps the easiest filled pasta shape, from our beet pasta dough, and fill them with beet-green filling, making a beet-iriffic pasta.
Continue reading “Shaping Agnolotti”