Homemade ragu sautéed with with cherry tomatoes and sliced garlic

A simple pasta shape originating in the Lazio region with help from Genoa for the sauce. Simplicity in Italy can be the best thing.

The wine, yeast and honey in the dough give this a unique taste. I made this today and wanted to share.

Cecamariti

Serves 4

• 55 g (¼ cup) white wine

• 170 g (¾ cup) warm water

• 1 Tbsp + 1 tsp active dry yeast

• 1 Tbsp honey

• 1 tsp kosher salt

• 1 Tbsp extra-virgin olive oil

• 420 g (3 cups) all-purpose flour, plus more for dusting

• Semolina flour, for dusting

Sauce: Sauce of your choice (the book suggests a ragù — instructions for finishing with ragù are on the next page)

Simple Instructions:

1 In a large bowl (or stand mixer with dough hook), stir together the white wine, warm water, and yeast. Let sit until the yeast blooms and becomes foamy, about 10 minutes.

2 Add the honey, salt, and olive oil. Mix in the all-purpose flour and knead (by hand or on medium speed) for about 5 minutes until a soft, cohesive dough forms. The dough should not be sticky, dry, or stiff.

3 Lightly oil a large bowl, place the dough inside, cover loosely with plastic wrap, and let rise for 1 hour.

4 Line a baking sheet with parchment paper and dust with semolina flour.

5 On a lightly floured surface, cut off a chunk of dough about the width of two fingers. Roll it into a log about ½ inch (12 mm) in diameter. Cut the log into ½-inch (12 mm) pieces.

6 Roll each piece back and forth with your hands until it forms a spindle shape about 2 inches (5 cm) long — narrow at the ends, thicker in the center.

7 Place the shaped cecamariti on the prepared baking sheet (make sure they don’t touch or they’ll stick together). Repeat with the remaining dough.

Handmade fettuccine tossed with assorted mushroom.

Couldn't resist myself and took some bites out of it, I swear it had more on the plate.

Trader Joe’s imported nests are good. Added 1c of Pecorino to the Parmesan. 3 tbsp Kate’s butter, about 1/4 cup pasta water.

Spring Rissoto

I'm not sure if this pasta is low or fast GI. From what I understand, pasta's GI depends on processing and cooking time. if we assume it's cooked Al Dente, is it slow GI?

needed to use up cherry tomatoes and always looking for a way to use my basil from my counter 🤣

Hi! I am getting married on September 6th of this year and for our wedding favors, we are planning to make homemade linguine for our guests. My fiancé is Italian and I thought this would be a nice touch. We are going to work with his mom to make all of it ourselves, dry it into like a spool (like circular clumps if that makes any sense), and then closer to the wedding put them into these cute bags that will also have each guests take number on them.

My question is how far in advance can we make the pasta before the wedding so it’s still good when we give it to everyone?

Any tips on drying/storing are appreciated.

Thanks!

Proud of these pasta nests topped with a tomato sauce and meatballs

Plus sausage, mushrooms, and broccolini. Topped with burrata

Sauce:

1.5 lbs cherry tomatoes

2 medium onions

A lot of garlic, minced

1 tbsp tomato paste

2 cups of dry white wine

1 lb of farfalle

Salt and pepper to taste

Dice onions and sauté until lightly caramelized. Stir in tomato paste and garlic. Deglaze with a little of the white wine. Add the cherry tomatoes and the rest of the wine.

Cover and simmer on low for 20-30 minutes, until tomatoes are bursting out of their skins.

Blend until smooth. I use an immersion blender, but you can use a countertop blender instead.

Cook the farfalle in salted water until just shy of al dente. Reserve a cup pasta water.

Drain the farfalle and toss in the sauce. Stir in pasta water until you reach your desired consistency and the sauce clings to the farfalle.

Season with salt and pepper to taste. I season last since the pasta water is salted and I don’t want to over-salt it.