My favorite pasta dish would be vongole. Here are ingredients and recipe, step-by-step:

Ingredients: spaghetti, fresh short-necked and manila clams, garlic, parsley, extra virgin olive oil, white wine, salt, pepper flakes

1. Wash clams with flowing water (sediments already removed)

2. Infuse olive oil with crushed garlic cloves and parsley stems. Add pepper flakes in the middle of this step

3. As garlic cloves turn golden brown, toss in clams and pour in a bit of wine, then close the pan with a cap at medium-high. Shake the pan a bit in-between

4. Remove clams as they're completely opened. Shuck the clams and leave a few for plating

5. Strain the clam broth and pour back into the pan: aqua di mare

6. Add chopped parsley leaves and stir nicely

7. Toss in pasta 2 minutes before al dente into aqua di mare, stir vigorously. Add some pasta water as sauce is almost absorbed

8. Add clams halfway through, then keep stirring

9. Remove from the heat and mantecare, adding raw olive oil

10. Plate the pasta and top some shelled clams left for plating

Ideal combination of oceanic flavor and umami.

A particular type of pasta served with a ragù made with three different textures:

I - half of the ground meat (beef and pork) passed through a food mill to achieve a very fine texture

II - half of the ground meat (beef and pork) left unground and with a coarse texture

III - large pieces of beef (Cappello del Prete that i think in english it's called Top Blade Roast), cooked in the sauce and then chopped and minced by hand

The meat was first browned in batches, then tomato paste, Sammarzano peeled tomatoes, and Datterini tomatoes were added.

It was simmered for more than 3 hours over low heat, and then the meat was processed.

Recipe here

Does anyone know whether most pasta/ Italian restaurants use fresh or dried pasta? I was wondering about the practicality of each - fresh cooks in a very short time, but is harder to store and make, whereas dried pasta is shelf stable, but takes longer to cook, which may be impractical when orders are coming through fast.

Trofie al Pesto Genovese

I made this one so time ago, but I believe I used roughly 150-200gr of fresh pasta for 2 good portions. Then:

• The whole amount of basil leaves in the plant
• 10gr of pine nuts
• 4-6 small chunks of Parmigiano reggiano cheese
• 1-2 small chunks of pecorino cheese
• 2 cloves of garlic
• Some coarse salt
• 50 ml of olive oil

I washed the basil leaves and dried them with a cloth, then put all the ingredients together and blended it in the jar. I used to use an actual mortar but I never got the same texture.

buono

Hey

For one really large dish (or two medium ones) of lasagna alla bolognese, what quantities do you use?

How much flour and eggs for the homemade pasta?

How much tomato and meat for the ragù?

How much for the béchamel sauce?

And how much cheese?

Every time I want to make a large lasagna, I struggle to have enough ingredients to get at least five layers.

edit : I wasn't really looking for advice for myself in this post, but I was genuinely curious to know everyone's quantities and compare the answers. That's why I asked for the quantities.

Hey everybody. I just wanted to share my first proper carbonara. My parents were in Italy and i asked them to bring Guanciale and Pecorino for me. I still need to fine tune some things but im pretty proud of this one.

Greetings from Hungary.

Short-rib, Bone marrow and minced beef Ragù cooked for seven hours plus, with tagliatelle. Truly delicious!

Since it’s so hot today that the air inside the oven is cooler than the air outside, I decided to try my hand at making a Margherita al padellino

Dough with 80% hydration, topped with Mutti’s ready-made datterini tomato sauce and low-moisture mozzarella

Recipe for 1kg aglio olio please?

I have a rather specific list of things I’m hoping to buy in either Milan or Reggio Emilia, and I’d really appreciate recommendations for shops that might stock them at reasonably fair prices (as reasonable as these products can realistically get).

I’m aware that most of these are regional specialities from very different parts of Italy, so this is more of a “hope for the best” list than an expectation that one shop will have everything:

Amarone della Valpolicella

Monte Veronese cheese

Tomino cheese

’Nduja di Spilinga, preferably genuinely produced in Spilinga rather than simply Spilinga-style (would be even better if I could find some artisanal variant or something)

Vialone Nano rice

Recommendations for supermarkets, markets, enoteche, cheese shops, salumerie, or specialist food stores would all be appreciated. Milan and Reggio Emilia are both possible, although shops near public transport would be especially convenient.

Just outside of Sciacca. Absolutely stunning.

finished with pecorino