Sauce is: black garlic, lemon, heavy cream, parm, spices. Topped w/ chives, more parm, and bread crumbs And steak 😋 I love this pasta shape, picks up the sauce nicely.

Second image is the pan gratatto made with charcoal sourdough, pork crackling crumb and anchovy fried off in duck fat.

yum

Did a carbonara for the fam today, first time doing a big batch, really satisfied with the result hahaha

Recently we picked our own sweetcorn at the local PYO.

For the last few years of doing this, I’ve made a signature dish of some sort of filled pasta with roasted sweetcorn and hazelnuts.

This year I’ve done ravioli.

The sweetcorn is cooked sous vide and then blended with a little ricotta and seasoning.

The pasta dough itself is 2:1 00 flour to Harina so it actually has a nice corn flavour.

The pasta was finished in a little emulsion and the plate was dressed with the roasted corn, toasted nuts, parsley and (after the photo) some more Parmigiano Reggiano.

This is far from being a traditional Italian dish, but the technique is pretty sound and I like the fact it’s evolved with me.

When I first learned that there was no dairy in alla carbonara my mind was blown🤯. I couldn't understand how they got that uncuous, creamy texture to the sauce. When I learned to stop scrambling my egg yolks, temper the yolks & Pecorino (or Moliterno) instead, add enough black pepper and pasta water, I was off to the races!!

I really dig this dish. I was further amazed when I learned that different pastas can elevate the dish. I'm a devotee now of Felicetti Monograno pastas, the Matt variety.

Cooking for myself. Extra butter added to max it out.

The drink in the plastic cup is beer because 3 o’clock is not yet beer o’clock

Had this amazing seafood pasta at an Italian restaurant. It's loaded with shrimp, clams, and squid. Absolutely delicious!

Was inspired by the delicious dish Melanzane alla Parmigiana and had to give this a go. I was’nt disappointed. Good stuff! 🍆

Made homemade corzetti (I added turmeric to make them look more like coins/sunflower-y), spinach farfalle, and beetroot pappardelle.

This was inspired by a recipe by Jesse Szewcyk at Bon Appétit. The exact recipe was locked behind a subscription, so I reverse engineered it from a video.

Basically you cook down the tomatoes with olive oil and garlic until the break apart and form a sauce.

The gremo is toasted pistachio (I added pine nuts because i didn’t have very many pistachios) olive oil, lemon zest, parsley, basil.

Bring the pasta to the sauce, finish with Parmesan, and then garnish with the gremolata.

Really good dish. I added a bit too much chilli flake for my own taste; but I reckon some people would have loved it.

I’m making some homemade pasta ahead of tonight’s dinner.

Extrusion is quite a science. It requires very specific hydration and monitoring of the rate. You can see that the pasta becomes more pale as it hydrates, but overall the batch is quite uniform. I’m curing them in the fridge ahead of dinner so they cook more evenly.

Arugula, garlic, chilli, salt and pepper Can't beat it!

Semolina/ 00/ 60% hydration Tomato sauce fresh basil cheese

Context: Hi all who care to read… I created a new account yesterday with the purpose of solely dedicating it to my hobby of cooking. I’ve never had the confidence to post it to my personal socials and quite frankly I’m not sure anyone would care to see there anyways. That being said… comments, critiques and the hopefully a few compliments are welcome as I bring to experiment in the posts to come.

Dish: it was my first attempt at making pappardelle from scratch. I used an egg pasta and machine roller. The machine was an Atlas 150 and I think I rolled the sheets out a setting to thin (I believe it was 6) for my liking and lacked the chew. Perhaps because I used 00 flour instead of semolina as well?The ragu is made with ground duroc pork and loosely based on some wild boar ragu’s I’ve had the pleasure of trying in restaurants. If you’re thinking it looks a bit dry… you are correct as I forgot to add a little pasta water when I was mixing it all together and I don’t think I used enough ragu to begin with. Trying the pasta alone, I thought it tasted a bit to “eggy” but when it melded with the ragu, it exceeded my expectations.