Tag: egg

Gluten-Free Spinach Fettuccine

Gluten-Free Spinach Fettuccine

Ciao! We’ve got a short and sweet one this week. We’ve finally turned our family-favourite spinach fettuccine gluten-free! Remember that, unlike glutinous dough, it won’t stretch well. It is squished together under pressure but will break if over-stressed, which could easily by my one-line biography.

Pork, Banana Prawn, and Shiso Matcha Casoncelli with Rib and Red Radish Broth

Pork, Banana Prawn, and Shiso Matcha Casoncelli with Rib and Red Radish Broth

It’s been a while since we tried out something a little different, so this week we’re taking a love of dumplings and colourful things, and mixing that with pasta in our Japanese-inspired pork, banana prawn, and shiso casoncelli. These are made with a matcha dough, served in a rib and red radish broth, and garnished with sour plum, puffed quinoa, and fried shiso leaves.

Doppio Ravioli and Agnolotti of Caramelised Fig and Mascarpone with Toasted Perilla Seed, Limoncello, and Walnut Brown Butter

Doppio Ravioli and Agnolotti of Caramelised Fig and Mascarpone with Toasted Perilla Seed, Limoncello, and Walnut Brown Butter

It’s that time of the year again! Back in the early days of Pasta et Al, we began the tradition of dreaming up a special pasta dish for Mother’s Day. This time around we’ve made a dough of limoncello and toasted perilla seeds, and turned it into doppio ravioli and agnolotti, filled with caramelised fig and mascarpone, goat cheese, and walnut. For a bit of fun, our agnolotti are nested inside the giant doppio ravs, in a delicious brown butter of walnut, limoncello, and apple cider vinegar, served with pomegranate molasses, freeze-dried blueberries, pink peppercorns, and a few edible flowers.

Tabasco Spaghetti alla Chitarra with Stracciatella and Roasted Tomatoes

Tabasco Spaghetti alla Chitarra with Stracciatella and Roasted Tomatoes

Tabasco! It’s probably our family’s most regularly consumed condiment, and one that Little Al has recently become obsessed with. Al’s favourite is Chipotle, but we’ve gone with the classic Red Pepper for this week’s pasta. Its earthy, spicy, familiar smell somehow reminds me of my mum taking me on our regular rounds of the imported food stores when I was a kid. So, all things considered, it’s past time that we stuck it in some pasta dough.

Striped Ricotta Fagottini with Garlic and Fennel Confit Purée

Striped Ricotta Fagottini with Garlic and Fennel Confit Purée

Working on our book over this last year or so, I’ve focused on pairing more complicated pasta with simpler sauces, and vice versa. It just allows you to save a little time on one element, and use that to create something special with another.

So the dough and pasta is the focus here, although the confit purée is deceptively impressive for its simplicity – you certainly don’t have to sacrifice flavour to save time! This is our Striped Ricotta Fagottini with Garlic and Fennel Confit Purée.

Smoked Rye Tonnarelli Carbonara

Smoked Rye Tonnarelli Carbonara

We’ve been making all kinds of creative pasta lately, with unusual ingredient lists, playful dough colourings, and fiddly shapes. Well, this week we’re going back to basics, and cooking up a crowd-pleasing carbonara. To add a little Pasta et Al spin, we’ve made our tonnarelli with half rye flour, and smoked it briefly before tossing it through the sauce. It’s a creamy, cheesy, smoky smile-bringer.

Cassava Leaf and Rendang Fagottini Potstickers with Terong Balado and Sambal Ijo

Cassava Leaf and Rendang Fagottini Potstickers with Terong Balado and Sambal Ijo

Selamat pagi para pemasak dan para pecinta makanan! This week we’ve crafted something extra special and delightfully different, a fusion of cuisines that is particularly close to my heart. And is quite possibly one of the tastiest things that I’ve ever cooked! My roots might be in Italy, and my home in Australia, but Indonesia is where I really grew into myself. So I’m very excited to present our latest creation: fagottini made with cassava leaf dough and cooked as potstickers, filled with slow-cooked beef rendang, and served with green sambal, chilli eggplant, and toasted coconut.

Spaghetti alla Chitarra with Capsicum and Homemade Tuna in Oil | Spaghetti alla Chitarra con Tonno e Peperoni Rossi

Spaghetti alla Chitarra with Capsicum and Homemade Tuna in Oil | Spaghetti alla Chitarra con Tonno e Peperoni Rossi

This week we’re bringing you a family classic, a simple and delicious dish that was on regular rotation when I was a kid. Tuna and capsicum pasta can be as straightforward as a couple of capsicums, a tin of tuna, and some dried pasta. Despite this simplicity, or perhaps because of it, it makes for an unexpectedly satisfying meal and a perfect option for a quick dinner.

Wild Olive Pappardelle | Pappardelle di Olivette Selvatiche

Wild Olive Pappardelle | Pappardelle di Olivette Selvatiche

My Ma used to whip up a great beef steak ragu every now and then, nice and simple, with tomatoes and olives. We’d often lift the steak out at the end and eat it with a salad, stirring the sauce through our pasta. I’d forgotten about this little gem of a dish for years, but it recently came to me out of the blue, and so naturally we decided to dream up a Pasta et Al version.

Lemon and Poppy Seed Scarpinocc with Citrus-Infused Olive Oil

Lemon and Poppy Seed Scarpinocc with Citrus-Infused Olive Oil

We couldn’t let Valentine’s Day coincide with pasta day without creating something a bit special for our favourite person. My long-suffering better half, little Al’s lovely Ma, is the genius cake-extraordinaire behind Forty-Two Cakes. So as a little tribute to her, we’ve taken cake flavours and turned them into pasta!


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