Main Courses

Gnocchi Parisienne How is this recipe different from traditional gnocchi? Gnocchi Parisienne is a French variation of gnocchi made from pâte à choux, a cooked dough traditionally used for cream puffs and éclairs. Unlike Italian gnocchi, which are typically made with potatoes and flour, gnocchi Parisienne contains milk, butter, flour, eggs, and often cheese. The cooked choux dough is piped directly into boiling water and cooked until it floats, producing light and airy dumplings. The texture is tender and slightly crisp when sautéed, in contrast to the denser, chewier consistency of potato gnocchi. This method also eliminates the need to … Read more

Lemon Butter Pasta with Fresh Semolina Noodles What type of flour yields the best texture for lemon butter pasta? Semolina flour is the best choice for making lemon butter pasta from scratch because of its high protein and gluten content. It is milled from durum wheat and has a slightly coarse texture, which helps the pasta hold its shape and gives it a pleasant bite once cooked. Semolina also provides the traditional chew and golden color associated with Italian pasta. If you’re making spaghetti or any other long shape for lemon butter pasta, semolina will prevent the strands from becoming … Read more

Cheese Tortellini Recipe with Florentine Sauce What is the best way to seal the tortellini? To properly seal tortellini in a cheese tortellini recipe, lightly moisten the edges of the pasta circle with water before folding. After placing the filling in the center, fold the dough over into a half-moon shape and firmly press the edges together, eliminating any air pockets. Air pockets can cause the tortellini to burst during cooking. After sealing the half-moon, wrap the ends around your fingertip and press them firmly together to create the classic tortellini shape. Working on a lightly floured surface and avoiding … Read more

Caramelized Onion Pasta with Shaved Parmesan Can I make caramelized onion pasta ahead of time? The sauce, which includes caramelized onions, roasted garlic, cream, and Parmesan, holds up well in the refrigerator for up to 3 days. Cook and store the sauce separately from the pasta to prevent it from becoming soggy or overcooked when reheated. When ready to serve, cook fresh pasta, reheat the sauce gently on the stovetop while stirring, and combine them just before serving. You can also freeze the sauce in an airtight container for up to one month, then thaw and reheat as needed. Best … Read more