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Handmade Tortellini Recipe with Asparagus Cream, Parmesan, and Sage Butter Best flour for this handmade tortellini recipe The best flour for this handmade tortellini recipe is finely milled 00 flour, commonly used in Italian pasta-making. This flour has a low protein content, which ensures a smooth, elastic dough that is easy to roll out and shape. If 00 flour is unavailable, a combination of all-purpose flour and semolina flour can work well, providing both softness and structure. Semolina adds a bit of texture, which can help the tortellini hold their shape during cooking. Always sift the flour before using it, … Read more

Parisian Gnocchi with Tomato Butter Sauce What makes Parisian gnocchi different from traditional gnocchi? Parisian gnocchi is made from pâte à choux dough instead of potatoes, giving it a lighter, more airy texture compared to traditional potato-based gnocchi. The dough is similar to what is used for cream puffs or éclairs and is prepared by cooking flour with butter and water before incorporating eggs and cheese. Unlike traditional gnocchi, which is typically rolled and cut by hand, Parisian gnocchi is piped and cut into small pieces. It is then boiled until it floats and can be served immediately or pan-seared … Read more

Creamy Roasted Tomato Pasta Can I use different types of peppers for this roasted tomato pasta? While red bell peppers are commonly used for their sweetness, yellow or orange bell peppers can be a great substitute. They add similar flavors but with a slightly different color and taste. Avoid green peppers, as they have a more bitter flavor that might overpower the dish. For a bit of heat, you can add a roasted chili pepper or poblano. Just be mindful of the balance between sweetness and spice to keep the sauce well-rounded. How do I peel the roasted peppers and … Read more