Pasta

Eggplant Tortellini with Blue Cheese and Chilled Yogurt What is the best way to char the eggplant? The most effective way to char the eggplant is directly over an open flame, such as a gas burner or outdoor grill, until the skin is fully blackened and blistered. This method gives the flesh a smoky flavor, which is essential for the filling. If you do not have access to an open flame, you can broil the eggplant in the oven on high, turning it occasionally until the skin is charred and the inside is tender. After charring, scoop out the flesh … Read more

Spinach and Ricotta Roulade What is the best way to store leftovers? Allow it to cool completely at room temperature for about 30 minutes. Wrap tightly in plastic wrap or place in an airtight container to maintain moisture and prevent drying. Refrigerate for up to 3 days. To reheat, place in a preheated oven at 325°F/160°C for 10–15 minutes or until warmed through. Avoid microwaving for long periods, as it may make the pasta sheets soggy. Can this spinach and ricotta roulade be made gluten-free? The roulade can be made gluten-free by using a gluten-free flour blend suitable for pasta … Read more

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

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