The theme I chose was homemade pasta. Readers of this blog know that for the past year I have been on a mission to explore handmade pasta shapes from the Italian tradition. My wish in choosing the theme was to invite food bloggers to experiment with pasta dough at home. I was delighted to see that a number of them accepted the invitation.
For each contribution, I will give you the official information (author, blog name and post title) and a short quote or brief description — a teaser that invites you to follow the link to read the relevant post. Make sure you come back to this post and savor all the homemade pasta dishes that it includes.
Rita of Rita Cooks Italian prepared Lagane in a purple sprouting broccoli sauce
"Lagane are similar to Tagliatelle but have an irregular shape and a rustic texture thanks to the durum wheat flour... I enjoyed this pasta with a simple sauce using purple sprouting broccoli."
Lisa of Tum Tum shares with us her Adventures in Making Pasta with Children
In which you'll admire Lisa's daughters at work with the dough and learn about the challenges of making things work. Don't worry, the post has a happy ending.
Caroline of Caroline Makes prepared Fresh Homemade Spaghetti with Bolognese Sauce
Caroline put to very good use a gift from her boyfriend and made a nice amount of fresh spaghetti for which she prepared a rich Bolognese sauce.
Lucia of "So what are you making for dinner?" shares with us Eggplant Balls with Pappardelle
"The Pappardelle was part of the batch I made on Friday night, I put half of the batch... in the freezer. Homemade pasta tastes so much better than store bought whether it is fresh or frozen."
Siri of Cooking with Siri prepared Homemade Orecchiette with Roasted Tomato Sauce
"I wanted to make some of my own pasta for a really long time... By the end of the day I was super thrilled with the fantastic results."
Barbara of Bread & Companatico made Buckwheat Orecchiette
"For my first attempt... I took a recipe calling for semolina flour and substituted most of it with buckwheat flour and a little of it with soy bean flour (which actually resembles semolina)."
Cinzia of Cindystar shows us how to make Hungarian Galuska — "typically dumplings made with egg and flour to be added to soups, mostly Gulyàs. But they can be suitable for any sort of stew, vegetable soup, or... with your favorite pasta sauce."
Susan of The Well-Seasoned Cook made Fresh Croxetti with Black Olive, Basil and Pine Nut Oil
"There is something fascinating about the historical intrigues of the designs, not to mention how those textures get a good grip on the sauces that are ladled over them. "
Simona of briciole presents
handmade pezze rigate
"The presence on my working surface of my gnocchi board gave me the idea of rolling the pieces of pasta dough on it to get a ridged surface and pezze rigate were born."
sagne incannulate with lentils in tomato sauce
This pasta from Puglia, also called lasagne arrotolate and lagane incannulate, starts as a strip of pasta dough and ends as a long spiral that keeps its shape during cooking.
And that concludes my roundup. Many thanks to all who contributed to produce a beautiful collection of pasta dishes for this edition of Pasta Please.
On June 1, the new edition will start, hosted by Karen of Lavender and Lovage.
I do hope I have not left anybody out of the roundup. If you find that, notwithstanding my best intentions, I actually have omitted a post, please send me a note. Also, I hope you like the page divider I have used in the post. I downloaded it from this page (though it seems that not all the dividers are still available).
Arrivederci a presto