Favorite Italian pasta recipe?

[Shinomaster]

so, shino, do you have a bad boy gnocchi recipe? not a prep with store bought but the actual gnocchi themselves? of course, i am going to basterdize it by putting it through the gluten free grinder ...

fyi : star wars iv: a new hope is on spike right now.

I try to send you a recipe tonight... My gf made the pesto.. Just don't "cook" the pesto. Saute the veggies and set aside. Cook your Gnocchi and then toss in a bowl with the pesto and veggies. Direct heat turns the basil brown. Also just barely cook the tomatoes and Zuc.

[habitué]

I mix all-purpose flour and semolina 1:1. For every half cup of flour mix, 1 whole egg. "Rest" in refrigerator for ~30 min....roll out on electric roller. You can skip the rest step if you are in a hurry and rolling thicker sheets i.e the dough will be manipulated less.

[Too Tall]

Yo! I just made dinner for the girls. Wife's vegatarian sis is in town so I whipped up that cantelope/black pepper/creme/tagliatelli recipe WOO HOO that was a huge hit. I sub'd sour creme for the whole creme because I felt the melon was so sweet and that worked. Big curls of nasty good Parm Reggiano on top with extra course grated pepper corns and OMG great recipe dewd. Thank you.

PS - I plated using the classic BIG arse "windings" of pasta laid in two piles on each plate. It looks extra nice done this way...I learned it from my sister. Dang, should have taken a pic. Next time.

[habitué]

The best recipe I have is not really a recipe....cheese lasagna. I make a "full" recipe of dough (3 cups dry + 6-7 eggs)....hang a clothesline in the kitchen, and roll the sheets out super thin "8" setting. The thin pasta is the key. Cheese filling is ricotta, a ton of parmesan, salt, pepper, a couple of eggs, some "woody" herb i.e. thyme, marjoram, etc...and fried shallots, plus a splash of the shallot oil. I make a vat of tomato sauce...sauce is always the limiting ingredient b/c there are so many layers. Basic tomato sauce, good number of bay leaves....finish with some cream and fresh basil. I boil the pasta sheets for maybe 20 seconds apiece and toss into a vat of ice water so I can handle them.....put some sauce in the bottom of lasagna pan and apply first layer of pasta, cut to size. first thin layer of cheese filling, pasta, sauce, pasta, etc. In a standard lasagna pan I get get a good number of pasta layers in (approaching 10?) before the filling starts to run out. If the filling runs out...keep layering with just tomato cream sauce b/w layers. Finish with a couple of layers of pasta (it's rolled out incredibly thin, and the edges naturally flute out and look magnificent as it cooks), salt and pepper the top liberally, and finish with a good amount of mozzarella cheese. Bake covered ~45 min......and however long it takes uncovered to look amazing. Finish each piece with a splash of reserved sauce.

[Jeff Rosenberg]

Wild Mushroom Sugo is the bomb. Try it on gnocchi, pasta, farro, pancakes....

[RIHans]

Pasta Puntaneska, sauce of the you-know.

Yum, 'chovies, capers.

[M_A_Martin]

so, shino, do you have a bad boy gnocchi recipe? not a prep with store bought but the actual gnocchi themselves? of course, i am going to basterdize it by putting it through the gluten free grinder ...

fyi : star wars iv: a new hope is on spike right now.

Let me know what you come up with. I've got a good gluten free pasta recipe, but not gnocchi.