Notes about Recipes in this book

• Turkish-style noodles with butter, walnuts and feta

  • michalow on September 10, 2023

    Quick, easy, and very tasty, Aleppo pepper and lemon nicely balance the richness of the nuts, cheese, and butter. I added a bunch of sautéed greens instead of parsley and served topped with a fried egg for a complete meal. Whole grain pasta would probably work well here.

• Indian vermicelli with peas and cilantro

  • michalow on September 25, 2023

    I found this a bit boring. I perked it up with some lime juice, radishes for extra crunch and--incongruous as it may seem--some feta for a bit of creamy sharpness. Even though it was quick and easy, I doubt I'll make this again.

• Spaghetti with lemon pesto

  • CynthiasCooking on June 01, 2023

    Really good lemon flavor.

  • CynthiasCooking on June 01, 2023

    Really good lemon flavor and very easy to make

• Rigatoni with pistachio, ricotta and herb pesto

  • Lottabooks on May 06, 2023

    This was very good! Made 1/2 recipe and it was plenty for two of us with a side salad. Be sure to warm the pasta bowls (oven or with extra pasta water). Couldn't find raw pistachios - roasted and salted were just fine. The sauce seemed too thin when added to blender, but once added to the pasta, it seemed to thicken up and needed a bit more pasta water. Be sure to reserve enough. Grated a little extra parm for serving. Mine was a lot greener than the photo, probably because I used extra basil. This was a good use of artisan ricotta (had some leftover from the Frittata in I Dream of Dinner).

• Hand-cut wheat noodles

  • puppyluf on July 19, 2023

    Easy and delicious. Made with a neutral olive oil. Note to self: do not stack the noodles on each other in a bowl when you are done cutting them; the bottom ones welded themselves back together into a blob, and i ended up having to pull noodle-type chunks into the boiling water. They were still very good, though. Thick and chewy.

• Rigatoni with tomato, kale and Fontina

  • puppyluf on July 19, 2023

    Very delicious, easy sauce. I made this with the hand cut wheat noodle recipe from the book. Subbed mozzarella because it was all I had. You really have to coordinate cooking the different parts of the recipe, so read the recipe ahead of time carefully.

• Fresh egg pasta

  • et12 on June 28, 2023

    An easy to make recipe. The dough came together in no time and was easy to work. I made a half batch and it was perfect for four servings.

• Pasta with butternut squash, browned butter and almonds

  • et12 on November 13, 2023

    I love anything with roasted pumpkin and this was a nice, quick and tasty weeknight meal. I would add more almonds and cheese next time.

• Potato gnocchi

  • et12 on June 20, 2023

    Easy to follow instructions that resulted in great gnocchi with the exact texture that we love. The recipe notes that it takes 1.75 hours not including cooling time so you need to factor in another half hour to 1,5 hours. The recipe also notes to cool the gnocchi on a cooling rack and to make sure they don’t touch one another. I really recommend the type of cooling rack that has a close grid as opposed to the one I used which saw most of the gnocchi fall through the cooling rack.

• Gnocchi with pancetta and garlic

  • et12 on June 21, 2023

    Made this using some of the potato gnocchi I made the night before from this book’s recipe. Was an easy thing to put together and some nice comforting flavours. I would halve the amount of garlic next time though and add more fresh herbs.

• Gnocchi with pesto alla Genovese

  • et12 on July 22, 2023

    Easy to make and really nice flavours. I assumed I wouldn’t need to salt the pasta water since the pesto was so salty but this was not the case.

• Orzo with chicken, tomatoes and feta

  • sdeathe on July 27, 2023

    This was disappointing. A bit bland, and mushy, certainly not the punch I was expecting given the ingredients.