The Weekly Fresh Pasta Project The Weekly Fresh Pasta Project In 2020, I started a project to learn a new fresh pasta each week. Scroll through the images to see the finished products, recipes, and learnings. Turmeric and Black Pepper Pappardelle sauce: pine nuts, lemon zest, parmesan cheese, bread crumbs Dunderi (ricotta gnocchi from the Amalfi coast) sauce: al limone Read More Sweet Potato Cavatelli sauce: brown butter, pink peppercorns, oregano Calabrian Chili Farfalle sauce: calabrian chili, tomato, cream, green garlic Malloreddus (Sardinian Gnocchi) sauce: tomato butter sauce Read More Ciciones sauce: creamy sausage ragu Orecchiette sauce: chorizo, peas & mint Read More Ravioli sauce: pistachio cream, lemon, and chopped pistachios Agnolotti del Plin stuffed with kale artichoke and ricotta sauce: garlic, butter, chives Cecamariti sauce: tomato garlic olive oil confit, parmesan, parsley Cavatelli sauce: gorgonzola fonduta
The Weekly Fresh Pasta Project In 2020, I started a project to learn a new fresh pasta each week. Scroll through the images to see the finished products, recipes, and learnings. Turmeric and Black Pepper Pappardelle sauce: pine nuts, lemon zest, parmesan cheese, bread crumbs Dunderi (ricotta gnocchi from the Amalfi coast) sauce: al limone Read More Sweet Potato Cavatelli sauce: brown butter, pink peppercorns, oregano Calabrian Chili Farfalle sauce: calabrian chili, tomato, cream, green garlic Malloreddus (Sardinian Gnocchi) sauce: tomato butter sauce Read More Ciciones sauce: creamy sausage ragu Orecchiette sauce: chorizo, peas & mint Read More Ravioli sauce: pistachio cream, lemon, and chopped pistachios Agnolotti del Plin stuffed with kale artichoke and ricotta sauce: garlic, butter, chives Cecamariti sauce: tomato garlic olive oil confit, parmesan, parsley Cavatelli sauce: gorgonzola fonduta