Originally posted by Finnish creator @feelgoodfoodie , this is the recipe that everyone around the world has tried. I mean everyone! No wonder that feta is sold out - except Greece of course.
Making your own fresh pasta isn't something to master in one go. It takes time and practice. But once you get it right, you'll be hooked. This is the basic fresh pasta dough, and you can make any kind of pasta out of it. We are making ricotta ravioli this time with some all-time favorite, super simple tomato sauce.
The first and most simple rule: Carbonara is made with eggs, not cream. Once you make it, you will see how much easier it is. I have used guanciale in this recipe as the original recipe calls, but you can also use pancetta or even bacon - sorry my Italians. As for cheese, I have used Pecorino Romano, but you can use Parmesan just as well- sorry my Italians (again).
Warm, soft and tasty, potato gnocchi is much simpler than you think. Prepare a larger batch, freeze while the gnocchi is spread out on a baking dish, and then transfer them to a bag. Keep the gnocchi in the freezer to have homemade potato gnocchi on the fly. This recipe is for 2 portions - 8 servings in total.
There are more pesto recipes that I could possibly count. This is the way that I am making it. Plain and super simple. I don't add any cheese as I prefer adding it with the pasta.
Making your own fresh pasta isn't something to master in one go. It takes time and practice. But once you get it right, you'll be hooked. This is the basic fresh pasta dough, and you can make any kind of pasta out of it. We are making ricotta ravioli this time with some all-time favorite, super simple tomato sauce.
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