Subscribe to our mailing list

* indicates required
Email Format


Posts Tagged ‘pasta’

Christmas lasagna via Instagram

December 25th, 2020 Comments off

Christmas lasagna

Christmas lasagna via Instagram

The traditional Christmas lasagna has been prepared with handmade pasta, homemade sauce, and lots of cheese and half consumed. 😀 Yum!

From my Instagram Feed

Homemade Tagliatelle For Dinner via Instagram

July 18th, 2020 Comments off

Homemade Tagliatelle For Dinner

Homemade Tagliatelle For Dinner via Instagram

We made a large batch of pasta a while ago and stored the extra in the freezer. Once thawed and brought to room temperature, it was easily rolled and cut. A couple of minutes in the pot and it was ready to eat. Quite nice.

From my Instagram Feed

Curried Tomato Tortellini Soup via 101 Cookbooks [Food]

May 29th, 2020 Comments off
Another recipe to try out and, perhaps, add to our Recipes in Rotation. With all this home cooking over the last (nearly) 3 months, adding new flavors to the menu is important. — Douglas
It’s a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. It’s so delicious, and simple, week-night friendly, and great for leftovers. Also, no shame in using frozen spinach, here. It cuts the already minimal prep time here down to near nothing. Enjoy!
Read Curried Tomato Tortellini Soup via 101 Cookbooks

An interesting link found among my daily reading

One-Pot Chicken Garlic Parmesan Pasta via Instagram

May 22nd, 2020 Comments off

Coronavirus Kitchen: Gnocchi alla Ciociaria

April 10th, 2020 Comments off

This is one of our Recipes in Rotation — items we make on a monthly (or so) basis. I used pre-made gnocchi for this yesterday, b often make fresh gnocchi when making this for friends. Gnocchi is one of the easiest pastas to make and can give you the confidence to make different pastas— Douglas

Gnocchi alla Ciociaria

Gnocchi alla Ciociaria

Gnocchi alla Ciociaria


  • 1 pound russet potatoes
  • 2/3 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 3 tablespoons extra virgin olive oil
  • 2 ounces pancetta, diced Finely chopped bacon works in a pinch
  • 1 clove garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 4 sweet Italian sausage links, removed from casing
  • 1 cup red wine
  • 1 (16-ounce) can San Marzano tomatoes
  • 1 teaspoon red chili flakes
  • Salt and pepper, to taste
  • Freshly grated pecorino romano


Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.

The pasta sauce will take just about as long to cook as the gnocchi takes to make, so get the sauce started and bubbling away and then make the gnocchi.

For sauce…

In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking. Add the pancetta, garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned. Add the red wine, let it evaporate, then add the tomatoes and the pepper flakes. Adjust the seasoning with salt and pepper and lower heat to a simmer. Let cook for 45 minutes.

For gnocchi…

Make a well in the center of the potatoes and sprinkle all over with the flour. Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour and potatoes as if you were making pasta. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes, until ball is dry to the touch.

Divide the dough into 2 large balls. Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute. 

Once the sauce is thickened to the proper consistency, cook the gnocchi f in the boiling water until they float aggressively. Drain the gnocchi and add to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.

Short coffee break before rolling out pasta for lasagna via My Instagram

January 4th, 2019 Comments off

Homemade Walnut Pesto on Rotini for dinner

February 10th, 2017 Comments off

The last leftovers

February 8th, 2017 Comments off

The last leftovers

The last leftovers

Fettuccine, homemade sauce and meatballs for lunch. Leftovers are never considered a bad thing here at our house. 


 Join me on Douglas E. Welch Photography on Facebook

Learn more about Italian Food with these books

Italian cookbooks

* A portion of each sale from directly supports our blogs
** Many of these books may be available from your local library. Check it out! 

Annual Christmas Lasagna with Homemade Pasta [Photo]

December 27th, 2016 Comments off

Francesca’s Homemade Pasta Carbonara [Photo]

November 6th, 2016 Comments off