Pappardelle with Beef Ragu - SpicyFig A great slow cooked meat sauce!

Pappardelle with Beef Ragu - SpicyFig A great slow cooked meat sauce!

Sour Cream Beef Noodle Casserole

28K views · 49 reactions | Ricotta gnocchi - a 15min recipe (10 mins to prep, 5mins to cook and serve). I LOVE gnocchi but traditionally they are made with potatoes and if you don’t get the potato mix right, the gnocchi can be heavy and stodgey. The ricotta makes these much lighter and fluffy plus it gives them extra protein. AND they are so much quicker and easier to make. What are you waiting for!? Recipe below. SAVE THIS (bookmark icon) and SHARE it (paper plane) so that you get more of my easy, Italian recipes. I love to serve gnocchi with my creamy, spinach and sage sauce - if you want this recipe, follow me and comment PESTO below and I’ll try and upload it next. Other serving suggestions are melted butter, olive oil and Parmesan, a ragù or a classic pomodoro sauce. RECIPE 500g ricotta
polenta/semolina for shaping and dusting
100g 00 flour (you can use regular plain flour too) 1 large egg
50g parmesan cheese
½ tsp salt Melted butter or extra virgin olive oil for serving N.B. The more flour you add to this recipe the heavier the gnocchi will be - when shaping semolina or even polenta is best MIX the egg, parmesan and salt together and then mix in the ricotta (make sure your ricotta is well drained). POUR the flour over the ricotta mixture and gently stir until all incorporated. DUST the work surface with semolina (or flour) and roll a small amount of dough into sausage shapes – the thinner the better. CUT the dough into small even squares approx 1 cm. SPRINKLE some semolina or polenta onto trays and place gnocchi onto them. Try not to overcrowd the trays so they don’t stick together. You can freeze them at this stage (make sure they are not touching) and once frozen, you can bag them up to save space. COOK the gnocchi in a large pot of salted water until they float to the surface, about 2-3 mins depending on the size of them. Scoop out and cover with a little butter or olive oil. Cover with your preferred sauce. Pink baking tray, pink silicone mat - @ourplace Green saucepan @ourplace Dress @sugarhillbrighton Fluted serving plate @angelareedshop #gifts #gnocchi #ricottagnocchi #italianrecipe #homecooking #eatlikeanitalian #cookfromscratch | The Chiappas

Marinara sauce in 20 mins

Creamy Slow Cooker Beef Pasta -

Cheesy Easy Baked Ziti -

Swedish Meatball Noodle Bake -

39K views · 3K reactions | 3-CHEESE TRUFFLE MAC💘🧀 for episode 6 of my v-day series…truly the only mac & cheese recipe you’ll ever need!! it’s so good 🤌 Recipe - First, start by making the cheese sauce. In a saucepan, make a roux by melting down 2 tbsp of butter over low heat and whisk that with 2 tbsp of all purpose flour. - Then, add 1 cup of heavy cream. Whisk with the roux and let the heavy cream warm up for 2 minutes before adding 1/2 cup each of shredded Gruyère, shredded sharp cheddar, and mozzarella. Let this cook together on low for 4 minutes—whisking frequently (or until the cheese has completely melted and the sauce is thick!) - During this, cook the noodles! Cook 3 cups of your preferred pasta following the directions on the packaging. Reserve 1/4 cup of pasta water and drain. - Stir in the cooked pasta and pasta water into the sauce. Then, stir in 2 tbsp of truffle oil. - Transfer this to an 8x8 dish and evenly sprinkle with more cheese and about 1/4 cup of breadcrumbs. Drizzle some olive oil on top and bake on 425 for 10 minutes, and the broil for 2 mins (or until the top is golden brown) - Drizzle with more truffle oil and enjoy!! #trufflerecipes #truffleoil #feedfeed | Skylar Sokolowski

35K views · 3.2K reactions | HOMEMADE SOURDOUGH PASTA 🍝😚🤌 A couple of weeks ago at expo west, I tried sourdough pasta for the first time—it was SO GOOD. I loveeee the taste + using sourdough makes it easier to digest! Also, ideally I’d let the dough ferment overnight, but for the sake of the video I did not🙃 Recipe - On a clean surface, pour 1 & 1/4 cup of all purpose flour (150 g) and create a well in the center. - Pour 2 tbsp of sourdough starter (20 g), 1 egg, 1 egg yolk, and 1/4 tsp of salt into the well. Whisk using a fork. Continue to whisk some of the flour into the wet mixture. - Then, form into a dough using your hands. Knead until you have a smooth ball (will take about 2 minutes) - Tightly cover in saran wrap and let this rest & ferment at room temp for 2 hours. Then, transfer to the fridge for 8-12 hours. - Let the dough rest at room temp again for 30 mins-1 hour. - Run through a pasta maker. - Boil for 1 minute and enjoy!! #sourdoughrecipes #sourdough | Skylar Sokolowski

ROASTED PEPPER PASTA 🍝

Garlic Shrimp Pasta Bake

60K views · 17 reactions | Caramelised onion mac and cheese a big bowl of warm, bubbling mac and cheese is HEAVEN on a rainy day onions: 30g butter @kerrygold_uk 1.5 white onions Big pinch salt 1 tsp balsamic glaze 1 tbsp sweet soy sauce (needs to be sweet) cheesy bechamel: 750g / 3 1/2 cups milk 45g / 6 tbsp plain white flour 75g / 7 tbsp butter 1/2 tsp mustard @marksandspencer 1/4 tsp black pepper Around 1 tsp salt - taste to preference 100g sharp extra mature cheddar (you can add other cheeses if you prefer like Red Leicester) 100g grated mozzarella 250g / 2 cups dry macaroni 40g grated parmesan Slice your onions and fry them in butter and salt until soft and translucent. Add the balsamic and sweet soy sauce and continue cooking on a low heat until all soft and caramelised (maybe 15 ish mins). Make a roux by melting butter in a saucepan on low heat and then add the flour, whisking continuously until smooth and no lumps. Continue cooking for a couple of minutes, whisking occasionally (don’t let the roux brown). Then start vigorously whisking in around 2-3 tbsp milk. Don’t worry if it looks almost split. Then keep adding around 1/3 remaining milk, whisking bit by bit until all incorporated. Once smooth, add salt and pepper - season to taste. Leave on a low heat until thickened (around 15 mins). At this point boil your macaroni until cooked (10 minutes) then drain and rinse with cold water. Pre-heat your oven to 180C/ 360F. Once the sauce has thickened, add your cheeses (leave around 1/4 for the top) and mix. Take off the heat. Mix your cooked macaroni with the sauce (leave a small bit of sauce for the top) and then spoon into a baking tray. Stir in your caramelised onion. Top with dollops of the remaining sauce, the remaining cheese and parmesan. At this point you could add breadcrumbs if you want a crunchy top and feel free to add more cheese if your heart desires! Bake for 20 minutes, until bubbling. Dive in. #macandcheese #caramelisedonion #carameliseonionpasta #macaroni #macaroniandcheese #cozy #autumn #cheese #pasta #mozzarella #cheddar | Georgina Eliza

Creamy Garlic Pasta Delight Recipe for Quick Meals

425K views · 61K reactions | 2-Ingredient ricotta gnocchi ✨ Quick and easy lunch idea 💡 Ingredients: 1 cup ricotta (250 g) 1.5 cup flour (190 g) Instructions: 1. Drain the ricotta cheese to remove excess liquid. 2. In a large mixing bowl, combine the drained ricotta cheese and flour. Use a ratio of approximately 1 cup of ricotta to 1.5 cup of flour, adjusting as needed to achieve a workable dough. 3. Gently knead the mixture until it forms a smooth dough. 4. Divide the dough into smaller portions. Roll each portion into long logs, about 1/2 inch in diameter. 5. Using a knife or dough scraper, cut the logs into 1-inch pieces. 6. If desired, roll each piece over a pasta board or the back of a fork to create ridges, which help the sauce cling to the gnocchi. 7. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon. 8. Toss the cooked gnocchi with a simple tomato sauce and serve immediately. Buon Appetito! 🏷️ #ricotta #easyrecipes #italianrecipes #quicklunch #foodrecipes | Giulia Ardizzone