Recipe Master

1 1/2 to 2 ounces of guanciale

2 tablespoons of grated Pecorino Romano

4 ounces of dried pasta

2 cups leftover pasta

4 eggs beaten

2 tablespoons butter

1/2 cup whichever cheese the pasta called for

300g ‘00’ pasta flour, plus extra for dusting

2 eggs and 4 yolks, lightly beaten

semolina flour, for dusting

Coarse salt

1 pound orecchiette pasta

1 cup store-bought basil pesto (8 ounces)

1/2 avocado

100 grams penne pasta

1/4 scallion

1 red tomato

1/4 splash lemon juiced

salt to taste

3 tablespoons olive oil

1 small onion, finely chopped

1 pound mushrooms, trimmed, cleaned and chopped into small bits (I used creminis)

1 teaspoon kosher salt, plus 1 tablespoon for pasta water

1 teaspoon kosher salt, plus 1 tablespoon for pasta water

1 teaspoon kosher salt, plus 1 tablespoon for pasta water

1 teaspoon kosher salt, plus 1 tablespoon for pasta water

1 cup dry Marsala wine

1 pound pasta, Giada recommends thimble-shaped pasta, ditalini, but I think I used snail-shaped or chiocciole

1/2 pound frozen artichoke hearts, thawed

3/4 cup grated Parmesan

1/2 cup cream

1/2 cup chopped fresh flat-leaf parsley

1 teaspoon freshly ground black pepper

80 gr Green Pea Pasta

80 gr Red Lentil Pasta

100 gr Rice Mozzarella

2 tbsp Extra Virgin Olive Oil

4 leaves of Sage

1 1/2 tsp dried Italian herbs

Himalayan Salt to taste

2 1/4 pounds Roma (aka plum) tomatoes

1 1/2 teaspoons kosher salt , plus more for salting the pasta water

1/4 cup extra virgin olive oil

1/4 cup homemade or store-bought basil pesto , plus more to taste

1 pound dry fusilli pasta

1/3 cup freshly grated Parmesan cheese , to pass around at the table

12 ounces penne or bow-tie pasta (artisanal pasta)

1 tablespoon unsalted butter

3/4 cup fresh cream

1/4 teaspoon teaspoon saffron threads or 1 package of saffron powder

1/2 cup grated Parmesan cheese

Salt and freshly ground pepper

Salt and freshly ground pepper

10-12 oz fusilli pasta, or pasta of your choice

4 links chicken sausage (I used roasted garlic chicken sausage)

½ cup crumbled feta cheese

2 pounds dandelion greens

1/2 cup olive oil

3 cloves garlic, sliced thinly

1/2 teaspoon red pepper flakes

1 pound pasta (your choice)

Salt for pasta water & greens

Kosher salt

1 heaping cup dry short cut pasta (like shells or elbows)

2 tablespoons salted butter

1 large egg

1 teaspoon everything bagel spice

1 medium onion, diced

6 plum tomatoes, diced

1/4 cup olive oil

3/4 pound spaghetti or other long pasta

1 egg, lightly beaten

salt, to taste

500 grams Spaghetti or any pasta type

300 milliliters Cooking cream

2 tablespoons Tomato paste

1 teaspoon Vegetable oil

1 teaspoon Oregano

1 dash Salt

1 dash Pepper

1 cup Basil leaves

1 cup Firm tofu

3 tablespoons Parmesan

2 tablespoons Walnuts, chopped

3 cloves Garlic, minced

2 teaspoons Lemon juice, fresh

2 tablespoons Olive oil

Salt and pepper to taste

Salt and pepper to taste

8 ounces Gluten-free pasta or pasta of choice