Pasta Fridays: Mushroom Cream Sauce

This works with any mushroom type, and the texture is wonderfully smooth and creamy and coats the bigger pasta types beautifully. I had on hand frozen dumplings, portobello caps, and shallots. I boiled the dumplings in chicken stock to plump them up to double their size and thick sliced halved mushrooms. After cooking down the…

Pasta Fridays: Green Pea Sauce with Ricotta and Ham

A new tradition in the making that I’m hoping will prevail. I want to explore the Pasta World! Recipe Marcella Hazan:I substituted a small frozen bag of green peas. Having Italian Food may often amount to no more than that, or to a pizza, or a platter of cold cuts, or a rice and chicken salad….

“Nokedli”

Hungarian egg pasta dumplings. Handmade, cut from loose batter into boiling water. Simple ingredients: Flour, eggs, salt. That’s it. But like any pasta, it takes elbow grease, time and a desire to make and clean up a huge mess.