chef_italiano
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⬇️ How to make patterned triangular ravioli. 📕 Golden pasta dough: • 200g (7 oz) 00 flour • 175g (6.17 oz) egg yolks • 1 tsp salt Black dough: add 2 tsp of activated charcoal powder to this base. Instructions: 1. Roll both doughs to 1.5 mm thick. 2. Cut the black sheet into strips using a serrated pasta wheel. 3. Lightly moisten the golden sheet, place the strips on top, press gently with a rolling pin, then roll to 1.2 mm. 4. Cut into squares, fill, fold into triangles, and seal. 🔔 Secret ti...
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⬇️ How to make striped ravioli. 📕 Golden pasta dough: • 200g (7 oz) 00 flour • 175g (6.17 oz) egg yolks • 1 tsp salt Add 2 tsp of activated charcoal powder to this base to make the black dough. Instructions: 1. Roll both doughs to 5 mm (0.2 in) thick. 2. Cut both doughs into strips of equal width. 3. Arrange the strips side by side alternating colors. 4. Gently flatten them with a rolling pin before rolling the sheet to 1 mm (0.04 in) thick. 5. Use this striped pasta sheet to make your favorit...
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⬇️ How to make striped fettuccine with clean lines. 📕 Base white dough: • 200g (7 oz) 00 flour • 76g (2.68 oz) water Add the pigment of your choice to this base dough recipe. If the colorant is liquid add use 2g (0.07 oz) of colorant and 74g (2.61 oz) of water. Instructions: 1. Prepare both doughs and let them rest for 30 minutes. 2. Roll both sheets to 5 mm (0.2 in) thick and cut them into strips. 3. Arrange the strips side by side, alternating colors. 4. Gently flatten with a rolling pin bef...
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⬇️ How to make striped Cappellacci a Corona 📕 Recipe: Golden pasta dough: • 200g (7 oz) 00 flour • 175g (6.17 oz) egg yolks • 1 tsp salt Blue pasta dough: • 200g (7 oz) 00 flour • 74g (2.61 oz) water • 2 tsp blue spirulina powder Instructions: 1. Roll both doughs to the thickest setting. 2. Cut them into strips using a Chitarra. 3. Arrange the strips side by side, press them together with a rolling pin, and roll the sheet to 1 mm (0.04 in) thick. 4. Cut into 10 × 10 cm (4 × 4 in) squares. 5. P...
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⬇️ How to make Blue & white Cappellacci. 📕 Recipe: Blue dough: • 200g (7 oz) 00 flour • 76g (2.68 oz) water • 2 tsp blue spirulina powder White dough: • 200g (7 oz) 00 flour • 76g (2.68 oz) water Technique: 1. Blend the spirulina with the water until completely smooth. 2. Add the liquid to a food processor together with the flour and mix until small crumbs forms. 3. Compact the dough and let it rest for 15 minutes. 4. Knead briefly until smooth, then rest another 30 minutes. 5. Roll out th...
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⬇️ How to make pasta ruvida. 📕 Dough: • 200g (7 oz) 00 flour • 56g (2 oz) whole egg • 90g (3.17 oz) egg yolks • 1 tsp salt Technique: 1. Roll the dough at the thickest setting. 2. Dust lightly with flour and let the sheet dry until the surface loses its shine. 3. Press from underneath - if the surface forms fine cracks, it’s ready. 4. Roll again, skipping two settings. 5. Make your favorite pasta. 🔔 Secret tip: Dry the sheet over a drying frame with a gentle heat, for about 10 minutes per ...
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⬇️ How to transform leftover colored pasta dough into a unique raviolo. 📕 Technique: 1. Gather the leftover colored pasta dough. 2. Cut it into smaller pieces or strips. 3. Knead everything together until a compact dough forms. Do not try to make the colors homogeneous. 4. Wrap tightly in plastic wrap and let it rest for 30 minutes. 5. Flatten the rested dough into a thick block. 6. Cut it into thin slices and arrange them side by side. 7. Flatten with a rolling pin, trim the weak edges and r...
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⬇️ Mafalde with sausage, mushrooms & thyme cream. Most cream pastas are too heavy. The cream dominates, the mushrooms lose their texture, and the sausage disappears into the sauce. This version takes a different approach and the result is rich, balanced, and surprisingly light, with fresh thyme and lemon zest bringing everything into focus. 📕 This premium recipe is now live on Substack, including every ingredient, technique, and the reason behind each step.
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⬇️ How to make spaghetti alla chitarra. 📕 Golden pasta dough: • 200g (7 oz) 00 flour • 175g (6.17 oz) egg yolks • 1 tsp salt Instructions: 1. Make the dough and let it rest, wrapped tightly, for 30 minutes. 2. Roll it to about 2 mm (0.08 in) thick. 3. Place the sheet over the chitarra and dust only the top side with semolina. 4. Press the sheet in several places before rolling. 5. Roll forward and back with controlled pressure. 6. Finish with one pass from tip to bottom. 7. Gently “play” the ...
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⬇️ How to make black & white striped farfalle. 📕 White base dough: • 200g (7 oz) 00 flour • 86g (3 oz) water Add 1 tsp of activated charcoal powder to this base dough to make the black dough. Technique: 1. Stack alternating black and white pasta sheets onto a compact block. 2. Slice the block into thin strips. 3. Arrange the strips side by side, alternating them with wider black strips. 4. Press gently with a rolling pin to bond the seams. 5. Roll the sheet to 1.5 mm (0.06 in) thick. 6. Cut ...
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⬇️ How to make Radiatori alla Vodka with Nduja. Most vodka sauces rely on cream. This one relies on structure. The goal isn’t to make the sauce richer. It’s to make it deeper. The Nduja provides warmth and complexity. The vodka provides aromatic lift. The tomato paste provides concentration. And the starch brings everything together into a glossy emulsion that locks itself into every fold of the Radiatori. 📕 The complete recipe is now live on Substack.m, including the full ingredient list, exa...
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⬇️ How to make Damascus ravioli. 📕 Base white dough: • 200g (7 oz) 00 flour • 86g (3 oz) water Add 2 tbsp of activated charcoal powder to this base to make the black dough. Instructions: 1. Prepare the doughs and let them rest, wrapped in plastic, for 30 minutes. 2. Roll the white dough to 3 mm (0.1 in) thick and the black dough to 1 mm (0.04) thick. 3. Stack alternating sheets on top of each other and gently flatten each layer with a rolling pin. 4. Press a ruler over the layers multiple tim...
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⬇️ How to make tricolor farfalle. 📕 Recipe: Orange dough: • 100g (3.52 oz) 00 flor • 90g (3.17 oz) egg yolks • 1 tsp anatto powder • 1/2 tsp salt White dough: • 100g (3.5 oz) 00 flour • 43g (1.5 oz) Add 1 tsp of activated charcoal powder to this white base for making the black dough. Instructions: 1. Prepare the doughs and let them rest wrapped in plastic wrap for 30 minutes. 2. Roll the doughs to 5 mm (0.2 in) thick and cut into strips. 3. Arrange the strips side by side, alternating colo...
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⬇️ How to make potato gnocchi. 📕 Gnocchi dough: • 450g (15.9 oz) baked potatoes • 135g (4.8 oz) 00 flour • 1 whole egg • 1 tsp salt Bake the potatoes at 180°C (355°F). Instructions: 1. Bake the potatoes on a bed of coarse salt until completely soft. 2. Mash the potatoes while still warm. 3. Add the egg and salt and mix until homogeneous. 4. Add the flour and mix gently until the dough comes together. 5. Knead briefly - about 20 seconds is enough. 6. Portion into 9g pieces and roll into small...
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⬇️ How to make marble striped ravioli. 📕 Doughs: White dough: • 100g (3.5 oz) 00 flour • 43g (1.5 oz) water Add 1 tsp of activated charcoal powder to make the black dough. Golden pasta dough: • 200g (7 oz) 00 flour • 175g (6.17 oz) egg yolks • 1 tsp salt Technique: 1. Compress the black and white dough scraps together into a compact dough. 2. Wrap and let rest for 30 minutes. 3. Roll the dough thick and cut it into strips. 4. Place the strips side by side, alternating with golden pasta st...
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⬇️ Penne alla Vodka. Most Penne alla Vodka recipes rely on cream. That’s why they end up heavy, flat, and one-dimensional. A proper vodka sauce is built differently. First, the tomato paste is concentrated until its flavor becomes deep and sweet. Then the vodka is allowed to simmer gently, extracting aromatic compounds that water and fat alone cannot reach. Only after that does the cream enter the picture. 📕 The complete ingredient list, exact quantities, and full step-by-step process are avai...
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⬇️ Gnocchi with Roasted Pepper Sauce & Guanciale. At first glance, this looks like a simple pepper sauce. It isn’t. The difference between a vibrant roasted pepper cream and a flat vegetable purée comes down to a few small decisions. The sweetness of the roasted peppers, the richness of the guanciale, and the softness of the gnocchi create a balance that feels far more complex than the ingredient list suggests. 📕 The complete recipe is now live on Substack, including the full ingredient list, ...
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⬇️ How to make candy shape ravioli (Caramelle). 📕 Base dough: • 100g (3.5 oz) 00 flour • 43g (1.5 oz) water Blue: Add 1 tsp of blue spirulina powder. Red: Add 3 tsp of beetroot powder Yellow: Add 1 tsp of anatto powder Instructions: 1. Prepare the doughs separately and let them rest, wrapped in plastic, for 30 minutes. 2. Roll the doughs separately to the thickest setting on the pasta machine. 3. Cut the doughs into strips and place them side by side. 4. Gently flatten them with a rolling pi...
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⬇️ Spaghetti Cacio e Pepe. 📕 This is not melted cheese. Real cacio e Pepe is a controlled thermal emulsion built from pecorino, black pepper, starch, and water. That’s why the sauce should feel glossy, fluid, and creamy… never heavy, greasy, or stringy. The entire dish depends on temperature control, starch concentration, and gradual emulsification. Simple ingredients. Extremely technical execution. 📖 The complete ingredient list, full step by step process, temperatures, and detailed techniqu...
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