You can search here only recipes listed in the Pasta category.
Tokyo Style NoodlesBy PeterTokyo-style noodles, also known as Tokyo ramen noodles or Tokyo-style chukamen, are a type of wheat-based noodles that are commonly used in Tokyo-style ramen. Ramen itself originated from China and was introduced to Japan in the late 19th century. Over time, ramen evolved and underwent regional adaptations throughout Japan, with each region developing its own unique styles and characteristics. Tokyo-style noodles are typically made from wheat flour and kansui, an alkaline mineral water that gives the noodles their characteristic texture and elasticity. The alkaline properties of kansui contribute to the noodles' firmness and chewiness, allowing them to hold up well in the hot broth without becoming mushy or overcooked. The thickness and shape of Tokyo-style noodles can vary depending on the ramen shop or the specific style within Tokyo. However, they are generally thinner and straighter compared to some other regional ramen styles in Japan. The thinness allows the noodles to cook quickly and evenly, while the straight shape provides a more delicate and elegant appearance.Flame Baked PastaBy PeterPizza ovens, known for their high temperatures and ability to create a crispy and charred crust, have been used primarily for baking pizzas for centuries. However, in recent years, chefs have begun to utilize pizza ovens for other culinary creations, including baking pasta. The trend of baking pasta in pizza ovens gained momentum as chefs sought to infuse pasta dishes with the distinct smoky flavors and unique textures that can be achieved in a pizza oven. The high heat of the oven allows for quick and even cooking, creating a perfectly al dente texture while adding a subtle smoky undertone to the dish. The concept of baking pasta in a pizza oven aligns with the overall trend of wood-fired cooking, which has become increasingly popular in modern cuisine. Wood-fired cooking imparts a distinct flavor and aroma to dishes, and it provides a unique sensory experience for diners.Kimchi Miso RamenBy PeterKimchi miso ramen is a fusion dish that combines Korean kimchi, Japanese miso, and ramen noodles. The origins of this dish are not clear, but it likely emerged as a result of cultural exchange between Japan and Korea. Kimchi miso ramen likely originated in Japan, where ramen is a popular dish and various regional variations exist. In recent years, there has been a trend in Japan of incorporating Korean ingredients and flavors into Japanese cuisine, including kimchi.Kimchi Fried NoodlesBy PeterThe origins of kimchi fried noodles can be traced back to the early 20th century when Chinese immigrants settled in Korea and brought with them their traditional dishes. Over time, these dishes were adapted to the local palate and ingredients, giving rise to Korean-Chinese cuisine. Kimchi fried noodles became particularly popular in the 1960s and 1970s when Korean-Chinese restaurants began to appear in cities throughout Korea. This dish is variation of dish known as "jjajangmyeon" in Korean, is a popular Korean-Chinese dish that combines the spicy and tangy flavor of kimchi with the savory flavor of stir-fried noodles.Beef StroganoffBy PeterBeef Stroganoff is a classic Russian dish made with sautéed beef and sour cream sauce. The origins of Beef Stroganoff are not entirely clear, but it is believed to have been created in the mid-19th century by a chef in the service of the Stroganoff family, a wealthy Russian family with strong ties to the Imperial Court. The original recipe for Beef Stroganoff featured thin strips of beef, sautéed in butter and served in a rich sour cream sauce. Over time, the recipe evolved to include other ingredients such as mushrooms, onions, and mustard. It became popular in Russia and other parts of Europe, and eventually made its way to the United States, where it became a popular dish in the mid-20th century.Cannelloni Di CarneBy PeterThe first written record about cannelloni is mentioned by Gio Batta Magi from Arezzo, who mentioned it among his Tuscan recipes. However, it is said that their birth occurred shortly afterwards in Campania, more or less in the first half of the nineteenth century. At the time the Neapolitan cook Vincenzo Corrado mentioned in his book "The Cook Galante" the recipe for a large pacchero , first boiled and then filled with a stuffing made with meat and truffles and then covered with a meat sauce and baked. Although the invention of the cannelloni remains uncertain and although there are few writings and cookbooks of the time that referred to it, it is assumed that this was initially a poor dish and a collection of leftovers , consumed especially during the holidays.Sichuan Pork Miso NoodlesBy PeterThis recipe is more or less fusion of Japanese and Sichuan cuisine. It builds on the dan dan noodles recipe. First we cook pork with Sichuan spices to make it aromatic and fragrant. Sauce on the other hand is using Shiro miso paste which is Japanese ingredient. In combination with rest of the ingredients we create creamy sauce, which coats the noodles all over, bringing the two worlds together.Bucatini AmatricianaBy PeterThere are many variations of this recipe as it's one of the staple pasta recipes. In my version I'm also adding one small anchovy to create more complex taste. Originally this dish was known as pasta alla gricia, or griscia, as it came from the village of Grisciano where shepherds made their meal using pasta, guanciale, and pecorino. It was in the nearby town of Amatrice that tomato sauce was added in the late 1600s and the dish was officially named amatriciana.Baked Feta PastaBy PeterThis recipe became viral on TikTok. It seems kinda weird to bake feta cheese but it actually works. Recipe is very easy to execute and makes great lunch or dinner.Spagetti CarbonaraBy PeterLet's be honest, Spagetti Carbonara is hard recipe but it's totally worth to learn it. This recipe is respecting the original procedure so no cream, there is no discussion about this! Same applies to cheese, originally it's done with Pecorino Romano which is sheep cheese, can be done with other types like Parmigiano Reggiano or Grana Padano but it changes the taste of the dish significantly. Garlic is also not supposed to be in the original version, however even some high profile Italian chefs are using garlic in their recipe, it gives more complexity to the dish, i prefer it too.Yakisoba NoodlesBy PeterYakisoba is very popular Japanese street food. It's very versatile recipe where you can use a lot of creativity to make it your own. The dish first appeared in food stalls in Japan around the 1930s. Noodleds are typically flavored with a condiment similar to Worcestershire sauce.