3 garlic cloves full or crushed as per taste 2 dried chilli peppers 400g tin of cherry tomatoes in sauce or fresh tomatoes lightly boiled for a few seconds, peeled, from which you would need to eliminate the seeds, chopped into cubes. grated pecorino cheese olive oil Parsley 400g pasta (if dried) Heat 2 or 3 tbsp of olive oil in a tall pan, add garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown. Add the tin of cherry tomatoes or the fresh

Abundant Extra-Virgin Olive Oil, as per taste but consider a thick layer in the pan 3 thick Guanciale slices Pancetta, or good Bacon, cut into stripes or small cubes grated Parmigiano-Reggiano as per taste 4 large Eggs Freshly ground Black Pepper Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch saute pan set over medium heat, and cook unti the guanciale has rendered its fat and is c

ingredients: extra-virgin olive oil or lard, as per taste but consider a thick layer in the pan 3 thick slices of guanciale, pancetta, or good bacon cut into stripes or cubes 1 red onion, roughly cut 2 cups Basic Tomato Sauce Freshly grated Pecorino Romano In a saute pan, combine the olive oil, with the onion, cook the onion at low heat (otherwise it burns) and once cooked remove it from the pan. Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat

For 4 people: 400 gr durum wheat flour 200 gr water you can add a little bit of water if needed (be careful not adding too much) 1) Mix the ingredients 2) Mix up to dough is smooth 3) cover with the plastic and put in the fridge for min. 1 hour 4) start make pasta :) Ciao a Tutti! Giuseppe #freshpastarecipe #pastamaking #italianpasta #freshpastamaking #pastasauce