Hey Semolina!

Other than desserts, my absolute favorite thing to make is pasta.

Most savory chefs will tell you that pasta is "simple" or "boring" but I feel pasta is exactly the opposite.

When I think about the range of pasta shapes (600 worldwide), flour combinations, flavor add-ins, and all of the sauces you can make, I'd say pasta is one of the most versatile dishes on the planet. And, that's not even including stuffed pastas!

Angel Hair Linguine

In class, we each made our own pasta noodles and then as a team we made the following sauces:

Alfredo
Puttanesca
Amatriciana
Bolognese

Puttanesca

Fun Facts
-Thomas Jefferson is credited with introducing the U.S. to pasta. -Macaroni is only elbow shaped in America.
-Originally, "Yankee Doodle" was a song the British used to make fun of Americans.

Average American eats 19.5# of pasta a year.
Average Italian eats 62# of pasta a year.

*According to chef, Puttanesca translates to dirty whore and dish originated in brothels. I love the story to much to try to verify it.

My Best Pasta Tips 

Dough: 1/2 cup semolina, 1/2 cup all purpose flour and 2 eggs 
Water: Should be salty like the ocean and at a rapid boil, add pasta, stir only until boil returns
Sauce: Light sauces go with thin noodles; Heavy sauces go with thick noodles

The secret to the best Alfredo is a bit of freshly ground nutmeg.

Never rinse your pasta!

And, of course, making pasta should be fun!



Fettuccine coated with an avocado cream sauce topped with green onions and red pepper flakes









Habanero infused spaghetti tossed with olive oil and chunky "salsa" (Cilantro, tomato, yellow and green peppers and red onion)

Greek Pasta: Fettuccine tossed with olive oil, feta, black olives and sauteed red onions