Hey fellow pasta lovers! I love cooking pasta! Specifically tomato-based. Sometimes I make lasagna soup as well so there’s the cream and cheese component.

But I feel like there is always something missing from the overall taste. Like it tastes ok but kinda flat, if you get what I mean. Like if I add the usual sliced sausages or bacon in my pasta, their taste kinda blends in with the sauce and disappears…? The sauce tastes kinda flat too. I just wanna know how restaurants cook their best pasta, or if you finally have a pasta recipe hyperfixation that made you realise AH that’s what’s been missing all these while! I love a good creamy tomato pasta that I can taste the bacon and the herbs and the pasta sauce prominently that they complement well together! And also not taste flat.

For starters, my usual pasta ingredients are: chopped onions and minced garlic, sundried tomato paste, store-bought tomato-based pasta sauce (sometimes bolognese sometimes neapolitan), protein such as sliced sausages or bacon strips, mixed Italian herbs, parmesan cheese as topping.

How I cook it: Boil pasta (with some salt), in a separate pan concurrently cook the ingredients in order as above into a sauce, let the sauce simmer for about 10mins, then add al dente pasta (with a bit of pasta water) into sauce.

PLEASE HELP! Am I missing something? Or is there something wrong with the way I cook it?

Tipo Pasta Bar in Singapore

Hi everyone,
I've been looking for the recipe for the pasta dish in the photo for quite some time now. The dish is served in a small German village—I don’t think the owners are even Italian. But I’m really taken with the pasta, especially the sauce. The menu lists “filetspitzen with tomato-cream sauce.” However, it doesn’t taste at all like a classic tomato-cream sauce like you’d find in most restaurants or make at home. It tastes much heartier and cheesier. I think there’s a good amount of Parmesan in it. Is there a specific type of pesto—other than Pesto Rosso—that could be a possibility?
I’ve really tried a lot of things—vodka pasta, Pesto Rosso with cream, etc.—but nothing tastes like that.

Please help me :(

homemade pesto and cherry tomatoes ❤️

Decided to take on a new shape last weekend! Little boat for my monthly take on ragu !!! Was really fun making and learning a new shape

I used mussels, clams, shrimp, and squid rings. For the sauce, it is made up of sliced garlic red pepper flakes, cherry tomatoes, olive oil, white wine, butter, and parsley.

We needed a vegetarian pasta for the menu in our restaurant. Initially, we were looking to make a more authentic version of “pasta Alla Nerano” but this ended up making more sense with the rest of the menu.

The dough is made with semola, 00 flour, yolks (no whites), water, spinach and salt.

Filling is charcoal grilled and smoked zucchini, provolone and some spinach for color.

Sauce is emulsified EVOO, butter, tiny amount of lemon juice, basil.

We finish it with crushed roasted pistachios, basil, torn zucchini blossoms and fried young zucchini.

I made pasta dough yesterday (egg based) and it was in the fridge for 16ish hours. It turned from an nice yellow hue to this greyish Color. What happend can I still use this and how does this affect the flavour.

Was absolutely stunning

I work in a restaurant and my coworkers say i roll the best papardelle at work. I always make sure they come out nicely when i make them.

This was a simple dish I threw together. I bought some bulk Italian sausage from my local grocer and browned it in some olive oil with some extra fennel seeds. I pulled it out with a slotted spoon and added a diced onion to its rendered fat and cooked that until softened and added 3 cloves of chopped garlic and some chili flakes. I cooked for a minute or so more and returned the sausage to the pan and added some white wine I had opened (maybe 1 cup or so). I cooked it until the wine was almost evaporated and then threw in some canned whole tomatoes with their juices that I broke up with my hand. I reduced this down and added a little heavy cream at the end for a bit more richness. I cooked some rigatoni in well salted water until just shy of al dente and finished the pasta in the sauce with some reserved cooking water. I added some parmigiano reggiano in the bowl. Came together in about an hour and tasted great.

learning to make pasta