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That’s Amore (Part 1)

This article was written by Kristel Matousek and was featured in our August issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.


Yields 1 pound dough

  • 2½ cups all-purpose or semolina flour
  • 3 eggs, beaten
  • 2 tablespoons olive oil

Pour flour in a mound on a clean surface. Using your fingers, create a “bowl” in the center of the mound. Pour the beaten eggs and oil into the flour bowl. Work the flour from the outside until fully combined, creating a ball. Knead dough for 10 minutes until a smooth, elastic ball forms. Wrap dough in plastic and let rest for 1 hour.

Roll out dough to create a pasta sheet and make desired shapes. When finished, let pasta dry on a floured surface for 15 minutes prior to cooking.

Farfalle (Bow Tie): Cut pasta sheet into 1-inch squares. Pinch the center of each square to form the bow tie shape. If needed, use a touch of egg white as glue to hold it together.

Fettuccine: Roll pasta sheet from end to end, then cut into ¼-inch strips.

Garganelli: Cut pasta sheet into 1-inch squares. Place each square on a ribbed pasta board. Fold the corner of the square over a wooden dowel or chopstick, and with a little downward pressure, roll the pasta until it connects with the opposite corner and seals.

Tortellini: Cut pasta sheet into 2½- to 3-inch circles. Place filling into center of each circle. Lightly wet the outer edge of half the circle with egg whites, then fold the dry side over to enclose the filling, making a half-moon shape. Grab one corner with your left hand between your index finger and thumb, and the other corner with your right index and thumb, bend pasta over your pinky, and wrap to connect the corners.

Orecchiette: On a floured surface, roll the dough in the shape of a snake. Cut into small pieces and roll into balls. Place each ball on a ribbed pasta board and press down with a forward motion, creating an ear-like shape.

ADDING COLOR. When making pasta, use freeze-dried powders or spices for vibrant colors. For green pasta, sub ½ cup flour for spinach or peas. For red, sub ½ cup flour for beets. For purple, sub ½ cup flour for purple sweet potato. For yellow, add ½ teaspoon turmeric.


Serves 4

  • ½ pound farfalle
  • 1 tablespoon butter
  • 3 cloves garlic
  • ¼ teaspoon nutmeg
  • 1 cup heavy cream
  • ½ cup Parmesan, plus more for garnish
  • ½ cup peas
  • 2 slices prosciutto, diced
  • Salt and pepper to your tastes
  • 1 slice prosciutto cut into ribbons, for garnish

Add ½ pound farfalle pasta to a pot of lightly salted boiling water. Cook the pasta al dente then remove from the water, retaining the hot liquid.

Preheat a saucepan over moderate heat. Melt the butter, then add the garlic and nutmeg, cooking until aromatic, approximately 30 seconds. Deglaze the pan with heavy cream, then bring to a simmer and reduce slightly.

Whisk in the Parmesan cheese. Once melted and fully combined, add the peas and diced prosciutto. Taste and season with salt and pepper as needed.

At time of service, toss the farfalle in the sauce to coat, adjusting consistency as needed with the hot reserved starch water. Garnish with freshly grated Parmesan and ribbons of prosciutto. Serve immediately.


Serves 4

  • 2 tablespoons (1 ounce) olive oil
  • 1 cup (4 ounces) small-diced onion
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons (4 ounces) tomato paste
  • 3 tablespoons (1.5 fluid ounces) vodka
  • 1 (28-ounce) can San Marzano–style tomatoes
  • 1 cup (8 fluid ounces) vegetable or chicken stock
  • ½ cup (2 ounces) cashews
  • ½ pound dried fettuccine pasta
  • Water as needed
  • Salt as needed, to your tastes
  • Green olives, for garnish

Preheat a large saucepan or Dutch oven over moderate heat and add the oil. Sweat the onions in the oil to soften. Add the garlic and red pepper flakes, cooking until aromatic 20 to 30 seconds. Stir in the tomato paste and cook to darken slightly. Deglaze the pan with vodka, simmering to reduce until almost dry.

Add the tomatoes, stock, and cashews. Stir and bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Use a stand or immersion blender to blend smooth.

Add fettuccine pasta to a separate pot of lightly salted boiling water. Cook the pasta al dente, then remove from the water, reserving the liquid.

Pour the prepared sauce over the pasta, adjusting sauce consistency as needed with the hot reserved liquid. Season with salt to your tastes. Garnish with green olives, and serve warm.

ADD A PROTEIN. Tastes great with grilled chicken breast or Italian seasoned ground sausage.