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Pappardelle Nyc

from NYT Cooking

Jamie Oliver’s Pappardelle With Beef Ragu

This is a variation on the dish Jamie Oliver calls ''spag bol,'' a recipe most people, even Italians, call spaghetti bolognese. (Photo: Craig Lee for The New York Times)


MEATLESS MONDAY! Last time I visited New York City I stopped by Eataly and grabbed a bag of  my favorite Pappardelle. For some reason I have a really hard time finding this pasta near my home so ev...

from Foursquare

Quality Italian

Secret item from #QUALITYITALIAN Currently on the menu is the Lobster Fra Diavolo-Vodka: a Maine Lobster served in a shell, cooked in a spicy garlic-pepper tomato sauce, and finished table side with a Calabrian chili-infused vodka. On request from a guest, Chef Tacinelli removed the lobster from the shell, tossing it in the sauce and mixing it with a fresh handmade pappardelle. Guests in the know now ask for their Lobster Fra Diavolo-Vodka “T.H. Lee Style”

from Sher She Goes

Cooking Basics – Making Fresh Pasta by Hand

How I booked an Italian cooking class on Vimbly and ended up learning to make 6 fresh pastas and sauces from the Institute of Culinary Education in NYC! Click through to read the full review. We made Orecchiette, Spaghetti Carbonara, Pappardelle, Puttanesca, Cannelloni and Ricotta-Filled Ravioli with Pesto Genovese

from The Hopeless Housewife®

Rao’s Pappardelle With Hot Sausage Sauce

from foodiecrush

Friday Faves

Slow Cooker Beef Ragu with Pappardelle from on