crab cannelloni

This concoction was conceived on a Sunday afternoon when our hankering for pasta, indulgence, and seafood met at an apex of creativity and the munchies. The deep, rich flavor of the sea partnered with the creamy b├ęchamel and lemony ricotta dance together in an eye-rolling symphony of orgasmic deliciousness. The licorice notes from the fennel…

homemade egg pasta

When traveling throughout Italy, we had the opportunity for a hands on lesson from Bolognese sfoglino, Pio. There, we learned a simply perfected recipe of egg pasta that always works. Use the dough for fettuccini, parppadelle, lasagne, ravioli, cannelloni, etc, etc…the pastabilities are endless.   Ingredients: 200 grams “00” flour 2 eggs pinch of salt…