Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream. Cook the pasta in boiling salted water, drain, and toss in the pan with the vegetables, 1 additional Tbsp. butter, and 1 ladleful of the pasta cooking water.

This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. It is also sometimes used to make deserts and pastries. Break the broccoli into florets, peel and finely chop the garlic and deseed and finely chop the chilli. Pasta dough made with durum wheat flour is a bit harder to get soft and pliable than soft wheat flour dough. This is because of the gluten content. But, it’s also what helps the pasta keep its shape when cooked. For handmade casarecce, the dough needs to be worked (kneaded) for at least 10 minutes. Of course, you can also use a stand mixer to do most the heavy work! Dried homemade casarecce. Let me know how your homemade casarecce turns out.This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. You’ll then pour the broth into pot, stir, and then add in uncooked casarecce pasta. There is no need to separately cook pasta as the pasta cooks in the same pot with everything else. Let cook for about 15 minutes or until pasta noodles are cooked through. Most of the broth will be absorbed by the pasta but a bit will be left creating a delicious savory sauce combined with all the other ingredients! Stewed sweet peppers are the star of this Southern Italian peperonata pasta recipe. In Italy, peperonata is served with pasta or as a side dish with meat or fish. It's simple to make and full of flavour. Pesto alla Siciliana with homemade casarecce.

Fusilli is a type of pasta originating from Southern Italy, popularized throughout the world through Italian cuisine. It is made from durum wheat semolina and shaped like a corkscrew or helix, twisted into short spirals that look like springs or telephone cords. Fusilli has been produced since at least the 16th century. It is typically used in pasta salads and baked dishes. There are also various theories about the origin of the term ‘caponata’. In one theory, they say it derives from the capone or lambuga fish (mahi mahi), which Sicilians traditionally ate with a similar sweet and sour sauce. Another belief is that the name comes from the Latin noun ‘caupona’ (tavern) and from the adjective ‘cauponia’, meaning ‘tavern food’. Of course, there are other theories too. Farfalle is a type of pasta that originated in Lombardy, Italy and is believed to have been around since the Middle Ages. It gets its name from its distinctive shape which resembles bow ties or butterflies. The term “farfalle” actually translates to “butterflies” in Italian. Drain, reserving some of the cooking water, and add to the pan of broccoli, tossing together well for another minute and adding a little cooking water to loosen. Bring a large pan of salted water to the boil, put in the broccoli and cook until just tender. Lift out (retaining the cooking water for the pasta), and put into some iced water to stop the cooking and keep the bright green colour. Drain the broccoli from its iced water and pat dry.Of course, there are other companies that make good quality casarecce, for example; La Molisana, Rummo and Garofalo, who also make whole-wheat and gluten free versions. If you don’t have casarecce for your pasta alla caponata, you can use other short pasta such as penne, sedani, dischi volanti or olive leaf pasta. Let me know what you think.