Pasta Bi Gallery

bluntman sotades painter laura proietti richardgansyy female sculpture
I finally got a spiral vegetable cutter to make my fav. zucchini pasta. So happy!!! I can eat my fav
It’s #handmade #pasta for #lunchtoday! #lunch #food #food #food #foodies #foodie #italianf
Bolognese #pasta #rigatoni #bolognese #ragu #parmigiano
My ultimate homemade pasta recipeOnce per month I spend a few hours in the kitchen to create our own
torracat:this is the money garf. reblog for untold pasta and riches to come your way
nom-food: Heirloom tomato and basil pasta sauce
torracat:this is the money garf. reblog for untold pasta and riches to come your way
fattributes:Roasted Delicata Squash Pasta with Kale
Ina-vative Chef~! (≧▽≦) pizza pasta pizza pastatabeoyo pomodoro~
fattributes: No-Cook Sun Gold Tomato Pasta
I’m on Yahoo Food talking about pasta! Click through to read the full article. Many thanks
Linguine con vongole. Part of Spring Pasta, a collaboration with food stylist Chelsea Zimmer.
follow my daily pasta makings on instagram, @lindapugliese.
A preview of some new pasta work with food stylist Chelsea Zimmer. My favorite pasta: roasted cherry
Tagliatelle with Baby Artichokesserves 2 as a first plate20 baby artichokes, cleaned, the large
Exciting news! I have written a book entirely about pasta with collaborator and co-author Jennifer A
Tortellone di Zucca serves 4 Filling: 1 kabocha squash, quartered, seeds cleaned out, roasted d
The making of Ramp Pasta. Behind the scenes shooting Sweet Paul Magazine Spring Issue. Get the recip
Now that you are an expert on egg dough. Make pappardelle. I like to score it with a knife then tear
Cavatelli lunghi with roasted tomatoes + Melville Serves 2 as a main course 1 carton of heirloom che
When making filled pasta, I always have scraps that didn’t make the cut – maltag
The perfect spring pasta: pesto, peas, mint + burrata. A collaboration with food stylist Chelsea Zim
Creamy Vegan Butternut Squash Linguine with Fried Sage Spiced and creamy (yet cream-less) butternut
The Perfect Egg Dough My first attempt at fresh pasta was an egg dough. After all, it is THE dough f
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