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Kosher salt & freshly ground black pepper, to taste. In a large pot of boiling salted water, cook pasta according to package instructions, approx. 10-12 minutes. Drain the pasta, but reserve 1 cup of the pasta water. To the empty pot, add the butter, lemon zest, juice, salt, and pepper to taste. Add the cooked pasta to the pot and toss to coat.

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Learn how to make pasta the authentic Italian way with tips, techniques, and recipes from the chefs of Eataly, the world's greatest Italian food market. From dried pasta to fresh pasta and stuffed pasta, this book culls the wisdom of Eataly's pasta experts and presents dishes, some classics but many with a modern bent, that feature everyone's.

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Boil the ravioli in salted water. Meanwhile, in a large skillet, melt the butter with the shallots and garlic over medium high heat until they are soft. Use a sieve to remove the shallots and garlic and discard. Whisk in the chicken broth, lemon juice, salt and pepper for a few minutes. Lower the heat to medium and stir in the pistachios.

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Paccheri ai Tre Pomodori. Paccheri ai Tre Pomodori highlights the star of the Italian summertime table and one of the most important elements in Italian cuisine: the tomato! Learn the secrets behind our featured Icons of Eataly dish for July. Discover more about Eataly easy recipes of Italian and world cuisine and tasty classic and original.

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In general, a good rule of thumb is to salt the water generously until it tastes like the sea. Still, for cooks that need precise measurements, our chefs recommend using 1 ½ to 2 tablespoons of kosher salt for every 1 pound of pasta and 4 quarts of water. 4. COOK UNTIL AL DENTE.

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Directions. Bring a large pot of salted water to a boil for the pasta. Pulse the spinach, basil, parsley, walnuts, garlic, and salt in a food processor to a coarse paste. Pour in the olive oil in a slow, steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.

Italian sausage is tossed with homemade pasta sauce and rigatoni for a

Shake excess flour off the fresh maccheroni, and drop it into the boiling water, stirring to separate the strands. Return the water to a rolling boil, and cook the pasta for 4 to 5 minutes, stirring occasionally, just until al dente. With the lemon-and- cream sauce at a simmer, quickly lift out the maccheroni and drop it all into the skillet.

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Preheat an oven to 400°F. Bring a large pot of cold water to a boil, and season it with salt. In a large skillet, combine the extra virgin olive oil, red pepper flakes (if using), and garlic. Cook over medium-high heat until the olive oil begins to bubble. Add the tomatoes and a pinch of salt, and cook, stirring occasionally, until the.

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Tomato Tartare Recipe. An innovative combination of finely chopped canned tomatoes and feta cheese, this tomato tartare makes a beautiful and delicious first course or appetizer. Get the recipe! Discover more about Italian First courses recipes: quality ingredients, methods of preparation of the best and tasty First course recipes.

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Bring 6 quarts of salted water to a boil. Add the fresh agnolotti, stirring gently, and cook them for 3-4 minutes or until the agnolotti are bobbing on the surface of the water. Meanwhile, melt the butter in a saucepan over medium heat. Lay the sage leaves in the pan and heat until the butter is sizzling gently.

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Trim the stems from the eggplants. Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact. Cut the eggplant into 1-inch cubes, and toss in a large bowl with the 2 tablespoons kosher salt. Dump into a colander, and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly, and pat.

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Pesto alla Trapanese. With origins in Sicily, pesto alla trapanese is a delicious result of cross-cultural cuisine and a flavorful way to make use of fresh summer produce. Discover more about Italian Pasta recipes: quality ingredients, methods of preparation of the best and traditional Pasta recipes.

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Sugo all'Arrabbiata. This fiery - or rather, "angry" - sauce from Roma finds its zip from peperoncini, or chili peppers. (Some say the spicy chili peppers make the eater turn a bit red, but it would be nearly impossible to be angry while eating this dish.) Pair with a short pasta of your choice to spice things up in your next.

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Method: Cook the pasta to al dente, around 4- minutes in well seasoned boiling water. With a ladle of pasta water, melt the truffle butter in the pan on a low to medium heat. Take the tagliatelle out of the water add directly to the pan of butter. Season with salt and pepper to taste. Toss the pasta in the pan, continuous movement will build a.

Just a touch of pasta Eataly Eataly

Add 9 oz dried spaghetti to boiling water and cook until al dente, about 7-8 minutes. Dip a measuring cup into the pot to reserve 1 ½ cups of pasta water. Drain pasta in a colander. Heat 1 tbsp.

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Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes. In the meantime, heat the truffle butter in a medium-sized saucepan until it has melted, being careful not to let it burn. Add the garlic and a scant pinch of salt and pepper, and grate in the black truffle. Drain the pasta, reserving some of the cooking water.