This was thought to be Michelangelo’s favorite pasta. Well, not the pasta made with squash and a Veggetti slicer, but fettuccine with creamy ricotta and sauteed spinach tossed with pine nuts and raisins. I’ve prepared it both ways and it’s absolutely delicious made with real pasta, but it is equally as good made with my squash pasta. When I’m trying to be easy on carbs, I use squash instead of real fettuccine. And it’s gluten free! I think you should try it both ways to compare the difference. Continue reading Squash Fettuccine with a Creamy Spinach Sauce
Category Archives: pasta
Homemade Manicotti Pasta
The deliciousness of this recipe comes from the homemade manicotti pasta I learned to make in the village of Sant’ Ambrogio, Sicily. I’m calling these crepe-like pasta manicotti, but they’re not actually called manicotti in Italy. Some Americans may also call them cannelloni, but the Sicilian cook called them crespelle. Call them whatever you like, but they are the easiest, tastiest pasta you’ll ever eat. Just try them.