It’s been a week for reminiscing and I’ve got pasta on the brain. Now that I know how to make my own pasta, thanks to Kona, I’ve been revisiting some of CliqueClack’s original pasta recipes to find a sauce befitting my newly found addiction. We’re finding that we’ve been sticking to pesto a lot, as it’s light enough to let the homemade pasta taste and texture shine through. We toss in some grilled or roasted veggies and some sausage and that’s that. I really do want to mix it up a bit, and looking for inspiration from my fellow food writers makes sense.
Pasta with lobster, butter beans and chives — It’s the whole toasted cumin seeds that make this dish … or is it the leeks and capers? I can see this recipe working well with the hearty spelt pasta we’ve been making.
Kona’s three simple recipes: tortellini with olive tapenade, penne with feta and corn and spinach tomato pasta all make me think of my homemade raviolis. If only I could get Keith to eat olives, that tapenade would be the first one I’d try with some white bean and sun-dried tomato ravioli.
My leeky Greeky pasta, full of Brussels sprouts, figs, radicchio and feta cheese would be wonderful with homemade pasta, and I might even make cheese and fig raviolis to go with this.
Bob’s got the right idea with his simple yet perfect pasta with autumn sage cream sauce. I want to try a pumpkin ravioli with this recipe — wouldn’t that be the perfect complement?
Seafood pasta with tomato, baby spinach and capers is screaming for lobster ravioli … I can do that. Or maybe crabmeat ravioli….
OK, I hadn’t really thought of this, but now I’m wondering how my spelt pasta would translate into Cate’s pasta e fagioli. A pasta and bean soup … it’s got promise.
Is my famous tuna pasta worthy of homemade pasta? I’d stick with a simple linguine for this one, but this may just be the first one I try.
Pasta with scallops and bacon is no longer complete without a cheesy pesto ravioli. It has spoken.
Bob’s beef Bolognese would be amazing on any type of homemade pasta, and the grape tomato sauce he made for his campanelle makes my mouth water. Anchovy paste … bring it on.
Fresh tomato basil sauce would be excellent with any homemade pasta. It’s simple enough that you could choose to make a cheesy ravioli, yet it’s so flavorful that you could rock the linguine and no one would ever second guess you.
Which is your favorite CliqueClack Food pasta recipe?
Clacked by Debbie McDuffee
on Apr 15, 2010 @ 10:00 EST5EDT
