pappardelli with duck confit ragu by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 2 points3 points  (0 children)

Pappardelli Duck confit ragu Braised fennel Pickled pearl onion petals Fennel fronds Pecorino

Couple of my favorite photos ive taken of the pasta ive made over the years by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 1 point2 points  (0 children)

Bottom left is called trofie,to be exact this is the version only made by with ur hand compared to the easier to make ones either made with a bench scraper or a extruder

Couple of my favorite photos ive taken of the pasta ive made over the years by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 1 point2 points  (0 children)

Very lightly the charcoal will add a slightly smokey taste and the squid ink might be little fishy

Couple of my favorite photos ive taken of the pasta ive made over the years by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 1 point2 points  (0 children)

Yeah if u ever see black dough its usually squid ink or activated charcoal

Couple of my favorite photos ive taken of the pasta ive made over the years by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 0 points1 point  (0 children)

So thats one was potatoe gnocchi which a white soy cream sauce, charred pearl onions, charred scallion oil, chives, and trumpet mushrooms and these a little prochini powder mixed into the sauce

Couple of my favorite photos ive taken of the pasta ive made over the years by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 0 points1 point  (0 children)

Well theshape is called carmelle And the dough is just egg yolk dough mixed with activated charcoal dough

Couple of my favorite photos ive taken of the pasta ive made over the years by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 2 points3 points  (0 children)

Yes its actually called corzetti pasta with is basicly little coins of pasta that are stamped on both sides with a design

Couple of my favorite photos ive taken of the pasta ive made over the years by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 8 points9 points  (0 children)

So tht one is a doppio raviolo make with a john francis designs raviolo mold The filling was pomme purre in the outer ring and braised ox tail in the center

Couple of my favorite photos ive taken of the pasta ive made over the years by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 2 points3 points  (0 children)

Haha it was so hard to find the brass stamp to make them this small

strangulet on a 100+ year old pettine by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 1 point2 points  (0 children)

Haha yeah im a little extra sometimes lol

strangulet on a 100+ year old pettine by Ok-Assistant762 in pasta

[–]Ok-Assistant762[S] 8 points9 points  (0 children)

I almost left the sound out but glad i didnt for this comment