WilliamsSonoma Pasta Sauce, Sweet Red Pepper WilliamsSonoma

Williams Sonoma What's For Dinner Pasta Night Cookbook Williams Sonoma

In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions.

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Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside.

WilliamsSonoma Collection Pasta by Erica De Mane, Hardcover Barnes

Directions: In the bowl of an electric mixer fitted with the flat beater, combine the all-purpose and semolina flours, salt and olive oil. Beat on low speed just until combined, about 30 seconds. In a small pitcher or other pourable container, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and.

Williams Sonoma Pasta Sauce, Butternut Squash Williams Sonoma

In a large fry pan over medium-low heat, melt the butter with the cream. In a small bowl, dissolve the tomato paste in the vodka. Stir into the cream mixture. Add the basil and red pepper flakes. Season with the 1 tsp. salt. Cook until most of the alcohol has evaporated and the sauce is thick enough to coat the back of a spoon, about 5 minutes.

WilliamsSonoma Pasta Sauce, Red Pesto WilliamsSonoma

Summary. From pillowy squares of ravioli to silky ribbons of fettuccine, there's nothing quite like the texture and flavor of fresh homemade pasta. Making fresh pasta at home is easily achievable with straightforward directions and inspiring recipes from the Williams Sonoma Test Kitchen. Choose your preferred method - electric pasta machine.

Williams Sonoma Pasta Sauce, Butternut Squash Williams Sonoma

Includes more than 25 recipes along with full-colour photos & expert tips. Introduction offers a complete primer on the tools & methods for making fresh pasta. Recipe highlights include Fettuccine with Asparagus, Spring Peas & Creamy Burrata, Penne with Fennel Seed Bolognese, Zucchini Ravioli with Mint & Pea Pesto, Hand-Cut Noodles with Three.

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Tips & Techniques Book Briefs Williams-Sonoma Collection: Pasta. Pasta offers an endless source of inspiration for the home cook, as author Erica de Mane demonstrates. In Pasta, you'll find recipes to suit every occasion, whether it's spaghetti with meatballs for a family supper or something quick for a weeknight dinner.

WilliamsSonoma Pasta Sauce, Sweet Red Pepper WilliamsSonoma

Combining the best of the 'Pasta with Sauces', 'Pasta Soups & Salads', Ravioli & Lasagne', and 'Risotto' books of the Williams-Sonoma Pasta Collection, it offers 220 recipes expressly created to be enjoyed as appetizers, soups, salads, side dishes and entrees.

Set of 12 Williams Sonoma Pasta Bowls Changover Sales

Williams Sonoma Rustic Vegetable Pasta Sauce Williams Sonoma AU

Hardcover - November 1, 2001. From spiral pasta tossed with fresh pesto to a delicious lasagne layered with duck and cream sauce, the variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table. Williams-Sonoma Collection Pasta offers more than 40 easy-to-follow recipes, including both classic.

* Set of 4 * Williams Sonoma Pasta Bowls 9" Herbs Cayenne (2) Bay Thyme

Let the dough rest. Clear away most of the excess flour on the work surface. Shape the dough into a ball by rolling it in a circle with both hands, applying pressure to the bottom so that the dough tucks under itself and the ball tightens up a little. Cover the ball with a large overturned bowl and let it rest for 30 minutes before rolling.

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Fresh Egg Pasta Dough. 2 1/2 cups flour, plus extra for dusting. 4 eggs. 2 Tsp. extra-virgin olive oil. Add the flour to the work bowl. Fit a food processor with the metal blade. Add 2 cups of the flour to the food processor work bowl. Set the remaining 1/2 cup flour nearby; you'll use it later to adjust the consistency of the dough.

Williams Sonoma Open Kitchen Pasta Serve Bowl Williams Sonoma AU

Arrange the vegetables on the grill, cover and cook until tender and lightly browned, about 5 minutes per side. Remove from the grill and cut into 1-inch (2.5-cm) pieces. 2. Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well and cook until al dente, about 11 minutes. 3.

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Williams Sonoma Pasta Sauce, Pumpkin Williams Sonoma

From soups (minestrone!) to baked pastas (lasagna!), we have a fall pasta recipe for every noodle lover—even the vegetarian and gluten free ones! Pappardelle with Pork Ragù and Burrata. In this recipe, a sauce made from slow-cooked pork is topped with burrata, a ball of fresh mozzarella with a creamy center, for an especially impressive.

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1. Mix the flour. Fit a food processor with the metal blade. Add all but 1/2 cup (2 1/2 oz./75 g.) of the flour and the salt to the food processor work bowl and pulse to mix. Set the reserved 1/2 cup flour aside; you will use it later to adjust the consistency of the dough. 2. Add the eggs and oil.