It’s All About Pasta is my new ebook where I share more then 25 Pasta recipes. From Easy, to Creamy to Baked and a step by step for making Homemade Egg Pasta.
Table of Contents
It’s All About Pasta
It’s All About PastaEver since I arrived in Italy over 20 years ago I loved Pasta. Thanks to all the wonderful cooks, from friends to family. I learned to make the most amazing dishes.
Believe me there is more to Pasta than tomato sauce. I learned to make a lot of easy “20 minutes” and it’s on the table Pasta Recipes, to the more complicated, Egg Pasta Recipes and of course everything in between.
Homemade Ravioli
Homemade RavioliI discovered that Italians never make a one pot Pasta dish. Unless of course you are making soup and you throw in a couple of handfuls of small pasta just before serving.
I learned how to make the Perfect Pasta.
- Be sure to use a large (very large) pot of water.
- Bring the water to a strong boil.
- Add salt, I usually use rock salt probably about 1 1/2 – 2 tablespoons.
- Be sure to use a good quality pasta.
- Add your pasta and continue to cook in the boiling water, stirring often.
- Cook the pasta al dente, check the box for the ideal cooking time.
- Taste the pasta to make sure it is done, it should have a light bite to it.
- Remove the pasta with a sieve, never rinse pasta before adding to the sauce.
- With most pasta recipes a little pasta water is added to the sauce when bringing the dish together.
Double Prosciutto and Fettuccine
Double Prosciutto and FettuccineAnd Because I think Pasta is a crucial part of Italian Cooking I decided that I would love to write and share more delicious Pasta Recipes. So I decided why not an Ebook?
Priced at just $6.99 I hope you enjoy, my It’s All About Pasta Ebook as much as I enjoyed making it.
Buon Appetito!
Penne Alla Vodka
Sam sluka says
Some of the best recipes I have found thank you.
Rosemary says
Hi Sam, thanks so much, so glad you like them.
Elva says
Thank you for all your hard work and dedication to give us these most amazing recipes, i am in heaven!!
Rosemary says
Hi Elva, thanks so much, so glad you enjoy them. Have a great rest of the day!
Alida says
Please the recipe for pasta fagioli thanks
Rosemary says
Hi Alida, here is the link, hope you enjoy it. https://anitalianinmykitchen.com/pasta-e-fagioli/
Evelyn Camilleri says
Very much obliged for having me for one of your subscribers. Thank you so much.Evelyn Camilleri
Rosemary says
Hi Evelyn, your welcome, and thanks so much for signing up. I hope you enjoy the recipes. Have a great week.
D J Smith says
Mrs Malloy, At one time I had a young man on my staff whose Grandmother was from a section of Northern Rome. She had a recipe for pasta Carbonara wherein she used a basic egg and cream sauce which was excellent.
Most of today’s recipes for Carbonara seem to use only the egg and Parmesan “sauce” which tends to be a little drier. Is this cream sauce just “Grandmother’s” own or is this also an option for Carbonara?
We ordered your pasta book and look forward to many more great Italian recipes.
Rosemary says
Hi D J, thanks I hope you enjoy the book. So interesting question, I discovered a few recipes using cream, although it’s only a tablespoon or two of cream that is added, and it is beaten together with the egg, apparently it brings all the flavours together, but if you add too much then it covers all the flavours. So careful of how much you add. It was very popular back in the 60s. 🙂 Next time I make it I think I will add a little cream too.
CONSTANCE FRANCE says
payed foe e book but did not receive it
Rosemary says
Hi Constance, you have to click on the link that you get in the email that is sent after payment. If you still have a problem, then can you email me at rosemolloy59@yahoo.ca thanks.
Joyce says
Rosemary, thanks for putting the e-book together. I just went through it and noticed some missing ingredients in some recipes. The first, was in the first recipe. The amt of hamis missing from the ingredients. I assume a cup of chopped ham, but it may be more. Likewise, in the creamy asparagus carbonara, the no. of egg yolks in missing from the ingredient list. Also, in the instructions, it mentions pancetta, but none appears in the ingredients? I didn’t read all recipes closely, so I’m not sure if that’s all. Can you confirm these amounts? Thanks
Rosemary says
Hi Joyce, thanks so much for letting me know, so sorry about that, the recipes are being corrected and a new updated ebook will be loaded hopefully the beginning of next week.
Daisy Lopez-Sanz says
Happy Easter! I thank God for giving you as my easter find i just love pasta but i have very limited knowledge of recipes to do very grateful indeed i found you! Let’s start cooking!!! :-))
Rosemary says
Hi Daisy, 🙂 thanks so much. And have fun cooking, just takes practice. Happy Easter.
Kathryn Holmes/Monaghan says
I am constantly surprised and so pleased with every offering each day of yours! I have tried many and they all were so interesting and different and easy to prepare I thank you for appearing in my life on here as it is a real treat each day to awaken to a new venture you have offered me!! I am a ‘good cook’ and love it and when family is near that is a bonus for them and me!! They ‘rave’ about your recipes so ‘ grazie’ from me…you are invaluable to my meal planning!! Ciao Kathryn in Victoria…
Rosemary says
Hi Kathyryn, thanks so much and so glad everyone loves the recipes. And good for you for being a good cook! Happy Easter.
Janet says
I’m so excited about this new e-book!! Rosemary you are amazing and thank you for all the amazing recipes. Can’t wait to try them all!!
Janet xo
Rosemary says
Hi Janet, thanks so much, I hope you enjoy it. Let me know! Happy Easter.