Celebrating spring cont’d & Truffle oil Mushroom pansooti with asparagus


My spring fling with asparagus continues! I will eat them until I’ve had my fill, which may take a while, seeing they are emperor of my veggie world! As I was perusing over all the beautiful products at a local italian market, I saw some truffle-mushroom stuffed pasta that had my mouth-watering. This is the kind of pasta I love, simple yet sophisticated, each element sings in harmony. Truffle is another ingredient I can easily get infatuated with, its aroma filling every breathing cavity of your mouth!!! Paired with champagne or a beautifully soft rosé and you’re set to celebrate spring!


1/2 pasta dough recipe, see recipe fresh pasta

5-6 diced mushrooms of your choice

1 shallot, 1/2 diced, 1/2 sliced thinly

1 tablespoon butter

Olive oil

Salt & pepper to taste

5-6 asparagus, sliced diagonally in 1″ pieces

Parmesan to taste, grated or shaved

Truffle infused olive oil



Sauté diced shallot in butter, add mushrooms and continue until mushrooms have let out their water and are fragrant. Season with salt and pepper. Set aside to cool.

Roll out dough as thinly as possible (6-7 on pasta dial). Cut sides and then into squares. Brush edges with egg wash and place 1 tablespoon of mushroom preparation in center of square. Carefully fold over to make a triangle and press down on edges. Bring salted water to a boil in medium saucepan. Add pansooti and cook until the pansooti float (3-5 minutes). Drain.IMG_0438IMG_0441

Meanwhile, sauté shallots with olive oil until glassy then add asparagus, continue to sauté until asparagus are bright green, then add drained pansooti. Sauté on medium heat to combine, add a few drops of truffle oil to taste and plate. Top with shaved parmesan. Serves 1.










Sunday Spaghetti & Meatballs with fresh pasta

Nothing says sunday night like fresh pasta with meatball sauce! I don’t exactly make mine like an italian nona, but I certainly love it! It’s simple, quick and super satisfying 🙂  And something about meatballs reminds me of childhood, what kid doesn’t love spaghetti and meatballs? I have a vague memory of my cousin Dominic and I waiting for dinner and getting excited because we were having pasghetti…Lol, I can’t remember if it was he or I who couldn’t pronounce it 🙂  As far as the fresh pasta is concerned, I warn you, once you start, it will be hard to come back! Don’t be fooled, it looks complicated and time-consuming but it really isn’t, and you’ll love it every single time !


Fresh pasta

1 cup semolina flour and more for dusting

1 egg

1/4 cup water

Dash of salt

Place flour in a mixing bowl and make a well in the middle, add water, salt and egg and mix well. Knead briefly until smooth and soft. The dough should be pliable. Cover and rest in the fridge for an hour or up to overnight. In the meantime make the pasta sauce.

Tomato sauce

2 cups canned tomatoes

1 cup chopped fennel bulb

1 onion, chopped

1 garlic clove, minced

1 teaspoon fennel seeds

Salt and pepper to taste

1 teaspoon olive oil

Heat olive oil in saucepan, add onions and stir until soft and translucent. Add garlic, then fennel seeds and stir. Add fennel bulb, stirring to combine and add tomatoes. Simmer on medium low heat for 30 minutes. Meanwhile, make meatballs.


75 g. each ground beef, pork and veal

1 onion

1 cup mushrooms

2 cloves garlic

1 teaspoon smoked paprika

Salt and pepper to taste

Place onion, garlic and mushrooms in a food processor and process until ground like the meat. Place in a mixing bowl with the meat and seasonings and blend well. Make meatballs the size of your preference, the larger they are, the longer they will have to cook. Transfer sauce into blender and blend on high until smooth. Return to saucepan and add meatballs. Cook for 30 minutes or more until you’ve reached the desired consistency.  Make the pasta: using a pasta machine, flatten the dough in increments until thin enough to pass through the spaghetti blade. Do this by passing it first through the first increment, folding the dough in two and passing it through again a few more times until the dough is smooth, dusting with flour as needed for the dough not to stick. Now pass it through into the second size and continue until you reach the fourth or fifth size. The dough should now have lengthened and thinned. Now pass the ribbon through the spaghetti blade. Bring water to a boil in a small saucepan, drop pasta into boiling water and loosen with a fork if needed. Cook for 2-3 minutes. Drain and plate with pasta sauce and meatballs. Shave parmesan ribbons on to the pasta and decorate with basil leaves.  Makes 2 portions. Enjoy!