#farfalle

C’è una piccola banda di farfalle che da giorni frequenta una pianta del mio giardino. Arrivano a metà mattina, chiare come panna, con quelle striature nere che attraversano le ali come le sbarre di una tigre gentile, e due code sottili sulle ali posteriori. È’ un Podalirio (Iphiclides podalirius), uno dei papilionidi più eleganti d’Europa, e ha un’abitudine commovente, mangia, si riposa e,…

Tuscan Farfalle Pasta is a delicious dish that takes its flavors from Tuscany. It has sun-dried tomatoes that are earthy and rich, olives that are briny and salty, and baby spinach that is fresh and green. All of these ingredients are tossed with perfectly cooked farfalle pasta.

Ingredients: 250g farfalle pasta. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup sun-dried tomatoes, chopped. 1/4 cup black olives, sliced. 2 cups baby spinach leaves. 1/4 teaspoon red pepper flakes. Salt and black pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook farfalle pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Sun-dried tomatoes and black olives should be chopped up and added to the pan. For another two to three minutes, cook. Add baby spinach leaves and stir. Cook for about two minutes, until the spinach is wilted. Along with the red pepper flakes, salt, and black pepper, add the cooked farfalle pasta to the pan. Toss everything together until it's all well mixed and hot. Grate some Parmesan cheese on top and serve hot. Have fun with your Tuscan farfalle pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

Make delicious homemade farfalle pasta from scratch with this simple recipe. The process is fun and rewarding, and the end result is a batch of tender pasta that pairs perfectly with your favorite sauce.

Ingredients: 2 cups all-purpose flour. 2 large eggs. 1/2 teaspoon salt. Water as needed.

Instructions: In a large mixing bowl, combine flour and salt. Create a well in the center of the flour mixture and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a dough forms. If the dough is too dry, add water, a tablespoon at a time, until it comes together. Transfer the dough onto a floured surface and knead for about 5-10 minutes, or until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes. Divide the dough into small pieces and roll each piece into a thin sheet, about 1/8 inch thick. Cut the sheet into rectangles, approximately 2 inches long and 1 inch wide. With your thumb, gently press down on the center of each rectangle, creating the classic farfalle shape. Bring a large pot of salted water to a boil. Cook the farfalle in batches for 2-3 minutes, or until they float to the surface and are tender. Using a slotted spoon, transfer the cooked farfalle to a colander to drain. Serve the homemade farfalle with your favorite sauce and enjoy!

Prep Time: 45 minutes

Cook Time: 10 minutes

Pterophorus pentadactyla

Pasta @ Caffe Buon Gusto

My sister, mum, and I recently dined at Caffe Buon Gusto, an Italian restaurant in Manhattan's Upper East Side. We ate here after a stroll around Central Park.

The place wasn't busy when we stopped by for our meal (in fact, we were the only customers that afternoon!), and hence, the servers were very eager to seat us. It's a very small restaurant, but we loved its quaint ambiance. We were seated on the patio.

We went for their create-your-own pasta. I had orecchiette with pesto sauce, while my sister had farfalle alla vodka.

When our pastas arrived, our server asked us if we would like them topped with parmesan. My sister had her farfalle topped with it (as you can see in the photo of it above), but I decided to keep my pasta as is.

The orecchiette's homemade and it's impressive. It's neither too mushy nor too stiff—it's just right and you can totally taste and tell that it's homemade. As for the pesto sauce, it rocks! It's rich and packed with flavor, and it doesn't taste too sharp or salty. In fact, it's the best pesto I've ever tasted in Manhattan!

On the other hand, the farfalle isn't homemade, though it's just as good. The sauce though, just tasted like tomato sauce and it barely tasted like vodka. Nevertheless, it's still very tasty.

The pastas are served piping hot, so it's best to cool them down a little before digging in.

We were also surprised to realize that our pastas come in large and hefty servings. Hence, they are best for sharing—we shared them with our mum. The server offered her this extra plate and spoon set. It's very cute and she used it to help herself to the pastas.

We were also served complimentary pieces of homemade focaccia bread in a silver basket while waiting for our pastas. They taste good on their own, but they're much better when drizzled with olive oil (it's already on the table).

As for the service, the servers are very friendly! They constantly came over to our table to check on us (especially considering that we were the only ones in the restaurant then).

Overall, I highly recommend this place—if you find yourself in the Upper East Side of Manhattan and you're craving for pasta, this is surely a place to be, not to mention that we're definitely coming back (We're going to try their antipastos and desserts next time, and I'll be sure to write about it!).

P.S.