Being at home these past few months, I find that I have extra time after work to get dinner started early. The daily commute and almost daily grocery shopping are transformed into at least 45 minutes of extra play-time in the kitchen.
Like many of you, I have been baking bread. Lots of bread. Kneaded, not kneaded… it doesn’t matter, because it is needed. The comfort of starch cannot be understated.
Which brings me to pasta. I’ve been making fresh pasta more frequently than usual, as well. It’s easy to whip up a one-egg batch for dinner on any day. It takes just a couple of minutes to mix the dough and 30 minutes to rest, during which you can make a sauce. And then another 10 minutes to roll and cut. All this before I would normally be home! (If you need a recipe for fresh pasta, you can go to this post.)
The inspiration for today’s post started with a tub of mascarpone cheese that needed to be used, which lead to a google search. I wanted savory recipes that used mascarpone — most everything from my search was sweet. (Seriously, how many tiramisu recipes are there?) I hopped onto the Cucchiaio d’Argento website and searched. I was pleased to find quite a few savory recipes to make. I made this one first, and we loved it.
~ David
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John / Kitchen Riffs
May 30, 2020 at 7:48 amThe things I’m missing about my old life at the moment (in no particular order) are seeing friends face-to-face (none of that video stuff), restaurants, travel, and ” almost daily grocery shopping.” And wow, do I miss going to grocery stores. We’ve been using a shopper/delivery person, and although that’s mostly a good experience, I really miss the produce and meat sections of my grocery store. We’d often go, and just see what looked good and then plan a meal around that. Anyway, it’s a wonder to me I haven’t been making my own pasta more. Love the stuff and we are lucky enough to have an abundance of flour. I’ve mostly stopped using a pasta machine and tend to roll it out by hand these days — takes about the same amount of time, and I think I like the texture better. Although with this terrific sauce, even dried pasta would taste terrific. Super recipe — thanks. BTW, love the shadow on that first picture.
David Scott Allen
May 30, 2020 at 8:06 amJohn — I am right there with you. As many zoomtails as we have, it just isn’t the same as being in person with friends, hugging them hello or goodbye. Sitting together over a candlelit meal. I miss that most. And the daily shopping… while I “make lemonade out of lemons,” I would much rather be out there shopping daily, being inspired by what’s available instead of a colorful list onscreen. The funny thing is that I don’t mind being home… I actually love it. But I despise this virus that has taken away our friends and our fun. But we will get through it and the celebrations will be epic.
I make fresh pasta about any way you can imagine. One technique I would love to learn is how the Nonnas roll it up on the pin without it making a mess of things. I have a soft spot for my old Atlas pasta machine… lots of good memories.
Gerlinde
May 30, 2020 at 10:07 amI miss having dinner with friends. I had some lunches on my deck with one or two friends. It was safe and so much fun. I go to one grocery store but the rest of the shopping is done by my neighbor’s daughter. I do go to the local farmer’s market.
Your pasta looks great David, stay safe .
David Scott Allen
June 2, 2020 at 2:11 pmI miss dinner with friends so much, too, Gerlinde… I don’t mind being home, and I can survive the cleaning of the groceries but to keep me from my friends, from my friends who are truly family? It is awful. I also go to the farmers market, and that is one blessing.
Sonia Mangla
May 30, 2020 at 2:54 pmThe Fettuccini pasta looks amazing! Great post and I will try it soon! Thanks for sharing!
David Scott Allen
June 2, 2020 at 2:11 pmThanks, Sonia. I love its simplicity!
Eha
May 30, 2020 at 5:26 pmWhat a delight ! Fettuccine is probably my favourite pasta form but I have never served it using ‘just’ mascarpone and a yellow capsicum ! Fast and a little different and cannot wait to try ! Since I have worked, studied and bought almost all my food and other requirements on line for the last two decades I actually miss very little in the current horrific situation for so many countries. Most of my socializing is local, now again pretty safe allowed . . . or then by phone or mail . . .and my nearest upmarket chef serves over 40 kms away down a busy highway carefully covered by alcohol-testing vehicles ! Have lived in a ‘fairytale’ bubble feeling pretty safe from the unseen threats ! In my case am busier than ever before . . . and just very happy to have another fast and furious recipe in hand . . . be well, am aghast at what is happening in the States . . .
David Scott Allen
June 2, 2020 at 2:14 pmEha – everyone I know is appalled by what is happening here. It is unacceptable and unbelievable. Thanks for knowing that there are still a few good folk in the U.S….
I know you will love this recipe for its simplicity. It needs no more…
Christina Conte
May 30, 2020 at 8:50 pmFor me, nothing has changed with my schedule except that I’m not traveling. I should have flown to NYC on Friday to see my daughter who just moved there in October. Today, we were both going to seen my son play Ultimate frisbee (he just made the pro DC team before Covid hit) so that obviously didn’t happen either. I was then going to a conference in Baltimore then my son was going to pick me up and we had discussed a trip to Germany to go hiking. I was then supposed to be in Italy all of June. Waaaah! It’s so disappointing, but it could also be worse.
Anyway, I cook so much anyway and if I’m not cooking/baking, I’m writing or editing photos. However, I can see how the extra time is nice for others. What a great way to spend it, making pasta and bread! I LOVE Il Cucchiaio d’Argento. My mother has an edition from the 70s in Italian. Each recipe is barely a recipe, too funny! They assume everyone knows how to cook! haha! Have never made this recipe, but I would say, if there’s no mascarpone to be had, make something else (noticed someone asked on FB.)
Thanks again for another great recipe! Stay safe!
David Scott Allen
June 2, 2020 at 2:16 pmThe book, Cucchiaio d’Argento is brilliant, as is their website. From the website I glean modern Italian recipes – how they look at the world and recreate dishes to give them an Italian feel. But also just plain, wonderful creative Italian recipes… like today’s. Quite fun.
I am so sorry about your travels – as are we about our upcoming three weeks in Paris, during which I had hoped to meet Jill. But another time, when it is safer for all…
Marcelle
May 30, 2020 at 9:18 pmI really love simple pasta dinners like this one, David. I love that it’s vegetarian and made with just a few ingredients. I will definitely be trying this one and soon! We have been loving the extra time at home as well especially now that home school is over. It’s all been a great, extra bonding experience for us LOL 🙂 Hope y’all are staying safe and well!
David Scott Allen
June 2, 2020 at 2:18 pmI do hear that a lot from parents who have suddenly received the gift of time with their children. There are positive aspects to all this… I hope we remember all this good stuff when things go back to normal. Enjoy the recipe, Marcelle.
Andrea@thekitchenlioness
May 31, 2020 at 1:07 amDear David, lovely colors, lovely recipe, lovely post! The bright color of your yellow bell peppers is wonderful and it makes your dish look summery and delicious.
Around here it’s back to school for the kids and studying for the Abitur for one of them…who would have thought that school re-open before the end of summer, but they did.
I also have a few foodie projects that have not taken shape yet but, eventually, I will get there. And, yes, I will have to make pasta again soon. Right after the ice cream, the fresh bread…
Liebe Grüße aus dem sonnigen Bonn und ein schönes Pfingstwochenende!
Andrea
David Scott Allen
June 2, 2020 at 2:20 pmI am so surprised that school has reopened, Andrea!
I hope you get to make pasta soon – this is a wonderful dish and perfect for the fruits of summer.
Jeff the Chef
May 31, 2020 at 8:21 amIt’s been quite some time since I’ve had fresh pasta. It’s so delicious. I love how simple and straightforward this recipe is. I also love that I happen to have a tub of mascarpone in the fridge that I’ve been meaning to do something with!
David Scott Allen
June 2, 2020 at 2:21 pmDon’t you love when there is a tub of unclaimed mascarpone in your fridge, Jeff? Just think of all the possibilities! Coming soon is a cocoa-based pasta with a mascarpone sauce…
2pots2cook
June 1, 2020 at 5:19 amYellow bell pepper is so sweet, right ? Your idea to combine it with mascarpone is brilliant David ! Must make it ! So simple and so inviting. Thank you and I wish you have a lovely week !
David Scott Allen
June 2, 2020 at 2:22 pmThanks, Davorka – but I wish I could take the credit! All I can claim was the good idea to google for recipes past tiramisu!
Raymund
June 1, 2020 at 1:16 pmWow, now I want to make my own pasta too, I havent done it for a while due to time constraints but now would be perfect. If I can do bread, like what you said everyone is doing why not a pasta. Thanks for the inspiration and that lovely recipe.
David Scott Allen
June 2, 2020 at 2:22 pmYes, Raymund! You can definitely do this! And you should – it is a delicious dish!
Fran @ G'day Souffle'
June 2, 2020 at 7:08 amI know what you mean by needing bread, but unfortunately my Fleishman’s dry yeast is running out and I can’t find it any more in the supermarkets! I’ll see if I can buy it online. I’m a little jealous- I thought I was being a bit clever by using only 6 ingredients in my last recipe post (Cajun Chicken), but you beat me with only 5 ingredients with your Fettuccine recipe! I note that some people use a delivery service for their groceries, but I feel quite safe going to my local supermarket (Von’s) wearing a mask, and the check-out lines are not long.
David Scott Allen
June 2, 2020 at 2:24 pmSome Italians consider this a 3-ingredient recipe – because what recipe wouldn’t have olive oil and salt and pepper?? I loved your chicken recipe, Fran – we are going to have it this weekend.
Susan Manfull
June 2, 2020 at 3:23 pmWe just used the last of our mascarpone cheese on our baked potatoes. That, along with a little butter and chives, was really good….but, I would much rather have made this pasta! I will tuck it away because I often find myself with just a wee bit of mascarpone cheese!
Cocoa & Lavender
June 3, 2020 at 7:34 amWow — never thought of mascarpone on baked potatoes! Now that will be ALL I can think of! I think you will enjoy this pasta when you have more cheese!
Ron
June 3, 2020 at 6:05 amDavid, I too miss going to a cafe for lunch or spending Saturday morning cruising through the fresh markets and chasing down whatever protein looks yummy for dinner. We’ve not made it to our markets or favorite fishmonger for months now. Oh, we get weekly deliveries from the online food merchant, and all-in-all it’s been a good experience, but I really miss looking at my fresh ingredients before I buy them. I think most of all, we miss entertaining. We didn’t realize how much it really meant to us until we couldn’t. However, things are looking brighter and we’re now able to move around a bit. All will take time.
Now for your Fettuccine alla Crema di Mascarpone e Peperoni, sometimes less is more indeed. A wonderful sounding pasta dish.
Do be safe over your way…
Cocoa & Lavender
June 3, 2020 at 7:37 amSharing food with friends around the table is truly one of life’s greatest pleasures, Ron. I hope we can all get back to it soon. I’m doing pick ups at the market — pre-order and the farmer chooses… it’s okay but not the same at all…
Thanks for writing — and, yes, we are being safe here. Certainly very scary times in the U.S.
Priya
June 3, 2020 at 9:19 amThis pasta looks amazing 🙂 I have been baking bread frequently these days too. Making pasta must be fun. We never tried making fresh pasta yet. I will update you soon about my pasta-making experiment.
Cocoa & Lavender
June 17, 2020 at 8:21 amMaking fresh pasta is really quite easy, Priya. It could be good therapy after a long day…
Jean | Delightful Repast
June 4, 2020 at 2:51 pmDavid, I’m not going to know how to act when we can once again have friends in for dinner. I’m drooling over that beautiful plate of food! And now that I finally got my hands on some flour, I can make pasta, always fettuccine, rolled out with my long tapered rolling pin. Wonder if I’ll be able to get mascarpone.
Cocoa & Lavender
June 17, 2020 at 8:24 amMascarpone is pretty easy to fine in most grocery stores here. It’s funny — it used to be rare but since tiramisu came into our lives there has been a bigger demand. Have fun making pasta, Jean!
Valentina
June 4, 2020 at 3:00 pmFresh homemade pasta makes all the difference in the world, and I love how often you’re making it. Beautiful. Mascarpone cheese is so delicious and I love it in both sweet and savory recipes.
I SO miss grocery shopping — especially to all my little favorite specialty shops for special ingredients. I’ve been shopping again, masked and waiting in long lines, but it’s okay. 🙂
Hope you and Mark are safe and well. 🙂 ~Valentina
Cocoa & Lavender
June 17, 2020 at 8:26 amThanks, Valentina — we are safe and well and hope the same for you… Arizona is definitely a hot spot these days. Fresh pasta is the best but sometimes dried is the way to go… it all depends. I miss specialty shops, too, and I hope they survive all this. That scares me most.
sherry
June 11, 2020 at 9:20 pmah – scant is one of my fave words. so happy to see it used on your post:-) Love the look of this pasta dish and who doesn’t love mascarpone?? only a mad person… I made some a while back. so much fun to make things from scratch.
keep well
sherry
Cocoa & Lavender
June 17, 2020 at 8:27 amOoh — I will have to try making my own mascarpone. What a great idea, Sherry! I love “scant” too — but so many times I get serious questions about it. So funny.
Inger @ Art of Natural Living
June 14, 2020 at 8:33 amYum! Sounds like me with the not wanting anything to go to waste. I love that you are so experienced at pasta that you can whip it up. Something to aspire to!
Cocoa & Lavender
June 17, 2020 at 8:28 amMaking pasta really takes no time at all. When you are back off of your Keto diet, we can talk more about it! 🙂
John
June 21, 2020 at 10:02 pmI’ve been so busy, lately, that I can’t seem to even find time to get into the kitchen to bake bread, or even make pasta. You’ve made me realise I need to stop for a while and create something like this. I’ve put mascarpone through pasta (or was it gnocchi?) once or twice before. You know that semi-used tub that’s coming close to its use-by date, sitting and waiting in the fridge? I love the combination with sweet peppers you’ve used. So simple. Nothing beats freshly-made pasta. I just need to make an effort!
Cocoa & Lavender
June 26, 2020 at 11:44 amRIght now my life is a grand collection of semi-used tubs of this and that – but it is making me creative so that I don’t waste anything. Hope you can get to the kitchen soon, John!