Pasta e Patate a true Napolitan dish that defines the city of Napoli. This dish is how my Nonna would make it. ❤️ ⬇️ Here is the recipe ⬇️ Ingredients 3 cups Potatoes (peeled and cut into small ½-inch cubes) 3 cups Mixed Pasta or Small Pasta Of Choice 1/2 cup Guanciale or Pancetta (diced) 1 ½ cups Provola (smoked mozzarella), cut into small cubes ½ cup Small Cherry Tomatoes (halved) 1/2 cup Onion (finely chopped) 1/2 cup Carrots (finely chopped) ½ cup Celery (finely chopped) 3–4 leaves Fresh Bas
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Pasta e Patate a true Napolitan dish that defines the city of Napoli. Thi…
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We are always trying new methods here at the lab. This was a while ago… We always extrude our long shapes, lay them on the table and cut them perfectly into 12 inch strands. (That’s what the ruler is for!) They fit nicely in our boxes and it’s also a perfect length for twirling on your fork! We eventually ditched the cheese knife but we do still cut our long pasta shapes by hand with a knife. If you’re making fresh pasta in your NYC restaurant, sitting at the extruder cutting each strand by hand
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Fresh handmade agnolotti 💪 If you’re a chef in NYC and need these perfect gems for Christmas or New Years menu DM us and we’ll get you stocked up!! | Brooklyn Pasta Lab
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Watching Sfoglini's machines make pasta is very satisfying | Eater
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i love this pasta 🤤 | Brooklyn B
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i love this pasta 🤤 | Brooklyn B
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my italian grandma's secret pasta recipe | Brooklyn B
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My brothers favorite pasta Brian L makes a tri color pasta, with beef broth, spicy italian sausage, and fresh veggies | Brian L
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easy pastas your family will love this cooking video shows how to …
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