Welcome to the (slightly overdue) first Pastastic newsletter of 2011.

Inside this issue:

• Scrummy new pasta recipes you must try

• New 'collection' pages (including scrumptious slow-mo ragu dishes)

• A plethora of reader questions, pages and cooking advice.

Here's wishing you some seriously 'buono' eating - enjoy!

Pastastic Matt - matt@pasta-recipes-made-easy.com

Can't read this email? View it online here.


"Chi mangia solo crepa solo" - He who eats alone dies alone.



Get Pastastic - The Recipe Book today!

pasta recipe bookHave you grabbed your easy-print Pastastic cookbook yet?

This 125-page digital beast of a book (in instant download PDF format) is choc full of authentic Italian meals, including some exclusives that are not on the site, and all explained in plain English using my fool-proof step-by-step guides.

In addition to versions of all my mamma-in-law's best pasta dishes, from bolognese to ragu, lasagna and many more, Pastastic - The Recipe Book also includes:

- 4 additional recipe ebooks

- my Lasagna 101 expert guide

- and... 2 series of exclusive downloadable videos (on how to make your own pasta and green pesto).

Grab your copy here!


New Additions

Homemade spaghetti sauce recipeMilk n' wine ragu sauce

This go-slow ragu recipe takes a full pork fillet and roasts it in milk and white wine. The result? A scrumptious pasta covering, and the best bet is - lovely soft meat (and a little sauce) leftover for your 'secondo piatto' (second course).

Pasta dough recipeBreadcrumb pasta dough

The alternate dough recipe creates a lovely tasteful and slightly sturdier pasta 'flesh' than normal. Hailing from the Emilia Romagna region of Italy (around Bologna), it is perfect for these colder winter months.

Homemade spaghetti sauce recipeBraciole and frappe ribbon cookies

This page is actually a pasta-free response to a reader question, but hey - they asked it so we answered it! You'll learn how to make stuffed beef braciole, Neapolitan style, followed by sweet Italian ribbon cookies. You'll need to be hungry... ;-)

pasta dough answersPasta dough Q&A

This brand new reader help page is designed to answer any pasta dough queries you might have - from getting your dough the right consistency to storing it, cutting it and even freezing it. If in doubt, just post your query and we'll try our very best to help.

easy Italian ragu recipesEasy ragu recipes

This slow-food inspired page brings together my site's slow-mo ragu recipes. As Mae West once put it, "If it's worth doing, it's worth doing slow". This selection of delectable, bowl-licking pasta sauces sets out to prove it. Got a lazy Sunday free? Dig right in.


Are you following me on Facebook?

For your twice-weekly dose of pasta recipes, thoughts, quote and inspiration, click the image below:

pasta recipes pastastic Facebook


Reader Q&As

The very latest visitor queries submitted to Pasta Recipes Made Easy.

I've answered these (click each link below to read the question and my response), but feel free to chip in too - just add a comment at the bottom of the question page.

Storing homemade pasta

How to make gluten-free pasta

How to make 'sacchetti'?

How do I make penne alla diavola?

Making different pasta flavors

What does oil do in pasta dough?


Reader Pages

The very latest visitor submissions, from mac and cheese to a great little Italian eatery in gay Paris!

Recipes

Spaghetti noodles and cheese recipe

Pasta machine reviews

Unhappy Imperia user

A sticky situation

KitchenAid attachment kudos

Recommended Italian restaurant

Procopio Angelo, Paris, France

(Rave about your best Italian restaurant here)




ESSENTIAL LINKS

Missed your FREE Simple Starters recipe book?
Right-click here to save it to your PC.

Get site updates via email here

Like the idea of building a business online?
Try this info-packed work-at-home-moms guide (actually suitable for all).

Get in touch with me here.

Ciao for now <>. Until next time!

Matt
www.pasta-recipes-made-easy.com

Pastastic Twitter

Pastastic Facebook



New! Comments

Have your say about this page! Just add a comment in the box below.