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 - firstname.lastname@example.org
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!
Have 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!
Milk 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).
Breadcrumb 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.
Braciole 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 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 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:
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?
The very latest visitor submissions, from mac and cheese to a great little Italian eatery in gay Paris!
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)
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!
Have your say about this page! Just add a comment in the box below.