Pasta Like The Pros

Next time you’re craving a hefty pile of pasta, forget the prepackaged stuff and head into the kitchen to make a fresh batch with your own two hands. We talked to three chefs from 417-land’s most popular Italian restaurants, and they shared drool-inducing recipes for pasta carbonara, seafood ravioli and a pasta made with ricotta cheese. Restaurant flavors cooked up by you in your very own home? Now that’s amore.

(page 1 of 6)

Carbon Copy

If you’re looking for a menu filled with tons of fresh pasta, Salvatore’s Fresh Ristorante Italiano (1932 W. Retail Lane, Ozark,417-485-3838, salvatoresfresh.com) is the place to be. Pasta pros here make fresh noodles daily, offering everything from rigatoni and ravioli to piles of spaghetti. If you’re not up for a night out, check out owner Jerry (Salvatore) DeMoro’s Pasta Carbonara for Two recipe on p. 64. Don’t have a pasta machine? Have no fear, he says—many Italians use rolling pins to get noodles to their desired thickness.

Edit ModuleShow Tags

More Articles Like This

Growing Top-Notch Tomatoes

Tomato season is here, and the freshest way to get a bite out of summer’s best fruit (sorry, watermelon) is to pick it straight from the stem. With a few simple tips, you, too, can grow the rubiest red tomatoes right in your backyard.

Cold Brew at Home

All chilled coffee is not created equal. Explore the process of cold-brewing a cup of coffee at home, and get adventurous with some new flavor trends.

Dave & Christina Litherland’s Hearth Room Overhaul

Always up for a change of pace, homeowners Dave and Christina Litherland overhauled their hearth room and created space for plenty of handmade contemporary touches.
Edit Module
Edit Module Edit Module
Edit Module