pasta diary

 

I use my @bell_uovo account as a pasta diary and blog space. So for the fun anecdotal content / loads and loads of pictures / the little pasta history write ups I scribble down from what my research uncovers / pasta technique and dough making — check out my account. I’d love to have you. Feel free to skim it here.

~i’m grammin’ with gusto~

Tagliatelle ~ these celebrity ribbons were on my first Pasta List of 2021 at the beginning of February. I included a bit of a noodle saga with them (which I get into below) and if you like the history or the cultural stories that many noodles bring w
These green agnolotti may be a bit PREMATURE but I just couldn’t wait ☀️🌿🤸🏼‍♀️. I think this green is my favourite colour I’ve made. I used sage and matcha to find it. I mixed my powders into my eggs before adding in the flour. And
It’s probably good to remind me that they do eventually get boiled and eaten. Thx Keith. 📸 @kandony
A+ for this pile. The competition was neck and neck this week, with lots of really excellent piles in my home vying for number one. Thank you to all the participants! ❤️🧡💛💚💙💜 . . . #pastaia #dough #pastamaking
🌈 Worth the tendinitis. Loved this custom order. Love love love. Love. 🌈
Pici! Hand rolled noodles made from semolina, water, olive oil, and in this case spirulina. So rustic, so blue, so so old. No tools and no animal products for pici noodles. A truly ancient noodle that Italian historians trace to the Etruscan peoples
Dress for the dinner party you want, not the dinner party you have. . . . . #pastaia #gianna #belluovo
Radio Gigi Radio Googoo!!! I got to chat with @radioadrienne on @cbcedmonton ‘s radio active program last night. You can find the segment by searching CBC Edmonton radio active and scrolling down to the ‘incredible pandemic pasta creation
🗞 please excuse the heart on my sleeve 🗞 This was a really fantastic conversation about pasta, performing, and what this creative adventure has served up for me personally. Liane Faulder @eatmywordsblog has written about our conversation for the @e
One day I will open a little shop but what’s funny is that it’ll actually be a really gorgeous flower shop that sells pasta in the back 🤪. We will bloom again. xo
I’m just going to say the F word. Fresh :). A few orders left for Thursday and Friday February 18+19 ~ fresh tagliatelle ~ if you’re in Edmo, HMU and sign up for my Pasta List. . . . #fresh #noodles #yeg #yegnoodles #pastaia #italiangi
LA SFOGLIA is the perfect sheet of dough and the basis for most noodles, shapes, stuffed pasta, and your wildest dreams.
Last week I made beet + paprika pappardelle for the lovely @therivercitysisters who have created a totally delicious and comforting instant pot recipe for this season (and all seasons). They’ve popped the recipe on their blog for you to try. If
The cold is here but today feels new. And so, I’ll introduce myself. I’m gianna. Hello very much ;) and thank u :) for joining me here. If you were wondering, “what the heck is this page?” I think about that question too... ..
Medley of stuffed pasta shapes made from my original dough (00 flour + eggs) and my black dough (og dough + activated charcoal, about 2 tbsp is all you need for a nice sized dough boy). Traditionally, squid ink was used to dye pasta black. Truly one
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I want to clear up some confusion about pesto quickly. Pesto means to pound or to crush. It’s a verb really. So lots of things can be pesto. Pesto alla Genovese ~ pesto from Genoa ~ is the gorgeous green pesto many of us think of when we first
Pesto alla Genovese (but with sunflower seeds in lieu of pine nuts). I’m teaching a class in a few weeks and a student has a nut allergy but everyone is so jazzed about making pesto - so I set to work this week to find an alternative that I lik