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Pasta

6 Japanese Style Pasta Delights: A Flavorful Fusion of East and West!

Hey pasta enthusiasts, get ready for a flavor adventure like no other! I’m about to take your taste buds on a journey to Japan, where traditional pasta meets a burst of Asian flavors. These Japanese-style pasta recipes are here to tantalize your palate and prove that pasta has no boundaries. So, roll up your sleeves,

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spaghetti with pancetta, kale, and butter squash top view

Delicious Spaghetti with Pancetta, Kale & Butternut Squash Recipe

Spaghetti with Pancetta, Kale, and Butternut Squash I killed my taste buds with this pasta. Figuratively. They came back reincarnated and things just don’t taste the same anymore. The lethal combo was a complex mixture of slightly sweet and mostly savory flavors.  It started with unsalted butter, garlic, and shallots. Then add white wine and

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Fettuccine with Roasted Eggplant and Tomato

Delicious Fresh Fettuccine: Roasted Eggplant and Tomato Delight

Hello Meatless Monday! Wanted to kick off the week with this rather humble eggplant and tomato pasta dish. I found it buried deep inside my recipe box the other week. And haven’t made it in a few years. It’s like my hand and the paper were running toward each other like long lost lovers. Finally

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mentaiko pasta with olive oil and shiso top view

Mentaiko Pasta Recipe: Olive Oil & Shiso Delight

Yo Yo Yo! Pretty soon it’ll be ho ho ho! Can’t believe the year has gone by so fast. That’s what I say every year. Must mean I’m getting old. Slowly but surely. This past week I’ve been on a Japanese food kick. I hope it keeps me young. At least if I stick to

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A plate of spaghetti with cacio, parmesan cheese, and parsley.

Ultimate Cacio e Pepe: A Classic Roman Pasta Delight

When I was in Rome last week I finally got to have a taste of Cacio e Pepe in Italy. Cacio e Pepe is a pasta dish with cheese and pepper. It sounds very simple and tastes quite good. If you’ve never had it, think of it as a much lighter version of Alfredo. But with fresh cracked

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fettucine with arugula pesto

Make Fresh Pasta: Delicious Fettuccine with Arugula Walnut Pesto

Pesto According to Wikipedia, traditional pesto came from Genoa, Italy. Imagine a thick dark green sauce. Not smooth like cream and coarser than cornmeal. It’s green, shiny, and pungent. Crushed garlic, pine nuts, salt, basil, Parmigiano-Reggiano, pecorino sardo, and olive oil. All swimming happily together like the fish in the sea. Yum-e! Did it work ? Are

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mentaiko pasta with nori on top - top view

Mentaiko Pasta: Olive Oil & Shiso Delight

Ohhh man. Mentaiko Pasta with Cream,  Shiso and Nori. So rich and savory. No pasta compares to the flavor and textures that are exemplified in this dish. 3 Main ingredients are cream, butter, and caviar. A dash of salt, a bit of mayo, topped with a bit of parmigiano reggiano, shiso (sesame leaf), nori (dried seaweed)

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Konnichiwa! (Hello!)

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I’m Pat Tokuyama – Japanese tofu cookbook author. I help home cooks learn to cook plant based Japanese food.
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