Pasta Roller - An electric or manual pasta roller for making fresh pasta sheets.
Pasta Sheeter - An electric or manual pasta sheeter to flatten and stretch dough into thin sheets.
Chef's Knife - A versatile, sharp knife for slicing and dicing ingredients.
Colander with Handle - A colander for draining pasta, suitable for large volumes.
Pasta Pot - An 8 or more quarts capacity pot for boiling pasta.
Stainless Steel Whisk - A high-quality stainless steel whisk for mixing and emulsifying ingredients.
Pasta Brush - A pasta brush for tossing and shaping fresh pasta dough or cooked pasta.
Pasta Scraper - A tool for removing excess flour and aligning ingredients in a pasta dough mixer.
Mixing Bowl - A large, sturdy mixing bowl for combining ingredients and kneading dough.
Pasta Hook - A pasta hook for pulling freshly made pasta sheets through a cutter to the desired size and shape.
Pasta Cutter - An electric or manual pasta cutter to create uniform noodles of various sizes and shapes.
3/4 pound Swiss chard (preferably red; from 1 bunch)
1/2 pound kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red-pepper flakes
3/4 pound penne
1 pound finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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