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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Instantly mince garlic without a knife — self-cleaning basket
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Instantly mince garlic without a knife — self-cleaning basket
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Bring a large pot of water to a boil over high heat and maintain at a boil. (You will add pasta at end of next step). Saute garlic in pan and cook over medium heat until garlic browns. Remove pan from heat and pour in wine. Return to heat. Cook for another minute or two, until wine reduces to half. Stir in lemon juice and tomatoes. Remove from heat. Place pasta in boiling water and cook to desired doneness, about 4 minutes. Drain pasta and place in warm serving bowl. Ad basil, Parmesan cheese and black pepper, along with tomato mixture. Toss and serve immediately.