How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
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Cavatelli is a traditional pasta from Southern Italy, particularly popular in regions like Apulia and Campania. Its name translates to 'little hollows', referring to its shape, which is perfect for holding sauces. Often served with various sauces, it embodies the Italian philosophy of using simple, high-quality ingredients. Today, cavatelli has gained popularity worldwide, appearing in both rustic and gourmet dishes, showcasing its versatility in modern cuisine.
Ingredients
- ●cavatelli pasta
- ●olive oil
- ●garlic
- ●onion
- ●crushed tomatoes
- ●basil
- ●parmesan cheese
- ●salt
- ●black pepper
- ●red pepper flakes
- ●spinach
- ●sausage
- ●mushrooms
- ●zucchini
- ●carrot
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook cavatelli pasta according to package instructions until al dente, about 3-5 minutes.
- 3Drain the pasta and reserve a cup of pasta water.
- 4Heat olive oil in a large skillet over medium heat until shimmering.
- 5Add chopped garlic and onion, sauté until translucent, about 2-3 minutes.
- 6Stir in crushed tomatoes and bring to a simmer.
- 7Add basil, salt, black pepper, and red pepper flakes to taste.
- 8Incorporate cooked cavatelli into the sauce, tossing to combine.
- 9If the sauce is too thick, add reserved pasta water a little at a time.
- 10Add spinach and cook until wilted, about 1-2 minutes.
- 11If using, add cooked sausage, mushrooms, zucchini, and carrot, stirring until heated through.
- 12Serve hot, garnished with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast offers a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
crushed tomatoes
Healthier: fresh tomatoes
Cheaper: canned tomatoes
Canned tomatoes are often more affordable and convenient.
sausage
Healthier: chicken sausage
Cheaper: ground turkey
Ground turkey is a leaner and more cost-effective alternative.
Techniques
boilingsautéing
Equipment
large potskilletcolanderwooden spoonmeasuring cups
🌶️🌶️🌶️Mediummilkgluten
Also Known As
Cavatelli PastaCavatelli with Sauce
Ingredients
- ●2 cups semolina flour
- ●1/2 cup water
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1/2 cup grated pecorino cheese
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 cup tomato sauce
- ●1/2 cup cooked sausage (optional)
- ●Fresh basil for garnish
Instructions
- 1In a large bowl, combine semolina flour and salt.
- 2Gradually add water and olive oil, mixing until a dough forms.
- 3Knead the dough on a floured surface for about 5 minutes until smooth.
- 4Divide the dough into small pieces and roll each piece into a small log.
- 5Cut the logs into small pieces (about 1 inch long) and shape them using a gnocchi board or your fingers to create ridges.
- 6Bring a large pot of salted water to a boil and add the shaped pasta.
- 7Cook the pasta for about 2-3 minutes or until they float to the surface.
- 8In a separate pan, heat the tomato sauce and add cooked sausage if using.
- 9Once the pasta is cooked, drain and add to the sauce, tossing to combine.
- 10Serve hot, garnished with grated pecorino cheese, black pepper, nutmeg, and fresh basil.
Equipment
large bowlpotpangnocchi boardcolander
Ingredients
- ●2 cups semolina flour
- ●1/2 cup warm water
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1/4 cup grated pecorino cheese
- ●1/4 cup fresh basil, chopped
- ●1/4 cup cherry tomatoes, halved
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, mix the semolina flour and salt together.
- 2Gradually add warm water and olive oil to the flour, mixing until a dough forms.
- 3Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 4Divide the dough into small pieces and roll each piece into a long rope, about 1/4 inch thick.
- 5Twist each rope into a spiral shape, forming a ring, and pinch the ends to seal.
- 6Bring a large pot of salted water to a boil and carefully drop the lorighittas into the water.
- 7Cook for about 5-7 minutes or until they float to the surface and are tender.
- 8Remove the lorighittas with a slotted spoon and drain well.
- 9In a large skillet, combine the cooked lorighittas with cherry tomatoes, basil, pecorino cheese, and black pepper.
- 10Toss everything together over low heat for a few minutes until heated through and well combined.
Equipment
large bowlpotslotted spoonskilletrolling pin
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●3/4 cup water
- ●1 tbsp olive oil
- ●1/2 cup grated Parmesan cheese
- ●1 cup cherry tomatoes, halved
- ●1/4 cup fresh basil, chopped
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the flour and salt.
- 2Gradually add water and olive oil to the flour mixture, stirring until a dough forms.
- 3Knead the dough on a floured surface for about 5 minutes until smooth.
- 4Divide the dough into small pieces and roll each piece into a rope about 1/2 inch thick.
- 5Cut the ropes into small pieces, about 1 inch long, and use your thumb to press and shape them into small shells.
- 6Bring a large pot of salted water to a boil and add the strascinati.
- 7Cook for about 3-4 minutes or until they float to the surface, then drain.
- 8In a skillet, heat olive oil over medium heat and add the cherry tomatoes, cooking until softened.
- 9Add the cooked strascinati to the skillet, along with the Parmesan cheese, basil, and black pepper. Toss to combine.
- 10Serve warm, garnished with additional basil and cheese if desired.
Equipment
large bowlpotskilletcolanderrolling pinknife
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup water
- ●1 cup potatoes, peeled and cubed
- ●1/2 cup pecorino cheese, grated
- ●1/4 cup fresh mint, chopped
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1/4 cup olive oil
- ●1/2 cup tomato sauce (for serving)
Instructions
- 1In a large bowl, mix the flour and salt together.
- 2Gradually add water to the flour mixture, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
- 3Boil the potatoes in salted water until tender, then drain and mash them.
- 4In a bowl, combine the mashed potatoes, pecorino cheese, mint, black pepper, and nutmeg. Mix well to form the filling.
- 5Roll out the dough on a floured surface to about 1/8 inch thick.
- 6Cut the dough into circles, about 3 inches in diameter.
- 7Place a small spoonful of the filling in the center of each circle.
- 8Fold the dough over the filling to create a half-moon shape, then pinch the edges to seal tightly, forming a twisted shape if desired.
- 9Bring a large pot of salted water to a boil. Cook the culurgionis in batches for about 5-7 minutes or until they float to the surface.
- 10Remove with a slotted spoon and drain.
- 11Serve hot with a drizzle of olive oil and a spoonful of tomato sauce.
Equipment
large bowlpotslotted spoonrolling pincutting boardknife
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup water
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup tomato sauce
- ●1/4 cup fresh basil, chopped
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1In a large bowl, combine the flour and salt.
- 2Gradually add water to the flour mixture, mixing until a dough forms.
- 3Knead the dough on a floured surface for about 5 minutes until smooth.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5Roll out the dough into thin sheets and cut into strips about 1 inch wide.
- 6Take each strip and roll it around a thin stick or a pencil to create a tube shape, sealing the edges.
- 7In a separate bowl, mix the ricotta cheese, Parmesan cheese, basil, black pepper, and red pepper flakes.
- 8Fill each pasta tube with the cheese mixture using a piping bag or a small spoon.
- 9Preheat the oven to 375°F (190°C).
- 10Spread a layer of tomato sauce on the bottom of a baking dish.
- 11Place the filled pasta tubes in the dish and cover with remaining tomato sauce.
- 12Bake for 25-30 minutes until heated through and slightly golden.
Equipment
mixing bowlrolling pinbaking dishpiping bagknife
Originating from the Emilia-Romagna region of Italy, tagliatelle is a traditional pasta known for its flat, ribbon-like shape. It is often served with rich meat sauces, particularly the famous ragù alla Bolognese. This dish reflects the Italian culinary philosophy of using simple, high-quality ingredients to create comforting meals. Today, tagliatelle is enjoyed worldwide, with various adaptations and sauces that highlight its versatility.
Ingredients
- ●tagliatelle
- ●ground beef
- ●pork
- ●onion
- ●carrot
- ●celery
- ●garlic
- ●tomato paste
- ●canned tomatoes
- ●red wine
- ●olive oil
- ●milk
- ●salt
- ●black pepper
- ●parmesan cheese
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook tagliatelle according to package instructions until al dente.
- 3In a large skillet, heat olive oil over medium heat until shimmering.
- 4Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.
- 5Stir in minced garlic and cook for 1 minute until fragrant.
- 6Add ground beef and pork; cook until browned, breaking up the meat with a spoon.
- 7Pour in red wine and let it simmer until reduced by half, about 3-5 minutes.
- 8Stir in tomato paste and canned tomatoes; bring to a simmer.
- 9Season with salt and black pepper; let sauce cook for 30-40 minutes, stirring occasionally.
- 10Add milk to the sauce and simmer for an additional 10 minutes.
- 11Drain tagliatelle and add to the sauce; toss to combine.
- 12Serve hot, topped with grated parmesan cheese.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is leaner and provides a similar texture.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grana padano
Nutritional yeast is a dairy-free alternative with a cheesy flavor.
Techniques
sautéingboiling
Equipment
large potskilletcolanderwooden spoon
🌶️🌶️🌶️LowContains Alcoholdairygluten
Also Known As
Tagliatelle al RagùTagliatelle alla Bolognese
Tortellini, originating from the Emilia-Romagna region of Italy, is a beloved stuffed pasta traditionally filled with a mixture of meats and cheeses. Its shape is said to resemble a navel, and it is often served in broth or with a sauce. This dish is a staple during festive occasions, especially in Bologna, where it is associated with family gatherings and celebrations. Today, tortellini has gained global popularity, with many variations emerging, including vegetarian options.
Ingredients
- ●fresh pasta
- ●ricotta cheese
- ●Parmesan cheese
- ●egg
- ●prosciutto
- ●nutmeg
- ●black pepper
- ●olive oil
- ●spinach
- ●butter
- ●sage
- ●salt
- ●water
- ●flour
Instructions
- 1Make the pasta dough by mixing flour and eggs until smooth.
- 2Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 3Prepare the filling by combining ricotta, Parmesan, prosciutto, nutmeg, and black pepper in a bowl.
- 4Roll out the rested dough into thin sheets using a pasta machine or rolling pin.
- 5Cut the dough into squares or circles, about 2-3 inches in diameter.
- 6Place a small spoonful of filling in the center of each piece of dough.
- 7Fold the dough over the filling to create a half-moon shape.
- 8Pinch the edges to seal the tortellini tightly.
- 9Bring a large pot of salted water to a boil.
- 10Add the tortellini to the boiling water and cook until they float, about 3-4 minutes.
- 11In a separate pan, melt butter and add sage leaves until fragrant.
- 12Drain the tortellini and toss them in the butter-sage sauce before serving.
Ingredient Alternatives
prosciutto
Healthier: turkey ham
Cheaper: cooked bacon
Turkey ham reduces fat while still providing a savory flavor.
Parmesan cheese
Healthier: nutritional yeast
Cheaper: Grana Padano
Nutritional yeast is a dairy-free alternative with a cheesy flavor.
ricotta cheese
Healthier: cottage cheese
Cheaper: cream cheese
Cottage cheese offers lower fat while maintaining creaminess.
fresh pasta
Healthier: whole wheat pasta
Cheaper: dried pasta
Whole wheat pasta adds fiber and nutrients.
Techniques
mixingrollingboilingstuffingsautéing
Equipment
mixing bowlpasta machinerolling pinpotskimmerpan
🌶️🌶️🌶️Lowglutendairyegg
Also Known As
Tortellini di BolognaTortellini alla Panna
Ingredients
- ●2 cups farfalle pasta
- ●4 cups water
- ●1 tsp salt
- ●2 tbsp olive oil
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup fresh basil, chopped
- ●1/4 cup grated Parmesan cheese
- ●1/4 tsp black pepper
Instructions
- 1Bring 4 cups of water to a boil in a large pot.
- 2Add 1 tsp of salt to the boiling water.
- 3Add 2 cups of farfalle pasta to the pot and cook according to package instructions until al dente, usually about 10-12 minutes.
- 4While the pasta is cooking, heat 2 tbsp of olive oil in a skillet over medium heat.
- 5Add the halved cherry tomatoes to the skillet and sauté for about 3-4 minutes until they start to soften.
- 6Once the pasta is cooked, drain it and reserve 1/2 cup of the pasta water.
- 7Add the drained pasta to the skillet with the tomatoes and toss to combine.
- 8If the mixture seems dry, add a little reserved pasta water to achieve desired consistency.
- 9Stir in the chopped basil, grated Parmesan cheese, and black pepper.
- 10Serve warm, garnished with additional basil and cheese if desired.
Equipment
large potskilletcolanderserving spoon
Ingredients
- ●2 cups all-purpose flour
- ●3 large eggs
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1/4 cup water (if needed)
Instructions
- 1On a clean surface, make a mound with the flour and create a well in the center.
- 2Add the eggs, salt, and olive oil into the well.
- 3Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well.
- 4Once the mixture is too thick to mix with a fork, use your hands to knead the dough until smooth, about 8-10 minutes.
- 5If the dough is too dry, add water a tablespoon at a time until it comes together.
- 6Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- 7After resting, roll out the dough into thin sheets using a pasta machine or a rolling pin.
- 8Cut the sheets into squares, about 2 inches by 2 inches.
- 9To shape the garganelli, take a square, roll it around a thin dowel or a pencil, and press the edges to seal.
- 10Place the shaped garganelli on a floured surface and let them dry for about 15-20 minutes before cooking.
Equipment
pasta machinerolling pinknifedowel or pencilplastic wrap
Ingredients
- ●2 cups all-purpose flour
- ●3 large eggs
- ●1/2 tsp salt
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh herbs (such as basil and parsley)
- ●1/2 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 egg (for egg wash)
Instructions
- 1In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms.
- 2Knead the dough on a floured surface for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3In another bowl, mix the ricotta, Parmesan, herbs, black pepper, and nutmeg until well combined to make the filling.
- 4Roll out the dough into thin sheets using a pasta machine or a rolling pin.
- 5Cut the dough into squares or circles, about 2 inches in size.
- 6Place a small spoonful of the filling in the center of each square or circle.
- 7Fold the dough over the filling to create a pocket and seal the edges by pressing with your fingers or a fork.
- 8Bring a large pot of salted water to a boil. Cook the anolini in batches for about 3-4 minutes or until they float to the surface.
- 9Remove with a slotted spoon and serve with your favorite sauce or simply with melted butter and herbs.
Equipment
large bowlrolling pinpasta machineslotted spoonpot
Ingredients
- ●2 cups all-purpose flour
- ●3 large eggs
- ●1/2 tsp salt
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1/2 cup marinara sauce (for serving)
- ●Fresh basil leaves (for garnish)
Instructions
- 1In a large bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well.
- 2Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough forms.
- 3Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 4In another bowl, mix the ricotta cheese, Parmesan cheese, black pepper, and nutmeg until well combined to make the filling.
- 5Roll out the dough into thin sheets using a pasta machine or a rolling pin.
- 6Cut the dough into squares (about 2 inches each). Place a small spoonful of the filling in the center of each square.
- 7Fold the square diagonally to form a triangle, pressing the edges to seal. Then, bring the two corners of the triangle together to form a hat shape (cappelletti).
- 8Bring a large pot of salted water to a boil. Cook the cappelletti in batches for about 3-4 minutes or until they float to the surface.
- 9Remove the cappelletti with a slotted spoon and serve with marinara sauce and fresh basil.
Equipment
large bowlforkplastic wrappasta machine or rolling pinslotted spoonlarge pot
vegetarian
Ingredients
- ●2 cups all-purpose flour
- ●3 large eggs
- ●1/2 tsp salt
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 egg (for egg wash)
- ●1/4 cup unsalted butter
- ●Fresh sage leaves (for garnish)
Instructions
- 1In a large bowl, combine the flour and salt. Make a well in the center and add the eggs.
- 2Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough forms.
- 3Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 4In another bowl, mix the ricotta, Parmesan, black pepper, and nutmeg until well combined. Set aside.
- 5Roll out the dough into thin sheets using a pasta machine or a rolling pin.
- 6Cut the dough into squares (about 2 inches each).
- 7Place a small spoonful of the ricotta mixture in the center of each square.
- 8Fold the dough over to form a triangle and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 9Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes until they float to the surface.
- 10In a skillet, melt the butter over medium heat. Add the cooked agnolotti and sauté for 2-3 minutes until lightly browned.
- 11Serve hot, garnished with fresh sage leaves.
Equipment
large bowlforkplastic wrappasta machine or rolling pinknifeskilletpot
Ingredients
- ●2 cups all-purpose flour
- ●3 large eggs
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1/4 cup water (if needed)
- ●1 cup tomato sauce
- ●1/2 cup grated Pecorino Romano cheese
- ●Fresh basil leaves for garnish
Instructions
- 1In a large bowl, combine the flour and salt.
- 2Make a well in the center of the flour and add the eggs and olive oil.
- 3Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- 4Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 6Roll out the dough to about 1/8 inch thick using a pasta machine or rolling pin.
- 7Using a chitarra (a stringed pasta cutter), cut the dough into long strips to form the maccheroni.
- 8Bring a large pot of salted water to a boil and cook the maccheroni for about 3-4 minutes until al dente.
- 9Drain the pasta and toss it with the tomato sauce and half of the Pecorino Romano cheese.
- 10Serve hot, garnished with fresh basil and the remaining cheese.
Equipment
large bowlforkplastic wrappasta machine or rolling pinchitarralarge potcolanderserving dish
Orecchiette al Nero di Seppia is a traditional dish from the Apulia region of Italy, known for its unique shape of pasta and the use of cuttlefish and squid ink, which gives it a distinctive flavor and color.
Ingredients
- ●400g orecchiette pasta
- ●200g cuttlefish (cleaned and chopped)
- ●2 cloves garlic (minced)
- ●1/2 cup cherry tomatoes (halved)
- ●1/4 cup olive oil
- ●1/2 tsp red pepper flakes
- ●Salt to taste
- ●Fresh parsley (chopped, for garnish)
- ●Black squid ink (2-3 tbsp)
Instructions
- 1Bring a large pot of salted water to a boil and cook the orecchiette according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
- 3Add the chopped cuttlefish to the skillet and cook for about 3-4 minutes until they start to turn opaque.
- 4Stir in the cherry tomatoes and cook for another 2-3 minutes until they soften.
- 5Add the black squid ink to the skillet, mixing well to combine with the seafood and tomatoes.
- 6Season with salt to taste and let it simmer for another 2 minutes.
- 7Add the cooked orecchiette to the skillet, tossing to coat the pasta evenly with the sauce.
- 8Remove from heat and garnish with fresh parsley before serving.
Equipment
Large potSkilletColanderWooden spoonServing plates
🌶️🌶️🌶️Low
Ingredients
- ●400g fettuccine
- ●200g cuttlefish (cleaned and chopped)
- ●2 tbsp olive oil
- ●3 cloves garlic (minced)
- ●1/2 cup dry white wine
- ●1/2 cup fish stock
- ●1/4 cup black squid ink
- ●Salt to taste
- ●Fresh parsley (chopped, for garnish)
Instructions
- 1Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3Add the chopped cuttlefish to the skillet and cook for about 3-4 minutes until they start to turn opaque.
- 4Pour in the white wine and let it simmer for 2-3 minutes until the alcohol evaporates.
- 5Add the fish stock and black squid ink to the skillet, stirring to combine. Let it simmer for another 5 minutes.
- 6Season the sauce with salt to taste.
- 7Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce.
- 8Cook for an additional 2 minutes to heat through, stirring gently.
- 9Remove from heat and garnish with chopped fresh parsley before serving.
Equipment
Large potSkilletColanderCooking spoon
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10 Easy Egg Recipes You'll Crave Everyday • Tasty
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moon + magnolia
3:23
Honey Mustard Chicken Recipe
Jen Cooking
1:15
How To Make Scrambled Eggs
Casual Cooking
42:35
4 Top Recipes You Loved this Year
Flo Lum
6:22
Beef Stroganoff - Russian Cuisine by Muneeb's Menu
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17:18
Most Popular Russian Foods | Самые популярные русские продукты
Travel & Taste
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Pad Thai | Thai Recipes | Noodles
Lion Brand Rice
3:22
Beginner-Friendly Japanese Recipes: Easy Dishes for New Cooks
[Haruma Recipe]Japanese Food Recipes in English
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20 Minute Japanese Dinners that Will Change Your Life... or maybe 25
Aaron and Claire
8:04
Recipes That Will Transport You To Spain
Tasty Recipes
16:48
Dorito Taco Salad -- Throwback Video Series
Southern Country Living
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Sausage Hash Brown Breakfast Casserole
Smokin' & Grillin with AB
11:45
AUTHENTIC UKRAINIAN BORSCHT
MARGARET LALIK'S KITCHEN
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Tuna Noodle Casserole - Food Wishes
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Southern Fried Chicken
Smokin' & Grillin with AB
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American Learns to Make Filipino Food - Cooking with Ate Viva - Bihon Pancit!
JMarie Art
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Broccoli Cheese Soup
Preppy Kitchen
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Broccoli Cheese Soup
Preppy Kitchen
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How to Make Irish Shepherd's Pie | Food Wishes
Food Wishes
1:00
Chicken Quesadilla
Andy Cooks
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Tom Kha Kai - Le Riz Jaune
LE RIZ JAUNE
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Gratin de courgettes, lardons, fromage/Запеканка из кабачков/Zucchini casserole/Budinca de dovlecei
Sucre et épices
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Idée de poulet rôti pour la fête
Mounira recette