THE MAKER
Hey, I'm Marcin
@mkaroni00
I love cooking, especially Italian dishes and their variations. I share my passion and tested recipes here so anyone can make perfect pasta at home.
HANDMADE PASTA & HONEST SAUCES
The art of pasta making, crafted step by step.
Handmade ricotta & spinach ravioli tossed in a velvety cream emulsion with sweet blistered cherry tomatoes, wilted baby spinach, and aged Parmigiano.
Open →Artisan Roman egg ribbons crafted completely from scratch: flour well, fresh eggs or rich yolks, hand-kneading, thin rolling, and precision cutting.
Open →Rich golden farm yolks kneaded into silky perfection on raw wood. The holy grail of pasta doughs.
Open →Authentic Southern Italian semolina dough with warm water at 50% hydration. Firm, toothsome chew with zero eggs.
Open →Luxurious egg ribbons tossed in creamy reduction, sweet cherry tomatoes, aromatic truffle powder, and aged Parmigiano.
Open →Rustic Tuscan wide egg ribbons (25 mm) crafted from scratch on a raw wooden board.
Open →Delicate, fine-cut Piedmontese egg ribbons (1.5–2 mm) crafted on a raw wooden board.
Open →Authentic Emilia-Romagna egg ribbons (7–8 mm) crafted from scratch on a raw wooden board.
Open →Traditional Abruzzo square-cut egg pasta pressed through steel guitar strings on a wooden frame.
Open →The authentic Roman masterpiece: handmade egg ribbons, butter emulsion, and 24-month Parmigiano Reggiano.
Open →Fresh square-cut egg pasta tossed in a foaming butter & lemon emulsion with succulent shrimp and Parmigiano.
Open →Golden egg yolk chitarra tossed in a velvety Pecorino Romano DOP emulsion with toasted black pepper, glazed caramelized pears, and crispy Parmigiano Reggiano crisp.
Open →Artisan Italian stuffed egg pasta crafted from scratch with delicate sfoglia and creamy ricotta-spinach filling.
Open →Sculpted three-dimensional mushroom ravioli with wild mushroom duxelles, porcini dough caps, silky parmigiano fonduta, and vibrant chive oil.
Open →Artisan candy-shaped filled pasta with velvety spinach and creamy ricotta, hand-twisted and glazed in butter and nutmeg emulsion.
Open →Rich mahogany handmade pasta dough crafted with Dutch-processed dark cocoa, Tipo '00' flour, and farm eggs.
Open →Authentic Bolognese classic: tender spinach pasta sheets layered with slow-simmered beef ragù, velvety béchamel, and Parmigiano Reggiano.
Open →Iconic Piedmontese pinched pasta pillows filled with savory spinach & ricotta and cut with a fluted brass wheel to form a sauce-catching pocket.
Open →Traditional Tuscan eggless pasta dough crafted from soft Tipo '00' flour, warm water, a drizzle of extra virgin olive oil, and sea salt.
Open →Siena's beloved thick hand-rolled pasta cords crafted from scratch on bare wood with Tipo '00' flour, warm water, olive oil, and salt.
Open →Thick hand-rolled Tuscan Pici cords cloaked in a glossy, velvety emulsion of freshly toasted black pepper, foaming butter, starchy pasta water, and aged Pecorino Romano DOP.
Open →Get exclusive recipes, secret chef tips, and hands-free cook mode for just $2.99 / mo.
ONLY $2.99 / MO · CANCEL ANYTIME
@mkaroni00
I love cooking, especially Italian dishes and their variations. I share my passion and tested recipes here so anyone can make perfect pasta at home.