Recipes & How-To's
Campanelle with Wild Mushrooms, Taber Corn & Pr...
Our newest Bronze Die pasta, Campanelle or "Little Bells" have a lovely shape and texture with a hollow centre. For this dish we wanted to feature Taber Corn and wild mushrooms...
Campanelle with Wild Mushrooms, Taber Corn & Pr...
Our newest Bronze Die pasta, Campanelle or "Little Bells" have a lovely shape and texture with a hollow centre. For this dish we wanted to feature Taber Corn and wild mushrooms...
Charred Summer Squash Pasta Salad with Herb & M...
Summer is great for about one hundred reasons but today we're focusing on two: Grilling and Summer Squash (namely Zucchini). Chef Jeremy Ouellette has written up a recipe for a bright acidic...
Charred Summer Squash Pasta Salad with Herb & M...
Summer is great for about one hundred reasons but today we're focusing on two: Grilling and Summer Squash (namely Zucchini). Chef Jeremy Ouellette has written up a recipe for a bright acidic...
Ricotta Gnocchi With Guanciale Vinaigrette & Vi...
Guanciale Vinaigrette is a rich and bright dressing that utilizes rendered Guanciale as the fat, dijon mustard, loads of fresh garlic, and vinegar. It's rich, and works amazingly with blistered...
Ricotta Gnocchi With Guanciale Vinaigrette & Vi...
Guanciale Vinaigrette is a rich and bright dressing that utilizes rendered Guanciale as the fat, dijon mustard, loads of fresh garlic, and vinegar. It's rich, and works amazingly with blistered...
Tagliolini con Carciofi al Limone
Tagliolini con Carciofi al Limone is a light, summery dish for this month’s Pasta Club add-on to complement the beautiful weather that is descending upon us! This simple dish depends highly on the...
Tagliolini con Carciofi al Limone
Tagliolini con Carciofi al Limone is a light, summery dish for this month’s Pasta Club add-on to complement the beautiful weather that is descending upon us! This simple dish depends highly on the...
Duxelles Cream Pappardelle With Pickled Mushrooms
Duxelles is a French term that usually refers to sautéed diced mushroom, shallot, and herbs mixture. Mushrooms are cooked down until dark brown creating a rich paste-like texture; for this recipe by Chef...
Duxelles Cream Pappardelle With Pickled Mushrooms
Duxelles is a French term that usually refers to sautéed diced mushroom, shallot, and herbs mixture. Mushrooms are cooked down until dark brown creating a rich paste-like texture; for this recipe by Chef...
Bucatini All'Amatriciana
Amatriciana is one of our favourite pasta dishes at La Mano. We've featured this recipe last year with Chef Kayle Burns from UNA, and we're sharing our recipe with you!...
Bucatini All'Amatriciana
Amatriciana is one of our favourite pasta dishes at La Mano. We've featured this recipe last year with Chef Kayle Burns from UNA, and we're sharing our recipe with you!...