@thepastatable | Creator profile on Nutcake

What kind of content does The Pasta Table make?

The Pasta Table crafts visually stunning Instagram Reels and videos showcasing a delightful range of pasta dishes. From comforting seasonal recipes featuring pumpkin and squash to timeless tomato and basil combinations, their content highlights fresh ingredients. They also share expert tutorials on creating intricate handmade pasta shapes like garganelli and farfalle, making them a go-to for authentic Italian cooking inspiration.

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✨Roasted Garlic & Honeynut Squash Caramelle✨

Getting in the Halloween spirit with this candy- shaped pasta! These little pasta candies are filled with roasted garlic, honeynut squash, creamy ricotta and Parmigiano 🍬🍯

Check out my latest Substack for a deep dive on this shape!

Full recipe at the link in my bio!

Ingredients:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 whole eggs
3 egg yolks
1 honeynut squash, peeled and cubed
1 bulb garlic
2-3 tbsp. olive oil
Salt & pepper to taste
1 cup whole-milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
1/2 tsp. salt
6 tbsp. unsalted butter
~ 10 sage leaves

#pasta #ThePastaTable

✨Pastina alla vodka✨

It’s officially pastina season, and i’m making this creamy pastina alla vodka with @colavitausa ‘s Acini di Pepe, their tomato paste, and a drizzle of their basil oil to finish.

It comes together in one pot and is so simple, comforting, and delicious! 🍝

Ingredients:
2 tbsp. extra virgin olive oil
1/2 shallot, chopped
4 garlic cloves, minced
2 tbsp. tomato paste
1/4 cup vodka
1 cup Colavita acini di pepe
2 cups chicken broth
1/4 cup heavy cream
1/3 cup Parmigiano Reggiano, grated
Colavita Basil Oil, to finish
Fresh basil, for garnish
Salt to taste

Directions:
1. Heat the olive oil in a large pan and sauté the shallot until soft and translucent, about 3-4 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant.
2. Add the tomato paste and salt to the pan. Stir and let simmer for 2-3 minutes until the tomato paste deepens in color.
3. Add 1/4 cup of vodka to deglaze. Stir until the vodka has fully evaporated, about 1-2 minutes.
4. Add the acini di pepe and chicken broth. Bring to a simmer and stir continuously until the pastina is fully cooked. Add more chicken broth if needed.
5. Once the pastina is fully cooked, remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
6. Plate and top with a drizzle of basil oil, more grated Parmigiano and basil.

#ad #pasta #colavitapartner #NationalPastaMonth #ItStartsWithColavita

✨Celebrating National Pasta Month with @colavitausa to create this incredible Eggplant Parm Rigatoni✨

This dish takes everything you love about classic eggplant parm and turns it into a cozy, saucy pasta! 🍝🍆

Roasted eggplant gets caramelized and tender, then folded into a sweet datterini tomato sauce with Parmigiano and fresh mozzarella that melts right into the rigatoni. I finish it with a sprinkle of toasted garlic breadcrumbs and torn basil 🌱

Ingredients:

1/2 lb. Colavita Roman Rigatoni
2 medium eggplants, cubed
1/4 cup Colavita extra virgin olive oil
Salt + pepper to taste
4 garlic cloves, minced
14 oz. Colavita Datterini tomatoes
1/3 cup Parmigiano Reggiano, finely grated
6 oz fresh mozzarella, torn
Torn basil for garnish
1 cup toasted garlic breadcrumbs
Pasta water as needed

Garlic Panko Breadcrumbs:

1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
1/4 tsp. salt

Directions:

Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
2. Add the panko breadcrumbs and salt; toast until golden brown.

Eggplant Parm Rigatoni:

1. Heat the oven to 425°F and bring a large pot of water to a boil.
2. Add the eggplant to a baking sheet and drizzle with 3 tbsp. olive oil and season with salt and pepper. Roast for about 20 minutes, until golden brown.
3. Add the remaining olive oil to a large pan and sauté the garlic until fragrant, about 1-2 minutes.
4. Stir in the tomatoes and salt to taste. Crush them and let them simmer for 15 minutes.
5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.
6. Strain the pasta and add it directly to the pan with the sauce. Toss on medium heat.
7. Add the Parmigiano and pasta water as needed, 1/4 cup at a time.
8. Fold in the roasted eggplant. Add the torn mozzarella on top and cover the pan for 1-2 minutes, just until the mozzarella begins to melt.
9. Top with torn basil and garlic panko breadcrumbs.

#ad #pasta #itstartswithcolavita #colavitapartner #nationalpastamonth

✨ Spicy Pumpkin alla Vodka Torcetti✨

A creamy, spicy pumpkin vodka sauce for fall made with crushed Calabrian Chili and roasted garlic. Tossed with torcetti pasta and topped with burrata, chili flakes and hot honey for the perfect sweet and spicy finish 🎃🍝

Full recipe at the link in my bio!

Ingredients:

1/2 lb. torcetti pasta
3 tbsp. extra virgin olive oil
2 bulbs of garlic
1/2 shallot, finely chopped
1 cup pumpkin purée
2 tbsp. tomato paste
1 tsp. crushed Calabrian chili
1/2 tsp. salt
1/4 cup vodka
1/2 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
4 oz. burrata, torn
Spicy honey, to finish
Italian parsley, chopped
Pasta water as needed

#pasta #ThePastaTable

Who is The Pasta Table’s audience?

The Pasta Table's audience is likely comprised of home cooks and food enthusiasts in the US seeking inspiration and practical guidance for creating delicious pasta dishes. Their intent signals are strong, indicated by the high engagement rate of 3.51% on Instagram, significantly exceeding benchmarks for platforms like TikTok (~3.0%) and YouTube (~2.0%). This suggests a highly receptive and active community eager to learn new techniques, explore seasonal ingredients, and master various pasta shapes. The quality of engagement is therefore expected to be high, with followers likely to save recipes, comment with questions, and share their own culinary successes.

Which creators are similar to The Pasta Table?

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Angela Miley

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