@gmmpndaa: Tara, Kain. 😋❤️ #pinoyfood #fyp #food #tarakaintayo

gmmpndaa

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Wednesday 03 September 2025 12:04:27 GMT

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Allen G :

Kagutom naman hehe

2025-09-03 14:31:27

2

RodrigoDoloricalJr :

soliddd 🥰

2025-09-03 15:27:40

1

aiza :

@aiza:hi. please follow me and I'll follow back. thanks

2025-09-04 12:17:24

1

mikhaela parungao :

https://vt.tiktok.com/ZSAvhDNhC/

2025-09-05 09:05:36

0

Mommy Rich🌞 :

yummy 🥰🥰🥰

2025-09-03 13:23:56

2

jolina licudine :

yummy ❤️💯

2025-09-04 07:46:19

1

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Pasticcio di Pasta Napoletano | A Rich and Hearty Neapolitan Classic 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! This Pasticcio di Pasta Napoletano is a true showstopper — layers of rich ragù, al dente rigatoni, melted cheese, and boiled eggs all wrapped inside golden puff pastry. It’s hearty, indulgent, and one of those Sunday dishes that fills your kitchen with the unmistakable scent of home. ⸻ Ingredients (for 6–8 pax): • 500g rigatoni • 250g pork mince • 250g beef mince • 750ml tomato passata • 150g cheese (mozzarella or provola) • 20g Parmigiano Reggiano • 4 eggs (boiled) • 1 onion • 1 glass red wine • 2 puff pastry sheets • Olive oil • Salt & pepper • Optional: 100g peas for added sweetness ⸻ Instructions: In a large pan, add extra virgin olive oil and finely chopped onion. Sizzle for a few minutes, then add both the pork and beef mince. Once browned, deglaze with red wine and let the alcohol evaporate. Season with salt and pepper, add peas (if using), and pour in the passata with a little water. Simmer on medium heat for 30–40 minutes until the sauce thickens and the flavours deepen. Meanwhile, boil the eggs and cook the pasta al dente — about 3 minutes less than the package time. When ready, mix the pasta with the sauce, cheese, and Parmigiano. Stir well until evenly coated. Cut each boiled egg into 8 pieces. Line a baking tray with one puff pastry sheet and spread half of the pasta mixture inside. Add the egg pieces evenly, then cover with the remaining pasta. Top with the second puff pastry sheet, sealing the edges well. Trim the excess, pierce the surface with a fork, and brush with an egg wash (1 yolk mixed with a bit of cream). Bake at 200°C for 30–40 minutes, until the pastry is puffed and golden. Let it rest for 10 minutes before slicing — the perfect comfort food for any occasion. ⸻ Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #pasticciodipasta #neapolitanfood #pasta #fyp

Pasticcio di Pasta Napoletano | A Rich and Hearty Neapolitan Classic 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! This Pasticcio di Pasta Napoletano is a true showstopper — layers of rich ragù, al dente rigatoni, melted cheese, and boiled eggs all wrapped inside golden puff pastry. It’s hearty, indulgent, and one of those Sunday dishes that fills your kitchen with the unmistakable scent of home. ⸻ Ingredients (for 6–8 pax): • 500g rigatoni • 250g pork mince • 250g beef mince • 750ml tomato passata • 150g cheese (mozzarella or provola) • 20g Parmigiano Reggiano • 4 eggs (boiled) • 1 onion • 1 glass red wine • 2 puff pastry sheets • Olive oil • Salt & pepper • Optional: 100g peas for added sweetness ⸻ Instructions: In a large pan, add extra virgin olive oil and finely chopped onion. Sizzle for a few minutes, then add both the pork and beef mince. Once browned, deglaze with red wine and let the alcohol evaporate. Season with salt and pepper, add peas (if using), and pour in the passata with a little water. Simmer on medium heat for 30–40 minutes until the sauce thickens and the flavours deepen. Meanwhile, boil the eggs and cook the pasta al dente — about 3 minutes less than the package time. When ready, mix the pasta with the sauce, cheese, and Parmigiano. Stir well until evenly coated. Cut each boiled egg into 8 pieces. Line a baking tray with one puff pastry sheet and spread half of the pasta mixture inside. Add the egg pieces evenly, then cover with the remaining pasta. Top with the second puff pastry sheet, sealing the edges well. Trim the excess, pierce the surface with a fork, and brush with an egg wash (1 yolk mixed with a bit of cream). Bake at 200°C for 30–40 minutes, until the pastry is puffed and golden. Let it rest for 10 minutes before slicing — the perfect comfort food for any occasion. ⸻ Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #pasticciodipasta #neapolitanfood #pasta #fyp

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