For Christmas, Katy got pasta attachments for her KitchenAid mixer. She invited a bunch of us to come over and make our favorite sauce to go with the three different kinds of homemade pasta she whipped up. Definitely my kind of party.

Capellini

First, she had capellini. These were the thinnest noodles.

Alyssa made Marcella Hazan’s tomato sauce, which we paired with the capellini. There was some debate about whether or not the giant onion chunks were meant to be eaten. I ate them and liked it.

Spaghetti

Spaghetti was our medium sized noodle. We did two dishes with the spaghetti.

We put Robert and Halina’s vodka sauce with salmon over the spaghetti. Rich creamy goodness!

And my carrot coconut curry sauce went with the spaghetti as well. You can find my Guessipe here.

Fettuccine

For our widest noodle, Katy made fettuccine.

Anthony made the New York Times bolognese, which he said took hours and made a small enough portion he wished he’d doubled it. We were glad he put in the time, as the bolognese was great on the fettuccine.

The Meal

You just can’t beat fresh pasta and a variety of homemade sauces. What a gorgeous spread.

Nothing goes better with pasta than garlic bread, especially when it’s made with Katy’s homemade garlic oil.

And because Cookbook Clubbers just can’t help themselves, we also had an extraordinary set of sides – prosciutto-wrapped melon, beet and grapefruit salad, broccoli, and a cheese and charcuterie board.

That is a happy and soon-to-be carb loaded crowd.

Dessert

Lest you think we were finished, let me remind you that no meal is complete without a dessert, or three.

Alyssa made these apple berry bars. I might have snuck one while the pasta was cooking, which opened the flood gates for others to do the same. Perhaps I should have called this an appetizer?

Alyssa also made black pepper chocolate cookies. Despite all the other food I’d stuffed myself with, I ate two.

Katy made blue goat cheese panna cotta with hibiscus topping, in mason jars! That’s a lotta panna cotta.