Easy Homemade Pasta

Easy Homemade Pasta, plain Fettuccine, on a plate on counter.
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This Easy Homemade Pasta recipe gives you soft, fluffy, tender pasta every single time.  There is seriously nothing more satisfying than making your own pasta and devouring every last luxurious and silky piece. 

Why is this recipe easy?

First, you only need flour, eggs, and water!!  Some recipes add oil or salt, but mine keeps it super simple with only these 3 ingredients!  The truth is that my recipe is not new or unique.  It’s like many of the other pasta recipes out there.  However, since I do publish so many pasta recipes, I thought I should at least give you a recipe to make the pasta from scratch if you desire. In addition, I wanted to show you how incredibly easy making homemade pasta really can be! 

Second, it only takes about 10 minutes to make the dough and most of that time is kneading.  Now the rolling and cutting takes the rest of the time.  Which leads me to the last point.

Third, the easiest way to roll and cut pasta is to use a simple pasta maker (see below for more on this recommendation) with 7-8 setting roller and attachable long-cut cutter (usually spaghetti and fettuccine).  You will still be making the dough by hand, but then running through the various settings of the roller to get it perfectly thin.  You can also do this by hand using a rolling pin, but it will take a lot more work and time – and even then may not get as thin as you could with a pasta maker.  

WHEN IS EASY HOMEMADE PASTA IS BETTER THAN STORE-BOUGHT?

First, let me say that buying pasta from the store is 95% of the time going to be better for your time and sanity!  And whether it’s fresh or dried, there are so many options available!  Dry pasta is going to be better for any long-cooking pasta recipe, such as casseroles or bakes.  Dry pasta will also allow you to get that al dente texture that is so great. 

However, with fresh pasta, you get a tender (not mushy) texture that you can’t get from dry pasta.  Now, that said, most pastas that you buy from the store will have preservatives or other additives.  If this is a concern, then making your own pasta is better as you can control what you put into it.  With fresh pasta, you can also save money on the cost when you make it yourself.  Fresh pasta in the dairy section is usually much more expensive than dry pasta.  You can make a ton of it for much less cost.  

Here are some of my favorite dinners to use fresh pasta in (pictured above).  My most recent pasta recipe is my Creamy Pasta Primavera with roasted asparagus, corn, carrots, and tomatoes.  It’s utterly delicious!  Next is my Healthy Fettuccine Alfredo with Prosciutto that is lighter because it replaces the heavy cream with 1% milk and thickens the sauce with cornstarch.  It tastes just as indulgent as the more traditional heavier version!  Then there is using it with a simple tomato sauce, either from a jar or homemade.  I love to pair it with my Healthy Meatballs with Zucchini.  Or I make a Tomato Cream Sauce that brings a hint of tang with the addition of sour cream.  My very simple Ground Chicken Tomato sauce with Ricotta is delicious too!  

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For the dough, you will not need anything special. You can either make the dough right on a clean flat surface or in a large bowl.

For rolling and cutting the pasta, I recommend a Pasta Maker with roller and cutting attachment. It’s incredibly easy to use with a cutting attachment that easily slides right in and a handle that moves from the cutter pieces to the roller piece. It also has a clamp to safely and securely lock the pasta maker in place on your counter so it doesn’t move around.

MAKING YOUR EASY HOMEMADE PASTA DOUGH

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Either in a large clean bowl or on a clean, dry surface, add the flour in a pile. Create a well in the center using your fingers. Crack the eggs into the well and then gently beat them with a fork in the center.

Using the fork, gently start to mix in the flour until all of the flour and the eggs are combined.

Then start to knead the dough until it all comes together. At this point you can transfer the dough to a clean, floured surface or continue to knead the dough in the bowl. Knead the dough for 4-5 minutes.

dough formed into a ball in white bowl for Easy Homemade PAsta recipe.

Hand kneading dough on floured counter for Easy Homemade Pasta recipe.

dough ball on floured counter for Easy Homemade Pasta recipe.

How long can I store the dough in the fridge?

You can make the dough ahead and store it in the fridge for up to 4-5 days if sealed tightly so no air can reach the dough.   

Can I freeze the dough?

Yes, you can freeze the dough in a freezer bag or container for up to 1-2 months.  If you vacuum seal the dough, you can store it up to a 12 months.

ROLL & CUT THE PASTA 

Prepare a large platter or sheet pan with a small amount of cornmeal or semolina on the bottom. This will be to catch your pasta ribbons or place the pasta on once it is cut so that it doesn’t stick together.

Cut your doug ball into quarters. Take one quarter for rolling and cover the rest with a damp towel or plastic wrap. Using fingers, press the quarter of dough into an oval shape that about 1/4 to 1/2 inch thick so that it fits into the widest setting of the pasta roller, setting 0 or 1.

Guide the end of the oval into the pasta roller and then adjust the setting to the next highest setting. Continue to do this gently guiding the dough through the roller for each setting and catching the dough with your hand as it comes through.

Thick piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.

Thick piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.

Thin piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.

Once you have worked your way through to the highest roller setting, you should have a very thin, very long sheet of pasta. If you have a cutting attachment, run the dough through your desired cut with the pan with cornmeal/semolina on it ready to catch the pasta as it comes out. Once it is on the pan, you can gently lay the pasta flat or take small amounts and roll them into ‘nests’.

Easy Homemade Pasta plain Fettuccine on a sheet pan with cornmeal.

Cutting by Hand: Gently and loosely fold the pasta sheet in half and then in half again. Using a very sharp knife, cut the pasta into long ribbons and then separate onto the pan with cornmeal/semolina.

How do I store the freshly cut pasta?

At this point, if you are going to roll out more dough, be sure to keep the pasta that you just made sealed in an airtight container in the refrigerator so that it doesn’t dry out or get too warm and start to stick.  You can store fresh pasta in the fridge for up to 5 days – total, including the time you stored the dough.  

STORE & COOK THE PASTA 

Fresh pasta cooks much faster than dried pasta.  So, make sure that you are ready to serve the pasta before starting to cook it.  It will taste best right after it is cooked and tossed with whatever sauce you have.

Bring a large pot of water up to a boil. Add a tsp of salt to the water and then add a large handful of the pasta to the boiling water and stir so they do not stick together. Cook for 3-5 minutes – do not overcook as fresh pasta can get mushy fast! Drain the pasta and serve with the sauce of your choice!

ENJOY!  😍 Carrie

Easy Homemade Pasta, plain Fettuccine, on a plate on counter.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Easy Homemade Pasta Recipe

This Easy Homemade Pasta recipe gives you soft, fluffy, tender pasta every single time.  There is seriously nothing more satisfying than making your own pasta and devouring every last luxurious and silky piece. This recipe is easy because there are only 3 ingredients (flour, eggs, and water), and has only a few easy steps. #homemadepasta #pastarecipe

Course Main Course, Side Dish
Cuisine American, Italian
Keyword homemade pasta, pasta, pasta dough
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 24 ounces pasta
Author Carrie Tyler

Ingredients

  • 3 cups All Purpose Flour (for mixing)
  • 2-5 tablespoons All Purpose Flour (for kneading)
  • 5 Eggs, large
  • 1-2 tablespoons Water (if needed)
  • 3-4 tablespoons Semolina or Cornmeal (for preventing pasta ribbons from sticking)

Instructions

Make the Pasta Dough

  1. Either in a large clean bowl or on a clean, dry surface, add the flour in a pile. Create a well in the center using your fingers. Crack the eggs into the well and then gently beat them with a fork in the center.

  2. Using the fork, gently start to mix in the flour until all of the flour and the eggs are combined.

  3. Then start to knead the dough until it all comes together. At this point you can transfer the dough to a clean, floured surface or continue to knead the dough in the bowl. Knead the dough for 4-5 minutes.

    Hand kneading dough on floured counter for Easy Homemade Pasta recipe.
  4. Wrap the dough in plastic wrap or tightly seal it in the bowl and let it sit in the refrigerator for 30 minutes up to 24 hours.

Roll and Cut the Pasta

  1. Prepare a large platter or sheet pan with a small amount of cornmeal or semolina on the bottom. This will be to catch your pasta ribbons or place the pasta on once it is cut so that it doesn't stick together.

  2. Cut your doug ball into quarters. Take one quarter for rolling and cover the rest with a damp towel or plastic wrap. Using fingers, press the quarter of dough into an oval shape that about 1/4 to 1/2 inch thick so that it fits into the widest setting of the pasta roller, setting 0 or 1.

    Thick piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.
  3. Guide the end of the oval into the pasta roller and then adjust the setting to the next highest setting. Continue to do this gently guiding the dough through the roller for each setting and catching the dough with your hand as it comes through.

    Thick piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.
  4. Once you have worked your way through to the highest roller setting, you should have a very thin, very long sheet of pasta. If you have a cutting attachment, run the dough through your desired cut with the pan with cornmeal/semolina on it ready to catch the pasta as it comes out. Once it is on the pan, you can gently lay the pasta flat or take small amounts and roll them into 'nests'.

    Cutting by Hand: Gently and loosely fold the pasta sheet in half and then in half again. Using a very sharp knife, cut the pasta into long ribbons and then separate onto the pan with cornmeal/semolina.

    Easy Homemade Pasta plain Fettuccine on a sheet pan with cornmeal.
  5. At this point, if you are going to roll out more dough, be sure to keep the pasta that you just made covered with a damp towel (not wet, just ever so damp) in the refrigerator, so that it doesn't dry out or get too warm and start to stick.

Cook the pasta

  1. Bring a large pot of water up to a boil. Add a tsp of salt to the water and then add a large handful of the pasta to the boiling water and stir so they do not stick together. Cook for 3-5 minutes – do not overcook as fresh pasta can get mushy fast! Drain the pasta and serve with the sauce of your choice!

Shell Pasta with Italian Chicken Sausage and Kale

Shell Pasta with Italian Sausage and Kale on a plate. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 
Jump to Recipe

Healthy, comforting, and utterly delicious!  Say hello to my Shell Pasta with Italian Sausage and Kale.  It’s a traditional comfort food made healthy with a homemade Italian Chicken sausage flavored with garlic and fennel.  Hearty shell pasta perfectly cups the creamy parmesan cheesy sauce for every bite.  Finally, Kale… In this recipe, the kale is cooked in the flavorful sauce so it wilts down and melds into the backdrop so perfectly.  Kale brings texture and healthy veg-balance.  Parmesan on top is the salty and nutty finish!

Homemade Italian Sausage – with Ground Chicken!

Have you ever made your own Italian Sausage? It’s incredibly easy and right at your fingertips as long as you have a few simple ingredients. My version for this recipe uses ground chicken, which is a leaner meat than pork or beef.  It works really great for Italian Sausage because it sticks together nicely.

To make this yourself, all you need is fresh minced garlic, Italian parsley, fennel seeds, salt, and pepper!  You can make a couple pounds of this ahead, then portion it out and freeze it for later.

Here a few recipes to use it in!

Fork with bite of shell Pasta with Italian Sausage and Kale that's also on a plate. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large pot to cook the pasta in and a large skillet/frying pan for cooking the sausage, then the sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

Oh, and mincing garlic is made super easy with a Garlic Press.

HERE’S A QUICK VIDEO TO SHOW YOU HOW TO MAKE THIS!

PREP-AHEAD FOR YOUR PASTA WITH ITALIAN SAUSAGE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details) 

For this recipe, you really want to eat it right after you mix it all together when the sauce is still creamy.  But, you can get everything ready to go ahead so all you do is cook it and in 30 minutes, you have dinner!

Dice the onion and store in an airtight container in the fridge until ready to cook. Clean the kale and dry it in a clean towel.  Then rough chop it into bite-size pieces.  Store the kale in the fridge with a cool damp towel on top until ready to cook.

Knife dicing onion for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Cleaned & chopped kale for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

You can also mix the Italian Sausage ahead of time as well.  Mince the garlic, chop the parsley, and measure out the fennel seed, salt, and pepper.  Mix all of these ingredients with the ground turkey or chicken.  Store in a container in the fridge until ready to cook.Italian Sausage ingredients in bowl for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Raw Italian Sausage mixed in bowl for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Note: If you prefer to buy premade Italian Sausage, look for the bulk.  If all you can find is Italian Sausage Links in casings, make sure it is raw.  Then cut the casing and squeeze the meat mixture out into the pan. 

COOK YOUR PASTA WITH ITALIAN SAUSAGE AND KALE

To start, boil your pasta according to package instructions.  Before draining the pasta, be sure to save a cup of the cooking pasta water to use in the sauce.

To a preheated large pan/skillet, add a tsp of Olive Oil and then add the Italian Sausage, breaking it up with a spatula or spoon into small bite-size pieces. Let it sit and sear for about 4-5 minutes. Then stir so that the other sides sear. Cook for another 3-4 minutes until no pieces are pink and look fully cooked through. Remove to a plate.Raw Italian Sausage in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Italian Sausage cooking in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Cooked Italian Sausage on plate for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Add another tsp of Olive Oil if needed, then add the onions and garlic. Stir so they do not burn. Cook on medium-low heat for 4-5 minutes until the onions are translucent.  Add the kale, salt, and pepper and stir to combine.Cooking kale in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

While the kale begins to cook, make the slurry by adding the 2 tbsp of cornstarch to the milk and stirring until dissolved.Cornstarch & milk slurry for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Add the chicken broth and the milk slurry to the pan. As the sauce heats up, it will start to thicken, so be sure to stir every couple minutes as this happens to prevent clumping. Once the liquid has thickened a little, about 4-5 minutes (note, it will not be very thick, just a little bit thicker than it was), add the sausage back to the pan.

Kale sauce in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Thickened Kale sauce in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Italian Sausage being added to kale sauce in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce.  

Test the Kale, if it needs to cook more, cover and let cook for another few minutes. If the Kale is cooked to your liking, add the cooked pasta, 1/2 cup of the pasta water, and 1/2 cup of the Parmesan Cheese. Mix to combine. If needed, you can add more of the pasta water to thin out the sauce.Shell pasta added to sauce in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Mixing parmesan with pasta and Italian Sausage in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Shell Pasta with Italian Sausage and Kale in a pan. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Serve the pasta garnishing with more Parmesan Cheese.

ENJOY! 😍 Carrie

Shell Pasta with Italian Sausage and Kale on a plate. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Shell Pasta with Italian Chicken Sausage and Kale

Healthy, comforting, utterly delicious - that's today's Shell Pasta with Italian Sausage and Kale.  The sauce is loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel.  Kale is cooked in the flavorful sauce so it wilts down and melds into the backdrop so perfectly. Hearty shell pasta perfectly holds the creamy parmesan cheesy sauce in each shell cup.  Parmesan on top is the salty and nutty finish! #healthypasta #healthyitalian #familydinner #dinnerideas

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 562 kcal
Author Carrie Tyler

Ingredients

Italian Sausage

  • 16 oz Ground White Meat Chicken - raised w/o antibiotics (or ground turkey)
  • 2 cloves Garlic minced
  • 3 tbsp Parsley Chopped
  • 1 tsp Fennel Seed
  • 1 tsp Salt
  • 1 tsp Fresh Ground Pepper
  • 1 tbsp Extra Virgin Olive Oil

All Other

  • 10 oz Uncooked Pasta, Shells or Orecchiette
  • 2 tsp Extra Virgin Olive Oil
  • 1 Onion, small
  • 1 clove garlic
  • 1 cup Chicken Broth
  • 1 cup Milk
  • 2 tbsp Cornstarch
  • 2 cups Kale, chopped
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Red Pepper Flakes (optional)
  • 3/4 cup Parmesan Cheese, grated

Instructions

Prep Ahead Steps

  1. Mince the garlic, chop the parsley, and measure out the fennel seed, salt, and pepper. Then add all to the ground chicken in a large mixing bowl. Mix to combine. Cover the bowl and store in the fridge until ready to cook.

    Italian Sausage ingredients in bowl for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 
  2. Dice the onion and store in an airtight container in the fridge until ready to cook.

    Knife dicing onion for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 
  3. Clean the kale and dry it in a clean towel.  Then rough chop it into bite-size pieces.  Store the kale in the fridge with a cool damp towel on top until ready to cook.

    Cleaned & chopped kale for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Cooking Steps

  1. Boil a large pot of water for the pasta. Once the pasta water is boiling, add a splash of Olive Oil and a pinch of salt. Add the pasta and stir so that it doesn't stick it itself. Boil the pasta until al dente. Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer until the sauce is ready.

  2. To a preheated large pan/skillet, add a tsp of Olive Oil and then add the Italian Sausage, breaking it up with a spatula or spoon into small bite-size pieces. Let it sit and sear for about 4-5 minutes. Then stir so that the other sides sear. Cook for another 3-4 minutes until no pieces are pink and look fully cooked through. Remove to a plate.

    Italian Sausage cooking in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 
  3. Add another tsp of Olive Oil if needed, then add the onions and garlic. Stir so they do not burn. Cook on medium-low heat for 4-5 minutes until the onions are translucent. Add the kale, salt, and pepper and stir to combine.

    Cooking kale in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 
  4. While the kale begins to cook, make the slurry by adding the 2 tbsp of cornstarch to the milk and stirring until dissolved.

    Cornstarch & milk slurry for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 
  5. Add the chicken broth and the milk slurry to the pan. As the sauce heats up, it will start to thicken, so be sure to stir every couple minutes as this happens to prevent clumping. Once the liquid has thickened a little, about 4-5 minutes (note, it will not be very thick, just a little bit thicker than it was), add the sausage back to the pan.

    Italian Sausage being added to kale sauce in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 
  6. Test the Kale, if it needs to cook more, cover and let cook for another few minutes. If the Kale is cooked to your liking, add the cooked pasta, 1/2 cup of the pasta water, and 1/2 cup of the Parmesan Cheese. Mix to combine. If needed, you can add more of the pasta water to thin out the sauce.

    Mixing parmesan with pasta and Italian Sausage in pan for Shell Pasta with Italian Sausage and Kale. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 
  7. Serve the pasta garnishing with more Parmesan Cheese.

    Shell Pasta with Italian Sausage and Kale on a plate. It's loaded with a salty homemade Chicken Italian Sausage flavored with garlic and fennel in a parmesan, garlic and kale sauce. 

Recipe Video

Recipe Notes

  1. You could replace the homemade Italian Sausage with 1 lb (16oz) store-bought bulk Italian Sausage
  2. For the pasta, I used medium shells, but you could use any pasta you like.  The small-cut pasta with a cup shape to capture the parmesan and sausage is traditional, but any will taste great!
  3. For the parmesan, you can use grated or shredded.  The grated is best as it can really mix into the dish to create a sauce.