This page is the standard PastaPeak holds itself to. I am Marlow Bendrose, and PastaPeak is a pasta lab before it is anything else. A recipe does not go up because it sounds good. It goes up because the method has been checked against references I trust, and because it holds together in a normal kitchen, with a normal pot, on a normal weeknight.
Who writes here
One person. Me. Every recipe, every test note, every photograph. If a dish came from a region, a cookbook, or a cook I learned it from, that is named at the top of the post. I do not republish someone else’s recipe text. I cook it, take it apart, rebuild it in my own words, and credit where it came from.
How a recipe earns a page
Nothing publishes on a single cook. The minimum is three real runs:
- Run one is the draft. I cook it as written, time every step, and write down what annoyed me. Too much water, sauce that broke, pasta that went past the point I wanted.
- Run two is the fix. I change the things run one exposed and cook it again, keeping a record of what moved and why.
- Run three is the lock. I cook the fixed version with nothing special on the counter, the way a reader would. If it lands, it is locked. If it does not, I go back to run two.
Salt-to-water ratios, timings, and pan sizes in a recipe are the numbers from the run that worked, not numbers copied off another site.
Where the facts come from
Cooking is mostly experience, but anything stated as fact carries a source. Regional or historical claims about a dish need at least two independent references before I will write them down, and I will not pass a marketing legend off as history. Where something is my own preference, I say so plainly instead of dressing an opinion up as a rule.
Images
The images on this site are produced in house to show what a dish looks like. They are not pulled from a stock library, and they are digitally created and edited rather than a single studio photograph of one hand-plated batch. Read them as a guide to the result you are aiming for, not as a literal photo of the exact pan that produced the recipe.
Where AI fits, and where it does not
Every recipe site gets asked this, so here is the plain answer. AI helps me with spell-check, with checking I have not repeated myself across posts, and sometimes with rearranging an outline I then rewrite. It does not decide what to cook, invent a timing, or write the part where I tell you what went wrong on run two. The voice on this site is one human’s voice.
Corrections
If a recipe did not behave the way I said it would, tell me through the contact page. Results shift with flour, pot, and stove, and I would rather fix the note than leave you guessing. Corrections are made in the post itself with a short line saying what changed and when.
Last updated: 18 May 2026.